Research by Phuthongphan Rattayaporn, Srianek Patipon, Roeland Wouters, Geert Rombaut and Olivier Decamp, INVE Aquaculture, discovered increased palatability of shrimp feed when it was coated with a specific probiotic.
Research by Anna K. Farmery et al, University of Tasmania, Australia, has found that the distance seafood is transported is not the main determinant of food sustainability. Despite the increased distance between production and consumption, carbon footprints of…
This article by Dr Abdel Raheam H. A. El-Bassir and colleagues from Sudan explores the effects of preserving fish using salt on its nutritional properties.
On hot, humid days, you might jump into water to cool down, but for the tiny mangrove rivulus fish, cooling down means jumping out of water, according to a new study from the University of Guelph.
When it comes to catching elusive prey, many fishes rely on a special trick: protruding jaws that quickly extend their reach to snap up that next meal. Now, researchers reporting in the Cell Press journal Current Biology on October 8 have found a clever way to…
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of herring, at all stages, from capture to the first point of sale.
