March 25, 2026

A hands-on and unforgettable onsite aquaculture practicum!

From March 11th to 13th, students from the Aquaculture Diploma and the Master’s program in MARBIO gathered onsite for an intensive and engaging practicum focused on fish slaughtering and processing. The practicum was led by David, professor of the course, and Marie, teaching assistant.

This dynamic, hands-on experience aimed to deepen students’ understanding of post-slaughter conservation methods in Arctic charr. Throughout the practicum, students compared two different storage conditions: ambient temperature and cold storage on ice, allowing them to investigate how preservation techniques influence fish quality over time.

A strong emphasis was placed on animal welfare. Students learned how to perform slaughtering using best practices to minimize stress and suffering, an essential skill for responsible aquaculture.
They also carried out a range of biological measurements, including body weight, blood volume estimation, yield after gutting, and liver weight. These data were used to calculate the Hepatosomatic Index (HSI), an important indicator of the fish’s nutritional status and energy reserves, widely used to assess overall health and physiological condition.
In addition, students monitored rigor mortis development — a key parameter used to evaluate post-mortem muscle changes and freshness — as well as flesh pH and temperature over a two-day period. This allowed them to analyze how these variables evolve under different storage conditions and better understand the processes affecting product quality.
The practicum also included technical skill development: students learned how to fillet fish, with Kári’s assistance, and assess fillet color using two different methods — a standardized color card and a colorimeter device — providing both qualitative and quantitative evaluation approaches.

To celebrate this shared experience, a convivial dinner was organized at the university restaurant. Students had the opportunity to enjoy the fresh fillets they had prepared themselves, creating a memorable moment of connection and achievement.

The practicum concluded with group presentations, where students showcased their work and shared analyses of the data they had collected. This final step reinforced both their scientific understanding and their communication skills.

Overall, this practicum was a fantastic final onsite experience — combining science, practical skills, collaboration, and enjoyment — and a highlight of the program for all involved.

​By M. Delbasty