Aquaculture & Fisheries Articles

History of Fish Seed Production and Nutritional Requirement of Carps, Catfishes and Live Fishes

Aquaculture is the fastest growing sector of the world food economy, increasing by more than 10% per year and currently accounts for more than 30% of all fish consumed. Read the full story here.

Non Nutritive Feed Additives

Feed formulation is essentially applied nutrition. A number of terms and expressions are introduced that will be put to practical use as information is presented on the nature and qualities of various feedstuffs and the information presented on the nutrient requirements of fish. Precise understanding of these terms is essential to their correct application. Read the full story here.

Mince Meat Technology and Details of Surimi Production Method

Surimi is a wet frozen concentrate of myofibrillar protein of fish muscle (Lanier, 1986). It is deboned, washed and stabilized fish mince. Like many other fishery products it originated in Japan. Surimi and Surimi based Kamaboko sea foods are traditional products of Japan and occupy an important position in the dietary culture of that country. With the introduction of a new generation of surimi-based seafood products in the form of imitation shell fish analogs, its technology has received worldwide recognition and traditional fish. Read the full story here.

Physical, Chemical and Microbial Changes During Chilled Storage

The chilling of fish is a process by which temperature of a fish is reduced close to but not below freezing point of water (0°C). It delays both biochemical and bacteriological process in fish and consequently prolongs the storage of fish and fish products. So long as the chill temperature is maintained, deteriorative changes in fish remain retarded. Quality of chilled products depend mainly on the initial quality of raw fish, method and duration of chilling and efficient storage. Read the full story here.

Seaweed Mariculture: Scope and Potential

Marine algae, commonly known as seaweeds are one of the major potential living as well renewable resources of the oceans. Seaweed resources available around the world include more than 1000 species, from which only a hundred species are being commercially used. Seaweeds are mainly utilized in phycocolloid industries, but many edible types of seaweed are rich in proteins, vitamins, minerals and trace metals. In the past few decades, the research in the marine areas has yielded vast knowledge on seaweed utilization. Read the full story here.

HOW TO SECURE YOUR PREPAYMENT

When you need to make an advance payment to a new supplier, it is always sensible to secure the return of the money in case the goods are not shipped. Read the full story here.

NOAA and University of New Hampshire Cooperative Institute for Mariculture and Fisheries developed OOA (Open Ocean Aquaculture) to demonstrate the feasibility of off-shore aquaculture and to further the establishment of a viable commercial aquaculture industry in New England and other regions of the United States. Their website contains several videos and photo galleries to demonstrate the different areas of study.

OOA Videos may be found here:

• Finfish Aquaculture: Summer flounder were chosen as the first species, and they were stocked into the offshore pens in both 1999 and 2000;
• Aquaculture: Shellfish culture demonstrates the technical and economic feasibility of culturing bivalve molluscs in exposed oceanic environments;
• Engineering: The engineering component of the Open Ocean Aquaculture project demonstrates the development of engineering tools for analysis, designing, computer modeling, physical model testing, and full scale evaluation of fish cages and their associated mooring systems.

The Open Ocean aquaculture project home may be found here: OOA Home.