The results from Nofima’s research are unequivocal: live-stored cod for salted fish should not be salted until rigor has passed.

The researchers at Nofima estimate that the higher sales prices will to a certain extent outweigh the increased expenses for live catches of cod. The quota bonus is important for vessel economy.

Wild cod stored in a so-called “Cod Hotel”, or cod holding facility, is a top-quality product when it is handled properly and is preferably not stored for a long period without food.

After six hours in purpose-built tanks on board the trawler’s production deck, 90 per cent of the cod were still alive and in good shape. Intermediate storage provides better quality fish fillets and may also improve working conditions on board.

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?

CATCH is a visionary project where the objective is to “catch” the maximal sustainable value of wild Atlantic cod based on live storage.

Wild caught fish can be stored alive, which increases both the quality and the value of the catch. Nofima research has been central in the development of this method, and we work in close collaboration with the industry to improve both the technology and fish welfare.