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. 

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Spotted wolffish culture
Spotted wolffish culture

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. 

Enzymes in seafood, part 3
Enzymes in seafood, part 3

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. 

Mollusk culture in Portugal
Mollusk culture in Portugal

Mollusk culture in Portugal

Most of the shellfish industry in Portugal is located on the country’s southern coast, where the production is dominated by the grooved carpet shell clam, followed by Japanese and Portuguese cupped oysters, and mussels.