- News
- Subscribe
Get full access to World Fishing & Aquaculture content
Including the digital magazine, full news archive, podcasts, webinars and articles on innovations and current trends in the commercial fishing and aquaculture industries.
- Expert analysis and comment
- Unlimited access to in-depth articles and premium content
- Full access to all our online archive
Alternatively REGISTER for website access and sign up for email alerts
- Jobs
- Industry Database
New research reveals the taste of fish
Geosmin and 2-methylisoborneol occur naturally in lakes and watercourses, but excessive concentrations of these two substances can give fish a ‘muddy’ taste.
This is premium content
Already a member? SIGN IN now
Sign up for FREE to continue reading!
Want to read more before deciding on a subscription? It only takes a minute to sign up for a free account and you’ll get to enjoy:
- Weekly newsletters providing valuable news and information on the commercial fishing and aquaculture sector
- Full access to our news archive
- Live and archived webinars, podcasts and videos
- Articles on innovations and current trends in the commercial fishing industry
- Our extensive archive of data, research and intelligence
Get more free content sign up today
Ready to subscribe? Choose from one of our subscription packages for unlimited access!