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.

How do the methods used for creating hybrids and GMOs differ?

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What are the potential benefits of using genetically modified organisms (GMOs) in seafood production?

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What makes the AquaAdvantage salmon different from wild salmon?

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