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

Research on freezing and thawing shows that regular frozen storage at -18°C is inadequate. Lower storage temperatures could make a big improvement.

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.

How do currency changes affect the performance and competitive position of the Norwegian seafood industry?

Ripple effect analysis of the Norwegian seafood sector based on public and private data input.

Do you really know what fish species you are eating? When you buy fish from a store, or when you are served a fish dish in a restaurant, you expect to get what the label says or to eat what you ordered. Unfortunately, the reality is sometimes far from expectations.

The project provided documentation of the social sustainability in the Norwegian seafood industry.

What opportunities and challenges does e-commerce present for Norwegian seafood businesses, and what requirements apply for products sold online?

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.

A number of Nofima researchers are publishing a collection of the established knowledge and research results on king crab and snow crab in the renowned scientific journal “Reviews in Fisheries Science & Aquaculture”.