HERBIVOROUS MARINE FINFISH CULTURE – THE COMPELLING CASE FOR KYPHOSIDS

Helen Meigs*, Dr. Dale J. Sarver, Neil A. Sims, Lisa D. Vollbrecht
Kampachi Farms, LLC
PO Box 4239
Kailua-Kona, HI
96745
helen@kampachifarm.com
(808) 331-1188

Marine finfish aquaculture is dominated by carnivorous species, requiring diets high in proteins and oils, often fulfilled through wild-sourced fish products. Reliance on wild fish resources is a scalability and sustainability obstacle, driving research (including nearly a decade of work by Kampachi Farms) to identify alternative ingredients and reformulate feeds for 'carnivorous' fish. However, a more direct means of circumventing these obstacles remains largely unexplored - herbivorous marine finfish that do not demand fishmeal and fish oil in their diets.

Kyphosids (chubs or rudderfish) are esteemed food-fish among the Pacific Islands, and there are species native to much of the world, including all of the U.S.'s prime mariculture development regions.  Preliminary research with Kyphosus vaigiensis (Brassy chub) has shown them to be amenable to larval rearing in the hatchery, resist skin flukes, yield commercially attractive growth rates, and produce a highly-appealing product with up to 28% lipid (by dry weight).

In June 2017, a successful spawn yielded insight into broodstock husbandry protocols, first feeds, and early larval development milestones.  

Grow-out studies of juvenile K. vaigiensis  confirm an attractive growth rate and FCR for production on low-cost commercial herbivore feeds. The successful culture of these high-quality herbivorous marine finfish could provide a new, sustainable, healthy, and low-cost option for fish farmers and seafood consumers.