Production in the Lithuanian aquaculture sector comes primarily from pond aquaculture. The sales of many domestic fish species have increased due to the growing demand from Lithuanian consumers.…
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Levan Davitashvili, Deputy Minister of Agriculture of Georgia, met with Aina Afanasjeva, Director of EUROFISH International Organisation,…
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Janusz Wrona, Director of the Fisheries Department in the Ministry of Maritime Economy and Inland Navigation, discusses some of the important issues affecting the Polish fisheries and the aquaculture sector.
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The Polish aquaculture sector is overwhelmingly dominated by the production of common carp and trout. Insignificant volumes of other carps, sturgeons, and predatory species, such as catfishes, and pike, are also farmed.
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Gospodarstwo Rybackie Goslawice in Konin was established fifty years ago to exploit the availability of warm water from a nearby thermal power plant to raise grass carp, bighead carp, and common carp. In the years that followed the production of other species was introduced including whitefish, pike-perch, tilapia, paddlefish, ornamental fish, European catfish, and sturgeons.
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At Hodowla Ryb K-2, trout are farmed intensively using a sophisticated recirculation system. Currently 400 tonnes of trout a year are produced on the farm, a figure that is soon due to rise to 600 tonnes.
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The Danish eel fishery is struggling to cope with the challenges it is facing. Some of these are specific, such as the short validity of the eel fishing license, while others, such as predation by seals and cormorants, affect the coastal fishery at large.
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The Polish production of eyed eggs for rainbow trout is set to increase as concerns about biosecurity persuade farmers to establish their own hatcheries.
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Bytow Lakeland, a FLAG in the Pomerskie region has several projects running. One of these uses a practical approach to inculcate a greater awareness of nature among school children.
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Seafood continues to remain limited on the menus of many fast food restaurants, which are frequently focused on meat products, in Europe as well as globally. Yet increasing demands for convenient food options, coupled with growing desires for healthy and “real” food, show the potential for an increase in seafood available at quick service restaurants.
