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



Critical decisions for shrimp harvesting and packing, Part 3

In this final installment of Hervé Lucien-Brun’s comprehensive three-part series, the author details the final steps in the process of taking farmed shrimp to the marketplace. Here we take a look at the proper protocols for receiving at the processing 

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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. 


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.