CIE. Survey of reference materials for testing the performance of spectrophotometers and colorimeters. Publication CIE nr. 114.1. Central bureau of the CIE, Vienna, Austria (1994). Bronstein, M. N. et al. Storage of dressed Chinook salmon, Oncorhynchus tshawytscha, in refrigerated freshwater, diluted seawater, seawater and in ice. Mar. Fish. Rev. 47, 68–72 (1985).

Ghasemifard, S., Sinclair, A. J., Kaur, G., Lewandowski, P. & Turchini, G. M. What is the most effective way of increasing the bioavailability of dietary long chain omega-3 fatty acids—daily vs. weekly administration of fish oil? Nutrients 7, 5628–5645 (2015). Quevedo, R., Mendoza, F., Aguilera, J., Chanona, J., & Gan, G. -L. (2008). Determination of senescent spotting in banana ( Musa cavendish) using fractal texture Fourier image. Journal of Food Science, 84, 509–515. Turchini, G. M. Fish oils, misconceptions and the environment. Am. J. Public Health 103, e4 (2013). Contradictory results have been reported when fish were stored in RSW and on ice possibly due to the difference between laboratory and industrial based experimental scale 43. The initial microbiological activity observed right after slaughter further suggested that the fish might have blood remnants remaining in the flesh after being bled in the bleeding tanks at the land-based slaughtering facility. The addition of seawater and seawater ice into the tank was also manually done as compared to mechanical procedures in commercial settings. Hence the rate of spoilage for the RSW fish was more pronounced in this study which affirms how easy contamination can occur. However, these problems should not arise in commercial settings due to more stringent rules with regards to filtering, ozonating and chlorinating of process water. Industries also use CO 2-based RSW tanks which improves energy efficiency, suppresses bacterial growth, and enhances sensory attributes of fish 8. Good hygiene has been posed as a possible challenge posed by closed RSW tanks as spoilage of fish may affect the entire catch 44. Therefore, a well-designed RSW system is important and proper considerations must be implemented including good insulation of tanks, evenly distributed and controlled temperatures, constant supply of clean seawater and adequate cleaning and disinfection of the factory after every harvest 10. This ensures good recirculation of water, lessens microbial spoilage, maintains good quality and offers the flexibility for fishing vessels to travel to further distances. Roth, B. et al. Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis. Aquaculture 326–329, 178–180. https://doi.org/10.1016/j.aquaculture.2011.11.005 (2012).

From the Package

Schreiber, M. A. & Halliday, A. Uncommon among the commons? Disentangling the sustainability of the Peruvian anchovy fishery. Ecol. Soc. 18, 12 (2013).

Forsberg, O., & Guttormsen, A. (2006). A pigmentation model for farmed Atlantic salmon: Nonlinear regression analysis of published experimental data. Aquaculture, 253, 415–420. Løje, H. The Quality of Cold Smoked Salmon—Influence of Raw Material and Technological Parameters (Technical University of Denmark, 2007). Ytrestøyl, T., Aas, T. S. & Åsgård, T. Utilisation of feed resources in production of Atlantic salmon ( Salmo salar) in Norway. Aquaculture 448, 365–374 (2015).

OUR BRANDS

Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color measurement in L*a*b* units from RGB digital images. Food Research International, 39, 1084–1091. Thomas, F., Jamin, E., Wietzerbin, K., Guerin, R., Lees, M., Morvan, E., et al. (2008). Determination of origin of Atlantic Salmon (Salmo salar): The use of multiprobe and multielement isotopic analyses in combination with fatty acid composition to assess wild or farmed origin. Journal of Agriculture and Food Chemistry, 56, 989–997. Tanner, J. E. Southern Bluefin Tuna Aquaculture Subprogram: Tuna Environment Subproject—Development of Regional Environmental Sustainability Assessments for Tuna Sea-Cage Aquaculture Project No. 2001/104 (FRDC, 2007). Sargent, J. & Tacon, A. Development of farmed fish: a nutritionally necessary alternative to meat. Proc. Nutr. Soc. 58, 377–383 (1999).

Alder, J., Campbell, B., Karpouzi, V., Kaschner, K. & Pauly, D. Forage fish: from ecosystems to markets. Annu. Rev. Environ. Resour. 33, 153–166 (2008). Sissener, N. H. Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain. J. Exp. Biol. 221, jeb161521 (2018). Chéret, R., Delbarre-Ladrat, C., Lamballerie-Anton, M. & Verrez-Bagnis, V. Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chem. 101, 1474–1479 (2007). Roach, S. W., Harrison, J. S. M. & Tarr, H. L. A. Storage and Transport of Fish in Refrigerated Sea Water Vol. 126 (Queens Printer, Ottawa, 1961). Andersen, U. B. Fillet gaping in farmed Atlantic salmon ( Salmo salar). Nor. J. Agric. Sci. 8, 165–179 (1994).

Bou, M. et al. Requirements of n-3 very long-chain PUFA in Atlantic salmon ( Salmo salar L): effects of different dietary levels of EPA and DHA on fish performance and tissue composition and integrity. Br. J. Nutr. 117, 30–47 (2017).

Froehlich, H. E., Jacobsen, N. S., Essington, T. E., Clavelle, T. & Halpern, B. S. Avoiding the ecological limits of forage fish for fed aquaculture. Nat. Sustain. 1, 298–303 (2018). Sun, D. (2000). Inspecting pizza topping percentage and distribution by a computer vision method. Journal of Food Engineering, 44, 245–249. Arvanitoyannis, I. S., Tsitsika, E. V., & Panagiotaki, P. (2005). Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity. International Journal of Food Science and Technology, 40, 237–263. Jeffriess, B. A Review of Tuna Growth Performance in Ranching and Farming Operations (ASBTIA, 2015). Smith, I., & Furness, T. (2006). Improving traceability in food processing and distribution. Abington, Cambridge, England: Woodhead.

SIGN UP FOR EMAIL

Superchilling is a food preservation method where the temperature of fish is kept between traditional chilling and freezing 3. This slows down autolytic biochemical processes in the muscle and inhibits microbial spoilage, hence prolonging shelf life 4. One way to achieve superchilling is by storing fish in refrigerated seawater (RSW), and the practice of storing fish under chilled conditions in RSW tanks has been widely used in well-boat industries to store bulk catches of live fish. These tanks are holding systems where the chilling medium of either RSW or brine of the same salinity as seawater (3.5%) is continuously pumped through mechanical chillers. Himelbloom, B. H., Crapo, C., Brown, E. K., Babbitt, J. & Reppond, K. Pink salmon ( Oncorhynchus Gorbuscha) quality during ice and chilled seawater storage. J. Food Qual. 17, 197–210. https://doi.org/10.1111/j.1745-4557.1994.tb00143.x (1994). Thorarinsdottir, K. A., Arason, S., Bogason, S. G. & Kristbergsson, K. The effects of various salt concentrations during brine curing of cod ( Gadus morhua). Int. J. Food Sci. Technol. 39, 79–89. https://doi.org/10.1046/j.0950-5423.2003.00757.x (2004). The State of World Fisheries and Aquaculture 2020: Sustainability in Action (FAO, 2020); https://doi.org/10.4060/ca9229en Shepherd, C. & Little, D. Aquaculture-are the criticisms justified? Environmental impacts and use of resources with special reference to farming Atlantic salmon. World 4, 37–52 (2014).