News feed - AquaHoy

Making food from byproducts and low-trophic raw materials

by Reidun Lilleholt Kraugerud, Nofima Do you want to reduce your consumption of red meat by eating more plant proteins? Scientists now want to develop ...

ARS Researchers are Developing Ecofriendly Practices for Atlantic Salmon Production

by Olga Vicente, ARS’s Office of Communications When choosing food at the supermarket, consumers often focus on the appearance, texture, flavor, and nutritional content. These ...

Brown algae removes carbon dioxide from the air and stores it in slime

by Max Planck Society Brown algae take up large amounts of carbon dioxide from the air and release parts of the carbon contained therein back ...

Researchers say that raising awareness about consumption of environmentally friendly aquaculture is crucial

by Asociacion RUVID Spain is the second European country, second only to Portugal, with the highest consumption of products from aquaculture. Each year, each Spaniard ...

The lenses of fishes’ eyes record their lifetime exposure to toxic mercury, new research finds

Roxanne Razavi, State University of New York College of Environmental Science and Forestry; Hadis Miraly, State University of New York College of Environmental Science and ...

Southern Shrimp Alliance Asks ILAB to Investigate Forced Labor in Shrimp Feed Supply Chains

Today, the Southern Shrimp Alliance submitted comments to the Bureau of International Labor Affairs (ILAB) of the U.S. Department of Labor requesting that the agency ...

Artificial intelligence helps Brazilian breeders select desired traits of native fish

by André Julião, FAPESP If you look at a net full of pacus (Piaractus mesopotamicus), you cannot distinguish with the naked eye which individuals will ...

Cawthron supports aquaculture expertise in the Pacific

by Cawthron Institute Researchers at Nelson’s Cawthron Institute welcomed aquaculture technicians from the Pacific Islands last month for a four-week knowledge exchange project funded through ...

Willing to pay 30 per cent more for fresh rather than thawed Norwegian salmon

by Anne-May Johansen, Nofima Consumers in the USA and Japan are willing to pay 30 per cent more for Norwegian salmon if it is fresh ...

Mussel in the EU: Case Study

EUMOFA is pleased to announce the publication of a new Price Structure Analysis entitled Mussel in the EU. The study analyses mussel production and market ...