Bacteria-free salmon fry (IMAGE)

Norwegian University of Science and Technology

Bacteria-free salmon fry

Caption

Researchers at the Norwegian University of Science and Technology (NTNU) have been able to keep salmon fry bacteria free for as long as 12 weeks after they have hatched. These bacteria-free fry help researchers understand how bacteria affect young fish, with the goal of helping farmed fish to be healthier.

Credit

Alexander Fiedler, NTNU

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