Sablefish, Anaplopoma fimbria. (Photo: StockFile)
Biotechnology developed for sablefish farming
Wednesday, April 03, 2013, 04:00 (GMT + 9)
Researchers from the National Fisheries Institute (Inapesca) and the Centre for Scientific Research and Higher Education of Ensenada (Cicese) are working on the development of biotechnology for farming and breeding sablefish (Anaplopoma fimbria).
This resource has a high commercial value in the market and it only reproduces in waters off the coast of Baja California.
In addition, it has a good growth rate and feed conversion, and its market price is higher than the one that salmon can reach.
According to the head of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food (Sagarpa), Enrique Martínez y Martínez, the results of the study will help increase production, generate higher food availability in the market and obtain better income for producers.
Meanwhile, the deputy director general of Inapesca Fisheries Research, Marco Linné Unzueta, explained that during the first phase of the project the facility will be built, the equipment will be put into operation and a pool of reproducers will be set for experimental cultivation tasks at the laboratory.
In Cicese facilities, specialists are working in the reproductive biology of the sablefish, which inhabits the depths of over 140 metres and can live up to 34 years, Sagarpa stated.
According to experts from Inapesca and from Cicese, there is asynchrony in maturation among the male and female captured reproducers: the first ones appear between October and January, and the second ones do so in July and in August.
This feature enabled the development of gametes (organisms’ sex cells) preservation methods in the short and long term.
Furthermore, the research team is working on the reproductive conditioning and on induction of specimen spawning, which will make it possible to obtain further knowledge on the sablefish biology and on the subsequent handling of their reproductive cycles.
This fish has a high nutritional value, as it provides the body with omega 3 and 6 fat acids.
By Analia Murias