Digital Magazine on Aquaculture
By Mary L. Martialay, Rensselear Polytechnic InstituteIn a test of antiviral effectiveness against the virus that causes COVID-19, an extract from edible seaweeds substantially outperformed remdesivir, ...
Read moreNew Zealand – New ways to address environmental sustainability challenges faced by the aquaculture industry have been evaluated by a group of scientists as the ...
Read moreMicro- and macroorganisms, the so-called biofouling, quickly settle on surfaces under water. Researchers from Kiel University are developing a protective coating without any environmentally harmful ...
Read moreFish market favourites such as orange roughy, common octopus and pink conch are among the species of fish and invertebrates in rapid decline around the ...
Read moreBarcelona, Spain – A study conducted by the UAB certifies that despite the presence of microplastics in deep-sea shrimp, the amounts detected do not cause ...
Read moreUK – Cambridge scientists have developed a new way to fortify shellfish to tackle human nutrient deficiencies which cause severe health problems across the world. ...
Read moreGermany – In a new laboratory study, experts from the Alfred Wegener Institute, Helmholtz Centre for Polar and Marine Research (AWI) investigated how many microplastic ...
Read moreExperts from the University of Stirling will investigate the feasibility of using a single-cell protein in salmon feed, as part of a ground-breaking carbon recycling ...
Read moreBy Shradhha Sharma, Simon Fraser UniversityThe annual upriver migration of Pacific wild salmon—integral to B.C.’s coastal ecosystem—is an important sustenance source for numerous animal species ...
Read moreUSA – Older women who eat more than one to two servings a week of baked or broiled fish or shellfish may consume enough omega-3 ...
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