SEPTEMBER/OCTOBER 2020
VOLUME 11 ISSUE 5
AQUAPONICS
‘Fish fuel’ makes gardens grow
PAGES 6-9
Expert Rebecca Nelson confirms research findings showing tilapia and leafy greens are the top crops in aquaponics farming Photo: Nelson & Pade
Aquaponics’ sophistication surges as business advances BY LYNN FANTOM
quaponics grower B.J. Davis misses the “thumbs-up” he would get from sous-chefs when he delivered greens to restaurants at posh spas in Sedona, Arizona. Absent, too, are the school kids on farm tours who grow wide-eyed when they realize how much science and math they need if they want to to become aquaponics farmers, too. But while COVID-19 has temporarily robbed Davis of these pleasures, the co-owner of The Fish’s Garden in Camp Verde, Arizona, is instead
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using this period to scale his operation with a new greenhouse — and double lettuce production without adding any more fish. This enthusiastic architect-turned-farmer is among a growing legion who are embracing aquaponics at a time when there is a refinement of technology to make it more efficient. Both academic institutions and industry are probing a range of elements, including artificial lighting and water quality, with an eye toward saving energy and labor. continued on page 6
RAS
Interest grows in RAS grow-out, but where are the big players? Guided by data and experience, leading salmon producers think differently when adopting RAS, says investment fund CEO BY LIZA MAYER
hy are the big players in aquaculture unenthusiastic about using RAS for growing Atlantic salmon to market size? A CEO of a New York-based investment fund has some interesting insights. continued on page 18
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FRESHWATER FOCUS
SEE PAGES 20-25
Burbot demonstrate a huddling behavior and perform well in stocking densities higher than those typical for trout Photo: University of Idaho
US researchers build case for burbot production They can grow it, but will farmers come? BY LYNN FANTOM
n Belgium, burbot is at the heart of a beloved traditional Flemish stew. Scandinavians revere its roe. It is said that a French home cook would sell her soul for a burbot’s liver. Today in Finland, a sustainable luxury brand markets burbot handbags for over US$500. And now it may not be long before burbot (Lota lota) makes waves in North America. “It could be cultured immediately in aquaculture sites that typically raise salmonids,” says Dr Kenneth Cain, professor, Department of Fish and Wildlife Sciences at the University of Idaho. Following decades of successful work to restore dwindling wild populations in Idaho and British Columbia, researchers are ready to move burbot from the lab to the farm. This coldwater species, the only freshwater member of the cod family, grows well under conditions similar to trout and demonstrates resistance to many salmonid diseases. After years of research, it will come with what is virtually a “user’s guide” for commercial culture. This practical knowledge — encompassing diet, stocking density, and disease susceptibility — was propelled by a USDA grant to the Western Regional Aquaculture Center. That funded a four-year project at the University of Idaho to examine biological feasibility of raising burbot through all stages, as well as economic viability. With two years under their belts, the researchers already can pass on considerable know-how to farmers. continued on page 20
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