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The RAS salmon taste test

Many RAS-grown fish are marketed as local, sustainable options. While these characteristics are commonly pointed out as differentiators, how does the eating experience compare? Atlantic salmon from both a freshwater and saltwater RAS producer were compared to commodity salmon by a 100-person tasting panel of salmon users to find out.

Disinfecting RAS with hydrogen peroxide

Disinfecting procedures for RAS are an important aspect of farm biosecurity plans and a preparation step for successful purging of off-flavour. At the Freshwater Institute, RAS are commonly disinfected with a hydrogen peroxide concentration of 200-300 mg/L held for two hours of contact time.

Featured Story 

Viewpoint: RAS in Oz

There is no doubt now that climate change is real and has caught many governments and industries off guard. The recent Northern Hemisphere horror summer has driven home the threat to our way of living and the need to future-proof our food supply chains.  » Read more
Fresh Tips 

Five freedoms of animal welfare in RAS

Favourable fish growth and performance metrics do not necessarily confirm that acceptable fish health and welfare standards have been maintained. However, maintaining good fish health and welfare will generally result in favourable fish growth and performance metrics. » Read More...

Considerations for induced smoltification

As anadromous fish, Atlantic salmon undergo a physiological change as they migrate from freshwater to seawater. This process, known as smoltification, prepares the fish for the seawater environment and leads to a fast growth phase of life. » Read More...




March 19-21, 2024
Puerto Montt, Chile
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