Like so many innovative solutions achieved in digital technology, a potential fix to aquaculture’s existential issue – the sustainability of feeds – was born in Silicon Valley. In a garage, no less.
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.
The design and operation of biofilters is multidisciplinary, involving mechanical engineering, microbial ecology and aquaculture husbandry.
Shrimp are the most commercially important aquaculture animals that utilize a significant amount of microorganisms in their diet.