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

High pressure processing is a gentle and not least healthy way of increasing the shelf-life of food that has proven very well suited for meat products and juices. However, to be able to use this method on other foods, such as fish, we need to use high pressure at lower levels – without the bacteria surviving.

The overall aim of PrimeFish is to improve the economic sustainability of European fisheries and aquaculture sectors.

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.

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.

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.

Self-service refrigerated counters have replaced serviced seafood counters at many British supermarkets. Customers can no longer find fresh fish and must instead choose pre-packed products. This can create new challenges for the Norwegian fisheries industry.