Fish faeces and residual feed recovered from salmon hatcheries may soon become a sustainable product. The salmon farming sector will be crying out for a solution to the forecast ‘feed squeeze’.
We should use all parts of whole farmed salmon and keep more of the residuals here in Norway. Researchers say this will help protect the environment while ensuring salmon welfare.
Bacteria in raw seafood can make you sick. Seafood can also spread bacteria that are resistant to antibiotics.
Bacteria discharged to the oceans in sewage and wastewater thrive on the biofilms that form on plastic waste. This may be leading to the somewhat unanticipated problem of antimicrobial resistance.
“A sense of community between generations will be key to ensuring sustainable coastal communities. The importance of children’s learning through work is underestimated,” says Professor Anne Trine Kjørholt.
The total contribution to wealth creation from the Norwegian marine fishing fleet in 2021 was NOK 32.8 billion, including ripple effects.
What are people’s attitudes towards food, sustainability, new foods and food additives? Researchers have found some answers.
Today we think of cusk as a bycatch species of little or no value. But our test panel came to quite a different conclusion.
Researchers had the crazy idea of feeding ragworms with locally-cultivated seaweeds. The results were as gold-edged as the worms themselves – a high-quality, locally-sourced and sustainable feed for farmed salmon.
The microscopic, free-floating algae called phytoplankton — and the tiny zooplankton that eat them — are notoriously difficult to count. Researchers need to know how a warming climate will affect them both. A new kind of smart, lightweight autonomous underwater vehicle (LAUV) can help.
A new partnership between the Centre for the 4th Industrial Revolution Ocean and the Norwegian University of Science and Technology (NTNU) has been established to establish trust in ocean data collected from autonomous underwater vehicles.
If artificial light shines into the Arctic Ocean during the polar night, does it matter? A new paper in Communications Biology says the answer to this is a strong yes.
Omega-3 fatty acids are essential components of healthy diets for both humans and fish. The dramatic increase in fish farming worldwide has boosted the demand for omega-3 fatty acids so much that today’s supply can’t meet demand. Reducing waste and finding new sources can help.
The oceans are teeming with ever-increasing numbers of jellyfish. These squishy sea creatures can ruin fishing and discourage tourists. But one research group wants to turn this nuisance into pay dirt.
We need to know more, and teach more people, about aquaculture so we can use the ocean’s resources to the greatest extent possible while protecting the environment.
Excess CO2 in the atmosphere is making the oceans more acidic. Some studies show that’s bad news for fish, including commercially important species. But not all fish respond the same way.
The mysteries below the ocean’s surface have triggered human exploration and imagination for centuries. New marine robotics now make it possible to explore what goes on in the ocean depths.
We know that tiny marine creatures in the Arctic respond to weak light from the Moon or the northern lights during the polar night. Now researchers have learned that artificial light from research vessels can also have a negative effect.
Yes. As long as it is handled properly, new research reveals.
Every year 340,000 tonnes of usable whitefish by-product are discarded into the sea. But the fisheries industry has now identified ways of halting this practice.
First time cultivation of red Porphyra algae in a Norwegian lab.
Representatives from Japanese and Norwegian universities, research institutions, government agencies and industries interested in polar issues will gather in Tokyo in early June to present research results and build partnerships.
A Norwegian research group has been able to achieve bio-oil yields of 79% from a common kelp. Other researchers working with the same species have yields closer to 20%. The secret is to heat the kelp very quickly and bring it to the right temperature within seconds.
