A brief look at genetically modified salmon

If approved by FDA, fast-growing genetically modified salmon will provide a safe and nutritious product similar to other farmed Atlantic salmon. 

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Shrimp farming in Brazil
Shrimp farming in Brazil

Shrimp farming in Brazil

Shrimp farming in Brazil grew rapidly from the late 1990s to 2003. Brazil can again become a global leader, for it has 600,000 ha of suitable area with excellent natural conditions and infrastructure, and a large internal market. 

Smoked fish, part 2
Smoked fish, part 2

Smoked fish, part 2

An important step in preparing smoked fish is obtaining uniform distribution of salt in the finished product. Dry salt curing is effective but requires experimentation and experience for best results. 

Smoked fish, part 1
Smoked fish, part 1

Smoked fish, part 1

The objectives of the smoking process are to uniformly impart the desired sensory characteristics to the product, extend shelf life and avoid the deposition of harmful compounds. 

Smoked fish, part 3
Smoked fish, part 3

Smoked fish, part 3

Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products.