World Aquaculture Magazine - June 2021

WWW.WA S .ORG • WORLD AQUACULTURE • JUNE 2021 45 brackishwater ponds under a wide range of temperature (14-33 C, average 30.1 C) and salinity (6-13 ppt), with very good growth rates (0.8-3.6 g/d; average 2.2 g/d) and feed conversion ratios (FCR 1.3-2.7, average 1.8) over a 250-d grow- out period. These findings may play a crucial role in expanding suitable locations for private growers to begin farming the species. Following on these developments, MarePesca LLC, an aquaculture tech startup, studied the market potential and commercialization of American red snapper in Puerto Rico. In collaboration with UMEH, MarePesca LLC completed a product fit experiment in which 270 farm-raised red snapper samples weighing 0.5-1 kg were distributed to over 55 restaurants and chefs across Puerto Rico. Restaurants were requested to prepare the red snapper dishes as desired (Fig. 3) and were provided samples from three different finishing diets. Surveys collected from chefs and restaurant management indicated that the products from each finishing diet were equally well received and scored above the available market snapper in all criteria, including overall impression, suitability for cooking and taste (Fig. 4). Furthermore, 93 percent of surveyed establishments expressed a strong desire to serve this product. MarePesca LLC has secured letters of intent from restaurants and distributors interested in purchasing this product once a consistent source becomes more readily available. The results of professional market testing of red snapper raised in flow-through tank systems at Tropic Seafood in Nassau, The Bahamas has been excellent. This company is part of Beaver Street Fisheries of Jacksonville, Florida—one of the largest seafood distributors in the southeast US— that is prepared to continue and expand farming red snapper starting immediately. Approximately 90 percent of all consumed seafood in the US and the Caribbean is imported, resulting in an annual trade deficit of nearly US$ 20 billion. This deficit represents a significant economic opportunity for future red snapper producers. It is imperative to strengthen local food production systems and red snapper is one of the species that represents a real solution. For that reason, MarePesca LLC, Beaver Street Fisheries and Tropic Seafood, and Horse Creek Aqua Farm are all working to become the first companies to commercially produce this high-demand finfish species. In collaboration with Puerto Rico Sea Grant, UMAquaculture and other key stakeholders, MarePesca LLC is designing a red snapper RAS nursery and grow-out production system in Puerto Rico, aiming to supply the local market beginning in 2022, and scaling up to reach export markets by 2023. Beaver Street Fisheries is also beginning expansion of existing infrastructure to accommodate fingerlings produced by the University of Miami Experimental Hatchery and the Whitney Laboratory in coming years. In the medium to long-term, continued collaboration between the UMAquaculture Program and key industry players aims to spark an interest in tropical marine finfish aquaculture, both onshore and offshore, across the Caribbean and the world. To that end, the University of Miami Aquaculture Program has partnered with the University of Florida Whitney Laboratory in St. Augustine, Florida, to expand on a collaboration to improve aquaculture technologies of the American red snapper. UMEH has transferred F1 broodstock to the Whitney Laboratory, which is now conditioning broodfish to spawn and will conduct larval rearing trials to ensure continuing progress to support development of the commercial aquaculture of this species in Florida, the southeastern US and Caribbean region. The full aquaculture cycle of the red snapper has been successfully closed and the market has been tested with highly positive responses from all stakeholders. With continuing support from NOAA/Sea Grant, the technology for mass production of juveniles to stock grow-out systems continues to be improved and transferred to the commercial sector, generating social and economic benefits while enhancing wholesome seafood production in the US and the Caribbean. All indicators point to outstanding opportunities for the development of commercial aquaculture of this iconic species in the near future. ( C O N T I N U E D O N P A G E 4 6 ) FIGURE 3. Red snapper samples were distributed by MarePesca LLC to over 55 restaurants and chefs across Puerto Rico, who prepared filleted, grilled, baked, steamed and barbecued dishes. FIGURE 4. Survey results collected by MarePesca LLC of 55 restaurants and chefs across Puerto Rico, who sampled aquaculture red snapper and scored based on a scale from 1-5 per category, including overall impression, cookability and taste.