Zone managament for aquaculture  location: the case of Argentina

By Gustavo Wicki and others

The development of aquaculture in Argentina has not yet reflected in terms of volume. However, what there is no doubt about, it on its potential growth. It is a country which displays many different climates and places, and for that, it is fundamental to determine the aptitude of each place. The Direction of Aquaculture has planned and carried out the task to determine seven provinces “territorial location”, with the objective of ordering and foreseeing the activity development.

 

Community aquaculture in Santa´Ana Lake, Amazonas

By Ana Margareth Pereira

 The Santa´Ana is one of the four inland waters of the Manacapuru municipality, in the state of Amazonas, Brazil. Its pristine and mighty waters and the coastline vegetation that has been preserved, form a beautiful Amazonian landscape. The article tells a story about an interesting joint experience, which started out as an environmental protection and continues as a production initiative.

 

Can seafood´s taste be modified?

By Raúl Malvino Madrid

Aquaculture´s big advantage is the possibility to obtain a better control in production, processing and seafood distribution. It also permits to modify certain sensorial features, as it is shown in this article; this allows modifying products for the different market´s requests.

 

Smoking of fish gains ground

By Norbert Hoffman

Smoking is no longer a method to preserve foods, but is rather an access to new market opportunities all over the world. The manageability of the processes by modern smoking ovens enables producers to maintain consistently high product quality with less effort. Markets these days tend to favour flavour and colour, quality and safety. For the consumer, product taste is significant and shelf life is of minor relevance. Smoked fish products produced in modern smokehouses are safer and can be transported with lower energy costs.

 

Variable-state ice in aquaculture operations

by Ming-Jian Wang

Variable-state slurry ice cools large volumes of fish much colder and faster than conventional flake and tube ice forms, and keeps them colder and fresher for a longer period of time. Applications of variable-state ice include product chilling and storage, and processing and distribution for various farmed species. The article describes the benefits of this technology and its use in different aquaculture products.

 

Private standards and certification in fisheries and aquaculture

By Sally Washington y Lahsen Ababouch

Private standards and related certification schemes are becoming significant features of international fish trade and marketing. They have emerged in areas where there is a perception that public regulatory frameworks are not achieving the desired outcomes, such as sustainability and responsible fisheries management. Their use is also becoming more common in efforts to ensure food safety, quality and environmental sustainability in the growing aquaculture industry.