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

Why have salmon fillets become paler despite more pigment being added to their feed? This is a question that Nofima scientists want to answer.

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.

Snow crab is a relatively new species for the Norwegian seafood industry. The aim of this project has been to contribute towards a sustainable crab fishery in the future and to make the best possible use of this new resource.

Nofima is to further invest in research into recirculating aquaculture systems (RAS). With expansion taking place both at Sunndalsøra and in Tromsø, the institute is strengthening its research facilities in aquaculture, and new centres will be ready next year at both Sunndalsøra and in Tromsø.

Did you know that crabs do not need to be cooked in boiling water in order to become delicious food? And what on Earth do crabs, fruits and vegetables have in common?

AquaVitae aims to develop solutions for increasing the cultivation of low-trophic species, such as seaweed and sea urchins.

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

The SaRi project aims to study coexistence between fish farming, fisheries and fishing tourism in Finnmark, and whether facts about ripple effects affect the coexistence between these parties.

A research report from Nofima and the NTNU Social Research puts forward new ideas for the future planning of sea areas. For example, could the introduction of marine industrial parks – industrial parks at sea – provide more space for the aquaculture industry?