Atlantic salmon that are raised in recirculating aquaculture systems (RAS) still face the issue of "off-flavor," according to leading scientists, a factor that could undercut the overall potential of the burgeoning sector.
These earthy and musty flavors in RAS-grown salmon are typically caused by geosmin and 2-methylisoborneol—metabolites released by microbes that grow within the land-based systems.
Removing the off-flavors, however, isn't a straightforward process, and isn't without its costs.
