We delve deeper into the foodservice industry’s engagement with sustainable seafood and aquaculture by talking to Ned Bell, the Vancouver Aquarium’s new executive chef. He continues to call on his Canadian culinary comrades to learn more about seafood, then help educate consumers.
A number of large salmon farming companies are now investing significantly to increase land-based, water recirculating aquaculture systems (RAS) in northern Europe and North America, and there is likely a need for more trained farm personnel to run and manage
India has a small trout farming industry in the Himalayan and Southern Peninsula areas. Even though current annual production is only a few hundred tons, the country has many areas that, although geographically difficult to work in, also offer excellent,
Un estudio con tilapia del Nilo llevado a cabo en jaulas de producción comercial en Brasil mostró el potencial – en ausencia de las amenazas de las principales enfermedades – de un promotor del crecimiento comercial, natural que modula la
Winners of the Global Aquaculture Alliance’s annual Innovation & Leadership Award have shown the ability to overcome obstacles encountered in the responsible production of farmed seafood. New technology applications, biosecurity solutions and production systems have been honored.
The proper feed particle sizes of aquafeed ingredients are established by the nutritional requirements of the species targeted and by the feed manufacturing process used. For proper ingredient particle sizes, various characteristics are very important, including particle size distribution and
The yellow tail characin (Astyanax bimaculatus) is a species with much potential for expanded aquaculture production in Brazil, with many characteristics suitable for culture. More research is needed to improve and optimize aquaculture production technologies for this interesting species.
La innovación está llevando a nuevas opciones de ingredientes para fuentes renovables de ácidos grasos omega-3. Pero la replicación de ácidos grasos de cadena larga es una tarea difícil, como descubrió la colaboradora del Advocate Lisa Duchene.
Michael Tlusty and Øistein Thorsen, authors of the recently published paper, “Claiming seafood is sustainable risks limiting improvements,” delve into the declarations made by companies and remind all that sustainability is a journey, not a destination.
In the second Off the Knife interview with chefs and foodservice professionals, Barton Seaver tells the Advocate that while restaurant employees shouldn’t have to recite sustainability science at tables, they can personalize their knowledge and effectively communicate the method behind