Lara Barazi has been CEO of Kefalonia for 22 years, in the process growing production volumes of certified organic seabass and sea bream from 300 to 5,000 tonnes a year.
Born in Freeport, Maine, Emily Selinger quickly fell in love with working on the water. After getting a captain’s licence and working on schooners along the East Coast, she returned to Freeport and set up her own oyster farm, Emily’s Oysters.
Freshwater pearl culture is providing a new livelihood for several thousand migrants who have returned to India’s Odisha State during the pandemic-induced lockdown.
A new book details how Turkey has become a global aquaculture leader, and is now the world’s ninth largest marine finfish farmer. Other countries, particularly in Europe, could learn much from its example.
Kana Banno, a PhD candidate at the Norwegian University of Science and Technology (NTNU) talks about her transition from aquaculture in Japan, to that of Norway and why fish behaviour and welfare are so important in salmon farming.
Following a reduction in seafood restaurant sales during the pandemic, a new project aims to take 5 million excess oysters be rebuild shellfish reefs – turning economic calamity into long-term conservation gain.
A one-time opponent of aquaculture, over the course of the last decade food photographer and surfer Eric Wolfinger has come to see many of the benefits of the industry.
Oyster farmers Karen Rivara and Danielle Buttermore highlight the different social, scientific, environmental and market factors that they contend with in two different locations in northeast USA.
