Tag James Wright

Our new interview series with foodservice professionals begins with Bruce Mattel, senior associate dean of culinary arts at The Culinary Institute of America (CIA). We’ll pry open the minds of some notable chefs who know seafood and are making statements about sustainability in their restaurants and beyond. 

Fluid Farms, an aquaponics produce grower in Maine, leans on multi-trophic aquaculture to provide nutrients for its plants. The company is now selling its hybrid striped bass to the local market and, armed with a $50,000 innovation prize that will fund a new heating system, is expanding its horizons. 

Thanks in part to a unique “sister state” relationship that Maine shares with Aomori Prefecture, a scallop farming technique and related equipment developed in Japan are headed to the United States. Using the equipment could save growers time and money and could signal the birth of a new industry. 

Two U.S. universities are teaming up to study the application of a novel antibody to tilapia to reduce the aquaculture industry’s use of antibiotics. The chairman of the Seafood Industry Research Fund says there could be a disruptive financial impact on seafood if it can’t compete in the “antibiotic-free” space. 

Investors see the good, bad and ugly aspects of the seafood industry. Experts at the IntraFish Seafood Investors Forum described the headwinds facing the market, like consumer confusion, while offering glimpses into their strategies (hint: patience is a virtue). 

La remoción del tallo o pedúnculo ocular de camarones hembras reproductoras ha ayudado en el crecimiento explosivo de la acuacultura a escala comercial. Un compromiso de un productor de camarones de América Central ha demostrado que la producción de camarones sin ablación puede aliviar las preocupaciones de bienestar animal sin la temida caída en la producción. 

Aquaculture is attractive to investors, but they remain wary of diseases that could stunt projections of massive growth. At the IntraFish Seafood Investors Forum in New York, discussion about the salmon industry and its challenges — antibiotics, genetically modified fish, Chile’s woes, sea lice — revealed both criticism and optimism. 

At the biannual International Symposium on Fish Nutrition and Feeding in Idaho, experts from around the world will discuss fish nutrition and health, feed research, cellular nutrition, nutritional modeling, nutrigenomics and effective feeds for quality consumer products. 

The Marine Conservation Society’s aquaculture program manager discusses what consumers ultimately need to know about aquaculture, responsible production and eco-labels. She also looks at NGOs making a difference in the global seafood industry and where she finds innovation in action. 

In a wide-ranging interview, the Marine Conservation Society’s aquaculture program manager applauds innovation, decries food waste and gives a look inside the Global Aquaculture Alliance’s Standards Oversight Committee. She touches upon land-based fish farming, aquafeed production and retailers’ huge responsibilities. 

Amigos, colegas y ex alumnos del Profesor Claude E. Boyd, Ph.D. de muchos años de la Universidad de Auburn, no esperan que el nativo de Mississippi vaya a reducir su paso, a pesar del callado anuncio de su retiro a principios de este mes. La carrera de investigador del veterano de 50 años ha sido verdaderamente extraordinaria. 

Removing the eyestalk of broodstock female shrimp aided in the explosive growth of commercial-scale aquaculture. An undertaking by a Central American shrimp farmer has shown that producing shrimp without ablation can ease animal welfare worries without the feared drop in production. 

A government-funded $3 million (AUS) project by innovationXchange, WWF and others seeks transformative solutions from entrepreneurs for small-scale producers in the Indo-Pacific region. The competition’s three challenges include fresh thinking on feed, “new ocean products” and sustainable design. 

Could the labyrinthine U.S. government approval process be nearing an end? Or could organic seafood encounter more delays? Both scenarios seem possible, considering the political opposition and the slight bending of organic principles that would be necessary.  

Friends, colleagues and former students of longtime Auburn University Professor Claude E. Boyd, Ph.D., don’t expect the Mississippi native to slow down, despite the quiet announcement of his retirement earlier this month. The 50-year veteran researcher’s career has been truly extraordinary.