Pulsed light improves food safety, quality
Pulsed light appears to kill all types of bacteria and eukaryotic microorganisms with equal effectiveness and could be a cost-effective control method.
Basa catfish: Aquaculture candidate for tropical America?
One catfish species of the genus Pangasius, commonly known as the basa catfish, has proven very adaptable for intensive production.
Australian red claw crayfish
The Australian red claw crayfish is a large freshwater crayfish native to northern Australia and the catchments of southeastern Papua New Guinea.
Amberjack culture progresses at Oceanic Institute
Amberjacks have excellent aquaculture potential due to their adaptability to conditions of intensive culture, extremely fast growth, and high market value.
Larval tuna research mimics ocean conditions in lab
Research at the Achotines Laboratory on the southern tip of the Azuero Peninsula of Panama centers on larval tuna biology.
Offshore cobia project
The objective is to demonstrate that cobia can be successfully raised in the Bahamas using advanced offshore technology with low impact and high yield.
Potential for cod culture in the Pacific Northwest
Research in Japan and Korea over the past decade or two has resulted in Pacific cod production in Japan and strong interest in Korea.
O.I. trial: Sensory qualities of farmed amberjack
Amberjack, known as kahala in Hawaii, is a popular food fish that can accumulate naturally occurring ciguatera toxin by eating certain types of reef fish.
Decision support systems aid commercial shrimp farmers in data collection, analysis
Powerful management tools like decision support systems can help shrimp producers improve their data collection and analysis to maximize cost efficiency.
Researchers develop low-tech recirculating culture system for quahog clams
One shellfish species commonly raised in the northeastern United States is the quahog or hard clam (Mercenaria mercenaria).
Brazil study tests Nile tilapia fillets processed by hot, cold smoking
An assessment of the effects of smoking techniques on fillets of Nile tilapia, measuring yield, organoleptic qualities, composition, salt content and texture.
Performance, economics of tilapia cage culture in Brazil
The authors studied the performance and economics of tilapia cage culture in southeast Brazil to evaluate the influence of different stocking densities.
Tilapia evolution
Tilapia has aptly been called the “aquatic chicken,” a description that has become more accurate as time goes by. It is now the most widely cultured fish on the planet.
Tilapia: A truly global aquaculture industry
Tilapia are a diverse group of tropical fish with over 100 species that originally came from Africa and the Middle East but now are farmed worldwide.
Recovery of collagen from squid skin
Collagen is a major, yet simple, structural protein that strengthens tendons and helps support internal organs and skin.
Food irradiation, part 2
Irradiation, or ionizing radiation treatments, can extend the shelf life of seafood products by reducing pathogenic microorganisms and spoilage.