Nofima has taken a closer look at the correlation between the choice of gear, vessel size, catch size and the quality of raw materials from the coastal fleet and has made findings that indicate the quality is deteriorating.
Most of the coastal fleet’s cod quota is caught in the first half of the year, providing fishermen a relatively good annual salary. As a result, there is generally a low level of interest in the fleet’s quotas for species such as haddock and saithe, and large quotas for these species are transferred annually to the deep-sea fishing fleet.
Norwegian fishermen do not want to fish or produce untraditional marine species despite the fact that an overwhelming number of reports indicate that the species have great potential.
"The herring has much to learn from potatoes and coffee when it comes to marketing and developing new products," says Audun Iversen, Research Scientist at the food research institute Nofima.
Two new ISO standards for traceability of fish products have been approved. “These standards will provide consumers around the globe with access to more information about the seafood they eat,” says Senior Scientist Petter Olsen at Nofima in Tromsø, who has headed the work related to the new ISO standards.
There is nothing like a juicy piece of meat, many consumers would claim, only to immediately express their meat-related concerns about food safety, the environment, and health. No other food item triggers as many or as complex associations. What does it entail for the meat industry that consumers have such differing perceptions of meat?
A new EU-project will carry out environmental accounting for catch and production of cod and haddock. A key activity in the project is the development of simple tool for self-assessment of sustainability – to enable small and medium-sized enterprises to make these calculations for themselves.
The aim of the EU project FORBIOPLAST is to develop biodegradable food packaging from forestry and paper industry waste. Wood and paper mill by-products are intended to replace the fossil-fuel resources that are common today.
Disease in salmon is caused by a number of factors in combination, including many micro-organisms, various environmental influences, aquaculture conditions and incorrect nourishment. If one is ignorant of the factors which contribute to the development of diseases and their relative importance, it is difficult either to prevent them or treat them.
Increasingly more foreign tourists, including many fishing enthusiasts, are choosing adventure holidays. The many fishing tourists provide new opportunities for the coastal population, but there are also concerns about the effects on coastal fish stocks.
New research shows that there are only minor differences in quality between fresh reindeer meat and meat that has been frozen and thawed. As a consequence, it might be possible to sell reindeer meat from the meat counter all year long.
In his PhD project, Nofima scientist Agnar Sivertsen has developed a new system for automatic inspection of cod fillets known as hyperspectral imaging. As well as detecting unwanted elements, the system can provide information about how fresh the fish is.
The expression “it’s on the tip of my tongue” has taken on a completely new meaning for the 340 year six pupils who attended Nofima’s taste school in Stavanger, Ås and Tromsø during Taste Week.
The aquaculture industry in Troms has been hit by annual outbreaks of ISA since 2007. Fish farmers hit by the disease can lose large quantities of fish, and a mortality rate of nearly 90 % has been registered in controlled challenge experiments on salmon.
It can be hard to distinguish between myths and facts in the debate concerning escaped farmed salmon and their genetic influence on wild salmon. Not everyone knows that wild and farmed Atlantic salmon in Norway have exactly the same genes. Scientists from Nofima have performed a critical review of current knowledge.
Are the fatty acids in certain microalgae suitable to replace fish oil in feed for salmonids? To find out, a Canadian Master student is doing experiments at the Aquaculture Protein Centre (APC) and Nofima’s research station at Sunndalsøra in Norway.
Norwegian researchers have found the solution to avoiding acrylamide in deep-fried potato products. Their goal now is to sell the technology to both European and American companies.
Scientists at Nofima have demonstrated that salt-cured fish and clipfish both develop less discolouration if the fish is chilled with the head on.
Traditional acidic sushi rice and fresh wasabi contribute to inhibiting the growth of bacteria in sushi, research carried out by the food research institute Nofima shows. This contributes to improved quality and shelf life of sushi dishes and is useful knowledge for consumers and producers alike.
Organic solvents are currently used to remove persistent organic pollutants (POPs) from fishmeal. However, a new doctoral thesis points to the fact that vegetable oil can do the job just as efficiently, but in a more environmentally-friendly manner.
