Full and half-year smolts compared

Summary

To stabilise annual production and reduce hatchery rearing time in Atlantic salmon farming, there has been a progressive shift from the traditional one-year (1 +) to half­year (0+) smolts, which can be transferred into the sea after about six months in freshwater. While they take less time to reach harvest size, there is a lack of information on their quality as a product quality and their suitability for processing. TURID MØRKØRE of Akvaforsk and ROAR SOLBAKKEN of Ewos have evaluated quality characteristics in raw and smoked Atlantic salmon. The fish were transferred into sea water during autumn 1996 (0+) and spring 1997 (1 +). They came from the same batch of eggs, meaning similar genetic background

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NVA : hdl.handle.net/11250/5040130