Atlantischer Lachs – Salmo salar

Salmon farming has developed and changed significantly over the past two decades: more than four times the amount of salmon is now produced worldwide, farming technologies have become more mechanized, more sophisticated and more environmentally friendly. Feed formulations have been fundamentally changed, and salmon farms are gradually being relocated offshore or on land. The new product guide "Atlantic Salmon – Salmo salar" offers an up-to-date look at the farming, processing and refinement of Germany's most popular fish.

Atlantic Salmon Salmo salar: From wild salmon to aquaculture product

Contents:

• King of marine and river fish


• Profile of the Atlantic salmon


• Coveted, fished and endangered


• Beginning of the age of aquaculture


• Structure of rearing processes in aquaculture


• Regulatory requirements, production licenses and MAB


• From family businesses to a stock-listed industry


• All life begins with the egg


• Beginning of systematic salmon farming in Norway


• Nursery


• Structural change in grow-out salmon farms


• Requirements for salmon feed


• Pigments for red salmon flesh


• Challenges and problems in salmon aquaculture


• Potential conflicts in coastal areas


• New methods in salmon farming


• Harvesting, slaughter and primary processing


• Growing requirements for salmon processing


• Customized "wall-to-wall" processing lines


• Market changes in smoked salmon


• Technology of salmon smoking


• New product ideas in the smoked salmon range


• Curing fillets for gravlax


• Growing diversity of salmon products


• Complete utilization of resources


• Strategic orientation of salmon aquaculture

Atlantic Salmon Salmo salar Dr. Manfred Klinkhardt.
Format 170 x 240 mm, 216 pages. Hardcover