FISH HEALTH NOTES BY ROD GETCHELL
ITHACA, NY – I’ve seen a number of scientific articles recently about off-flavor problems in fish. What surprised me most was the location of the authors – Quebec, Israel, and China – and the progress being made towards solving one of aquaculture’s most troublesome problems.
Off-flavor issues clearly have a negative impact on the aquaculture industry. Inconsistent product quality can lead to reduced consumption and a loss of customers. Holding fish in clean water until off-flavor is purged costs farmers millions of dollars because of increased feed costs, delayed production, failure to provide a consistent supply to the market, and risk of disease. Levels of off-flavor in the fish, water temperature, and size and fat content of the fish affect the purging rate.
Read the rest and much, much more in Issue 3, 2012 of Fish Farming News. Download now for immediate access and keep the .pdf for future reference.
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