So you’re standing at the fish counter, staring at that lovely pink fillet of farmed freshwater salmon. It’s affordable, available year-round, and let’s be honest, it tastes pretty darn good. But then
2026/01/26 huabo
So, you’ve heard the buzz. Sea grapes, that emerald-green, caviar-like seaweed, is being called the next big thing in blue economy aquaculture. It’s true, the potential is massive. But let’s cut throu
2026/01/26 huabo
Let’s talk about tuna. Not the can from your pantry, but the magnificent, powerful fish swimming in the open ocean. Farming them? It’s one of aquaculture’s toughest puzzles. Traditional near-shore pen
2026/01/25 huabo
Let's be honest for a second. When you hear "blue carbon," what comes to mind? Maybe a scientist in a lab coat, or a dense UN report about mangrove forests? It's easy to file it away as something
2026/01/25 huabo
Let's talk about something that sounds bureaucratic but is actually changing landscapes and bank balances: ecological compensation pilots. You've probably heard the term, maybe at a conference or bu
2026/01/25 huabo
Let's be honest, when you hear "carbon sink," your eyes might glaze over a little. It sounds like something for scientists in lab coats or policy wonks at a UN conference. But what if I told you th
2026/01/25 huabo
Let's be honest. We're all standing in the seafood aisle, a bit confused. There's the "organic" label, the "sustainable" sticker, maybe a cute little dolphin-safe icon. It feels good, but there
2026/01/24 huabo
You know, when I first got into aquaculture, the word "phosphorus" made me think of two things: expensive feed bills and worrying about my discharge water. It felt like a necessary evil—you need it
2026/01/24 huabo
