20. June 2017
Cod can rest free from injury and become top quality before slaughter through live storage. How is this quality perceived amongst clients and consumers in the European market? And how should Norwegian exporters and producers behave to be able to achieve the optimal value of these products?
3. March 2017
The world’s largest tuna fish – the Atlantic bluefin tuna – is the Rolls-Royce of the sea, but has the seafaring nation of Norway realised this? We catch 40 tonnes of this tuna fish and supply it in bulk at practically tinned prices. Had we instead carefully slaughtered them one by one, we would have been able to supply them at Rolls-Royce prices instead of the price of scrap metal.
3. December 2015
Cod kept in live storage without feeding should be slaughtered within eight weeks. This is the conclusion from preliminary results from the Nofima CATCH project.
13. January 2015
Snow crabs have taken over the Barents Sea and both Norwegian and Russian vessels are fishing and landing the catch in Norway. Nofima is currently researching the best ways of using these crabs.
1. October 2014
CATCH is a visionary project where the objective is to “catch” the maximal sustainable value of wild Atlantic cod based on live storage.
29. September 2014
The goal of the centre is a paradigm shift within fisheries technology.
19. August 2014
Experiments in collaboration with Nergård Havfiske AS show that pumping from the trawl’s cod-end is gentler for the fish than lifting the complete catch onto the deck. Survival is higher, quality higher, and we now know more about the design of future trawlers.
25. September 2013
Cod trawlers can increase the catch value by more than NOK 200 million per year if the price difference between autoline and trawled fish frozen at sea fish is halved. New technology on board the trawlers can contribute to achieving this.
25. September 2013
By using the experimental swim tunnel at the Tromsø Aquaculture Research Station, scientists hope to find out when trawl captured cod should be slaughtered in order to obtain the whitest fillet and best texture.
7. June 2013
“This should definitely be a candidate as a seafood souvenir in the Norwegian tourism market.” That’s roughly how Trude Borch, Scientist at the food research institute Nofima, expressed herself.