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

George J. Flick

Intelligence

North American markets for fresh tilapia, part 1

A survey of major market sectors to identify further market potential for fresh tilapia found that both big-box retailers and traditional grocery stores offered little room for achieving premium prices for tilapia fillet products. 

Health & Welfare

High nitrate levels toxic to shrimp

Shrimp exposed to high concentrations of nitrate exhibit shorter antennae, gill abnormalities and hepatopancreas lesions. Nitrate toxicity is more of an issue for shrimp raised in lower-salinity waters. 

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Intelligence

Off-flavors in aquaculture products, part 2

Off-flavors in seafood can stem from a variety of sources. Industrial effluents can at least secondarily contribute to off-flavors in fish. Off-flavor oxidative carbonyl compounds increase during cold storage of some farmed fish. 

Intelligence

Off-flavors in aquaculture products, part 3

Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage. 

Intelligence

Off-flavors in aquaculture products, part 1

Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks. 

Health & Welfare

What makes bioflocs great for shrimp?

Single-celled proteins in bioflocs can provide protein and other nutrients in shrimp feed, but what makes them enhance growth performance in shrimp? 

Intelligence

Post-harvest quality of freshwater prawns, part 2

Freshwater shrimp can contain pathogenic bacteria that cause illness unless care is exercised by producers, retailers and consumers. Many of the human pathogens can survive frozen storage, but are killed or inactivated by thermal processes. 

Health & Welfare

Seafood HACCP regulation: A perspective

Seafood was one of the first U.S. commodities to be placed under the FDA's mandatory Hazard Analysis Critical Control Point (HACCP) regulations. 

Intelligence

An examination of seafood packaging

Some substances can migrate from plastics and other seafood packaging materials into the product. Even if the substances are not harmful, they can affect the flavor and acceptability of the food.