Sustainability

INNOVATION & TECHNOLOGY

INNOVATION & TECHNOLOGY

With fish cage skirts increasingly becoming a integral tool for improving prevention strategies against Caligus infestations, acting as a physical barrier between farmed salmon and sea lice challenges, Garware has developed its…

30th January 2024

Garware’s new skirt raises sea lice protection

30th January 2024

SEAFOOD

SEAFOOD

More than 30 major seafood companies, industry associations and pre-competitive coalitions have expressed their support for addressing illegal, unreported and unregulated (IUU) fishing and human rights violations to the South Pacific Regional…

30th January 2024

Seafood buyers urge South Pacific action

30th January 2024

SEAFOOD

SEAFOOD

In a landmark move, ICAR-Central Marine Fisheries Research Institute (CMFRI) has embarked on a pioneering initiative to develop lab-grown fish meat – a first in India. The project aims to make strides…

30th January 2024

CMFRI to develop India’s first lab-grown seafood

30th January 2024

SEAFOOD

SEAFOOD

Chefs across the US are urging President Biden to strengthen transparency and traceability in the seafood industry.

29th January 2024

US chefs call for greater traceability

29th January 2024

SEAFOOD

SEAFOOD

A new innovation that enables increasing amounts of fish by-products to be used for food production for human consumption rather than for lower-value applications has been developed by Hailia Nordic Oy.

26th January 2024

Finnish food-tech firm makes by-product breakthrough

26th January 2024

FISHERIES

FISHERIES

The International Seafood Sustainability Foundation has made a number of appointments to its Scientific Advisory Committee (SAC) and Environmental Stakeholder Committee (ESC).

24th January 2024

ISSF makes committee appointments

24th January 2024

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

There are around 10 million tonnes of targeted wild capture fisheries that are wasted every year. This waste consists of cut-offs from processing, heads, frames, guts, skin and scales – which are…

23rd January 2024

The 100% Fish initiative

23rd January 2024

SEAFOOD

SEAFOOD

Running for four years through to September 2025, a key research project is looking to develop healthy and nutritious foods through novel upcycling and extrusion technology. Called “HybridFoods”, the project is being…

23rd January 2024

Upcycling to expand the food mix

23rd January 2024

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

There’s growing global acceptance that many of the traditional and still current uses of commercially-produced fish only capture a small fraction of the full potential value and that continuing on this wasteful…

23rd January 2024

Waste not, want not

23rd January 2024

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

By-products have been drawing attention for their potential to increase sustainability in various sectors, such as the food, diet supplement, animal feed and cosmetics industries. Over the years, these industries have been…

23rd January 2024

An innovative new use for shrimp waste

23rd January 2024