The product of a project spawned out of a partnership between FAU Harbor Branch Oceanographic Institute (HBOI) and local company Amy’s Island Seafood could end up being your next healthy dinner choice. The two entities have come together to design and implement a method of fish farming – or aquaculture – that produces safe, sustainable seafood for local consumers. The products, such as cobia, will be traceable from inception to plate, ensuring a high level of quality for customers unmatched by any other system.
“Many traditional aquaculture systems worldwide have been known to produce a great deal of waste and utilize excessive antibiotics,” said Paul Wills, Ph.D., FAU Harbor Branch research professor and program manager. “This Florida project between HBOI and Amy’s Island aims to provide a solution by creating a safe, sustainable means of fish farming that utilizes higher quality water and feed, resulting in a product that is safe and sustainable.”
There are a variety of challenges facing the aquaculture industry, with one of the most significant being that with an increased need for more seafood to match the ever-growing growing human population, there is a need to use innovative technologies to lessen the impact on the environment and at the same time produce healthy seafood.
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