Fresh Seafood Research Articles

Ferulic acid-arabinoxylan conjugates: Synthesis, characterization and applications in antibacterial film formation

A novel antibacterial film based on arabinoxylan (AX) was prepared by introducing ferulic acid (FA) to AX through a laccase-catalyzed procedure. The ferulic acid-arabinoxylan conjugates (FA-AX conjugates) have been characterized. Results showed that FA was successfully grafted onto the AX chains by covalent linkages, likely through nucleophilic addition between O-Ph in the phenolic hydroxyl group of FA, or through Michael addition via O-quinone intermediates. FA-AX conjugates showed improved crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, compared with those of native AX. Moreover, FA-AX conjugates exhibited enhanced antibacterial ability against Staphylococcus aureus, Escherichia coli, Shewanella sp., and Pseudomonas sp. Mechanistic studies revealed that the enhanced antibacterial ability was due to the penetration of bacterial membrane by the phenolic molecule and the steric effect of FA-AX conjugates. The study demonstrates that the laccase-induced grafting method was effective in producing FA-AX conjugates; we have demonstrated its antibacterial ability and great potential in prolonging the shelf life of fresh seafood products.

The Development of Natural and Cultural Tourism in Buku Limau Island Based on Social Networking

The local authorities are promoting Buku Limau Island as an emerging tourist site. The island's distinguishing features include stunning coral reefs, picturesque white sandy beaches, and its role as a hub for the production of salted and fresh seafood. The objective of this study is to identify and describe the natural and cultural attractions on Buku Limau Island, particularly in the Manggar Subdistrict of East Belitung Regency. Additionally, the study seeks to examine social networks in order to facilitate the development and expansion of natural and cultural tourism destinations in the area. This research employs a mixed-method approach, utilizing data gathering approaches such as observation, focus group discussions (FGD), and surveys administered through questionnaires. UCINET program was used to conduct descriptive qualitative analysis and social network analysis to identify and reveal tourist characteristics. This is followed by the breakdown and study of social networks among stakeholders and interest groups. The findings of this study indicate that Buku Limau Island exhibits attributes of both natural and cultural tourism, with the predominant population of fishermen being of Bugis ethnicity. The identification and study of social networks demonstrate that stakeholders have formed networks to actively support and cultivate tourism attractions, encompassing both natural and cultural aspects. Nevertheless, there are still certain stakeholders who have not been engaged in the network throughout the process of developing and improving the tourism destination. The research limits are deliberately established to enhance the study's focus and depth. The information and data acquired are directly relevant to the fundamental issue of this investigation. The scope of this study is limited to the creation of natural and cultural tourism centered around social networks on Buku Limau Island. Theoretical implications shed light on the ideas of local government assistance, social networks, and tourist attractions. Meanwhile, the practical consequences surely affect the government, tourism stakeholders, and the community in their efforts to promote the growth of natural and cultural tourism through social networks on Buku Limau Island.

Effect of low-dose irradiation on lipid quality and fatty acid composition in vacuum-packed hot smoked trout (Oncorhynchus mykiss) fillets during cold storage

The effects of gamma irradiation at different doses (0, 3 and 5 kGy) on lipid quality and fatty acid composition in vacuum-packed hot smoked rainbow trout (Oncorhynchus mykiss) fillets during cold storage (2 °C) were investigated. The major fatty acids were identified as palmitic, oleic, linoleic and docosahexaenoic acids (DHA). The fatty acid compositions were not affected by the irradiation process initially. However, the increase on the total saturated fatty acids (SFA) of irradiated fillets was higher than the control group at the end of the storage. While a significant decrease was observed in the control group of total polyunsaturated fatty acids (PUFA), no change was observed in the groups irradiated with 3 and 5 kGy doses at the end of the storage. The TBA values of 0, 3 and 5 kGy irradiated groups were 1.27, 1.46 and 1.58 mg MA / kg, respectively, the PV values were 6.12, 9.18 and 9.97 meq / kg and the FFA values were 5.36%, 5.67% and 6.10%, respectively, at the end of the storage. Using a combination of techniques to various processed or fresh seafood products will likely play a significant role in enhancing the manufacture of safe meals with extended shelf lives.

The impact of anhydrous storage and transportation at ice temperatures on the post-capture viability and quality of Patinopecten yessoensis

Currently, “being alive but not fresh” is a common problem existing in the aquatic products and no guiding prediction can be given for the quality of the shelf life due to the lack of systematic studies. In this connection, the life vitality indication and nutritional quality changes of Patinopecten yessoensis during the period of anhydrous storage and transportation at ice temperatures were probed into in this study, with findings showing that indicators such as the edge shrinkage rate, stimulus response time, and shell closure force can all be used to characterize the post-capture status of scallops and are associated linearly with their shelf life. Specifically, regarding nutritional quality, with the extension of anhydrous storage and transportation at ice temperatures, the water content of soft tissues decreased significantly and water loss became serious, during which glycogen as energy storage material fluctuated greatly. Meanwhile, the bitter amino acid content decreased significantly after scallops were out of water, and the fresh and sweet taste was thus revealed. The brightness of the adductor muscle played a dominant role in the change of color difference, which showed an upward trend within 5 d after leaving water, and decreased with the fluctuation of vitality in the later period. In addition, electronic nose and electronic tongue can effectively distinguish scallop samples with different shelf life based on differences in odor and taste. The main aroma sources of fresh seafood, that is, aldehydes (trans-2-octenal and trans-2-undecylenic aldenyde) and esters (methyl butyrate) showed a downward trend, while the contents of non-pleasant flavor substances (ethanethiol, methanethiol, isopropanol, n-propanol, etc.) showed an upward trend. In terms of taste, CTS (salty), ANS (sweet), and SCS (bitter) taste values were negatively correlated with storage and transportation time. It is concluded that the quality of the Patinopecten yessoensis can be maintained within 5 days of anhydrous storage and transportation at ice temperatures.

Determination of formaldehyde in fresh seafood from Cambodia’s local market

Seafood is a rich nutritional food. It provides a healthy source of protein, minerals, and vitamins. To extend shelf life, formalin was added to seafood. Formaldehyde, or formalin, is an organic compound and has been widely used as a preservation food. The concentration of formaldehyde was considered according to food safety and human health. The aim of this study was the identification and determination of formaldehyde in fresh seafood from Cambodia’s local market. The three samples of seafood—shrimp, squid, and short mackerel were analyzed using the UV spectrophotometry technique where the absorbance of formaldehyde was detected at 412 nm. Therefore, squid contains formaldehyde in the range of 3.199-0.164 mg/kg, shrimp 0.174-0.134 mg/kg, and short mackerel 0.168-0.140 mg/kg, following the findings of the formaldehyde investigation. The accuracy was presented as a recovery percentage. It exceeded 95%; that was between 80-120%, which represents good accuracy. In conclusion, the presence of formaldehyde in seafood and other foods should be properly investigated and monitored to detect this harmful chemical.

Partial Replacement of Fishmeal with Seafood Discards for Juvenile Penaeus japonicus: Effects on Growth, Flesh Quality, Chemical and Fatty Acid Composition

The present study was designed to assess the influence of fishmeal replacement with increasing percentages of fresh seafood discards (0, 25, 50 and 75%) in diets for Penaeus japonicus on growth performance, physical characteristics and the chemical and fatty acid composition of shrimp flesh. Each diet was administered for 108 days, and the trial was assayed in triplicate. The final body weight and the specific growth rate were significantly higher (p < 0.05) in shrimps fed with 75% fishmeal replacement as compared to 25%, while the abdomen weight and the total length were the highest (p < 0.01). Moreover, 75% replacement showed a significantly (p < 0.05) lower value of hardness and a greater crude protein and lipid content as compared to the 0% replacement. The shrimps fed with high levels of seafood discards (50 and 75%) showed a lower saturated fatty acid concentration and, in turn, a greater amount of polyunsaturated fatty acids in shrimp meat significantly (p < 0.05) affected the lower atherogenic and thrombogenic indices. In conclusion, replacing 75% of fishmeal with seafood discards provided satisfactory results. An economic analysis based on ESG indicators and PESTLE methodology is provided in order to show the socio-economic and governance impacts affecting the replacement of shrimps’ diet with fish discard.

The social and economic dimensions of one of the world’s longest-operating shark fisheries

Context Social and economic information is limited for coastal commercial and recreational fisheries, particularly shark fisheries, which are perceived as unsustainable and as targeting sharks for fins. Aims To characterise the social and economic dimensions of one of the world’s few long-standing sustainable shark fisheries. Methods We reviewed historic data and surveyed stakeholders to understand the economic and social dimensions of the shark fishery currently operating in Western Australia. Key results Since the fishery’s historic peak, there has been a substantial reduction in the number of operating vessels and ports due to management intervention. For the vessels that have remained, catches and catch rates increased through time. Fishers sold only flesh and fins, whereas processors also sold cartilage. Revenue mostly originates from the domestic sale of flesh, not fins. This fishery provides additional social and economic returns through the employment of an average of 102 people per annum, the supply of local fresh seafood to communities and the expenditure of most of operational costs in local government areas. In addition, the average annual market value through the supply chain was A$32.6 × 106 (US$20.9 × 106). Conclusions Our study is the first step towards a more comprehensive valuation of the societal contribution of sustainable shark fisheries. Implications This novel information has a range of applications, from developing social and economic objectives in fisheries harvest strategies to empowering government agencies when making decisions on natural resource management.

Desain Rancang Bangun Inovasi Teknologi Rocket Stove Hemat Energi Dan Turbin Ventilator Sebagai Upaya Optimalisasi Peningkatan Kapasitas Produksi Keripik Ikan Kunir

UD. Farah is a well-known trading business in Situbondo that specializes in producing highly sought-after fresh seafood chips called "Ikan Kunir". However, the production capacity is still low due to the use of traditional equipment in the kitchen. To address this, the development of technology using a Rocket Stove is necessary. The Rocket Stove design allows for high-temperature wood combustion, resulting in complete combustion, increased heat energy, and smoke-free operation. It is also more fuel-efficient compared to open fire, saving up to 50% fuel. Furthermore, the current kitchen conditions lack attention to health and safety aspects, leading to smoke-filled, messy, dirty, and dark environments. To improve air circulation and increase production efficiency, a Turbine Ventilator will be installed in the combustion area. This applied research focuses on designing and innovating energy-efficient Rocket Stove technology and utilizing a Turbine Ventilator to enhance the production efficiency of Ikan Kunir chips in terms of time, cost, and energy. The breakthrough aims to improve user health by achieving complete combustion and reducing smoke emissions. The goal of this activity is to address the business partner's challenges, particularly in increasing product capacity and improving occupational health and safety management.

Đánh giá tác động của biện pháp kỹ thuật đến xuất khẩu thủy sản tươi sống và chế biến của Việt Nam

Global free trade movement has emphasized on the role of technical measures as the primary tool to regulate trade. The number of research both theoretically and empirically on this field has expanded significantly, however the results derived are often inconsistent about the magnitude as well as the direction of impact that technical measures impose on trade. This paper aims at contributing to the understading related to the dynamic of technical measures’ impact on trade. Using gravity model and the export data of Vietnam’s fresh and processed seafood, the results of this paper has shown that, SPS measures have positive impact on Vietnam’s fresh seafood trade, however, this impact on Vietnam’s processed seafood is mixed. TBT measures fail to show statistically significant impact on fresh seafood trade volume, however, have a negative impact on processed export. Based on these results, this paper also suggests adequate solutions for Vietnam’s seafood exporter with the aim of promoting trade volume.

The effects of the COVID-19 pandemic on the Japanese fresh seafood retail market and the typology of differences by fish type: an empirical investigation using a four-quadrant matrix

The effects of the COVID-19 pandemic on the Japanese fresh seafood retail market and the typology of differences by fish type: an empirical investigation using a four-quadrant matrix

STUDI KELAYAKAN BISNIS PADA PRODUK SEAFOOD SITUBONDO

Seafood Situbondo is a food restaurant that serves a variety of fresh seafood and is the first in Situbondo which is located on Jalan Merak No 1 Kel.Patokan, Situbondo, East Java. This restaurant also has Live Sea Water Lobster in the middle of Situbondo City. The restaurant's contemporary and aesthetic concept is very different from the others, not only seafood but also fried rice noodles and other menus. So this restaurant is very suitable for the taste buds of seafood lovers. This type of research is qualitative research using phenomenology as a method and technique for collecting data based on observations, interviews with Situbondo seafood owners and documentation.

A Comparative Analysis of the Nutritional Quality of Salmon Species in Canada among Different Production Methods and Regions

Nutritional information of fresh seafood, including salmon, is not commonly available to the public, which can lead to misconceptions. The aim of this study was to determine the nutritional content of salmon fillets, comparing: (1) Canadian salmon, both wild (pink, chinook, and sockeye) and farmed (Atlantic salmon); (2) Canadian farmed Atlantic salmon grown in ocean net pens or land-based recirculating aquaculture systems (RAS); and (3) farmed Atlantic salmon raised in Canada compared with Scotland, Chile, and Ireland. Samples were purchased from retail stores in Canada and analyzed for moisture, crude protein, total lipid, fatty acids, amino acids, cholesterol, mercury, and color. The greatest differences in nutritional content were between species, rather than if it was wild or farmed. Compared to salmon raised in net pens, salmon raised in RAS had three times more eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) per serving (0.7/100 g vs. 2.3/100 g, respectively), twice as much omega-3s (14% vs. 30%) and redder in color (24.7 vs. 30.1) but higher in saturated fats (18% vs. 24%). Scottish salmon had over double the amount of EPA + DHA per 100 g (1.6 g) than salmon from Canada (0.70 g), Chile (0.66 g), and Ireland (0.61 g). While nutritional content differed among salmon types, each type can provide dietary essential nutrients that can benefit consumers.

Mangiferin loaded carrageenan/chitosan core-shell hydrogel beads: Preparation, characterization and proposed application

In this work, an investigation on the use of mangiferin, a bioactive compound, in a controlled release hydrogel system was carried out. Mangiferin isolated from mango leave waste was tested for its antibacterial activities by disc diffusion, agar well and agar dilution methods. The results confirmed effective antibacterial effects against Vibrio parahaemolyticus and Vibrio cholerae, the common species found in fresh seafood that can cause acute diarrheal illness. However, application of this polyphenolic natural compound is limited by its poor water solubility resulting in low bioavailability. To overcome is limitation, biopolymeric core-shell hydrogel beads incorporated with mangiferin were fabricated by a one-step gelling method. The core particles loaded with mangiferin were prepared from κ-carrageenan solution which were subsequently ionic-crosslinked and encapsulated with the chitosan shells. The formation of core-shell morphology was verified by light microscope observation and confirmed that the κ-carrageenan core was completely covered with the uniform shell of chitosan. The composition of microsphere beads was also examined with Fourier transform infrared spectroscopy and scanning electron microscopy equipped with energy dispersive X-ray analysis. The core-shell hydrogel was able to encapsulate mangiferin with the optimum loading efficiency of 85%. The release kinetics was evaluated at different temperatures and Korsmeyer-Peppas was the most appropriate model to represent the release profiles of mangiferin from hydrogel beads. Biocompatibility test performed on all of the hydrogel samples exhibited a good viability for the L929 and Vero cells with low cytotoxicity. Investigations on the microsphere hydrogels revealed that they could regulate the release of bioactive mangiferin and possessed promising potential to be utilized for quality protection of fresh seafood.

A Simple and Rapid Analysis Method for Nonvolatile Amines via LC-MS/MS

In order to quickly analyze 8 types of nonvolatile amine, such as histamine, a simple analytical method was developed. A test solution was prepared only by diluting and filtering a trichloroacetic acid extract before analysis via LC-MS/MS.As a result of the additive recovery test with 11 types of food, including fresh seafood, seafood processed products, and other processed foods, all amines had an accuracy in the range of 70 to 120% with a repeatability of less than 15% RSD in 9 types of food. This confirmed the validity of the analytical method with the lower limit of quantification between 5 to 6 mg/kg.

Effects of magnesium reduction in artificial low-salinity water on the growth of Pacific white shrimp Litopenaeus vannamei in a biofloc system

Intensive shrimp production in salinized waters proposes to supply fresh seafood away from the coast. However, the high prices of specific salts, such as magnesium chloride, excessively increase costs, impairing financial returns. A 77-day study was conducted to evaluate the effects of reductions in magnesium [Mg2+] concentrations and magnesium: calcium ratio (Mg2+: Ca2+) of artificial seawater at salinity 5 g L−1 on the zootechnical performance of shrimp in the nursery and grow-out phases in a biofloc system. The experiment was composed of five treatments and three repetitions each, with the Mg2+: Ca2+ ratios of 3:1, 2:1, 1:1, 0.5:1, and 0.1:1. Both phases were carried out in 40 L tanks. In the nursery, post-larvae (0.017 ± 0.001 g) were stocked at a density of 1500 m−3 and reared for six weeks until they reached approximately 1.2 g. Grow-out was carried out at a density of 500 m−3 for five weeks. Water quality parameters, major ion composition, and zootechnical performance were evaluated during the experiment. The evolution of the concentrations of total ammoniacal nitrogen, nitrite‑nitrogen, and nitrate‑nitrogen in the 0.1:1 treatment showed different behaviors compared to the other treatments throughout the experimental period. At the end of the nursery and grow-out phases, Mg2+ concentrations in the 0.1:1 treatment were 26.6 ± 2.1 mg L−1 and 7.1 ± 1.0 mg L−1, respectively. In the nursery, final weight, food conversion ratio (FCR), and yield were affected in the 0.5:1 and 0.1:1 treatments compared to the control. In grow-out, FCR, yield, and survival were affected at the 0.1:1 ratio. In addition to low [Mg2+], high nitrite and nitrate concentrations were responsible for the low growth and survival at the 0.1:1 ratio. The study showed that it is possible to reduce [Mg2+] and the Mg2+: Ca2+ to approximately 30 mg L−1 and 1:1, respectively, in a biofloc system without affecting shrimp performance.

Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture

210Po has been identified as one of the main contributors to ingestion doses to humans, particularly from the consumption of seafood. The amount of 210Po activity concentration data for various types of seafood has increased greatly in recent times. However, to provide realistic seafood dose assessments, most 210Po data requires correction to account for losses that can occur before the seafood is actually consumed. Here we develop generic correction factors for the main processes associated with reduction of 210Po in seafood – leaching during cooking, radioactive decay between harvest and consumption, and sourcing from mariculture versus wild-caught.When seafood is cooked, the overall mean fraction of 210Po retained is 0.74 for all cooking and seafood types, with the means for various seafood types and cooking categories ranging from 0.56 to 1.03. When considering radioactive decay during the period between harvest and consumption, the overall mean fraction remaining is 0.81 across all seafood preservation/packaging types, with estimates ranging from 0.50 (canned seafood) to 0.98 (fresh seafood). Regarding mariculture influence, the available limited data suggest marine fish and crustaceans raised with processed feed have about one order of magnitude lower (×0.10) 210Po muscle content than wild-caught seafood of the same or similar species, although this ratio varies.Overall, this study concludes that 210Po activity concentrations in seafood at the time of ingestion may be reduced to only about 55% compared to when it was harvested. Therefore, correction factors must be applied to any data derived from environmental monitoring in order to achieve realistic dose estimates. The data also suggest lower 210Po ingestion doses for consumers who routinely favour cooked, long shelf-life and farmed fish/crustaceans. However, more data is needed in some categories, especially for cooking of molluscs and seaweed, and for the 210Po content in all farmed seafood.

Factors influencing the decision to buy fresh seafood online among Generation X consumers in Nakhon Si Thammarat Province, Thailand

The objectives of this study were to: 1) study the online purchase decision making behavior of consumers of Generation X in Nakhon Si Thammarat Province 2.) To analyze factors influencing the decision to buy fresh seafood online of Generation X consumers in Nakhon Si Thammarat Province including online consumer behavior Online Marketing Mix (8Ps) and Technology Adoption. The sample group used in the study was Generation X consumers in Nakhon Si Thammarat Province which are people aged between 41 - 56 years, amounting to 450 people using a questionnaire to collect data. The statistics used in the analysis consisted of Descriptive statistics were frequency, percentage, mean, standard deviation and inferential statistics, including t-test (Independent Sample t-test) F-Test (One Way ANOVA) and Multiple Regression Analysis. The results of the study showed that the behavior of consumers had channels to buy fresh seafood via Line application, which bought fresh seafood through online channels in a period of 1 month, amounting to 1 – 2 times. The value of buying fresh seafood online is 501 – 1,000 baht. Usually choose to buy fresh seafood online to bought squid. The factor that makes buying fresh seafood online is the promotion. Participants in the decision to buy fresh seafood online were family members and there is a way to pay by credit card. And the factors influencing the decision to buy fresh seafood online among Generation X consumers in Nakhon Si Thammarat Province Including 1.) Online consumer behavior with an average of 4.07 It found that consumers felt more freedom when looking for fresh seafood when looking online was at the highest level, followed by the ability to receive news through online media and websites anywhere and at any time 2.) Online Marketing Mix with an average of 4.03, it was found that the factor of productivity (Productivity) is at a high level When analyzed, it was found that Seafood can be stored for a long time without preservatives. was at the highest level, followed by the product factor (Product). When analyzed, it was found that the shop has a wide variety of products to choose from such as shrimp, squid, fish, and crabs at a high level. 3.) Acceptance of technology with an average of 4.05, it was found that the ability to choose fresh seafood anywhere and anytime was at the highest level, followed by the ability to pay for goods or services through online channels. In addition, the study of demographic factors, namely education level, status, occupation and average monthly income. There are different influences on the decision to buy fresh seafood online among Generation X consumers in Nakhon Si Thammarat Province.

An Analysis of International Tourist Motivations Towards Phuket Food Attractiveness

ABSTRACT Food tourism is rapidly growing, and so is the number of destinations promoting its culinary product as a major attraction. In order to remain competitive in the global markets, appropriate and effective marketing strategies must be employed. This research attempted to identify the main attractiveness of Phuket foods for international tourists, adopting both qualitative and quantitative approach. There was a consistency found in the results of descriptive statistics and content analysis, wherein it was discovered that “fresh seafood,” “delicious food,” and “good selection/variety of food” are the main attractions of Phuket food for international tourists. Factor analysis also identified five food factor dimensions, which include: “service quality & hygiene,” “food taste and uniqueness,” “food variety and event availability,” “dining atmosphere and convenience,” and “food types and quality. Moreover, independent t-test and one-way ANOVA found some significant differences between specific socio-demographic/travel pattern variables and the factor groups. Furthermore, content analysis revealed that generally, tourists have had no major problems encountered in Phuket food tourism, but “too expensive” and being “spicy” emerged as the second and third most frequently mentioned concerns, which may inhibit tourists desire to visit/revisit the destination. Implications and recommendations based on the findings were likewise provided.

Initial impacts of the COVID-19 pandemic on Australian fisheries production, research organisations and assessment: shocks, responses and implications for decision support and resilience

Australia’s fisheries have experience in responding individually to specific shocks to stock levels (for example, marine heatwaves, floods) and markets (for example, global financial crisis, food safety access barriers). The COVID-19 pandemic was, however, novel in triggering a series of systemic shocks and disruptions to the activities and operating conditions for all Australia’s commercial fisheries sectors including those of the research agencies that provide the information needed for their sustainable management. While these disruptions have a single root cause—the public health impacts and containment responses to the COVID-19 pandemic—their transmission and effects have been varied. We examine both the impacts on Australian fisheries triggered by measures introduced by governments both internationally and domestically in response to the COVID-19 pandemic outbreak, and the countermeasures introduced to support continuity in fisheries and aquaculture production and supply chains. Impacts on fisheries production are identified by comparing annual and monthly catch data for Australia’s commercial fisheries in 2020 with averages for the last 4–5 years. We combine this with a survey of the short-term disruption to and impacts on research organisations engaged in fisheries monitoring and assessment and the adaptive measures they deployed. The dominant impact identified was triggered by containment measures both within Australia and in export receiving countries which led to loss of export markets and domestic dine-in markets for live or fresh seafood. The most heavily impact fisheries included lobster and abalone (exported live) and specific finfishes (exported fresh or sold live domestically), which experienced short-term reductions in both production and price. At the same time, improved prices and demand for seafood sold into domestic retail channels were observed. The impacts observed were both a function of the disruptions due to the COVID-19 pandemic and the countermeasures and support programs introduced by various national and state-level governments across Australia to at least partly mitigate negative impacts on harvesting activities and supply chains. These included protecting fisheries activities from specific restrictive COVID-19 containment measures, pro-actively re-establishing freight links, supporting quota roll-overs, and introducing wage and businesses support packages. Fisheries research organisations were impacted to various degrees, largely determined by the extent to which their field monitoring activities were protected from specific restrictive COVID-19 containment measures by their state-level governments. Responses of these organisations included reducing fisheries dependent and independent data collection as required while developing strategies to continue to provide assessment services, including opportunistic innovations to harvest data from new data sources. Observed short run impacts of the COVID-19 pandemic outbreak has emphasised both the vulnerability of fisheries dependent on export markets, live or fresh markets, and long supply chains and the resilience of fisheries research programs. We suggest that further and more comprehensive analysis over a longer time period of the long-run impacts of subsequent waves of variants, extended pandemic containment measures, autonomous and planned adaptive responses would be beneficial for the development of more effective counter measures for when the next major external shock affects Australian fisheries.

Tilapia health: quo vadis?

Tilapia health: <i>quo vadis</i>?