Is there something inherent in salt water fish protein that makes it uniquely suited as food for aquaculture? As you know, there are thousands of kilograms of what we call rough fish in fresh water Canada, the carp and the white suckers and, of course, the Asian carp and so on. Is there any potential to turn those species into fish protein as part of the feed stock for aquaculture?
On December 8th, 2011. See this statement in context.