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Article in Journal ()

Options for Producing a Warm-Water Fish in the UK: limits to "Green-Growth"?

Citation
Little DC, Murray F, Azim ME, Leschen W, Boyd K, Watterson A & Young J (2008) Options for Producing a Warm-Water Fish in the UK: limits to "Green-Growth"?, Trends in Food Science and Technology, 19 (5), pp. 255-264.

Abstract
This paper explores the development of a sustainable production system for tilapia and the research implications involved with ensuring commercial viability of such a system for UK farmers. The tilapia is a warm water fish with firm texture, white flesh and mild taste quite similar to a cod or haddock. Whilst tropical in origin it is thought to be highly suitable for low cost aquaculture in temperate zones with the potential to be a more sustainable source of food with fewer environmental impacts than other substitutes. Drawing on a literature review and findings from technical trials the paper will review and compare two production systems - novel Activated Suspension Technology (AST) and conventional Recirculating Aquaculture Systems (RAS) - considering their feasibility in terms of potential and financial viability for scaling up to commercial production of tilapia and their environmental and sustainability benefits. The review concludes that AST based only on microbial floc is currently uncompetitive with RAS in a UK context although the approach has benefits that might be incorporated in a new generation of mixed systems. Refinement of such systems needs to occur with potential adopters and could be part of diversification of mixed farms. Such development might further enhance the ethical values of fish produced in small-scale, modular RAS.

Subject headings
Fish culture Great Britain; Tilapia Great Britain; Aquaculture Great Britain; Fishery resources Great Britain

StatusPublished
AuthorsLittle David Colin, Murray Francis, Azim Mohammed Ekram, Leschen William, Boyd Kathleen, Watterson Andrew, Young James
Publication date05/2008
Publication date online23/12/2007
URLhttp://www.sciencedirect.com/science/journal/09242244
PublisherElsevier
ISSN 0924-2244
LanguageEnglish

Journal
Trends in Food Science and Technology: Volume 19, Issue 5 (2008-05)

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