Tuesday, December 5, 2023

Stolt Sea Farm begins work on major expansion of flatfish hatchery

December 5, 2023 - On November 28, 2023 Stolt Sea Farm commenced work to expand its sole hatchery in Galicia, Spain. The facility in Cervo, already the world's largest flatfish hatchery, will allow the company to fulfil much of its planned production growth for the coming years.

Stolt Sea Farms Flatfish Hatchery


Stolt Sea Farm (SSF) announced its plans to expand its hatchery operations in August 2023. The work follows the recently completed expansion of its sole broomstick facilities and is a key step in the company's production growth plan.

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In the last three years, SSF has doubled its annual production capacity for sole to 1700 tonnes and the upgraded hatchery will support its plans to double capacity again in the next three years, ensuring SSF is on track to reach its overall annual production target of 23,000 tonnes of turbot and sole by 2035.

"I am extremely proud of the team that has worked hard to achieve this milestone. I'm convinced that the execution period ahead of us will be delivered with both passion and excellence, as is everything our people do at Stolt Sea Farm to ensure future generations continue to enjoy wonderful seafood."

SSF's Cervo facility is already a leader in sustainable turbot and sole production using pioneering techniques - including an innovative recirculating aquaculture system (RAS) for sole - which have kept SSF at the forefront of the land-based aquaculture industry for 50 years.

For more information, visit HERE.

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Diet supplement could turn back the clock on salmon health risks

December 5, 2023 - A diet supplement already consumed by humans for its anti-ageing benefits could be used to help salmon digest feed and improve their natural disease resistance, with feed trials kicking off next month.

Salmon farm

A team of aquaculture and veterinary experts are looking at the impact of adding superseding - a compound found in vegetables, cereals and soybean products - into fish feed to support the breakdown of fatty acids and maintain optimal immune function in adult fish.

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The project is being led by the University of Edinburgh's Roslin Institute and recently received over £150,000 in funding from the UK Seafood Innovation Fund (SIF) with additional support from the Sustainable Aquaculture Innovation Centre (SAIC). Seafood producer Mowi and the University of Stirling's Institute of Aquaculture are also partners in the research.

As the sector continues to move towards a spectrum of more sustainable plant-based feed ingredients, vegetable and algal oils are becoming increasingly common ingredients in farm-raised fish feeds. However, like humans, as fish age it becomes more difficult for them to break down their fat reserves into free fatty acids to be re-used, in a biological process known as lipophagy. rather than the fat reserves being used for energy and muscle growth, they instead build up in the body and can block the immune system, making fish more susceptible to health issues.

Supplementing feeds with spermidine could ultimately maintain the sharpness of the salmon's immune response and natural ability to fight virus-induced diseases such as cardiomyopathies, for which there is currently no vaccine available. The supplement, which is sold as an anti-ageing ingredient for people, will help to break down-stored fats, giving the fish more energy and helping to maintain the balance between omega-3 and omega-6, which is important for anti-inflammatory processes.

The potential impact spermidine has on humans has also been explored in numerous studies, including an ongoing clinical trial evaluating the effectiveness of the supplement in maintaining immune responses in elderly humans to the Covid-19 vaccination.

Kanchan Phadwal, research fellow at the University of Edinburgh's Roslin Institute, said: "Just like humans, as fish get older and grow to their full size, their systems slow down and become weaker. Fatty acids are essential for nutrition and disease resistance but retrieval from their storage in fat tissue can be difficult, particularly when derived from plant-based oils and as fish age.

"The spermidine supplement we are planning to use will give fish a helping hand to extract the healthy fats, regulating the immune response and boosting health and wellbeing overall. It is already delivering great results for humans, and we anticipate it will have a similar impact for aquaculture."

Heather Jones, CEO of SAIC, added: "As the sector seeks to minimise its environmental impact, sustainable feed ingredients are increasingly becoming the norm for aquaculture. But this must be balanced to ensure that we are delivering the best recipes for fish health and nutrition. This research is a great example of thinking differently, applying the 'One Health' approach whereby efforts are made to transfer knowledge about the health and wellbeing of one species - in this case, humans - to another, salmon."

For more information, visit HERE.

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Monday, December 4, 2023

Farmed aquatic species publication named best free culinary book in the world

December 4, 2023 - Farmed aquatic food for all tastes: the journey of twelve Mediterranean and Black Sea species from farms to your plates, a publication recently released by the General Fisheries Commission for the Mediterranean (GFCM) of the Food and Agriculture Organisation of the United Nations (FAO), received the Best Free Culinary Book in the World Award at the twenty-ninth Gourmand World Cookbook Awards ceremony, held in Riyadh, Kingdom of Saudi Arabia.


The publication presents a journey through the Mediterranean and Black Sea aquaculture sector, highlighting its benefits and debunking myths and showcases the region's gastronomic traditions, offering details on how to enhance the culinary value of the region's farmed species. Within its pages, this guide presents twelve species chosen for their importance and potential in the region and emphasises that farmed aquatic foods can be tasty, healthy and sustainable. Each chapter pairs the story of a successful pioneering producer making waves in the region wit an enticing recipe prepared by chefs from in Institut Lyfe, in Lyon, France.

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Through a combination of text, pictures and recipes, the publication offers a unique guide to the traditions and flavours of the region and features traditional recipes as well as tips from chefs and ingredient pairings that can be used at home to create new recipes.

"Working with the GFCM has been a wonderful journey leading to the publication of an outstanding book promoting tasty, healthy and sustainable recipes. It was great to combine our chefs' expertise with that of aquaculture producers from the Mediterranean and the Black Sea and to give young talents the opportunity to express their culinary creativity. Congratulations to all and enjoy the tasting!", commented Agnés Giboreau, Director of the Institute Life Research and Innovation Centre.

"Farmed aquatic food for all tastes represents an immense and unprecedented study of aquaculture in the Mediterranean and the Black Sea. It covers social, economic and geographical information on the aquaculture and food industries, explained in a pedagogical way, showcasing twelve species, from the farm to the plate, with the contribution of experts, farmers and top chefs from the Institut Lyfe Research and Innovation Centre: a masterpiece", said Édouard Cointreau, President and Founder of the Gourmand World Cookbook Awards.

"Aquatic foods are a healthy source of protein and their production is a pillar of food security, employment and economic development. With this publication, the GFCM aims to highlight how aquaculture strengthens the region's culinary heritage, inviting consumers to learn more about farmed species and their gastronomic potential. In this way, the social acceptability of aquaculture is enhanced, a key element to achieving the GFCM strategic objectives and contribute to FAO's Blue Transformation vision" said Houssam Hamza, GFCM Aquaculture Officer.

The Gourmand World Cookbook Awards have been honouring since 1995 the best gastronomy books, printed or digital, as well as food television productions. Winners are selected in the first place at a country level and then by an international jury that determines the Best in the World winners. The awards represent a unique opportunity to build the image of food culture worldwide. Publications from about 70 countries as well as from international publishers and organisations were displayed this year and select nominees in about 150 categories had the opportunity to present their work on stage. The event culminated with an award ceremony which honoured the best works in each category.

This recognition of the GFCM publication by the Gourmand World Cookbook Awards also calls attention to the 35,000 farms engaged in aquatic food farming operations and the 500,000 people employed in the sector, either directly or indirectly. Aquaculture plays an important role in offering a source of employment and economic growth, allowing to increase aquatic food production and meet the growing demand for quality food and it is therefore crucial to continue working to enhance the sector while ensuring its social, environmental and economic sustainability.

This year's awards marked another significant recognition for FAO publications, as 'The status of women in agrifood systems' won the Best Sustainable Food Publication in the World Award. This publication provides a comprehensive picture of the status of women working across agrifood systems, from production to distribution and consumption, shedding light on gender inequalities in terms of working conditions and socioeconomic benefits.

This year's awards marked another significant recognition for FAO publications, as 'The status of women in agrifood systems' won the Best Sustainable Food Publication in the World Award. This publication provides a comprehensive picture of the status of women working across agrifood systems, from production to distribution and consumption, shedding light on gender inequalities in terms of working conditions and socioeconomic benefits.

For more information, visit HERE.

The Aquaculturists
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