saltvannsakvakultur

Saltvannsakvakultur, or sea‑water aquaculture, is the cultivation of marine organisms such as fish, crustaceans, molluscs and seaweed in saltwater environments for food, feed, or other commercial products. The practice has grown steadily since the mid‑20th century, driven by increasing global demand for seafood, overfishing of wild stocks and the need for more efficient protein sources.

Typical production systems include cage or net pens anchored in coastal waters, recirculating aquaculture systems that use seawater, and integrated multi‑trophic aquaculture plots where different species are farmed together to recycle waste products. Key species farmed in salt‑water settings are Atlantic salmon, sea bass, shrimp, mussels, oysters, abalone and seaweed such as kelp and edible macroalgae. Fishmeal replacement with plant‑based proteins and improved feed formulations have helped reduce the environmental footprint in recent years.

Benefits of saltvannsakvakultur include reduced pressure on wild fisheries, job creation in coastal communities and a stable supply of high‑quality protein. Risks involve pathogen transmission, antibiotic use, escape of non‑native species, nutrient enrichment of coastal waters and potential conflicts with marine conservation areas. Governments and industry bodies implement regulations, monitoring programmes and best‑practice guidelines to balance economic objectives with ecological sustainability. The sector is increasingly exploring closed‑loop and offshore systems that minimise environmental impact while expanding production capacity.