Akvakulttuuri

Akvakulttuuri, or aquaculture, is the farming of aquatic organisms including fish, shellfish, mollusks, crustaceans and aquatic plants. It covers activities in fresh, brackish and marine waters and aims to produce food, support restocking programs, and supply other products such as shellfish and seaweed. As a major part of the global seafood sector, aquaculture operates in coastal zones, inland ponds and modern onshore facilities.

Production methods include pond systems, onshore recirculating aquaculture systems (RAS), offshore sea cages and hatcheries. RAS recycles water and enables biosecurity and year-round production, while sea cages allow large-scale open-water grow-out. Each method has trade-offs in cost, environmental impact and disease management.

Species commonly cultured include finfish (salmonids, tilapia, carp, sea bass), shellfish (mussels, oysters) and crustaceans (shrimp). Algae and other aquatic plants are also cultivated. Harvest products range from fillets and whole animals to shellfish, roe and seaweed biomass.

Production cycles typically include breeding and hatchery operations, larval rearing, nursery and grow-out stages, feeding and health management, and harvesting. Feed formulation and efficiency are central, with ongoing research to reduce reliance on wild fish in feed and to improve sustainability through selective breeding, vaccination and biosecurity.

Environmental considerations include nutrient discharges, chemical use, escapes and disease transmission to wild populations. Regulation and certification schemes promote sustainability, and many producers pursue independent standards and EU or national guidelines. Efforts focus on waste treatment, water-use efficiency, responsible feed sourcing and integrated multi-trophic approaches.

Future developments emphasize sustainable intensification, climate resilience, disease management and data-driven management through digital tools.