You have a registered email address and password on pressherald.com, but we are unable to locate a paid subscription attached to these credentials. Please verify your current subsription or subscribe.
Yellowtail circle a tank at the University of Maine Center for Cooperative Aquaculture Research. The schooling fish swim constantly to keep water moving through their gills to supply oxygen.
Raising yellowtail at a fish farm -
|
of
|
Share this photo
Yellowtail circle a tank at the University of Maine Center for Cooperative Aquaculture Research. The schooling fish swim constantly to keep water moving through their gills to supply oxygen.
Show
Hide
Raising yellowtail at a fish farm -
|
of
|
Share this photo
Ed Robinson, CEO of Acadia Harvest, plans to fill this 360,000-gallon steel and concrete tank with 30,000 to 40,000 California yellowtail, a warm-water fish prized in sushi restaurants. The tank is located at the University of Maine Center for Cooperative Aquaculture Research in Franklin.
Show
Hide
Raising yellowtail at a fish farm -
|
of
|
Share this photo
This yellowtail is a small adult. Adults weigh 4 to 35 pounds, depending on their age.
Show
Hide
Raising yellowtail at a fish farm -
|
of
|
Share this photo
Kevin Neves, production manager for Acadia Harvest, tosses food pellets into a tank filled with California yellowtail. The fish have voracious appetites and splash around in a frenzy during feedings. Neves usually gets soaked.
Show
Hide
Raising yellowtail at a fish farm -
|
of
|
Share this photo
A 6-week-old yellowtail is measured last year at an Acadia Harvest hatchery. Adults weigh between 4 and 35 pounds.
Show
Hide
Raising yellowtail at a fish farm -
|
of
|
Share this photo
A worker for Acadia Harvest reaches to keep a California yellowtail from escaping from a net. The topedo-shaped fish are found in warm waters off the Baja California Peninsula and southern California. This fish is less than a year old and weighs about two pounds.
Show
Hide
Raising yellowtail at a fish farm -
|
of
|
Share this photo
Arcadia Harvest CEO Ed Robinston, in the foreground, said the business needs to spend an additional $8 million to be commercially viable on a large scale. Behind him is Gretchen Upson, operations assistant, and Kevin Neves, operations manager.