Processing

Spanish researchers are looking at different methods to establish aquaculture methods in the Bay of Biscay.

NORWAY - Research carried out by Nofima points to the fact that fish which is bled, cooled and stored correctly can keep for at least 24 hours before being gutted and still maintain good quality.

In November, Jim Skurla, the director of the Bureau of Business and Economic Research at the Labovitz School of Business and Economics at the University of Minnesota Duluth, gave the public another reason to feel good about eating Lake Superior fish it adds si…