Singapore food story: Future

Journey of local seafood from lab to farm to table

Macroalgae (above) is used to absorb waste material from the Recirculating Aquaculture System at the Marine Aquaculture Centre.
Workers at Barramundi Asia, which operates farms off Singapore, harvest the fish from a sea cage. Singapore aims to cut fish imports by increasing local production.ST PHOTO: GAVIN FOO
Workers at Barramundi Asia, which operates farms off Singapore, harvest the fish from a sea cage. Singapore aims to cut fish imports by increasing local production.
Macroalgae is used to absorb waste material from the Recirculating Aquaculture System at the Marine Aquaculture Centre (above). ST PHOTO: GAVIN FOO
Workers at Barramundi Asia, which operates farms off Singapore, harvest the fish from a sea cage. Singapore aims to cut fish imports by increasing local production.
Macroalgae (above) is used to absorb waste material from the Recirculating Aquaculture System at the Marine Aquaculture Centre. ST PHOTOS: GAVIN FOO

Scientists working with industry to make S'pore self-sufficient in fish and train farmers of the future

From chilli crab to steamed fish, seafood is at the core of many Singaporeans' diets.

But just how does it arrive at the dinner table?

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A version of this article appeared in the print edition of The Sunday Times on May 12, 2019, with the headline 'Journey of local seafood from lab to farm to table'. Print Edition | Subscribe