ARS Researchers are Developing Ecofriendly Practices for Atlantic Salmon Production
When choosing food at the supermarket, consumers often focus on the appearance, texture, flavor, and nutritional content. These quality factors are also a priority for food suppliers such as fish farmers, who must balance these priorities with minimizing their environmental impacts of production. The researchers at the Conservation Fund’s Freshwater Institute (TCFFI) in West Virginia are helping fish farmers meet both these goals by employing sustainable fish production practices. …
