Nofima research shows that the shelf life for stockfish exceeds the two year date to which producers adhere. Now they eye market potential in “extra mature” stockfish.

Extensive storage trials show that clipfish keeps for at least two years under optimal storage conditions.

By identifying which factors affect quality of mackerel fillets, the project aims at opening processing potential for the Norwegian industry.

What is the shelf life of salt-cured cod at different storage conditions?

The aim of this projec t is to utilze packaging technology and analytical methods in order to obtain better exploitation of the fish raw material by predictable, optimal product quality and prolonged shelf life of pre rigor fileted salmon.

Romanian and Norwegian scientists join forces to develop new innovative food packaging biomaterials with antimicrobial and antioxidant properties.

CATCH is a visionary project where the objective is to “catch” the maximal sustainable value of wild Atlantic cod based on live storage.

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.

Healthy, tasty food which is easily prepared – that is what today's consumers want. At Nofima we work with new technologies as well as storage and preservation methods intended to ensure that the food remains safe to eat and maintains the highest quality for as long as possible.

Scientists at Nofima have during the past three years been exposing food to extremely high pressures, to determine whether the pressure treatment gives healthier, safer and more tasty food. Berries are one food for which the treatment is successful.