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



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. 

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Aquaculture and the microbial world

Microorganisms reside in the sediment and other substrates, and in the water of aquaculture facilities, as well as in and on the cultured animals.