Smoked fish, part 3
Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products.
Smoked fish, part 1
The objectives of the smoking process are to uniformly impart the desired sensory characteristics to the product, extend shelf life and avoid the deposition of harmful compounds.
Overview of trout farming in Chile
With favorable resources, local sources of eggs, availability of fishmeal and qualified labor, Chile has become the world’s top producer of rainbow trout.
Lobster aquaculture in eastern Indonesia, part 2
Although lobster farming is already established in Indonesia, improvements in feed and nutrition, and seed collection would help the industry expand. The diet of trash fish fed to developing lobsters generates waste and is not conducive to good hygiene or growth.
Paradigm shifts in shrimp farming
In the evolution of shrimp farming, white shrimp emerged as the primary species. While some farms in the Americas successfully converted to intensive practices, wide adoption has been limited.
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.
Proper cooking, storage yield safe seafood
Insufficient cooking and improper storage can lead to the proliferation of pathogens in seafood and other foods.
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.