Genuine Alaska Pollock Producers’ Post

This is a good case where fish species testing proved to be an efficient tool to unmask and fight seafood fraud. In a recent study, 60 Japanese seafood products (mainly intended for sushi and sashimi preparations) were tested to confirm whether the type of seafood indicated on the label was accurate. From the tested products, 11.7% were mislabelled. Products labelled as “snapper” were frequently found to be Tilapia, and a product labelled as Bigeye tuna was found to actually be Atlantic bluefin tuna, which is an endangered species listed on the IUCN Red List of threatened species. The study also reported frequent use of umbrella trade names instead of species names, which can cause traceability, economic, and sustainability issues. #FishSpeciesTesting #SeafoodFraud #FoodFraud

Ready for some untraditional seafood? At least, for many European palates. Møreforsking is again participating in the national science day festival (#Forskningsdagene). The festival is for anyone who wants to create excitement and understanding of research, how research happens, and what role it plays in society. Now, what I usually do is showcase weird animals from the ocean, but also uncommon seafood. In particular, this type is freely available on all Norwegian rocky shores. The truffle seaweed Vertebrata lanosa (Yes, I know I said Truffle kelp in the video!) is easily found on the Knotted Wrack (Ascophyllum nodosum). Limpets and periwinkles are tasty, but forgotten seafood. Charred shells of these were found in our local stone-age dwellings and even in Viking burials. After WW2 kids in Kristiansund often picked and boiled periwinkles as cheap snacks. They are a popular atraction on our stand! Do you have any seafood species that are now forgotten? #seafood #sustainability #scicomm

Seafood research includes understanding what the market wants, where the gaps are and where to position yourself. Yet so many spend so much time perfecting their products without doing this research making n it hard to gain traction in the market. Premium markets expect a premium product and a premium experience. Honey & Fox and Umar Nguyen aka the fish girl have teamed up to help companies like Ornatas Pty Ltd do this kind of research. Check out what we did 👇 If you want to create and grow a premium seafood brand where the right customers line up to buy from you without questioning or haggling over price send me a DM and we can figure out if we can help you. #seafood #premiumquality #marketing

From crawdad to Chilean Sea Bass, every species is known by so many aliases! Navigating the global nomenclature maze of vernacular, market, scientific & coded IDs is critical for seafood supply chains. Let's dive in.

Kokoda fish Kokoda fish is native to PNG and Fiji. The fish is traditionally eaten ceviche-style by marinating cubes of raw fish in lime juice, coconut milk, sliced onions and fresh herbs.

This is the second fine for Tenshi Seafood in three years.

Explore and learn about the Old Perlican seafood factory in Newfoundland

Made 100% only with Iberian meat, the high amount of fat marbling through the meat means that these burgers stay succulent and juicy once cooked. They’re perfect with a slice of Manchego cheese and crispy fried onions. Add some black garlic aioli for an extra umami hit. The Iberian pig is a unique species of limited production with a presence in only a few places on the Iberian Peninsula. It is a small animal, with slender hindquarters and thin legs that allow it to travel long distances to find food. It also has an elongated and narrow snout to facilitate the search for food. Its skeleton is thin and flexible, with a large amount of fat in the muscle. This is a very peculiar detail of the Iberian meat, resulting in a very high degree of fat infiltration, also called marbling. #ibericomeat #ibericoburger #burger #bbqseason #iberianpig #patanegra #tasteofspain #gastronomy 📷: Campo Grande

Superb to see the steady increase in tonnages across the market. It is a vital component of our integrated supply chain

At our Garden of Eden - a field of trial in the middle of the desert - Kelpies are testing how well wine grapes grow in the Luderitz climate, and so far, the results are promising 🍇 Our Pinotage and Chenin Blanc grapes, planted in July just in time for Namibia’s grape season, have already started flowering and bearing fruit after the second application of StimBlue+ at 2L/hectare 🙌 These grafted vines are mature enough to flower early, but fruit thinning is a standard and necessary practice for young wine grape vines, especially while the plants are still establishing root systems strong enough to support fruiting. This project is a great indicator of what’s possible for grape farming in this windy and dry climate, and a great opportunity for Kelpies to get their hands dirty. In a year or two, we’ll be ready for a harvest. When the kelp wine’s ready, we’ll make sure to let you know 🍷😏 #harvest #namibia #biostimulant #cultivated #seaweed #wine #grape #cultivation