Apollo Aquaculture Group believes vertical fish farming is the way of the future
Eric Ng, group CEO of Apollo Aquaculture says, “The animals we deal with don’t know what an ocean is. They were spawned on land, grown on land without antibiotics or hormones, and they taste excellent. Some of our customers say the taste of our fish comes pretty close to those caught in the wild.”
For the past three years, his company, erstwhile known for exporting ornamental fish, has built up a following for their landfarmed fish. Some 110 tonnes a year of hybrid grouper (a cross between tiger and giant grouper), coral trout and shrimp are produced at their 480sqm farm in Lim Chu Kang. The seafood is supplied to consumers and restaurants such as Tung Lok and Crystal Jade. But Apollo doesn’t just farm fish on land, they house them HDB-style, in a three-tiered 10m-high facility. Two ponds occupy each tier, each measuring 88m³.
“Our set-up allows us to farm intensively. Sea cage farmers do about 25 to 75kg of fish per cubic water. In our system we can do 150 to 250kg. And that’s just in a single storey. A vertical farming system certainly achieves a higher productivity value per square metre compared to sea cage farming.” Apollo’s prototype suits land-scarce Singapore so well that they are working with infrastructure consultancy Surbana Jurong to build vertical fish farms in the heart of the city.
MARINE ENGINEERING
この記事は WINE&DINE の May/June 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は WINE&DINE の May/June 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
