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



Byproduct utilization for increased profitability, part 3

Fish protein hydrolysates obtained from fish-processing wastes can be used to make valuable ingredients for the food and healthcare industries. Hydrolysates are produced from fish muscle and viscera through an autolytic process by endogenous enzymes or an accelerated method using 


Byproduct utilization for increased profitability, part 4

Protein hydrolysates can be produced by acid, base or enzymatic hydrolysis processes. Acid hydrolysis produces salt that makes the product unsuitable for food and destroys some essential amino acids. An optimum process for one fish or shellfish by-product may not 

Error, no group ID set! Check your syntax!

North American markets for fresh tilapia, part 2

Overall costs for hand filleting tilapia relate primarily to labor and the throughput of fish to be filleted. Labor is the largest expense. Salaries vary, and cutters’ yield efficiencies increase with practice. 


North American markets for fresh tilapia, part 3

An analysis of tilapia processing in which the cost of the fish was not included found that automated cutting of fillets was significantly less expensive than hand cutting. 


Shrimp farming in Brazil

Shrimp farming in Brazil grew rapidly from the late 1990s to 2003. Brazil can again become a global leader, for it has 600,000 ha of suitable area with excellent natural conditions and infrastructure, and a large internal market. 


Thermal pasteurization of crustacean products

Pasteurization of crustaceans, which can extend shelf life to years, preserves many of the chemical and physical characteristics of the original seafood and destroys most spoilage and many pathogenic bacteria. 


Smoked fish, part 3

Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products. 


Enzymes in seafood, part 3

Digestive enzymes in fish can cause post-harvest tissue degradation, an effect that is most pronounced when connective tissue is affected. Some parasites produce enzymes that make seafood appear unsuitable for human consumption.