Food safety & handling

This article examines two strands of discourse on wild capture fisheries; one that focuses on resource sustainability and environmental impacts, another related to food and nutrition security and human well-being. Available data and research show that, for cou…

The Adivasi Fisheries Project, aimed at diversifying livelihood options for resource-poor Adivasi communities in the North and Northwest of Bangladesh, was implemented during 20079. Aquaculture and related technologies were introduced to a total of 3594 resour…

A PhD project carried out at the Norwegian School of Veterinary Science has examined the unwanted discoloration, or melanin "black spots", of muscle fillets from farmed salmon.

In order to gain more understanding of the link between slaughtering and meat quality, M. M. Viegas et al, University So Paulo, evaluated how different slaughtering methods for pacu influence the protein denaturation of frozen fillets stored for 180 days. The …

The sustainability of fisheries and aquaculture is becoming a much talked about issue, but how often do we think about how fish is slaughtered? Hannah Chilvers, writing for TheFishSite.com, discusses different slaughter techniques and their impact on fish welf…