SLU together with Örebro University/Grythyttan, is now developing methodology to better understand how to improve farming of fish, not only for more environmentally friendly production with high animal welfare, but also to produce a raw material of the highest gastronomic quality.
Aquafresh is the collective name for a new research concept developed by Swedish University of Agriculture and Örebro University/Grythyttan on product quality for farmed fish and seafood. The goal is to find more solid markers between the chef's gastronomic appreciation and production factors, from eggs to pan, using the latest analytic methodology within biochemistry and statistics in sensory/gastronomy science.
Production factors, such as feed, water quality, welfare, slaughter and storage, all affect the gastronomic quality of the product. These factors all impact the "Merroir" of the farmed fish, which can be compared with the wine's "Terroir". Today we know quite well what factors affect the composition of the fish's muscle and the biochemical methods allow an effective analysis.
By linking these to the chef's appreciation of a raw material that is "just right", we will not only be able to produce an environmentally friendly fish, but a fish that no chef wants to be without and that is healthy to eat.
Gastronomy and farmed fish, the latest research
(1 min 22 sek)
How should farmed fish taste? The Aquafresh project with results
(6 min)
How should farmed fish taste? The Aquafresh project more in-depth and explanation of results
(12 min)
Svensk Fisknäring has written an article, in Swedish, about the project.
Aquafresh is a joint project between SLU and Örebro University. The project is financed by SLU Future Food, Livsmedelsstrategin through the Swedish Board of Agriculture, SLU Aquaculture and Vinnova (5 tons of green fish in the counter). The project started in 2017 and will go on until at least 2022.