date:May 14, 2014
y delaying smoltification and keeping the fish longer in freshwater. Fish then produce a greater amount of marine omega-3 in total.
This is an important result, since the levels of healthy marine omega-3 fatty acids in farmed salmon are central to the health of the salmon themselves, and for the health-promoting qualities of the salmon products that we eat, says scientist Tone-Kari Knutsdatter stbye at Nofima.
A positive aquaculture industry
The project has been commissioned by the Norwegian