Given their off-putting taste, the removal of taste and odor molecules from RAS is of substantial economical concern. The current best practice in RAS for filet depuration is by starving the fish while purging their tanks with clean water before harvest. The fish will only slowly excrete off-flavour compounds to the clean water and purging may therefore last up to two weeks. The starving fish may lose up to 20 % of marketable bodyweight during the depuration period reducing the economic viability of RAS. The practice of purging also leads to environmental concerns as it increases the outlet of wastewater.
The results of our project will be relevant to the RAS industry and may improve farming efficiency and sustainability.