It’s well-known that herring is a rich source of the healthy marine omega-3 fatty acids. Scientists at Nofima have now discovered that another fat component present in herring also promotes health.

A consumer survey in France, Germany, Great Britain and Italy shows that most people don’t know what is meant by “organic fish”.

The world’s fifth (!) best new beer is brewed in Gvarv in Telemark. However, ‘beer farmers’ Ingeborg Lindheim and Eivin Eilertsen want to keep on developing both themselves and their products. Nofima Food Research Institute is a part of the exciting process of breaking new ground in the art of brewing.

In cooperation with R&D partners, Nofima has identified and validated genetic markers for resistance to PD in Atlantic salmon.

Salmon farmers are now using Photofish in quality analyses. Nofima wishes them the best of luck with the tool, which emerged 13 years ago.

An annual index or report that can provide information about how the Norwegian aquaculture industry is doing with respect to sustainability is being developed.

R&D departments at Ås in Norway and industry stakeholders have employed the salmon’s reference genome to create new and more efficient selection tools.

Researchers have discovered that a specific gene plays a very important role in determining whether a salmon returns to spawn as a large or small salmon. They identified the gene and revealed its secret.

A well-attended miniseminar was held in association with the opening of Nofima’s new office in Alta in Finnmark. Members of the Norwegian parliament Frank Bakke-Jensen (H) and Helga Pedersen (Ap) were among those who held presentations at the seminar.

Nofima has developed in collaboration with European partners a fully automatic sensor to measure levels of nitrogen compounds in recirculated water.