Nofima's Knowledge Adding Strength to Industry
NORWAY - In a global industry like aquaculture, knowledge is a desirable asset internationally. Nofima Marin is participating in three exchange programmes that are...

The Enzyme that Keeps Salmon Fresh
NORWAY - A bacteria-killing enzyme is helping salmon to keep itself fresh. A new Doctoral dissertation shows how this is possible, reports Nofima.

The Shelf Life of Cod: Farmed and Wild
NORWAY - Does fillet from farmed cod and wild cod have different shelf life in iced storage when filleted pre-rigor? This has been assessed in a report by Nofima...

Nofima Tailor Roe for Specific Markets
NORWAY - Do you want to produce salmon with extra red fillet, which is sought-after on the Japanese market, or salmon with a particularly high resistance to disease...

Nofima: Tracing Origin and Labelling History
NORWAY - To trace the food's origin, a system is required to capture the food's history all the way from the farm or fishing boat to your plate.

Low Salmon Growth with High Plant Protein Diet
NORWAY - In a feeding trial, farmed Atlantic salmon were given feed with a high content of plant protein. Only 15 per cent of the protein was marine protein. The...

New Toxins Found in Shellfish
NORWAY - Trine-Lise Torgersen described in her doctorate new variants of diarrhoea-causing toxins in mussels, oysters and crabs.

Feeding the Stem Cells to Influence Fish Growth
NORWAY - Research on the development of stem cells is producing valuable new knowledge. “We now know that we can influence the development and health of fish based...

The Understated Norwegian Fish Mince
NORWAY - Lesser silver smelt, or Argentina silus in Latin, is today used to produce fish balls, fish cakes and fish pudding.

Fry Production: Getting the Salt Content Right
NORWAY - Fresh research shows it is best to be careful with the use of salt in fry production, whilst earlier studies indicate that more than half of all fry...

Nofima Fight Malnutrition with Herring Milt
NORWAY - Food products containing herring milt may in the future contribute to fighting malnutrition.