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Seafood

How to reduce plastic in the seafood industry

Norway exports salmon fillets in large quantities, the quality of which must be preserved during transportation. Nofima researchers are investigating the possibility of preserving quality and food safety while reducing the use of plastics.

Seafood may prevent postpartum depression

A high level of marine omega-3 fatty acids in the blood in the final stages of pregnancy can reduce the risk of postpartum depression.

Picky young wrasse want shrimp

Ballan wrasse are picky eaters when young. As adults, they eat sea lice off the skin of salmon – which makes them valuable to fish farmers. But as juveniles, wrasse want to be served shrimp.

Vegetable oils promote obesity

Excessive dietary omega-6 may increase our appetite and promote weight gain.

Inhibiting bacteria growth in sushi

Traditional acidic sushi rice and fresh wasabi inhibit the growth of bacteria in sushi. This improves the quality and gives longer shelf life for sushi dishes and is valuable information for consumers and producers.

Tracing fish can be profitable

Seafood companies can profit from introducing more traceability in their production. But not all companies realize that they gain from tracing more than the law instructs.