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On the hunt for flying fish

“If you get sick and need to throw up, that’s fine, but if you don’t then that’s fine too,” says the skipper, laughing through his big smile, before setting off on the voyage taking nine excited business professionals and R&D representatives out on his boat towards the open sea. The location is Macau in northern Brazil. The goal: to harvest flying fish roe.

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Better salmon fillet with carbon dioxide (CO2)

We are eating more and more fish. And fresh fish and fillet products account for the biggest increase in consumption. This presents both challenges and opportunities when it comes to shelf life and the packaging of fresh fish. Today, the use of the bacteria-inhibiting gas carbon dioxide (CO2) seem to be the best solution for the freshness, smell and taste of salmon fillets.

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