The researchers analysed five wild blue crabs samples, 10 oysters, 10 farmed tiger prawns, 10 wild squid and 10 wild sardines.
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A Rutgers study has examined potential names for seafood package labels made from the cells of fish which best meet both regulatory and consumer acceptance criteria.
Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.
This is the first known paralytic shellfish poisoning (PSP) fatality in Alaska since 2010, and officials have warned that non-commercial harvesting of shellfish can be dangerous and should be avoided.
The FDA has launched a series of search and clarification resource tools designed to make processes easier for the dairy and seafood sectors.
Of the scenarios the paper discussed, included are two approaches that illustrate what aquaculture might look like if nations refocus inward for food and nutrition security in the COVID-19 era.
The study was recently published by MLU scientists and offers an initial indication of the environmental effects of producing microalgae for consumption in Germany.
The Fisheries Bill is designed to protect UK fish stocks and secure a sustainable food source for the future.
Increased toxin levels have been detected in recent weeks during a routine nationwide shellfish monitoring programme along the South West and West coasts of Ireland.
A recent FAO report has highlighted sustainable aquaculture development and effective fisheries management as crucial to ensuring future food and nutritional security.
The research has suggested that efficient use of aquaponics - a system that combines conventional aquaculture with hydroponics - can be both economically and environmentally profitable.