Water Temperature- A Little Hinge That Swings Big Doors

Water temperature is the single most critical water quality parameter affecting live seafood. 

A small increase in water temperature will increase fish metabolism - meaning they will consume more oxygen and produce more wastes (solid waste, carbon dioxide, ammonia, etc).  Conversely, as water temperature increases, there is less oxygen available for consumption.  RAS and other water treatment systems are designed to take care of the wastes from a certain species at a certain temperature.  If the temperature increases, the solids treatment, biofiltration, degassing, oxygenation, UV filtration and other equipment may no longer be capable of maintaining suitable water quality.  

As a result, optimizing temperature control is a key ingredient to preserving the bottom line.  

Let's take lobster for example.  At APS we have repeatedly experienced the following:

• Lobster purge quicker with high oxygen levels in cold, clean water

• Labor can be greatly reduced by keeping water temperatures cold enough. Tubing, trays, and other gimmicks are not needed for long-term storage - floating crates are all it takes if you can keep the water temperature consistent and cold enough to maintain torpor so they don't want to move or eat

• Zero mortality claims are the result of holding lobster at the right temperature prior to shipping (commonly accepted best handling and packing practices also required).

• Lobster can be held well over 6 months with negligible shrinkage

• Soft-shell lobster don't die in tanks with APS aeration systems and water temperature control, nor in the subsequent transport
  

What about oysters? Regulatory bodies are now setting requirements around water temperature for wet storage in some jurisdictions to control bacterial loads.  

What about snow crabs?  Customers with our RSW systems get to sell their lively crab to the highest bidding processing plant, rather than waiting with fingers crossed for someone to accept their catch. 

One fisherman told us the crab were so lively at the wharf that they had to block off the stern so the crab couldn't make an escape off the deck.

What about salmon RAS?  How many reports have there been in the past decade of salmon RAS missing financial projections due to water temperature being too warm?   The typical story goes like this.  RAS engineer subs out temperature control to an HVAC company.  RAS engineer speaks RAS to the HVAC guys who speak HVAC to the RAS guys and chaos ensues.  Everyone curls up in their corner and goes into defensive mode while the customer is bleeding money and is left with a system that can't keep temperature where it's needed to be. Stop using HVAC companies to design RAS temperature control!  

The typical story of APS customers is much different!  We are aquaculture engineers who specialize in this most critical application.  We not only calculate the correct loading, we also design and supply the solution.  At APS, we actually take responsibility for delivering temperature control - not just selling cooling equipment!