Aquaculture for all
The Fish Site presents: The Vienna Sessions - Conversations about aquaculture. 9 video interviews with aquaculture thought leaders. Watch here.

Less Stress - Better Salmon Meat Quality

NORWAY - Salmon that becomes stressed before slaughter has a shorter shelf life because the flesh suffers more bacterial growth and develops undesirable flavours and odours more quickly. The negative consequences of stress are greater for raw than for cooked salmon.

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