"Aquatic protein, the new frontier to feed the world! No frills! Whether from commercial fishing or aquaculture, from fresh or salt water, food produced in water will be the protagonists in feeding the world's population for the next 50 years."
-Fábio Sussel
About Fábio
Fábio Sussel is a scientific researcher at the Fisheries Institute of São Paulo. A zootecnist with master's and doctoral degrees in fish nutrition, his professional career is exclusively focused on aquatic protein. He specializes in lambari farming (commercial production of lambaris) and the production of marine shrimp away from the sea. In addition to his research, Fabio Sussel masterfully works in another very important segment: audiovisual communication. He was the creator and presenter of the AquaNegócios program on Fish TV and VaiAqua on YouTube. He is also the host of the Seafood Brasil podcast. In his communication projects, he makes a point of championing the motto: aquatic protein, one and the same! This is because, within the seafood segment, there is much vanity among aquaculturists and fishermen.
Learn more about his work through his LinkedIn or Instagram profile
Salmon: Fresh or Frozen?
There's a big myth surrounding frozen fish and shrimp. As a general rule, frozen fish is synonymous with old product. Unfortunately, some retail practices (freezing to prevent spoilage) do indeed lead to this type of understanding. However, when applied correctly, and especially at the right time (while the fish is still fresh), freezing is the best way to preserve meat products.
