Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin

Abstract

The salmonid aquaculture industry has grown fast from its start in the early 1970s, Norway being the main producer, accounting for around 70{\%} of the world production of Atlantic salmon (Salmo salar) in 1989 (Figure 16.1). One of the outstanding features of the salmonid fishes is the salmon-pink color of their flesh. This color is, in the consumer's mind, closely connected with the quality and esteem of the fish, and a correct coloring of the flesh is of great importance to the aquaculture industry. Farmed salmon that do not have `a color that is natural for the species' will achieve a low classification and a low price in the market. Color has therefore become an important factor in the market competition, and we estimate that in salmon farming worldwide at least US{\$} 36 million/year is used to attain the desired color.