Standard Operating Procedures to Remediate Off-flavor from RAS-Produced Atlantic Salmon
Off-flavor compounds bioaccumulate in RAS-produced fish resulting in unpalatable fillets that are objectional to consumers. These unpleasant flavors must be remediated before fish are harvested and sold into the marketplace. Research describing existing techniques to remediate pre-harvest off-flavors will be discussed with particular focus on optimization of standard operating procedures for Atlantic salmon depuration. Potential, but currently unproven, off-flavor mitigation strategies for RAS production systems will also be described.