A study of shrimp promotions by supermarkets in northern Spain indicated that shrimp prices evolve in accordance with demand quantities. In periods of high demand, retailers generally increase prices to maximize margins.
Despite global strategies and political declarations that strive to support healthy diets with increased seafood consumption and regular physical activity, the world is seeing a rapid upsurge in obesity and under-nutrition, particularly in urban settings.
Early mortality syndrome (EMS) has led to reduced production in major Asian shrimp-farming areas and resulted in higher prices for shrimp. The situation provides opportunities for low-intensity producers in Latin America and other traditionally secondary shrimp producers to expand output and fill the supply void.
Campaigns and promotions on seafood consumption are proving successful in countries around the world. Many of them involve governments working with industry and other institutions to clearly communicate the benefits of seafood.
Environmental and other challenges have led to reduced harvests of wild oysters in the United States. In a study, the authors evaluated oysters cultured in a recirculating aquaculture system with zero water exchange for several months.
International groups agree that nations worldwide should better assess and manage the risks and benefits of fish consumption and more effectively communicate them to their citizens.
The yellow coloration in catfish fillets caused by carotenoids does not affect flavor, but many consumers see the yellowish fillets as inferior.
Protease enzymes are important industrial enzymes that have diverse applications in food, leather, silk and the agrichemical and pharmaceutical industries. Fish are considered one of the richest sources of proteolytic enzymes.
Enzymes obtained from fish- and shellfish-processing wastes can be used in the making of a number of useful products. Lipase enzymes from fish can break down lipids, while amylases hydrolyze starch.
Fish protein hydrolysates obtained from fish-processing wastes can be used to make valuable ingredients for the food and healthcare industries. Hydrolysates are produced from fish muscle and viscera through an autolytic process by endogenous enzymes or an accelerated method using exogenous enzymes.
Protein hydrolysates can be produced by acid, base or enzymatic hydrolysis processes. Acid hydrolysis produces salt that makes the product unsuitable for food and destroys some essential amino acids. An optimum process for one fish or shellfish by-product may not be optimum for another.
Salmon production has long been dominated by Norway, while the United States, Canada and United Kingdom have experienced slow expansion in recent years, and Chile saw a fall and rebound in volume. Norwegian product leads fresh salmon imports in European markets, but increases in price can shift sourcing to Ireland and the U.K.
Fish protein hydrolysates have been used in the food industry for the development of antioxidants, emulsifiers, flavoring agents, anti-bacterial agents and feed. As natural products, they have a growing acceptance, since natural products are preferred by some consumers over industrial products.
The authors conducted research to improve the uptake of mussel seed in artificial collectors and optimize the amount of seed used in mussel farming.
A variety of factors combine to limit seafood consumption. Seafood is perceived to be expensive, and safety perceptions influence consumer buying decisions. Culture and tradition also play roles in forging seafood-eating habits.
Color can impact the price of shrimp, with dark red preferred in some markets. Research using colorimeters to quantify color in raw and cooked shrimp found that although shrimp raised on white or black substrates exhibited different coloration, total carotenoid levels were the same in all the animals.