[Norway] A number of novel applications for the cultured marine plants are currently being developed in Norway, thanks in part to Continue reading Algae and plankton: how to cash in on the “new oil”?
[Global] There’s a lot of love out there for sushi burritos, aka ‘sushirittos’. The fad has led to other inventive fusions, which take Continue reading Woman invents ‘Sushi Cornish pasty’ – and traditionalists are going to hate it
[Chile, China] The technique, known as flocculation, was able to convert green microalgae-laden water into clear crystal water in Continue reading Salmon sector to use Chinese technology against harmful algae
[UK] The nutritional value of farmed salmon could be boosted by a new generation of fish feed created from algae by a young Scots Continue reading Whisky waste to grow healthier salmon food
[Norway] Lerøy, one of the world’s leading seafood groups and based in Bergen, Norway, will start producing salmon products rich Continue reading Lerøy to start feeding microalgae to its salmon
[Norway] The collaboration between the two companies is an important step in building a more responsible and sustainable Continue reading Leroy Seafood to raise Norwegian salmon on feed made with algae
[USA] University of Hawaii researchers are touting a potential breakthrough in the study of aging. Continue reading Compound found in seafood, algae ‘activates’ longevity gene
[Canada] With climate change as its new customer, the Salish Sea Restaurant has come up with a second and possibly third or fourth Continue reading Blooming algae! Scientists try to capitalize on conditions changing due to climate
[Chile] Preliminary results of a scientific survey performed in February confirm the presence of Karenia cf. Mikimotoi microalagae Continue reading IFOP confirms Karenia microalgae presence in the Gulf of Penas
[USA] Shellfish, sea cucumbers, geoduck clams, seaweeds and biofuels are crops envisioned by a group of Alaskans crafting a Continue reading Could mariculture morph into a billion-dollar industry for Alaska?