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.

What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.

The project was aimed at creating robots that can clean machines used in fish processing and fish slaughterhouses.

Fond of fish cakes and smoked salmon? Now these are about to become even better, when researchers get to grips with investigating how fish products can better retain their juiciness.

In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.