10. February 2021
A new refining process developed by the Nofima research institute now enables mackerel fillet producers to manufacture a high-quality oil from the residual raw material. This is how value creation and sustainability can go hand in hand.
10. December 2020
Breeding salmon for growth or resistance to sea lice in cold waters may have little effect if the offspring grow up in warmer waters.
1. December 2020
Vasco Mota is becoming one of Norway’s foremost RAS scientists; land-based, closed-containment aquaculture systems using recirculated water. After completing his PhD and spending four years actively researching this field, the Nofima scientist is absolutely certain that RAS technology will play a key role in the future growth of aquaculture.
27. October 2020
In the search for new, sustainable fish feed ingredients, researchers are working to see if the ingredients can be used in feed technically.
23. October 2020
Do Pacific salmon species carry a secret they could share with Atlantic salmon? What is it in the genes that make these relatives of Atlantic salmon less susceptible to lice? Researchers will now find the answers to these questions, and they will use the method that just received the Nobel Prize in Chemistry – gene editing using CRISPR-Cas9.
12. October 2020
Nofima scientists studied the effect of LED light on salmon performance in closed-containment recirculated aquaculture systems.
21. September 2020
Why have salmon fillets become paler despite more pigment being added to their feed? This is a question that Nofima scientists want to answer.
10. September 2020
Audience from all over the world are virtually welcome to the aquaculture town of Sunndalsøra and the webinar «Smolt production in the future» 21 October.
7. September 2020
Many are really, really small. Some are so tiny that they cannot even be seen with the naked eye. But they all require consideration and attention from scientist Mette Serine Wesmajervi Breiland at certain times.
25. August 2020
Scientists have determined that salmon post-smolts tolerate similar level of ozone in brackish water as they do in freshwater.