Nofima reports

Rapport/Report 22/2016 – English summary

Olsen, Stein Harris; Nordtvedt, Tom Ståle; Tobiassen, Torbjørn I; Joensen, Sjurdur; Nilsen, Heidi

Publication details

Publisher: Nofima AS

Issue: 22/2016

Number of pages: 9

International Standard Numbers:
Printed: 978-82-8296-386-2

Open Access: green


Feedback from the white fish industry and the market shows that the quality of the landed haddock from Norway are not always suited for processing first class quality products. Soft muscle, fillet gaping and residual blood are typical quality challenges. There is obviously room for improvement during capture, landing and processing. Quality improvement of the haddock during capture and processing can represent an opportunity to develop a more profitable and differentiated product portfolio. Profitability can come both from a higher percentage of first class quality products and from a better price in the market.
The background for this workshop is challenges due to biological, technological and marked issues the industry has experienced the last years. There is a request from the white fish industry, that new research and development (R & D) must be implement, to solve some of these quality challenges. This includes more gentle capture and catch handling, short time live storage and recovery, optimization of the slaughtering process and pre-rigor processing, market and communications research from catch to consumers.
The 9th of february 2016 FHF, Nofima and Sintef conducted a workshop in Tromsø. The workshop focused on the white fish industries challenges and the potential of value adding trough quality improvement of the catch. The workshop gathered participants from the white fish industry, as well as representatives from fisheries management, R & D and funding agencies. The summary of lectures, group work and discussion in the workshop shows that it is now important to start a long-term R & D focus on haddock throughout the value chain. The key is to improve and stabilize the product quality and ensure optimal deliverability throughout the value chain.
It is important to build up systematic knowledge throughout the whole value chain to locate exactly where the product quality deteriorates. Particularly important is the first steps in the value chain, capture and processing, since lost quality here cannot be compensated in subsequent steps.