FISH AS FOOD
CONTENTS CHAPTER ATLANTIC SALMON (SALMO SALAR L ) FLESH QUALITY ROLE OF LYSOSOMAL CATHEPSINS B AND L IN MUSCLE DEGRADATION CHAPTER THE FEEDING HABITS OF PACIFIC SALMON, THEIR TROPHIC STATUS AND ROLE IN THE NORTH PACIFIC MARINE ECOSYSTEM APPLYING A PRECAUTIONARY APPROACH TO THE CONSERVATION OF ATLANTIC SALMON: ACTIONS, DISCUSSIONS AND EFFECTS FOR SEA-BASED SALMON FISHERIES IN NORWAY DIETARY FISH OIL SUBSTITUTION WITH RAPESEED OIL ALTERS TISSUE FATTY ACID COMPOSITION, LIVER LIPID METABOLISM AND FLESH FAT OXIDATION IN POST-SMOLT ATLANTIC SALMON POLYCYCLIC AROMATIC HYDROCARBON OCCURRENCE IN FRESH SALMONIDS HIGH PRESSURE PROCESSING OF SALMON WELFARE EFFECTS OF SUPPLY EXPANSION WITH TRADE RESTRICTIONS: THE CASE OF SALMON “SALMON SOVEREIGNTY” AND THE DILEMMA OF INTENSIVE ATLANTIC SALMON AQUACULTURE DEVELOPMENT IN BRITISH COLUMBIA