Marikultur

Marikultur, or mariculture, is the branch of aquaculture that involves farming marine organisms in saltwater environments. It encompasses activities in coastal zones, bays, fjords, and offshore waters and includes species such as finfish, shellfish, crustaceans, and seaweeds.

Methods and systems: Finfish are often cultured in floating cages or net pens anchored in protected coastal areas. Shellfish like mussels, oysters, and clams are grown on longlines, rafts, or trestles. Seaweeds are cultivated on lines or nets suspended in the sea. Integrated multi-trophic aquaculture combines species from different trophic levels to recycle nutrients and reduce waste.

Species and products: Finfish such as salmon, sea bass, and tuna; molluscs such as mussels, oysters, and scallops; crustaceans like shrimp; and seaweeds like kelp and nori are produced for food, feed, and biomaterials.

Global landscape: China, Norway, Chile, Vietnam, and India are among the leading producers. Growth is driven by demand for seafood and the need to supplement wild fisheries, along with advances in offshore farming, selective breeding, and feed technology.

Environmental and regulatory considerations: Mariculture can provide economic benefits and reduce pressure on wild stocks but can pose environmental risks, including nutrient loading, habitat changes, disease transmission, and escapes that affect wild populations. Sustainable practice relies on site selection, monitoring, feed management, and certification schemes and national or regional regulations.