Off-flavors in farmed fish cost the U.S. catfish industry millions but their prevalence can be greatly reduced by copper sulfate treatment of pond water.
Mycobacterial infections can happen to aquaculture workers and others who handle seafood or animals in aquatic ecosystems.
Selenium is crucial in key human metabolic processes that ensure normal growth and development and strong immune and antioxidant defense systems.
Transgenic salmon and trout developed by AquaBounty Technologies are minimally different from other farm-raised fish, but exhibit impressive and inheritable growth rates.
A risk assessment of PCBs and other contaminants in farmed and wild salmon was flawed and did not reflect public health community opinions.
In a study, results showed that raising water temperature to 33 degrees-C after inoculation was sufficient to prevent shrimp mortality from WSSV.
Quick heating can reduce degradation of flavor and nutrient content in aquafeeds. Microwave dryers dry a range of products uniformly.
Product quality in cold-smoked salmon is best maintained by smoking fresh fish with high fat content and freezing them after, not before, smoking.
International Council for the Exploration of the Seas (ICES) guidelines should be modified and closely followed to guard against the possibility of introducing new viral pathogens.
Despite research challenges, ongoing work on phytase supplementation in shrimp is striving to enhance shrimp feed performance in similar ways.