In the project, competence transfer to the fruit packinghouses is central in order to be able to utilize and implement the results for optimized packinghouse management and control.

Nofima has developed a new quality test that uses renowned restaurant chefs to assess the quality of raw materials and products.

This initiative will help Nofima acquire new knowledge on how to optimally freeze, store and defrost fish.

How do catch regulations affect catch efficiency, quality and fuel consumption? And how should the authorities avoid goal conflicts when more and more goals are to be achieved through catch regulations?

My time as a fish filleter during my youth would have been a delight if I’d worked on the haddock that now arrives on the filleting table.

During this project, we will be identifying how the use of various types of commercial fishing gear affect the physiology and mortality of cod and thus their welfare and quality. We will also be investigating the links between ethical fishing, quality and price.

Using light to ascertain the quality of whole fish has the potential to revolutionize the fishing industry – both on land and at sea. This new technology will soon be commercially available.

The purpose of this project is to make a commersial solution for measuring blood in whitefish prior to filleting.

Can we increase the value of salmon by emphasizing salmon quality in different ways?