Cost to benefit, fish skin yields unique gelatin products
Fish skin can be processed into food-grade gelatin. Unlike gelatins made from cattle and pig skins, those from coldwater fish remain liquid when not refrigerated.
Essentials for freezing, handling frozen shrimp
Freezing is a preferred method of preservation for shrimp because the sensory and nutritional quality of the food is maintained.
Tuna ranching in Baja California, Mexico
Tuna fleet relocation hurt Ensenada, Mexico. The response was bluefin tuna ranching, in which wild fish are caught and stocked into floating pens where they are fed until market size.
Quality control measures improve tilapia production chain in Latin America
The experiences of tilapia farmers combined with effective quality control programs implemented by government have improved production in Mexico, Colombia, Ecuador, Peru and other Latin American countries.
Marine fish culture in Brazil
Marine fish farming in Brazil appears promising. A new cobia research network will support industry growth through standardization, development of technology and training.
Solutions to microbiological challenges in crawfish processing
Each stage of crawfish processing contains potential human health hazards that must be addressed. Bacteria flourish under elevated temperatures but replication can be halted in cold storage.
Purging, processing freshwater crawfish
In crawfish production, purging systems can improve water quality, reduce contaminants and improve the physical factors of the product valued by consumers.
Managing aquaculture risk
Aquaculture’s complicated risks and underwater product monitoring make the development of effective crop insurance challenging.
Cobia aquaculture expanding in Americas, Caribbean
A marine fish species with excellent characteristics for commercial aquaculture, cobia is receiving much attention in Latin American and Caribbean countries.
DNA profiling verifies origins of seafood products
DNA profiling not only identifies mislabeled seafood products, but it can also differentiate between different strains of the same species.
Forced convection: Improved cooking method for shrimp
With forced convection, shrimp are cooked in a sealed chamber where a mixture of steam and air at lower temperature flows over them for a longer period to ensure product safety.
CP Foods: From feeds to farms
Reflecting a trend in aquaculture, Charoen Pokphand Foods reinvented itself in 2002, expanding from primarily a feed company to a fully integrated shrimp producer.
Expanding tilapia supply meets growing global market
Global tilapia production and consumption growth has mirrored the species' versatility. The fish will remain integral to rural aquaculture development.
Food safety, quality control in tilapia products
The most important quality issue for tilapia is the presence of off-flavors that derive from cyanobacteria and actinomycetes, which can be addressed by depuration.
Value-added shrimp products
Because some value-added shrimp products are not affected by U.S. antidumping tariffs, various imports in this classification have greatly increased.
Research, extension efforts support hard clam industry in Florida
Breeding research is pursuing a hardier hard clam strain to improve survival during Florida’s hot summers. Diversification would support additional growth.