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”.

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.

We want Norwegian seafood to keep the highest possible quality. That is why we are researching how to look after fish and shellfish through capture, processing, storage and distribution, and how we can best utilize the raw materials.