Chapter Two: The recirculation system step by step(continued)
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Chapter Three: Fish species in recirculation A recirculation system is a costly affair to build and to operate, and production must be efficient in order to make a profit. Selecting the right species to produce and constructing a well functioning system are therefore of high importance. Essentially, the aim of the production is to sell the fish at a high price and at the same time to keep the production cost at the lowest possible level.
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Liquid ice and slurry ice have certain advantages over flake ice. The liquid “binary” ice surrounds shrimps or fish within just seconds, and the ice doesn’t have to be broken up, so a pickaxe and shovel are superfluous. With “Easy Ice”, the refrigeration engineering company Cooltech now offers a new soft, snow-like ice which provides fast intensive cooling. On-board production of Easy Ice is inexpensive and the machine requires only little space.
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Ukraine is among the European states with the lowest water resources. While average per capita water supply is 4,600 m³ in Europe, it is just slightly over 1,000 m³ in Ukraine. Despite the critical situation with water resources, Ukraine has a certain potential for the development of fisheries, particularly aquaculture. The total area of continental waters which are of interest for fisheries is 1.7 million hectares (Figure 1). Of this, reservoirs constitute 1,078,000 ha (63.2% of the water surface), which is significantly higher than the area of lakes and estuaries (402,200 ha; 23.6%), or that of specialized ponds (208,600 ha; 12.3%).
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The development of plastics some fifty years ago heralded the end of the use of wood as the preferred material for storing and transporting fish and seafood. Plastics were durable, mouldable, hygienic, lightweight, with good insulating properties, and easily customised.
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The 5th Seafood Quality congress, focused on addressing new consumption challenges, was held in Madrid, Spain on 28 June 2017. The event was co-organised by the Spanish Ministry of Agriculture and Fisheries, Food and Environment and EUROFISH International Organisation. It was officially opened by Alberto López-Asenjo García, General Secretary for Fisheries, who stressed the need to improve the current practices of waste management and better communication with the general public and especially groups of younger consumers.
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China has a vast network of fish buyers and sellers, catering to growing demand of fish and fish products. Markets are constantly changing and new products are being developed in order to fill rapidly increasing demand in the domestic market. Eurofish recently visited the company Kangbao Foodstuffs Co., Ltd in Qingdao during a study tour to evaluate the possibility of utilising high quality by-products from the EU fish processing industry.
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Among the objectives of the European Maritime and Fisheries Fund are support for the development of sustainable aquaculture. Each EU member draws up a strategic plan for aquaculture for the period 2014 to 2020, which documents its vision and priorities for the sector. Implementation of the policies that lead to the achievement of this vision is supported by the EMFF. Several of the Eurofish member countries that are also members of the EU have drawn up these strategic plans for the aquaculture sector. These plans reflect the very different aquaculture industries and priorities in the countries.
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Today, three decades since it was launched in 1984, the Icelandic Fisheries Exhibition is a fixed item in the global calendar of fisheries events.…
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JFish, a company based near Kaunas in Lithuania, has discovered that catfish can be used to produce bacon, says delfi.lt. According to the company's head of production Marius Krutulis, the taste was found accidentally, when conducting tests for another product. Krutulis emphasises the importance of the small details in the production of the fish. The taste depends not only on the proper production and smoking, but also on the way the fish is caught and slaughtered. In order to maximise the preservation of the nutritional value of the catfish, we first stun it by plunging it into cold water. In this way the fish is not stressed and the fish fillet is of the highest quality. It is a simple, but effective technology, says Mr Krutlis. The fish do not contain any artificial colors or flavour enhancers such as monosodium glutamate or smoke taste concentrates. According to Mr Krutulis, the same taste can be obtained using purely natural materials.
