Salmon and trout producer Cermaq has released its quarterly sustainability results on key indicators related to fish health for the first quarter of 2018.

The company said the key takeaway on sustainability performance from the quarter includes survival rates spanning from 92.5 - 97.3 percent on a 12 month rolling basis, with the highest level achieved for trout in Chile.

In fish health performance, use of antibiotics in Q1 was reduced by 70 percent in Chile compared to the same quarter last year. In Canada, the use was “further reduced” to 9 grams of antibiotics per tonne of salmon harvested within the quarter. The fish harvested by Cermaq Norway in the quarter did not receive any antibiotics, it added.

Average sea lice levels at Cermaq sites worldwide were within regulatory limits, “with the exception of a few sites in Canada where the levels exceeded the regulatory limit and have continued doing so,” said the company. It added that the situation “is being addressed by all available means, including early harvesting and by treatment with hydrogen peroxide.”

Cermaq also reported one incident of escapes in Chile, where 6,284 fish, weighing 2.9 kg each on average, escaped its operations due to ripped nets.

The company started publishing quarterly sustainability results in early 2016.

The Norwegian Government rejected a giant fish farm concept to be housed in what could have been the world’s largest ship because the idea was not innovative enough.
Viewed by locals as “dirty trash fish,” a non-profit helps tilapia win the hearts and minds of Hawaiians

There has been no stopping the success and progress of Kohala Mountain Fish Company (KMFC) in Kapaau, Hawaii since operation began in late 2014. The operation is situated on, and jointly owned by, the Kohala Institute. The not-for-profit institute promotes connection to traditional Hawaiian lands and their sustainable use, with the goal of creating a better world.

Before KMFC got going, tilapia farming in the state was extremely limited, notes KMFC General Manager/Head Biologist John Oliva. “Tilapia in Hawaii did not have a very good reputation,” he explains. “It was viewed as a dirty trash fish… It has taken some work by KMFC and others like Denise Yamaguchi from the Hawaii Food and Wine festival to win hearts and minds here. Our products have received much praise in the marketplace for their presentation, flavor and fat content, allowing us to get a higher market price from the target customer base.” Currently, Kohala supplies whole fresh fish to distributors in Oahu and to restaurants as far away as New York.


In harmony with the values of the Kohala Institute, the operation is designed to be as environmentally friendly as possible. Tilapia was chosen as best for integrating with all the sustainable aspects of the Kohala operations, in addition to being the most easily acquired and easy-to-rear fish, with a fast growth rate and great market versatility. Water for the fish is sourced from a spring inside nearby Kohala Mountain and after flowing through the fish farm, it’s filtered through water cress tanks and settling ponds before moving into various gardens and macadamia nut orchards. Fish farm sludge is composted with processing waste and Institute green waste to fertilize cattle pastures.

KMFC uses a batch harvesting method and a stocking density of 60 kg/m3, with egg-to-harvest timelines of six to nine months. The hatchery has 10 recirculating 600-gal round broodstock holding tanks, three 1,000-gal spawning tanks, 12 McDonald upwelling hatching jars and 24 self-contained 150-gal fry-rearing tanks. The nursery consists of 36 1,000-gal round tanks on three recirculating systems. Grow-out occurs in 47 30,000-gal round tanks, operating as completely flow-through to completely recirculated.

No antibiotics or other substances are used to farm the fish, and the feed is all “certified sustainable” from Ewos. Oliva’s relationship with Ewos began over a decade ago when he was the manager of a salmon hatchery in Alaska. There he found Ewos outperformed other feeds and he formed a great relationship with the Ewos feed rep. He says all the Ewos feeds have been useful at KMFC, but especially the #00 micro diet. “[It] has reduced mortalities in our swim-up fry (first feeding) by about 50 percent over the #0 feed and…a doubling in growth rate.”

It’s in KMFC’s feed trials in the grow-out phase, however, where Oliva says Ewos’ knowledge in fish nutrition and feed manufacturing has been particularly valuable. KMFC’s fish are red tilapia, and in Oliva’s words, “we wanted something that would make their color pop. We had Ewos add some astaxanthin to the feeds, which has the additional benefit of providing antioxidants to the diet. The fish responded beautifully with color and vigor.” A colour change in the flesh (desired by some customers) is achieved through longer feed duration and higher amounts of astaxanthin. KMFC’s latest trial involves feed higher in protein and fat to produce fish that really smoke well, and initial results look promising, Oliva says.


It was critical from the start for KMFC to be an integrated operation — from egg to processing — because Hawaii has strict importation rules, Oliva adds. This arrangement also circumvents the increasing threat of tilapia lake virus (TiLV) reaching the islands. Having a processing facility is “necessary to be able to sell and market the amount of tilapia we are producing and will be producing,” says Oliva. “We have 1 million lbs of fish ready now and we hope to have at least moved 3 million lbs through the system by years’ end. With the completion of our fish processing facility slated for March, we will be looking to bring our satellite co-op farms on board. We provide the technical and biological expertise, the seed stock and feed to the farmers, so we will be able to control the quality and consistency.”

 In addition, KMFC will expand its hatchery and nursery, and add 40 more grow-out tanks. The firm will start shipping its production to mainland wholesale distributors and also start producing whole frozen fish and fillets (including a very small frozen fillet for the USDA farm-to-school program). “We even have interest in our product from buyers in South Korea,” Oliva reports.    

Over his nearly 30 years in aquaculture, Oliva has seen consumer attitudes fluctuate, and notes that the times where consumer perception is down were usually a result of unsubstantiated rumors started by a person or group with an agenda. When a fish farmer or the industry in general can address legitimate concerns with scientific truth however, he notes public attitudes become positive. Oliva believes the future is bright for aquaculture as the need for healthy, sustainable protein grows.

Over the past 14 years, the aquaculture industry has seen a roughly 80-percent decline in the amount of pond space dedicated to catfish, from a peak of around 80,000 hectares in 2002 to about 25,000 hectares in 2016.
The National Oceanic and Atmospheric Administration (NOAA) reached a milestone in May with its first harvest of an all-female generation of mature sablefish. This is a landmark achievement as it makes the farming of this tasty, buttery fish on a commercial scale within the grasp of US fish farmers. The fish harvested weighed an average of 5.47 lbs each, for a total of a whopping 20,227 kgs (roughly 44,593 lbs).
Sea lice have long been a research focus at Fisheries and Oceans Canada's (DFO) St Andrews Biological Station (SABS). Recently, studies have focused on the ecology of their early life history stages, non-chemical methods to reduce their incidence, and genetic selection of sea-lice-resistant Atlantic salmon. These elements have been, or are being studied, in an attempt to combat sea lice outbreaks in near-shore ocean caged fish.
Canada is the second country in less than a year to decide that genetically modified salmon is safe to eat and poses no threat to the environment.
This program will cover information on designing new feed mills and selecting conveying, drying, grinding, conditioning and feed mixing equipment. Current practices for preparing full-fat soy meal processing; recycling fisheries by-products, raw animal products, and secondary resources; raw material, extrusion of floating, sinking, and high fat feeds; spraying and coating fats, digests and preservatives; use of encapsulated ingredients and preparation of premixes, nutritional requirements of warn water fish and shrimp, feed managements and least cost formulation are reviewed.
Changing the North American aquaculture industry's perception of what is a "perfect-sized" fish to produce would significantly improve the industry's performance says Dr Daniel Benetti, director of aquaculture at the University of Miami's Rosenstiel School of Marine and Atmospheric Science.
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