Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of Marine Biology since 1963 — over 40 years of outstanding coverage! The series is well-known for both its excellence of reviews and editing. The serial publishes in-depth and up-to-date content on a wide range of topics which will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, and biological oceanography.
Portland, Oregon Chef’s Tablecelebrates the food and culture of what theNew York Timescalls the city’s ‘golden age’ of dining and drinking. The city’s food scene–largely a celebration of the farm-to-table movement–has grown and evolved tremendously in the last five years, with an abundance of local fisheries, farms, and small beef, lamb, and pork producers providing the city’s fascinating restaurants with a wide array of locally-grown deliciousness.
For seafood production to meet expected demand from a growing global population, many more millions of tons of seafood will need to be produced. The expectations for increased product from capture fisheries is limited, so this rise in production will have to come from aquaculture, one of the fastest growing food producing sectors in the world. A primary constraint to the continuing growth of aquaculture is the supply of juveniles from hatcheries.
