Ensuring secure and sustainable food supplies will be one of the key challenges for human society this century, given the combination of population growth and climate change.
Giving the correct diets to fish in their early life stages has long term benefits, explain INVE in the second of two articles on their Fry 2.0 initiative.
European seabass and gilthead seabream form the backbone of Mediterranean finfish aquaculture. While both species account for around 12 percent of the EU’s total aquaculture production they each represent 22 percent of the whole production value.
Fresh from professionalizing the culture and feed supply chain of salmon, two Dutchmen set their eyes on another promising fish – the Asian sea bass or barramundi (Lates calcarifer). Today their company Barramundi Asia produces 3,000 tonnes with a production p…
Optimising the production of marine herbivores, such as rabbitfish, suggests the huge potential of sustainable aquaculture techniques to feed a growing population.
Mike Selden, CEO of Finless Foods, explains how cell-based seafood can complement conventional aquaculture in helping to feed the planet without destroying ocean life.
In this two-part feature, The Fish Site and Mike Selden, CEO of the cell-based fish company Finless Foods, discuss the background of lab-grown fish and the origins of Finless Foods bluefin tuna.
Extreme weather events and changing ocean conditions are creating unpredictable outcomes for aquaculture. One area where research is offering some insight into what to expect, though, is the increasing incidences of disease.
Despite struggling to achieve bulk production volumes and compete with global commodities such as fishmeal and soy, opportunities for alternative protein producers in aquafeed sector are only going to grow in the coming years.
Spotted sea trout, wolffish, tripletail, California halibut, southern flounder, lumpfish and greater amberjack are amongst the prime candidate species that might allow for the US to diversify its marine finfish aquaculture sector.
