Stunning and killing of farmed fish: How to put it into pratice?

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

7 Citations (Scopus)


In this article an approach is presented to implement stunning and killing of farmed fish in practice. First, in a laboratory setting, the conditions need to be established to achieve an effective stun without causing avoidable distress and discomfort. Product quality is evaluated to assess the impact of stunning method on carcass quality. During subsequent implementation in a commercial setting, it is likely that stress-physiological and neurophysiological measurements are not feasible and, therefore, only behavioral and physical measurements can be performed. Finally, stunning and killing of farmed fish in practice should be controlled using a process-oriented quality assurance system.
Original languageEnglish
Title of host publicationEncyclopedia of Meat Sciences (Second Edition)
EditorsC. Devine, M. Dikeman
PublisherAcademic Press
ISBN (Print)9780123847317
Publication statusPublished - 2014


  • Behavior
  • Chemical stunning
  • ECG
  • EEG
  • Electrical
  • Farmed
  • Fish
  • Killing
  • Live chilling
  • Percussion
  • Product quality
  • Slaughter
  • Stunning
  • Welfare


Dive into the research topics of 'Stunning and killing of farmed fish: How to put it into pratice?'. Together they form a unique fingerprint.

Cite this