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?
7. September 2016
Increasing ocean acidification can double the mortality rate of newly hatched cod larvae. Now German scientists, in collaboration with Nofima, are sounding the alarm.
7. September 2015
Never has the survival of juvenile cod been as high at the food research institute Nofima. Systematic improvements in all aspects of management have made a difference.