Proper cooking, storage yield safe seafood
Insufficient cooking and improper storage can lead to the proliferation of pathogens in seafood and other foods.
Lobster aquaculture in eastern Indonesia, part 1
Lobster cage culture has great potential in Indonesia. The current industry consists of about 1,000 small-scale farm units, many of which raise lobsters in polyculture with seaweed and grouper.
Omega-3 feed enrichment improves consumer acceptance of shrimp tails
A feed enrichment study showed that dietary lipid source and content of EPA and DHA in the diets of shrimp influenced the fatty acid profiles of their tails.
China’s limited paddlefish culture focused on meat production
Fish farmers rear paddlefish as a substitute for bighead carp in more than 10 provinces in China. Limited supply and high fingerling prices limit expansion of production.
Tropical sea cucumber culture
Advances in the culture of sea cucumber species are countering the overexploitation of wild populations. Protocols for intensive hatchery production are well established, and juvenile production efficiency has improved.
Spotted wolffish culture
Spotted wolffish exhibit attractive culture characteristics, including high value, high growth rates at high stocking densities, excellent fillet yield, nonaggressive behavior and few disease problems.
Sole show culture potential in Europe
Early efforts at sole culture in Europe were hampered by several technological and disease problems. Improvements in recirculation technology and advances in feed technology have renewed interest in the species.
Enzymes in seafood, part 3
Digestive enzymes in fish can cause post-harvest tissue degradation, an effect that is most pronounced when connective tissue is affected. Some parasites produce enzymes that make seafood appear unsuitable for human consumption.
Southern Brazilian flounder
Work on the reproduction and larval rearing of southern Brazilian flounder supports the feasibility of flounder culture. Further research will improve weaning and grow-out techniques for the species.
Enzymes in seafood, part 2
The most important factors in the loss of quality in seafood are nucleotide catabolism and glycolysis. The rates and pathways of nucleotide degradation vary with species and muscle type.
Enzymes in seafood, part 1
Enzymes are responsible for postharvest changes in seafood that impact product characteristics and reduce value. The odor of seafood is a direct result of enzyme activity.
Sablefish culture in the U.S. Pacific Northwest
The National Marine Fisheries Service Manchester Research Station has conducted research to develop aquaculture systems for the production of sablefish.
Taurine: Amino acid in seafood linked to reduced cardiovascular risk
Taurine can protect against oxidative stress, neurodegenerative diseases and atherosclerosis. It can lower blood pressure and blood cholesterol values.
Government promotes shellfish culture in Turkey
Turkey has many kilometers of coastline, but shellfish culture is developing slowly in the country. Only two bivalve farms producing mussels presently operate there. Mussel spat is collected naturally on the long line systems.
Mussels, scallops lead Chile’s mollusk industry
For most mollusk resources, spat supply is not stable enough to sustain the growing industry. Competition for coastline space must also be considered.
Superchilling extends shelf life, raises yields
Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish.