The fate of Mexico’s nascent Totoaba aquaculture industry is hanging in the balance, as farmers await a decision by CITES on whether it will be possible to export this once-threatened species.
The plant-based seafood segment is moving far beyond soy and corn-based substitutions and can now offer seafood lovers the same taste and experience as the "real thing", according to Monica Talbert, CEO of the Plant-Based Seafood Co*.
Up to 10 percent of the global salmon supply could be produced in offshore systems by the end of the decade, according to a new report published by Rabobank today.
Building a shrimp farm in Florida has been rewarding and frustrating in equal measure for Robins McIntosh of Charoen Pokphand Foods, but the experience has taught him a great deal.
A new range of off-bottom cultivation techniques, backed by positive reports and state incentives, is beginning to supplement traditional oyster farming methods in Louisiana.
Dr Claude Kaplan, IP expert and director at Hatch Innovation Services*, discusses some of the issues and opportunities relating to patents in land-based salmon farming.
Paul Shapiro, CEO of The Better Meat Co, believes that mycoprotein fermentation will give the plant-based seafood sector a whole host of ingredients for their edible offerings, while making the global food system more sustainable.
Royal Caridea is poised to harvest its first cohort of shrimp from an RAS facility in Arizona, where Dr Maurice C Kemp, the startup's founder and president, aims to continue to develop a unique, hyper-intensive farming system.
Both the shrimp and salmon sectors have plenty of reasons to be optimistic, even if high shrimp prices are not likely to be matched by equally high profits, according to Rabobank's Gorjan Nikolik.
The decision to change from producing shrimp in traditional earthen ponds to a more intensive model, based on techniques adopted from Asia, has paid dividends – both for Acuamaya and for several hundred small scale producers who have followed the company’s lea…
