When farms push smolt growth, what happens to biology, health, and risk? In this episode, we explore the evolving science and rising business pressures behind smoltification in salmon farming. From light control and brackish water systems to the push for 1 kg smolt, Tony breaks down why getting this phase right is so critical, and how larger smolt bring a new set of biological and operational challenges. Then, stay tuned for a conversation with Dr. Bill Harris, whose journey from Harvard pediatric nephrology to smoltification feed innovation reveals just how interconnected fish and human biology can be.

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