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‘Gentler’ acid proposed as AGD treatment

‘Gentler’ acid proposed as AGD treatment

Researchers in Norway and Denmark have concluded that peracetic acid is a more sustainable alternative to hydrogen peroxide to deal with amoebic gill disease (AGD) in salmon.

Study links salmon growth pattern with behaviour characteristics

Study links salmon growth pattern with behaviour characteristics

A new study involving the University of Stirling has shed fresh light on the link between the life history of fish and their behaviour.

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Sedation of smolts should be used sparingly, say scientists

Sedation of smolts should be used sparingly, say scientists

Researchers investigating how sedation of smolts affects the fish have concluded that the practice should be restricted.

Study: Zinc and omega-3 support sea transfer

Study: Zinc and omega-3 support sea transfer

Salmon that had received higher doses of zinc and omega-3 better tolerated the transfer to seawater, according to scientists from Norwegian research institute Nofima.

Feed, clean water and rest are keys to happy lumpfish

Feed, clean water and rest are keys to happy lumpfish

Good feed and the right environment are key for lice-eating lumpfish to “thrive” at work, research from the Norwegian research institute Nofima shows.

Helping salmon survive the switch to sea

Helping salmon survive the switch to sea

More knowledge about barrier functions, including skin, in post-smolt salmon can improve fish health and save the industry millions, according to Norwegian scientists.

Insect meal has ‘high potential’ say researchers after salmon feed trial

Insect meal has ‘high potential’ say researchers after salmon feed trial

Norwegian researchers who replaced fishmeal with insect meal in salmon feed found that the salmon grew well, remained healthy and had a good flavour.

Talking our language: welfare indicators handbook now available in English

Talking our language: welfare indicators handbook now available in English

It’s been a long wait, but an English-language version of a successful Norwegian handbook on welfare indicators for farmed Atlantic salmon is now available online.

Vaccine cuts numbers of lice and their eggs in lab tests

Vaccine cuts numbers of lice and their eggs in lab tests

Laboratory-scale tests by Norwegian and Cuban scientists have shown that a vaccine against lice led to fewer female lice on salmon and at the same time influenced the parasites’ ability to make eggs. The eggs that were made and hatched were further weakened in the second generation.

English version of hit Norwegian fish welfare manual ‘coming soon’

English version of hit Norwegian fish welfare manual ‘coming soon’

A fish welfare assessment manual that has become a big hit with salmon farmers in Norway will soon be available as a free online document in English, its lead editor has said.

Fish-bone extract leaves salmon in the pink

Fish-bone extract leaves salmon in the pink

A mineral-rich ingredient that scientists at Norwegian research organisation Nofima have extracted from fish bones has produced unexpected effects. In experiments where salmon were fed feed with the ingredient, the colour level of the salmon muscles increased considerably.

Researchers dig deeper into the value of quality

Researchers dig deeper into the value of quality

Can the value of salmon be increased in ways other than producing more or cutting costs? That’s the belief of Norwegian researchers, working in close cooperation with researchers at the University of Stirling, who are currently examining how different types of quality can increase the value of salmon products.

Size matters but is biggest always best?

Size matters but is biggest always best?

Bigger smolts may be better at surviving than small ones, but that doesn’t mean they grow best, according to new research from CtrlAQUA in Norway.

How chicken nudged salmon down the pecking order

How chicken nudged salmon down the pecking order

US research concluding that chicken is more efficient than salmon at retaining protein for human consumption comes as no surprise to a Nofima scientist, who says the numbers are consistent with the Norwegian food institute’s findings.

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