As the state works to increase local food security, researchers at the University of Hawaiʻi at Mānoa are developing methods to naturally produce more nutritious, faster-growing fish.
As the state works to increase local food security, researchers at the University of Hawaiʻi at Mānoa are developing methods to naturally produce more nutritious, faster-growing fish.
Building on recent tilapia findings, a study from the College of Tropical Agriculture and Human Resilience (CTAHR) reveals how water salt levels can be used to control the fish’s internal chemistry. The research, published in Biological Trace Element Research, was led by Andre P. Seale, professor in CTAHR‘s Department of Human Nutrition, Food and Animal Sciences. These findings could potentially lead to healthier farmed tilapia in Hawaiʻi.
Read more at: University of Hawaii
Photo credit: Andre Seale
