Nofima's 6th "Smolt Production in the Future" conference will now take place digitally on 21 October.

“This year we are hosting a webinar due to the Covid-19 situation, instead of our traditional conference. But we hope you are able to join us!,” says the webinar’s scientific coordinator Jelena Kolarevic.

Kolarevic and colleagues at Nofima in Sunndalsøra have extensive experience with research on production of salmon in closed-containment systems and have arranged conferences with this topic since 2008 in collaboration with local partner, SUNS.

Author: Rob Fletcher / The Fish Site | Read the full article here

Majority of the transaction was settled in CageEye shares when Lars Berg-Hansen (30) sold out of NorseAqua.

The annual report for Berg-Hansen’s holding company Grip Sjansen Invest shows a pre-tax profit of NOK 57.5 million (EUR 5.3 million) for 2019. The holding company had no other tasks other than owning Berg-Hansen’s shares in NorseAqua, the company he established at his home in Bindal, Northern Norway, shortly after he graduated in aquaculture at the University of Nordland in 2015.

Author: Aslak Berge / SalmonBusiness | Read the full article here

Marel is pleased to announce it will open a new Progress Point demonstration and training center in Brazil in 2021, just five minutes from the Viracopos International Airport.

The new facility in Flex Viracopos near the Campinas city center is designed to house around 130 employees and accommodate 200 guests. Marel’s Brazil office, currently located in nearby Piracicaba, will move to the new building in Campinas. More than 80 of Marel’s Brazilian employees work from the office in Piracicaba, which has been home to the company in Brazil since 2002.

As part of its development plan in Placentia Bay (Newfoundland), Grieg Seafood has received five new cultivation licenses, thus reaching a total of eight licenses in the region, corresponding to a combined production capacity of up to 30,000 tons of annual harvest.

Grieg Seafood Newfoundland has exclusive long-term aquaculture rights in the Placentia Bay area. The project comprises 11 licenses. Previously, it had already received three licenses, in addition to these five; and the remaining three are in different stages of the application procedure.

Source: iPac.acuicultura | Read the full article here

The mass consumer market experienced an atypical second quarter due to the confinement and which resulted in an "unusual" growth of 9.1% in Spain, reports the consulting firm Nielsen. In fact, of the five major European economies, Spain was the one that grew the most, according to the “Growth Reporter” report.

The consultancy explains that in a geographical X-ray, only Germany was in similar figures, with a 9% increase in sales between April and June. In Italy and the United Kingdom, the growth was higher than 7%; while in France it was more restrained, 5.6%.

Source: Fisheries Industries | Read the full article here

Hypermarket chain Cora, which has 61 stores in France, has started selling algal-fed salmon which have a higher than normal omega-3 content.

The launch follows the introduction of the salmon in Supermarché Match, which resulted in a 12% growth in salmon sales. Both Match and Cora are owned by Belgian retail group Louis Delhaize.

The salmon, sourced from different Norwegian salmon farmers, have been fed a diet containing Veramaris natural marine algal oil which partly replaces wild fish in feed.

Source: fishfarmingexpert | Read the full article here

Fish will be sourced by Call4Fish, an initiative that supports UK fishermen and local traders.

Pernod Ricard's Plymouth Gin has teamed up with chef Mark Hix for a seafood "cook-along" that will support UK fishermen and local traders.

The coastal-themed night will source fish from Call4Fish, an initiative set up in direct response to Covid-19, allowing people to support the industry by buying fresh produce.

The one-hour, ticketed experience will take place live online on 1 October, and Plymouth Gin bartender Luke Vardy will join Hix to lead the experience.

Participants will prepare two cocktails, the Plymouth Aromatic Gin & Tonic and the Plymouth Fresh Gimlet, made with gin, lime juice and sugar syrup. On the menu will be mackerel ceviche with cucumber and sweet potato crisps and a trio of poached fish with baby spinach.

As part of the experience consumers will receive a personalised Plymouth box containing Plymouth gin, cocktail ingredients, glasses and garnishings. An ingredients list will be provided in advance for the additional elements needed to create the two seafood dishes.

When the long-running “scallop wars” between French and U.K. fishermen escalated in 2018, there was an inevitability about a sequel over access rights to the valuable scallop beds in the Baie de Seine, off the coast of Normandy in northern France.  

Now, Pascal Coquet, head of the scallop committee of the Comité National des Pêches Maritimes et des Elevages Marins (CNPMEM), warns that the scallop wars could soon resume, if the two sides fail to reach an agreement over access before the start of the new fishing season on 1 October.

Author: Nicki Holmyard / SeafoodSource | Read the full article here

Naust Marine in Iceland has contracted to supply a comprehensive package of deck equipment for the Wärtsilä-designed factory trawler expected to be delivered to RK Lenina in 2023.

The 121-metre Viktor Gavrilov is being built at the Yantar Shipyard in Kaliningrad for RK Lenina, on to the largest fishing companies based in the Russian Far East.

The contract with RK Lenina, worth a reported ISK800 million (€4.8 million), is for the design, manufacture and supply of the complete winch system and associated equipment.

Author: Quentin Bates / FiskerForum | Read the full article here

Leroy Seafood has invested in a new freezing system from individual quick freezing (IQF) equipment specialist, Starfrost, enabling the seafood processor to increase production by more than 30%.

UK manufacturer Starfrost previously installed a spiral freezer for Leroy Seafood more than 18 years ago who once again turned to the company when demand for its fish fillet products increased. The newly installed Helix spiral freezer has a 50% larger belt area and has been designed to operate with the same fan power, resulting in a significant increase in output with no increase in energy use.

Source: WorldFishing | Read the full article here