Lumpfish caviar - from vessel to consumer, presents a comprehensive overview of the production of lumpfish caviar as a model for fish caviar production.

The source, lumpfish (Cyclopterus lumpus), is from the North Atlantic and can be used as a case study to develop similar products from other fish species, as was done with capelin caviar when it was created by lumpfish caviar producers in the 1990s.

The document describes fishing methods, initial preservation by salting and storage of the salted eggs, as well as details on the caviar production process itself, where highly-salted eggs are de-salted and blended with other ingredients to obtain the final product, lumpfish caviar.

The FAO has also issued a Fisheries and Aquaculture Department publication on Pearl oyster health management: a manual is now available online.

The pearl oyster industry is a growing multibillion dollar sector of molluscan aquaculture. As pearl production relies on the health of the oyster, this manual - which serves as a guide on the management of pearl oyster health - also includes an overview of the cultured marine pearl industry, a general review of mortalities and disease problems to help reduce risks from disease, and reports from countries (e.g. Australia, Cook Islands, Japan, French Polynesia, the Philippines, China) who have vast experience in the health management of cultured pearl oysters.

www.fishupdate.com is published by Special Publications. Special Publications also publish FISHupdate magazine, Fish Farmer, the Fish Industry Yearbook, the Scottish Seafood Processors Federation Diary, the Fish Farmer Handbook and a range of wallplanners.

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