The regional workshop was held in Bodrum (Turkey), and it was attended by 34 participants representing central and local government and industry from Albania,…
Archives
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The aim of the project was to develop for the FAO a visual database of products from warm water aquaculture,…
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The workshop was held in Çeşme, and was attended by 37 participants representing fish farms, processing companies,…
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Interact is an EU/Nordic-countries funded project, which seeks to record Nordic industry opinions in relation to Nordic higher education within the fisheries and aquaculture sectors.…
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Projects
Strengthening the impact of fisheries related research through dissemination, communication and technology transfer – ComFish
An EU research project funded through the Seventh Framework Programme, ComFish. The aim of the project was to identify important fisheries topics with long term impacts,… -
The main results from the four sub projects that involve EUROFISH were: Four desk studies were carried out on market options for products and by-products from Norway lobster,…
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The mollusc industry is not likely to have an easy year. There is no sign of a recovery in the volume of scallops offered for sale on the main markets.
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Many small pelagic stocks are in good shape, but with variations from species to species. With higher landings expected for many operators, prices may suffer.
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During the first half of 2012, supplies of sashimi grade tuna increased following good catches in the Indian Ocean, resulting in weaker auction prices in Japan. Yellowfin and albacore prices also fell in January as demand in southern Europe declined. Skipjack prices, however, have reached record highs.
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X-rays can penetrate matter without harming it and at the same time reveal components of different density within it. This ability can be of use in the seafood sector, too, for example during material inspection and quality tests, or in intelligent processing machines. Apart from that, thanks to its germ-killing effect irradiation can be used to preserve products. Irradiated foods arouse fears among many consumers, however.
