Here is the complete process of Fish from Farm to Table.

1. MUHAMMAD ZUBAIR
FISH JOURNEY FROM FARM TO TABLE

2. FARM TO TABLE
CONCEPT:
The concept of "farm to table," which
aims to reduce the distance between the
source of food and consumers' plates.
The food movement refers to this as a
"localized" system—more accurately,
"regenerative, sustainable, real, whatever
—where all the products and mostly
consist of foods that may be consumed
immediately. Also , focusing on whether
changing from existing techniques can be
crucial for both sustainability and
economic viability while simultaneously
enhancing nutritional quality.

3. THEME:
Aquaculture products are most typically linked with food production, while they can be used to fill a variety of
marketing niches. The practice of raising fish under controlled circumstances, usually in ponds, tanks, or cages,
is known as fish farming or aquaculture. In contrast to conventional fishing, which depends on wild fish
populations, fish farming enables controlled growth rates and sustainable output, guaranteeing a consistent
supply of seafood to satisfy consumer demand.

4. SIGNIFICANCE IN CULINARY
PRACTICE:
 Consistent supply:
- Ensure steady and reliable supply of seafood
- Seasonal availability
 Quality Control:
- Ensure high quality and safety standards
- Control over rearing condition
 Sustainability:
- Environmentally sustainable
- Promote Biodiversity
- Eco friendly
 Variety:
- Allow farming of wide variety of fishes
- Providing broader palette of flavors and texture to
work with it
 Nutritional Value:
- rich in essential nutrients like omega-3 fatty acids
- Health conscious

5. VARIOUS ASPECTS
OF FARM TO TABLE
JOURNEY:

6. PRODUCTION OF FISH:

7. PLANNING AND SITE SELECTION:
 Choose a suitable location with access to clean water.
 Appropriate environmental conditions for the fish species you intend to farm.
SPECIE SELECTION:
It is now necessary for us to choose a species according to growth rate, climatic sustainability, and market demand.
European countries during the last ten years. A few species, like some mollusks and Atlantic salmon, are produced
in great quantities and at prices that meet market demands.
With the possibility of areas for aquaculture in coastal waters, the governments of these nations have encouraged
the production of Atlantic salmon, or Salar.

8. POND OR TANK CONSTRUCTION:
 Design and construct ponds or tanks based on the selected
fish species and farming methods.
 Ensure proper water retention, drainage systems, and
equipment for water circulation, aeration, and filtration.
ALTERNATIVE PRODUCTION SYSTEM:
 Closed Sea cage
 Land Based on growing
 Off-shore cage Farming

9. WATER QUALITY
MANAGEMENT:
 Regularly test and monitor water
quality parameters such as pH,
temperature, dissolved oxygen, and
ammonia levels to maintain an
optimal environment for the fish.
STOCKING:
 Acquire healthy fish fingerlings or
juveniles from reputable hatcheries
and stock them in the ponds or
tanks.

10. FEEDIND AND
NUTRITION:
 Provide high-quality feed
appropriate for the species being
farmed. Monitor feeding to avoid
overfeeding, which can lead to
water quality issues.
HEALTH MANAGEMENT:
 Regularly check the fish for signs of
disease or stress. Implement
biosecurity measures to prevent
the spread of diseases.

11. GROWTH
MONITORING:
 Track the growth and health of the
fish, adjusting feeding and
management practices as needed to
ensure optimal growth rates.
HARVESTING:
 Once the fish reach market size,
harvest them using appropriate
methods to minimize stress and
damage.

12. POST HARVESTING:
 Fish post-harvest handling is an essential procedure that has a big impact on the value and quality of fish that is
produced. To maintain fish quality, and assure customer pleasure, proper handling is crucial.
1. Tidying and organizing
2. Freezing and storing
3. Marketing and transportation:

13. CULINARY
UTILIZATION:
 The goal of the current study was to
determine how feeding graded amounts of
full-fat soy meal and maize gluten meal
instead of fish meal will affect the smolts
of Atlantic salmon in terms of energy and
protein utilization. The salmon were given
nourishment in carefully regulated settings
with constant monitoring of the fish's
growth and feed consumption. For the
finest cooking,
1. Use Fresh Ingredients First
2. Basic Seasoning
3. Select Your Cooking Technique

14. COOKING
TECHNIQUES:
Cooking salmon can be a
delightful culinary adventure.
Some popular cooking methods
are:
 Pan-seared
 Baked
 Grilled
 Smoked
 Parchment
 Poached
 Sous-vide

16. NUTRITIONAL SIGNIFICANCE OF FISH:

18. CONSUMER PERCEPTION:

19.  The most valuable fish farmed in Europe at moment is Atlantic salmon (Salmon Salar). Because the industry
has been at the forefront of public concerns about sustainability, the usage of regenerative aquaculture systems
(RAS) has increased. In this case, salmon and RAS have been given priority as possible technologies and
species, respectively.
 The growth of salmon as well as a hedonic assessment of consumer approval and purchase intention of the
finished product were examined. Using partially reuse water recirculation system,1,500 salmon individuals
were raised for 497 days at two distinct heat zones in two pilot-scale RAS units.
 Customers' high degree of acceptance and their favorable intentions to purchase the product indicate the
potential for locally marketed salmon farmed by RAS.

20. SUSTAINABILITY OF SALMON:

21.  The purpose of environmentally conscious and nutrition designation and labeling is to
convey information about a product's inherent qualities, such as those related to public
benefits like environmental integrity.
 Wild-Caught vs. Farmed: Sustainable salmon can come from both wild-caught and farmed
sources. Wild-caught salmon is often considered more sustainable if it comes from well-
managed fisheries that avoid overfishing and protect marine habitats.
 Environmental Impact: Sustainable salmon farming practices aim to minimize pollution,
prevent disease spread, and reduce the impact on wild fish populations.
 Consumers are encouraged to choose salmon that is rated as a “Best Choice” or “Good
Alternative” by sustainability guides.
 Clear labeling helps consumers identify sustainably sourced salmon.