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Trout was once considered a luxury available only to fishermen and poachers. It is now one of the most widely and consistently available fish in Europe, one with an economical price tag which is devoid of seasonal fluctuation

Molybdenum compounds have a long history of corrosion inhibition in coatings applications. The use of molybdates as cooling water corrosion inhibitors has, however, been limited, although they do offer a number of benefits to the industrial water user.

Aquaculture is, an important animal farming activity, and fish welfare has recently become an important issue in the EU. Driving forces behind the promotion of fish welfare are demands from retailers and consumers. Given this background, it is the main objective of this paper in a Danish setting to investigate the willingness of consumers to pay for farmed rainbow trout with a quality label certifying good fish welfare. It also aims to describe consumers’ perception and consumption of farmed fish and their beliefs about fish welfare.

A contingent valuation approach was used to evaluate consumers’ willingness to pay for fish welfare, using an open‐ended elicitation technique. To determine the factors that may influence consumers’ willingness to pay for fish welfare the binomial logit model was used. Data were collected from an online survey of Danish consumers in the spring of 2009, sample size 1,000.

Of the sample, 48 percent were on average willing to pay 25 percent extra for welfare rainbow trout. Primarily women with a longer education, belonging to higher income households are willing to pay extra, also older consumers are more willing to pay more than younger consumers. Consumers who emphasize eco‐friendly production of welfare fish, freshness, and animal welfare also tend to be willing to pay extra.

While much literature has addressed animal welfare and willingness to pay for it, only a few studies have specifically considered consumers’ perception of fish welfare and their willingness to pay for welfare fish.

The purpose of this paper is to describe a new slaughter line for industrial slaughtering of salmonid fish. Traditionally, slaughtering of farmed salmonids – salmon and rainbow trout – was done manually by bleed cutting with knives. Using the new slaughter line that includes 3D machine vision and a bleed‐cutting robot, slaughtering is almost completely automated – nominally requiring only one person to supervise the line and manually bleed cut the fish not handled by the robot.

The design approach of the salmonid slaughter line focuses on using 3D machine vision and a bleed‐cutting robot with four biaxial pneumatic actuators to handle the slaughtering of pre‐anesthetized salmon and rainbow trout.

Under normal operating conditions, the slaughter line is capable of automatically slaughtering 85‐95 percent of all fish at an average feed rate of 30‐80 salmon/min, and the remaining 5‐15 percent are slaughtered manually. Several issues have been discovered, that should be addressed to improve the slaughter line.

This paper presents a new complete salmonid slaughter line that has reduced the need for manual labor in salmonid slaughtering plants.

The salmon and trout farming industries are relatively new, expanding industries in the UK. Describes their current status and looks to the future by examining areas where progress is currently being made or where problems exist.

The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage.

The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day.

Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results.

The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.

The purpose of this paper is to examine the potential market impacts of the use of insect-based protein for fish feed as an innovative approach out of the fish-meal trap.

An online questionnaire was used to elicit information on fish consumption choices among 610 German consumers using a discrete choice experiment. Mixed logit and latent class logit models were used to model consumers’ preference heterogeneity.

Results show that consumers’ preferences for fish attributes such as filets, freshness, ecolabelling and domestic production are heterogeneous and important in consumption choices. The minor share of the respondents is sensitive, while the remaining is indifferent regarding the use of insect based protein as feed in trout production. For this sensitive segment, consumption would be expected to be reduced unless the price is reduced or other attributes such as convenience aspects are improved.

The implication is that firms can substitute without a significant impact on the market demand given that the majority of consumers are indifferent regarding feed sources for trout production. As a result, it provides an innovative way to ensure sustainable use of resources and reduces the threat of fish meal trap while reducing pressure on the already over-exploited marine life.

The results provide first insights into the market impact of using insects in the animal protein value chain. It is important especially with Europe’s recent lift of the ban on using insect-based protein in the animal food industry.

Building on past debates and incorporating recent knowledge on the revised principles and definition of ecotourism as set out by the Global Ecotourism Network and The International Ecotourism Society, this chapter assesses consumptive activities, such as hunting and fishing, through a lens of authenticity. This examination of ecotourism extends to tourists’ predispositions, ethics, and motivations responsible for their choices of ecotourism destinations, activities, and observable behaviors, which often lead them to personal transformation. As the idea of authenticity gains momentum in marketing, certifications, and regulations, this chapter tackles its significance by drawing from literature on applied constructs such as Ecotourist Predisposition Scale and Ecotourist Ethics Scale, as well as fieldwork experience and research pointing to the historical roots of ecotourism philosophy and practice in Zambia.

The world’s population is expected to increase by 30 percent to 10bn people by 2050 and with 70 percent of the earth’s surface covered by water aquaculture will play an important role in producing food for the future. The paper aims to discuss this issue.

While Canada has the longest coastline in the world by far (202,080 km) with 80,000 km of marine coastline capable of supporting aquaculture and fisheries, it ranks only 25th in terms of world aquaculture production. The reasons are many and varied, and this review examines statistical reports and publications to trace the beginnings of the aquaculture sector in Canada, and highlights some areas of strength and potential, and the challenges for future growth and expansion.

Currently, less than 1 percent of the 3.8m hectares of freshwater and marine areas that are considered suitable for seafood (i.e. finfish, shellfish and aquatic plants) production are being farmed so Canada has an ocean of opportunity to be a leader in world aquaculture production in the future.

The review highlights the need for a national strategic plan to increase aquaculture production in Canada and the need to simplify the current complex regulatory framework that has resulted in significant uncertainties and delays that have limited growth in this sector. The review highlights the potential and interest to triple current production while fostering greater involvement of First Nation communities.

Dietary public health advice has been to consume fish. The fatty acids in fish, specifically the ratio of n‐3 to n‐6, are reported to be instrumental in determining the benefits. Looks at the available literature on differences in fatty acid composition between wild and farmed fish. Supports the hypothesis that farmed fish have a higher fat content and a different fat composition to wild fish. Suggests that more detailed studies, are required to compare the fat compositions of the various types of wild and farmed fish.