Seafood offers such a rich diversity of delicious protein and memorable eating experiences that it’s easy to lose sight of the fact that it’s...
Continue Reading
Aquaculture – already one of the world’s fastest food production sectors – is also in the midst of a technological revolution, with an...
Continue Reading
As a food category, fish and seafood continues to fare extremely well in what is a constantly evolving consumer landscape. Amid society’s soaring...
Continue Reading
Antioxidants are added to both human food and animal feeds in order to protect them from the damaging effects of oxidation. They work by reacting with oxygen before it can react with the resource that they are protecting. Typically, antioxidants are used to protect fats and oils from the damaging effects of oxidation.
Eels have traditionally been caught, bred for trade and consumed live, fresh, chilled, frozen or smoked for many centuries, and are an integral part of many countries’ culinary backgrounds – from Asia, to the Americas, to Europe and beyond.
This elongated fish’s broad consumption spread is largely due to the family comprising some 800 species, with sizes ranging from just 30 grams to more than 25kg. The most popular varieties include the European eel (Anguilla anguilla) and East Asia’s favourite Japanese eel (Anguilla japonica). Indeed, the global demand for eels has traditionally been driven by East Asia, particularly in Japan.
