Although eating seafood is generally healthy, consumers with certain medical conditions are advised to avoid raw oysters to avoid potentially life-threatening Vibrio bacteria infection.
Since the early 1990s, salmon farmers have added lights to their cages from midwinter to midsummer to reduce the incidence of sexual maturation and improve fish growth.
The USDA marine aquaculture center is addressing genetic improvement of North American Atlantic salmon to develop improved lines for producers.
Regulations on antibiotics in aquaculture vary by country and region, from outright bans to minimal oversight.
Since physical and chemical hazards in seafood remain largely unchanged in storage, shelf life can be based on the growth kinetics of microbial hazards.
A project in Canada is assessing the industrial potential for integrated multitrophic aquaculture in raising kelps and blue mussels along with salmon.
To overcome Infectious Myonecrosis Virus-related mortalities in cultured white shrimp, some Brazilian shrimp farmers tested the southern brown shrimp in grow-out ponds.
Carp polyculture with other species originally established through government projects has grown in India thanks to the application of advancing technologies and private financial investments.
The principle of vaccination is based on two key elements of immunity: specificity and memory. Shrimp lack the appropriate cells and pathways to respond to specific pathogens and the long-term “memory” to deal with recurring infections.
Although its final quality can be variable, fish silage can be an effective protein supplement in feeds for various fish, shellfish and terrestrial animals.