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


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As sturgeon farming grows, demand concerns emerge

Caviar, or lightly salted sturgeon roe, has been enjoyed for centuries as an expensive gourmet delicacy. After a drastic decline in wild sturgeon stocks, aquaculture stepped in to fill the void. But can farmed supply find lasting balance with market 

Innovation & Investment

Sturgeon aquaculture in British Columbia: Are we there yet?

Aquaculture of high-value white sturgeon is in its early phases in British Columbia, Canada. 
Given the long time required to produce caviar, licensed producers are looking at developing markets for value-added products and byproducts based on sturgeon meat. 


The Fishery: One farm, one fish at a time

The Fishery is an inland farm in California that raises largemouth bass, carp, sturgeon and catfish in a recirculating system that minimizes water use. 

Health & Welfare

Ultrasound helps stage sturgeons for caviar production

Biopsies and polarization index measurements of mature sturgeons are highly variable and not always accurate in indicating egg maturity. Ultrasonic imaging offers a simple, less time-consuming and reliable alternative for evaluating sturgeons’ sex and oocyte maturity. 

Health & Welfare

Aquaculture in Armenia

Fish farms in Armenia have developed a diversified product base that includes value-added, ready-to-eat foods for export, as well as live and processed fish for domestic markets.