Tank to Table: How Scientists Make Bigger, Tastier Seafood

The video discusses the role of genetics in improving seafood sustainability. It covers hybrid catfish, triploid oysters, and AquaAdvantage salmon, highlighting how genetic techniques enhance growth, efficiency, and taste while reducing environmental impact. These innovations aim to provide sustainable seafood options without depleting wild populations.

What is one of the main reasons fish are considered a more sustainable protein source compared to cattle?

• Fish produce fewer greenhouse gases.

• Fish are easier to breed.

• Fish have a longer lifespan.

• Fish require less water.

What is the name of the hybrid catfish that combines traits from channel and blue catfish?

• Blue Hybrid

• Blue Channel

• Channel Blue

• Hybrid Cat

Why are triploid oysters preferred for commercial production?

• They are sterile and have more meat.

• They are cheaper to produce.

• They grow faster.

• They are resistant to diseases.

How do triploid oysters differ from normal oysters in terms of chromosomes?

• They have two sets of chromosomes.

• They have three sets of chromosomes.

• They have one set of chromosomes.

• They have four sets of chromosomes.

What genetic modification was made to the AquaAdvantage salmon to enhance its growth?

• Modification of its diet.

• Insertion of a gene for disease resistance.

• Removal of a growth inhibitor gene.

• Addition of a growth hormone gene from Chinook salmon.

What is the purpose of making the AquaAdvantage salmon triploid and sterile?

• To make it more resistant to diseases.

• To enhance its flavor.

• To prevent it from mating with wild salmon.

• To increase its size.

What is a key benefit of the AquaAdvantage salmon compared to its wild counterparts?

• It is more colorful.

• It grows faster with less food.

• It has a longer lifespan.

• It is cheaper to produce.