As oily fish consumption has increased worldwide, farmed salmonid production has also dramatically increased. As such, farming and the satellite industries affiliated with the salmonid production chain form an increasingly important economic foundation for many communities in Norway and throughout Northern Europe. However, despite the successful growth of the European salmon industry, quality concerns pose significant challenges to the sustainability of farmed salmonid production. For instance, muscle gaping, the undesirable lace-like, irregular voids or gapes in the final product, can lead to the downgrade of up to 38% of salmon produced. These blemishes lead to consumer rejection of whole cuts at the fish counter while the resulting decrease in structural integrity of the meat also poses significant limitations to the further processing of value-added products.