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”.

Whether fish is processed before or after rigor mortis can be significant for the quality of the fish product. What is best depends on which product is to be made.

If all cod catches were without major injuries, the fishing industry could increase its profits by hundreds of millions every year.

Our scientists gain knowledge about how we can improve the quality of seafood, how the raw materials can be handled and used optimally, and how the fishing industry can increase the value of its products.