News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.
Intelligence

Warning: Shrimp salad may contain shrimp

Crustaceans, fish and any food that contains protein have the potential to cause allergic reactions in some individuals. To protect consumers, seafood businesses must stay abreast of changing regulations.

Innovation & Investment

USSEC, partners establish Asian aquaculture feed formulation database

To help produce high-quality aquaculture feeds, the U.S. Soybean Export Council spearheaded the Asian Aquaculture Feed Formulation Database project, designed as a reference tool for individuals involved in feed formulation, ingredient purchasing, quality control and research. 

Intelligence

Human enteric viruses in shellfish, part 3

Epidemiological studies have estimated that noroviruses are responsible for 60 percent to 80 percent of all foodborne outbreaks of gastroenteritis worldwide. Consumption of shellfish is one of three main transmission routes of norovirus infection. 

Aquafeeds

Insect meals: Novel protein, fat sources for farmed shrimp

Poor-quality ingredients can’t become good-quality ingredients. Quality protein is essential for the healthy growth of any omnivorous or carnivorous aquaculture species. Insect meals seem to fill this need, and their mass-scale production appears to be sustainable. 

Health & Welfare

Economic impacts of aquatic parasites on global finfish production

Obligate and opportunistic parasites play a critical role in determining the productivity, sustainability and economic viability of global finfish aquaculture enterprises. Without stringent and appropriate control measures, the impacts of these pathogens can often be significant. 

Innovation & Investment

Sturgeon aquaculture in British Columbia: Are we there yet?

Aquaculture of high-value white sturgeon is in its early phases in British Columbia, Canada. 
Given the long time required to produce caviar, licensed producers are looking at developing markets for value-added products and byproducts based on sturgeon meat. 

Intelligence

Adding flavor complexity to farmed barramundi

Organoleptic attributes such as flavor and aroma are among the most important factors that influence consumer acceptability and demand for fish products. Consumers have identified farmed fish as less complex and lacking “sealike” or “sea-fresh” flavors and aromas. 

Responsibility

Calcium and magnesium use in aquaculture

Aquatic plants and animals get the essential nutrients calcium and magnesium from water and food. Calcium concentrations impact the hydration and development of eggs in a hatchery, where calcium carbonate precipitation can be troublesome. 

Health & Welfare

Genetic variation for resistance to WSS, AHPND in Pacific white shrimp

Selection for disease resistance has been used in breeding farm animals and can be a viable option to deal with white spot syndrome and acute hepatopancreatic necrosis disease in commercial shrimp culture. In trials, heritability for AHPND resistance was low, 

Innovation & Investment

Aquaculture in Canada: status, perspectives

Canada exports farmed seafood products to more than 22 countries and is the main seafood supplier to the U.S. market. Finfish, primarily salmon, production is strong and shellfish production is growing, but diversification will be imperative to maintain competitiveness. 

Aquafeeds

Feed tray management lowers FCRs, shrimp production costs in Australia

Shrimp farmers in Australia believe that applying smaller amounts of feed regularly is an effective strategy for maximizing feed conversion in ponds. By providing more time for shrimp to rest between eating cycles, consistently lower FCRs have been achieved.