Bridging the Sustainability Gap in Seafood: A Global Challenge

Market

Figure depicting (A) imports to the United States of America (USA) from their top 25 import partners and (B) exports from China to their top 25 export partners from 2012–2017. Fuente: Blincow et al., (2024); PLoS ONE 19(12): e0313823

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Deciphering the Immune Response of Tilapia and European Seabass to Bacterial Infections

R&D, Tilapia

Schematic representation of the experimental setup for N. Tilapia (O. niloticus) and E. Sea Bass (D. labrax) to study physiological and molecular responses. Fuente: Saleh et al., (2024); International Journal of Molecular Sciences, 25(23), 12829.

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A Safer Alternative for the Development of Oral Vaccines for Shrimp

R&D

Shrimp infected with white spot syndrome virus (WSSV).

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Optimization of Constructed Wetlands for Aquaculture Wastewater Treatment

R&D

Graphic abstract. Source: Nabi et al., (2025); Journal of Water Process Engineering, 69, 106634.

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Improving Tilapia Fillet Quality: The Power of Dietary Fatty Acids

R&D, Tilapia

Schematic overview of improvement in muscle fatty acid bioavailability and volatile flavor in tilapia by diets high in α-linolenic acid. Source: Chen et al., (2024); Foods, 13(7), 1005.

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The Secrets of Brown Algae: A Journey Through Evolutionary History

R&D

Brown algae. Source: Núcleo Milenio MASH.

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A Symbiotic Association: Vannamei Shrimp and the Seaweed Gracilaria

R&D

Graphic abstract. Source: Harini et al., (2024); Algal Research, 103816.

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Innovation Amid Environmental Regulations: How Small-Scale Salmon Producers Innovate to Thrive

R&D

The salmon farming industry is facing unprecedented pressure to innovate in response to strict environmental regulations. As the industry continues to evolve, small and medium-sized ...

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Harnessing the Power of Microalgae to Remediate Nutrients in Recirculating Aquaculture Systems

R&D

Graphic abstract. Source: Böpple et al., (2024). Bioresource Technology, 131881.

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Discover the Secrets of Sous-Vide Cooking for Rainbow Trout

R&D, Trout

Sous-vide (vacuum cooking), a method that involves vacuum-sealing food in airtight bags and cooking it at low, precise temperatures for extended periods, has become increasingly ...

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