Icelandic Fishing Magazine by Goggur

Icelandic Fishing Magazine Published with the Iceland Ocean Cluster

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Contents

» An ongoing challenge

Sustainable harvesting and good management of fisheries securing reliable delivery of high quality seafood is an ongoing challenge.

» Emerging Trends

The goal of the Iceland Ocean Cluster is to work with companies in various fields within the Icelandic ocean cluster to accelerate their growth through innovation. Be on the look-out for these ten trends in the cluster.

Port-Ice produces line-caught Icelandic mackerel and emphasizes quality more than quantity. The company cooperates with Icelandic small boats, which catch with hook and line only, emphasizing sustainability and eco-friendliness.

Fish is at its best directly from the sea and therefore it is important to handle the fish correctly from the point of capture until it reaches the buyer. Significant improvements are still needed for that to always be the case.

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» FleXicut: A new marvel from Marel

Marel has developed a machine, called FleXicut, that finds bones in white fish filets using high-resolution x-ray technology and then trims the filets using water-jet cutting mechanism. Many have expressed an interest in the high-tech machine.

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Admissions in fisheries related education in Iceland has been growing steadily since the financial crash of 2008 and the diversity of available programs has improved considerably.

» High quality mackerel

» Good fish-handling is the key to high quality

» Growing interest in education

Maintaining a global perspective Heavy dependence on fisheries has forced Iceland to develop a sustainable model that prevents fishing stocks from declining and promotes economic efficiency. The Icelandic fishing industry has undergone a remarkable transformation for the past three decades from overfished stocks an over capacity towards sustainable industry, both biologically and economically. The Icelandic fisheries sector has evolved from traditional fishing and fish processing into a business sector consisting of a variety of fields such as ocean technology, logistics, marketing, distribution and aquaculture. This collection of firms, often called the ocean cluster in Iceland, depends by large on effective communication with international markets and a medium like Icelandic Fishing Magazine is a valuable addition for maintaining a global perspective in the Icelandic fishing industry. Numerous factors distinguish the Icelandic fisheries industry from its counterparts in other nations: The fisheries management system is built around sustainability, market-orientation, efficiency and utilization. Furthermore, the virtual absence of a domestic market keeps producers on edge regarding export markets. A great degree of vertical integration makes room for planning and responding to the needs of markets. And despite its position in the middle of the North Atlantic, Iceland has managed to create a logistics system that allows producers to provide fresh seafood to consumers in Europe and North America, from net to plate within 48 hours. The fishing industry is quite large compared to the size of Iceland - as an example, the seafood harvest in 2013 amounted to 4,3 tons per each living Icelander. Accounting for all direct and indirect business activities, the ocean cluster is enormously important for the economy: it generates over 40% of export product income, creates 15-20% of employment and is responsible for over 25% of the nation’s total production (GDP). The idea that the fishing industry is the backbone of the Icelandic economy still holds in today’s modern society. And we are proud of it. In contrast to the traditional fishing industry, many of the businesses within the so-called ocean cluster are unconstrained by nature’s limitations. A collection of high-tech and knowledge based firms has formed around the seafood industry and for the most part has transitioned into exporters that operate on a global scale. This sector has grown by 10-15% annually for the past years and has proven to be one of the fisheries sector’s major growth prospects. The Icelandic fishing industry has also been particularly active in developing technologies and markets for by-products, goods made out of those parts of fish typically not considered to be of value. Up until a few years ago, the array of different products made from white fish was rather small. In the past years however, the Icelandic industry has undergone significant modernization in the form of vastly improved product diversification. According to a study conducted by the Iceland Ocean Cluster, domestic production of by-products increased from 1,667 tons in 1992 to 53,344 tons in 2012, which translates to a 30-fold increase in 20 years. Among Icelandic goods made out of by-products are fish heads dried using geothermal energy, skin lotions, leather, cold medicine, skin regeneration products, caviar, omega, protein isolate and gelatin. With many fishing nations around the world implementing fisheries management systems and increasingly focusing on reducing waste and increasing utilization, Icelanders are in a unique position to export their extensive knowledge in creating value from by-products. Iceland is one of the world’s leading fishing nations in terms of quality, sustainability and efficiency. Around it, a cluster of businesses has formed - various ocean technology firms, transporters, sales firms, consultants, and producers that create highly developed products out of fish by-products. This ocean cluster bases most of its existence on interacting with global markets in Europe, USA, Asia and beyond. For this reason, further communication and trade with the outside world is crucial in order to further expand and evolve the industry. Hopefully Icelandic Fishing Magazine will make an important contribution to this goal. Sigurður Ingi Jóhannsson, Minister of Fisheries and Agriculture

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An important element of our nation’s history

Eimskip’s centennial

n the book Eimskip’s Centennial: The Company’s History, which was released early this year, historian Gudmundur Magnússon reviews the company’s history from its establishment until 2013. The company, often called the “Nation’s favourite child” has undergone various changes during the hundred year period. The structure of the book is such that history is retraced from year to year, and the main themes are summarised in an overview chapter. In addition, there is an introductory chapter, a section on the events leading up to the founding of the company, and distinct chapters on several topics. The book is presented in a way similar to an annul or yearbook. The book is written for the curious general reader, but can also be used as a reference for employees of Eimskip and their colleagues. » Part of the battle for independence “The history of Eimskip is intertwined with the history of this land and nation. Its establishment 100 years ago was considered a part of the Icelandic battle for independence. The country was assuming responsibility for a large part of its affairs,” Gudmundur explains. Commercial voyages to and from Iceland had been in the hands of the Danes when Eimskip was established. A high level of excitement surrounded its establishment. “Thousands of people bought shares in the company even though there was no active stock market here. People had an enormous level of trust in the company and believed they were taking part in our battle for independence. When the company’s first ships, Gullfoss and Godafoss, arrived in 1915, it was an important social event,” he says. The book explains how the establishment of the company brought Icelanders forward in many ways. “This stimulated trade, created hope for a brighter future and increased Icelanders’ confidence,” Gudmundur states. The voyages increased trade with other countries and foreign competitors did not go away immediately. Ships arrived more often than they ever had before and competition was strong. When Eimskip was founded, people could only travel abroad by ship, so the establishment of the company increased Icelanders’ travel options greatly. In addition, the company’s activities stimulated employment.

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» A saviour during the world wars The book explains how the company became the nation’s saviour during the world wars, especially in WWI in 1917, when it was impossible to sail to the Nordic Countries or Britain. Eimskip then travelled to the United States to get necessities. This happened again in 1939 when it became dangerous to sail east. During the war years, Eimskip sailed to the United States to pick up the goods that provided for our good standard of living during the war. “I also discuss the nature of the company, as although it was a corporation when it was established, the purpose of the company was to serve a purpose, and not to create profit for the owners. This was both a weakness and a strength.” The upside of this was that the nation supported the company and without that support, it would have not been established nor would it had made it through the depression and the difficulties associated with it. The downside was the demand for a high level of service that was difficult to fulfil. “People wanted the ships to dock in every harbour in the country, and coastal sailing is very expensive. At the same time, people demanded low prices,” he stated. The company had to adapt. It was viewed as a semi-public company, as it enjoyed tax-free status into the 1960s. It started to develop into a conventional company during the adjustment years and the State sold its 5% share in 1985. » Two ships under construction As the years passed, Eimskip became more modern, both in the operational and commercial sense. The biggest shift occurred soon after 1980, when the container revolution took place; making all transport more efficient and easier. The company’s operations became more profitable as a result and more investors became interested in owning shares in the company. Once the stock exchange was established in 1990 and the share price started to increase operations improved even more. Eimskip was originally established to ship both cargo and people, but when air transport became feasible, the transport of people ceased. The company then started to consider other commercial activities to support operations. In 1945, Eimskip became the largest shareholder in airline Air Iceland. Eimskip is now traded on the stock exchange and is focused on cargo transport as it was in the beginning. There has been a great deal of renewal of ships and other transport equipment and there are currently two shipping vessels under construction in China that will be delivered later this year. The future is therefore bright for Eimskip in the year of its centennial. n

Recognizing the great need for an Icelandic shipping company, the vast majority of Icelanders supported the founding of Eimskip on January 17, 1914. One hundred years later, and after overcoming many adversities and countless obstacles, Eimskip is proud of its achievement of being an international transportation company with 1.400 employees, and offices and associates all over the world. As we look back on the history of Eimskip with heartfelt gratitude to the men and women that built this great Company, we also look to the future with eager

JANÚAR

anticipation to the challenges that await us.

Pétur Sigurðsson and his father Capt. Sigurður Pétursson on board Gullfoss in 1930. Sigurður was the first captain appointed by Eimskip.

Hreidar Thor Valtysson, director of the UNAK Fisheries Center.

Fisheries education stronger than ever

dmissions in fisheries related education in Iceland has been growing steadily since the financial crash of 2008 and the diversity of available programs has improved considerably, according to a new study conducted by the Iceland Ocean Cluster. The total number of new students in 9 different programs associated with fisheries increased by 25% between 2012 and 2013. For instance, admissions in Marine Navigation nearly tripled between 2008 and 2013. At the same time, Icelandic fisheries are increasing land-based production at the cost of production at sea, causing some uncertainties in job prospects for fishermen and captains. However, an aging workforce implies that there still is room for a new generation of fishermen and captains. Another program that has notably been gaining traction is the BSc program in Fisheries Science at the University of Akureyri

Education:

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(UNAK). The total number of students registered in the program in 2013 was 69, which is the highest number since the program was established in the 1990’s. “Since 2007 we have been systematically revising and updating the program with good results. We made efforts to promote the program, increased service to students and reformed individual courses.” says Hreidar Thor Valtysson, director of the UNAK Fisheries Center and points out that cooperation has been improved both in Iceland and abroad and the program has been connected better with the industry itself. “These transformations along with growth in the fisheries industry and increased admissions have made the program more powerful than ever.” says Hreidar. A number of new programs have seen the light of day in the past years. Holar University now offers a diploma program in Aquaculture as well as BSc and MSc programs in Aquatic Biology. University Centre of the Westfjords (UCW) recently initiated a professional master’s program in Marine Innovation in cooperation with the University of Akureyri and Innovation Centre Iceland. UCW has operated a master’s program in Coastal Management for the past few years as well, which has attracted roughly 100 new entrants since 2008, most of them international students. Five Nordic universities, including the University of Iceland, launched another international maser’s program, AQFood, in 2012. AQFood focuses on the value chain in fisheries and aquaculture and enables students to study in more than one country. Finally, Reykjavik University initiated a new program for managers in fisheries in the beginning of 2014, enrolling 27 managers. “Modernizing and improving cooperation with the industry is proving to be a recipe for success when it comes to promoting education in the Icelandic fishing industry.” says Bjarki Vigfusson, economist at the Iceland Ocean Cluster and points out that this seems to be the trend in Iceland. Recently, companies within the cluster launched a website devoted to enabling students and Icelandic businesses to work together, Verkefnamidlun.is. “And just as well, good cooperation between business and education is an important criteria for sustaining competitiveness in the Icelandic fishing industry.” n

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Ragnar Gudjonsson has more than 40 years experience in the financial services industry. Ragnar is a Business Manager in Seafood Industry at Íslandsbanki.

Advancing the world’s fisheries

Creative industry mindset driving innovation for the future Seafood and a healthy diet

Kolbeinn Árnason CEO of The Federation of Icelandic Fishing Vessel Owners writes:

he fishing industry has the obligation of providing healthy seafood to the people on a sustainable basis. Seafood is an important part of a healthy diet. Seafood is a rich source of essential nutrients providing trace elements and vitamins as well as quality proteins including vital amino acids in suitable proportions for the needs of the human body. In addition, fish also contains long-chain unsaturated fatty acids (Omega 3) which cannot be supplied by vegetable oils. Studies have shown that consumption of fish and fish oils helps counteract cardiovascular and other diseases. » Fisheries management is the key Sustainable harvesting and good management of fisheries securing reliable delivery of high quality seafood is an ongoing challenge. The great importance of fisheries in the Icelandic economy makes sustainable harvesting a natural demand which Icelanders are intent on fulfilling with responsible fisheries management and ecosystem conservation in order to guarantee the future productivity of the fish stocks. The Icelandic fishing industry is united in this task with a view to the present as well as the long term future. Great importance is attached to promoting active fisheries research as well as the further development of progressive and precautionary fisheries management policy. In this context, Icelandic Cod, Haddock and Saithe fisheries have already been certified to the FAO-based Iceland Responsible Fisheries Management Certification Programme and the Golden Redfish is in the certification process. Subsequently other fisheries will be entering the certification process. » Maintaining healthy properties of seafood In order to be able to provide healthy seafood, arrangements must be made to ensure that its original natural properties are maintained all the way from harvesting to consumption. This entails good treatment onboard fishing vessels including immediate chilling as well as proper handling and chilling throughout the value chain. The Icelandic fishing industry has worked closely with Icelandic seafood processing technology and transportation companies to develop the industry to a high level of technical competence. These developments have made possible the trend in recent years towards increased export from Iceland of fresh, chilled product directly to the higher end of the consumer market. Concurrently, and also supported by technical developments, there has been a trend towards increased use for valuable specialty products of parts of the fish formerly used for low value products. Specialty products include dried fish heads for human consumption, fish tails for use e.g. in soups, protein products, etc. » Creative industry mindset driving innovation for the future Full utilization of raw material creates greater value and minimizes waste. Developments in technology and technical kno-

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Kolbeinn Árnason CEO of The Federation of Icelandic Fishing Vessel Owners.

Photo: Birgir Ísleifur

whow have served as a platform for the genesis of new high tech activity in the Icelandic fishing industry. Thus products for medical and cosmetic use have been developed and marketed such as enzyme products, fish skin for the treatment of wounds, collagen products, etc. A good example of companies participating in this development is Kerecis, an Icelandic healthcare startup that recently received FDA approval for its fish-skin treatment of chronic wound needed for example by patients with diabetes and also patients with circulatory problems. Using fish skin, instead of skin from mammals such as pigs results in a lower risk of disease transfer and lower cost with the additional benefit of avoiding cultural and religious issues. Another example is Codland, a network of companies with the goal of increasing the value of rest raw materials from fish. There you can see many different products such as dried fish, raw fish oil, enzymes, aromatic extractions and collagen – all products made from parts of the fish that most companies would consider waste. Icelanders have shown it is possible to double the value of fish catch through various innovation and creative thinking. » State of the art in a little town in the north And now that I have mentioned companies that make value from waste I must tell you about the true adventure that happened in

Photo: Anton Brink

Siglufjörður, a small town in northern Iceland. In that town there was a factory that was trying to find a way to get rid of shrimp shells in 1997 when changes to the law prohibited releasing shell waste in the sea. One of the possibilities was to bury the waste in landfilling. However, the good people og Siglufjörður had a better idea. A productive technical solution resulted in a better way to deal with the waste involved transforming it into valuable products. A company called Primex was founded and since 1999 this company has been running a state of the art plant for chitin and chitosan manufacture in Siglufjörður. The natural ingredients that are harvested from the shells are used in numerous products sought be the market, including nutritional products, cosmetic products, food and biomedical products. The plant is able to deliver consistent product in good quality all year round that is by well-known brands such as Herbalife, Nu Skin, Now, L’Oréal, Wella and others. As these developments demonstrate, there is every reason to believe that the future of seafood and fish products “made in Iceland“ should be bright. » Development aid delivered through fishing education, technology & techniques Iceland currently hosts four training programs for The United Nations University. The University was established in 1975 with the mission of finding solutions to global problems through, capacity building and transfer of knowledge, particularly in developing countries. The training programs are funded by the Ministry for Foreign Affairs and constitute a significant part of Iceland’s development cooperation. One of the program is called the UNU Fisheries Training Program and have been operating since 1998. The program aims to support developing coun-

tries to achieve their developmental goals in fisheries through training, education and building institutional capacity. The primary focus is on Sub-Saharan Africa and small island developing states. As well as holding six month training programs for professionals from developing countries in Iceland, the Fisheries Training Program also organizes workshops in developing countries and supports students working towards their master’s and Ph.D. degrees at Icelandic Universities. It is our belief that our skills and knowledge in Iceland can be of great use and huge importance to societies and communities trying to make advancements in food processing, food utilization, food safety and food security. The Marine Research Institute of Iceland is responsible for its day-to-day operation, but the UNU-FTP’ is also structured around cooperation with MATÍS, the University of Iceland, the University of Akureyri and other institutions and companies. » Responsible – so that we continue to deserve good reputation We in the Icelandic fishing industry believe that a good reputation is earned through good work. We are intent on doing good work in all our activities so that we continue to deserve a good reputation for providing high quality seafood on a sustainable basis. The Icelandic fishing industry has made a logo available signifying the Icelandic origin of seafood. Companies in the value chain of Icelandic seafood can apply for authorization to use the Icelandic logo of origin in their marketing efforts. Those companies that have chain of custody certification can apply for a permit to use the certification mark. Further information is available on the website www.ResponsibleFisheries.is. n

Photos: Anton Brink

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Trackwell Product Manager is in operation onboard the freezer trawler Þerney by HB Grandi.

Clear Overview and Traceability

o minimize effort and improve efficiency, Trackwell has launched the Product Manager, a system that keeps track of all production registration onboard and links the product data to fishing grounds and catch activity data collected by the Electronic Logbook. This eliminates multiple entries of data, and enables tracing of fish products all the way to the location and time where and when the fish was caught. The system also maintains information on production value, packaging usage, utilization factors and quality inspections. » Benefits for captains and fisheries Some seafood companies have started to use the full-featured Product Manager from Trackwell. HB Grandi, one of the largest fishing companies in Iceland, is using the system to collect data from all their vessels and automatically transfer the information to the company’s ERP system, which is based on Microsoft Dynamics NAV. This reduces errors and saves labour costs by minimizing double entries of data. It also allows company managers to allocate the product on inventory before it has been landed.

GPS

Maritime communication

The system provides direct link from factory deck to the bridge and to shore. Bridge

Logbook

Factory Product Registrations

Label Printing

Product Inspection

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Quality Control Inspection

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Fuel Consumption

Product Manager has been installed onboard five factory vessels owned by the Canadian company Ocean Choice International. The registrations from the vessels are collected in a database on a central server, enabling company managers to monitor the latest information on the catch and production, along with the tracking and positioning of vessels. » Higher standards on sustainability Recent studies show that consumers are generally willing to pay higher prices for fishing products caught in a responsible way. Certification of origin is one of the key factors within the seafood industry and it is important for the safety assurance and quality to be able to trace a specific product to its origin. QR codes have been used in the food industry to add details of the product. Trackwell has launched a solution where it is also possible to use this technique for traceability purposes and for quality control. » Monitoring of fishing effort and costs Another use for the system is for monitoring fishing productivity. Product Manager keeps track of the value of the catch per haul. It can also be used to monitor the cost, time and effort of the fishing expedition. The system logs the speed and sailed distance of the vessel along with all its activity, including when hauls begin and towing times. It is therefore possible to link the oil consumption with the fishing activity in order to analyze the actual cost per kg of catch. This also makes it possible to estimate the cost of different options of fishing in advance for the captains. In order to improve things, they have to be controllable and measurable. The monitoring of the cost is therefore very important to ensure the most sustainable way of fishing. Trackwell at Brussels You are welcome to visit our stand, 6127 in hall 4, to learn more about software tools that improve sustainability and traceability for fisheries. n

Fisheries Solutions >> Electronic Logbook >> Product Manager >> CatchViewer >> Ocean Conditions Forecasts See you at Seafood Processing Global Where: Brussel When: May 6-8, 2014 Stand: 6127 â&#x20AC;&#x201C; Hall 4

www.trackwell.com/maritime

The Icelandic model can be duplicated

W By Thor Sigfusson founder and Managing Director of the Iceland Ocean Cluster

hile in typical North Atlantic fisheries the head, gut and bones of every cod are discarded, in Icelandic fisheries we have become used to making money out of many of these by-products. Analysis done by the Iceland Ocean Cluster indicates that Icelanders utilise 76% of each cod while many neighbouring countries such as Norway and Canada make full use of only around 50%. The study indicates over 500 thousand tonnes of cod are discarded into sea or as waste in the Barents Sea region and across the North Atlantic from Newfoundland to Norway. In this article we seek to answer the question how Icelandic fisheries utilise 50% more of each Cod than most other nations and whether the Icelandic model can be duplicated. There is no single explanation for this huge difference in utilisation. Partly it may be explained by the fact that unlike the year-round long fishery in Iceland, many fishing nations have short fishing seasons with massive amounts landed over a few months, making it difficult to process such raw material efficiently. Secondly, the integration between fishing and processing in Iceland through common ownership is not usually the case in many other North Atlantic fishing nations. Finally, the fact that unlike the Icelandic fleet, many vessels need a long steam to the fishing zones placing them in a position in which they need to store as much frozen fillets (or headed and gutted fish) as possible and therefore they have less opportunity to keep the remaining raw material on board. In Norway for instance many trawlers steam over 700 miles to Barents Sea fishing grounds. I am confident that it is only a matter of time when fisheries will stop discarding out value. If we look back 20 years, then the liver was the only part of the rest of the raw material that had some “value.” The rest of the fish was mostly treated as waste with no value. Over these 20 years, new markets and companies capable of handling by-products have been developed in various areas. A good example of a company is Copalis at Boulogne-sur-Mer in northern France. The original aim of Copalis was to add value to by-products generated

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by fisheries. What began as a smelly by-product reduction plant has become a world class by-product producer for one of Europe’s leading fish processing ports. Another example is Haustak in Iceland, a leading fish drying plant that uses geothermal heat. In collaboration with the Iceland Ocean Cluster, Haustak has recently established Codland, a company which is creating oil and fish meal from cod’s offal and bones and collagen from the cod skin. Codland’s mission is to use use the entire cod – to utilise 100% of every cod. Most development has been in the liver and omega sectors where companies in countries such as Norway and Iceland have become key players in the field. The success of the liver business does not necessarily indicate that liver is in the long run the most valuable part of the rest of the fish; liver was just in my opinion the first in line of a great many opportunities and has already been developed over a longer time than other by-products. Next in line are enzymes, collagen, proteins and calcium, to name a few. Various smaller plants in Iceland treating cod by-products are a strong indication of this coming trend: a fish leather plant, an enzyme plant, a protein plant, and an upcoming fish collagen plant. The pioneering plants in fish meal, drying, liver etc. have all experienced a significant change in the market for by-products in their areas. The price of by-products has increased steadily, but never as significantly as it has in the last five years. The price for liver has doubled in the last three years, price of dried fish heads have been fairly stable while the fillet market has been volatile and new niche markets are on the rise, such as cutlets/mince (for animal feed), dried bones, enzymes etc. As more companies join the by-product market and the market develops further, the prices will continue to increase and the incentives for fisheries to get value from their by-products are also set to increases. The question is only, can we increase the pace and plan for the North Atlantic to be in the forefront of utilising byproducts from our whitefish? The biggest threshold for increased utilisation is probably

Utilization of each cod:

the supply chain. Some fishermen I have spoken with both in the US and Scandinavia have been interested in utilising more of the fish but there is often a complete lack of an efficient supply chain. One fisherman told me that even though he would like to keep the heads on board his longliner, at the other end of the chain there would be no-one there to pick it them up, dry them and sell the products. The small number of existing plants also demonstrates the volume of waste material from fishing villages that are too small or have limited or over-complex logistics to make the business efficient. To respond to this, it is crucial to study carefully every link in the value chain to determine how to strengthen it. One important part is lack of suitable technology for smaller fishing villages to be able to process their own by-products. Now, new technology is being intro-

duced by Icelandic fish technology firms which may open doors for smaller fishing villages to start more fish utilisation on a local basis. The new technology includes new modular drying plants and fish oil plants. Such development would also ease the logistics issue as processed products consume less space and higher value products would be transported to the market. Icelanders have long taken pride in their efficient fisheries. There is no one explanation why Iceland fisheries have for the most part been more efficient than others. I believe there is, as is often the case, a very pragmatic explanation: Icelanders have never had the luxury of treating their fisheries lightly. As the core industry in Iceland it cannot be government subsidised. The catching sector and the entire cluster of seafood businesses has for long been at the heart of the income tax base for government and not the other way around. The same applies to a great extent when examining Icelandic fish by-products; if there is value to be found in by-products, effective fisheries used to focusing on value will find opportunities to use them. In late 2013, farmed salmon was sold for more than double the price of natural cod. There is a great challenge ahead for the whitefish industry to tackle this. There is a important task ahead to strengthen marketing efforts. But we may need a paradigm shift to place increased effort into the by-products and the opportunities we have in that field. If growth in the cod by-product industry in Iceland is to be be in line with the growth in the last 5 years, cod by-products have the potential to actually rival the export values of fillets within ten years. By-products in Iceland fisheries have not by any means been only toys for academics and pilot projects, but have been taken seriously by a large industry utilising sustainable, natural and traceable protein. The Icelandic model can be duplicated in our neighbouring countries, capable of creating wealth and jobs all around the North Atlantic. n

Polar doors open to success

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Fish stock and extracts   from byproducts

Roe used for caviar   and other food products

Heads and bones   dried and exported

Omega-3 hand   and foot cremes

Liver used for omega-3 oil,   capsules and paté

Skin transformed into leather,   medical products and collagen Bones transformed into protein   used for supplements and food products

Enzimes from intestines used for   cosmetics and medicinal products

Cod- more than just food

he fishing industry is forced to deal with nature made limitations regarding catch amounts. That is why the maximisation of the value of the catch available has been an overarching goal of the fishing industry as a whole, as is it one of the most obvious ways for the industry to increase its value added and continue to grow in the future. Fishiing and processing in the Icelandic fishing sector have undergone several significant changes in the last two decades. One of the major themes of these changes is increased economic efficiency and operating revenues, due to the implementation of the catch quota system and the changes brought about through the trade in catch quotas. There have undoubtedly been improvements to the handling of the catch so as to improve quality and limit losses. The appropriate size and shape of fish containers, refrigeration and all procesdures regarding the handling of the catch, from the minute it is captured until it is in the hands of the consumers, along with other factors, have delivered notable results and increased the export value of Icelandic seafood significantly. Delivery securi-

ty of products is a key phrase in today’s food industry, especially as regards fresh products, and Icelandic seafood companies and their associated sales companies have made impressive strides in that arena. One of the main reasons for this is a new perspecitve on production that has, alongside lower quotas, started to focus more on quality than quantity. There are now more product cateogies, a larger portion of the catch now goes to the most valuable product categories, and utilisation of the catch is much improved, especially as regards the utilisation of by-products created through conventional processing. The value created through the production of by-products has increased rapidly in recent years. As pertains to cod, the value created from by-products is nearing the value created through traditional filet production. In Iceland, by-products are used in caviar, canned liver, dried heads and bones, flavours and other food products, as well as in the production of cosmetics, food supplements, leather and more. The picture above shows several interesting production processes for cod by-products. n

Iceland Logistics Conference 2014 A new international conference on logistics and transportation around Iceland and the Arctic is scheduled to take place in Reykjavik in the fall of 2014. A group of Icelandic airlines, shipping companies and ports in association with the Iceland Ocean Cluster are planning the conference, which will primarily focus on logistics and transportation around the Arctic region with guests and speakers from Iceland, Greenland and the Faroe Islands. “Our vision is to bring together the transportation companies and institutions that are operating in this growing region.“ says Gisli Gis-

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lason, port director of Associated Icelandic Ports and one of the conference’s planners. He points out that the Icelandic logistics industry offers regular shipping to every country within the Arctic region. “We are hoping we can increase cooperation with the nations around us like Faroe Islands and Greenland in order to further develop the sector and increase efficiency in the logistics of the Arctic.“ The conference is currently at the early stages of development, but prospective guests can stay informed at the Iceland Ocean Cluster’s website, Oceancluster.is. n

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WiseFish available on tablets

Added convenience for the fishing industry

ise will present a version of its WiseFish software that uses the latest technology from Microsoft at the seafood expo held in Brussels from May 6th to the 8th. It will allow the user to use both WiseFish and Dynamics NAV through a phone, tablet or handheld device. » Simple and convenient “The main objective of the new system is to increase simplicity and ease of use,” says Jón Heidar Pálsson, head of Wise’s sales and marketing department. WiseFish lets a seller of marine products fulfil all of his daily duties from one start page, wherever he is located, so long as he has a tablet and internet access.” He says that WiseFish is the Icelandic fishing industry’s best selling software and the andvances it brings will make life easier for many people. ,,The familiar interface of Dynamics NAV and WiseFish will make it easy for users to learn how to operate the systems,” he says. The focus is on increasing the speed of work and only allowing one project to be visible at a time, whether in the field of quality control, production, sales, booking or other. Jón Heidar says that WiseFish supports the entire value chain, from capture to third-party sales, making it a total package solution. The system is fully traceable, allowing both sellers and buyers to answer questions from consumers regarding the quality and origin of products. A fishing certificate that fulfils the requirements of the European Union for electronic communication with the Fishing Office regarding origin, information and certificates of origin for export is also included in WiseFish. “It is therefore always easy to trace the process from capture to final consumer and information can easily be accessed regarding the vessel, fishing dates and fish types, says Jón Heidar.

» Accessible information One of the new features of WiseFish is a powerful contract system that allows sellers and producers to predict the need for raw materials, view what is in production, on offer, on order and in futures contracts with delivery guarantees. “The system lets you manage what needs to be produced, for whom, at what time and what exactly, based on these futures contracts,” Jón says. “Margins, estimated margins, estimated costs and the final outcome can be accessed at any time based on the contract in place at the time.” All data can be viewed and processed, whether through the accounting system or WiseFish, in the same interface, both

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Jón Heidar Pálsson, head of Wise’s sales and marketing department.

at home and away from home. “This allows users to respond to customers, check stock statuses and make offers and place orders with customers.” A bar code scanner can be attached to the tablet, so orders can be made by customers in stores, or from any other location. » Wise Analyzer and FishTalk Jón Heidar points out that through direct linkage to Excel and Wise Analyzer, which is Wise’s analytical tool, the processing of data in real time becomes more easier than ever. “Wise Analyzer is an excellent analytical tool. I believe it makes the processing of data and providing oversight incredibly simple.” Jón Heidar also points out that for the fish farmers it is highly beneficial to use the system and make use of the data in FishTalk that provides oversight on what can be delivered as pertains to amount, size and quality in the future, based on the available data. Wise was founded in 1995 and now operates two offices in Iceland; one in Reykjavík, one in Akureyri and another office in Halifax, Canada. Wisefish has been sold in international markets for over a decade and its customers include HB Grandi, Vísir, Sanford, Sealord, Tassal, Sæmark, Danica, Össur and CCP. Wise will of course be at the Seafood Expo in Brussels to present WiseFish and analytical tools in booth 6127-3 in exhibit hall 4. n

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Wise, founded in 1995, has become one of the largest resellers of Dynamics NAV in Iceland as well as offering a wide range of seafood industry-focused packages, business intelligence solutions and analytical tools for the international markets. Wise solutions combine the best standard Microsoft Dynamics NAV with specialty add-on solutions.

6127-3 SE

AT BOOT H HA

LL 4 A F O O D PROCES SING GLOBAL MAY 6 -8 TH

Wise is an Independent Software Vendor (ISV) for Microsoft Dynamics NAV and a Microsoft Gold Partner.

wise bi Wise BI gives you enhanced capability to monitor and analyse management information in real time. This business analysis environment is specially designed for working with data and distributing valuable information. Wise Analyzer processes data in real time and can use functionality such as OLAP cubes for multicompany and multidimensional views as well as SSRS reporting package to easily create and view your own reports. Wise BI solutions simplifies decision making, giving managers an improved overview of their operation.

wisefish WiseFish is a tailored ERP solution, developed to meet the needs of the seafood industry. WiseFish covers the whole seafood value chain from fishing and aquaculture through production to sales and distribution. Whether your company is involved at every step of the seafood value chain or specialized in particular steps, WiseFish is suitable for all types and sizes of seafood businesses. WiseFish is a certified Microsoft Dynamics solution and has been sold for over 20 years worldwide.

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Borgartún 26, 105 Reykjavík Hafnarstræti 93-95, 600 Akureyri tel: +354 545 3200 » wise@wise.is www.wise.is TM

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Ten top trends in Iceland Ocean industries

By Thor Sigfusson founder and Managing Director of the Iceland Ocean Cluster

he Icelandic economy is one of the most seafood dependent economies in the world. The seafood industry has been one of the core industries in Iceland and the country has the highest per capita sea catch in the world. Over 26 thousand people are directly and indirectly employed in the whole ocean cluster in Iceland which includes mainly fisheries and fish processing, seafood marketing and distribution and shipping & maritime transport But there are also very interesting new and emerging ocean industries which have huge potentials in Iceland. The goal of the Iceland Ocean Cluster is to work with companies in various fields within of the Iceland ocean cluster to accelarate their growth through innovation by initiating new businesses, connecting companies, people and ideas. To do so, it is important to map the opportunities and trends ahead.

We foresee the following 10 trends in the Iceland ocean cluster: 1. Growth continues in emerging ocean sectors »» We predict good coming years for most sectors within the Iceland Ocean Cluster, with tech companies and aquaculture probably leading the pact with 10-12% growth. TAC of Cod will increase by 5% 2013-2014 compared with previous years which is in line with quotas in many North Atlantic nations. This could set further pressure on Cod prices. 2. Increased utilisation of fish »» Iceland’s seafood industry is utilising whitefish resources nearly

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50% better than most other nations. Iceland will expand its know-how in utilisation strategy to assist the global whitefish and aquaculture industry. 3. Fiercer competition »» Iceland’s fish products will continue to compete with farmed fish, poultry etc. with often unsatisfying results for the natural and sustainable fish. The seafood industry needs more clever marketing and further quality improvements. 4. Increased venture capital »» Iceland government R&D funding in fisheries is set to decrease in 2014. The fishing industry cannot rely on government funding for R&D alone. The years ahead can become remembered for venture funds overtaking government funding of R&D in the marine industry. 5. Fishermen become pharmacists »» Leading fisheries in Iceland will further demonstrate their leadership in remaking the fishing industry into a knowledge-based industry. The years ahead will reveal which fishermen will become marine pharmacists in the years to come: fishermen who will develop their natural protein, collagen, enzymes, omega acids etc. into medicinal products. 6. Focus on green marine technology »» Green marine technology will get more recognition. Cutting edge environmentally friendly technology in fisheries and processing will receive increased recognition.

7. Arctic focus »» The Arctic will continue to be in focus. Icelandic shipping companies and airlines operate the world’s largest arctic transport network. This network offers great opportunities to strengthen relationships with areas such as Greenland, Alaska (US) and Newfoundland (CA) and connect arctic areas to North America and Europe. 8. Increased internationalization »» 2014 will see more activities of Icelandic ocean/marine enterprises and investors abroad: mostly Europe but also some key investments in Greenland and North America. 9. Opportunities in aquaculture »» Water scarcity in the world increases; the abundance of Icelandic water becomes more interesting for inland aquaculture. The optimism surrounding aquaculture in Icelandic fjords will continue. Icelandic weather and climate stage the most significant risk to the business - more so than in most other countries. 10. Focus on oil exploration »» We will see fishing vessel owners observing possibilities in other types of vessel operations such as oil exploration. In Iceland, as in other countries where oil and fish meet, conflicts may arise which is important to try to tackle early. Not all our forecasts here will prove right. However, we are certain that the pace of change in the years to come will be exciting and that many opportunities lie ahead if we are clever enough to collaborate and further extend the industry into new fields such as the full utilisation of seafood.

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ish is a valuable commodity and one of the pillars of the Icelandic economy. Fish is at its best when directly from the sea, therefore it is important to handle the fish correctly from the point of capture until it reaches the buyer. Significant improvements are still needed for that to always be the case. » Price should be more heavily determined by quality Sigurjón Arason, chief engineer at Matís, Icelandic Food and Biotech R&D, has long been a proponent of the correct handling of the catch and has been involved in most projects focussed on the proper handling of catch that have been undertaken in Iceland. Sigurjón says that larger fisheries have become increasingly aware of the proper handling of catch and companies such as Samherji, HB Grandi, FISK Seafood, Thorbjörn, Visir and a number of other companies have worked extensively with Matís on the topic. The same applies to the National Association of Small Boat Owners. More still need to be reached, especially fishermen who aren’t sufficiently careful. “No one is fishing for the sole purpose of fishing; everyone wants the best price for the catch. The price acquired is determined by the quality. Advances have been

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made, the situation has improved, but it is not yet satisfactory. Everyone needs to be moving in the same direction and bring the best possible quality on shore.” Sigurjón believes that the will is in place, but incentive is lacking. People are generally aware of the importance of quality and want to do better, but there is little inducement to do so. He says that companies should issue guidelines on the kind of fish they want to buy and the desired quality class. Buyers should set the standard, putting incentives in place. The prices should then be set according to quality, according to Sigurjón, and fish should not be bought in desperation because the processing facilities need raw materials. He says people should also stop talking about record catches and focus more on how much of the fish was Class A, or that the entire catch had been at 0°C when it was landed. The media focuses generally on the amount of the catch and not on the quality. The emphasis that is placed on quantity in the media is often damaging and does not encourage people to focus on the quality as opposed to the amount. Ideally, members of the media would add to their knowledge, in order to realise how fish should look and what factors most greatly determine the quality of the catch.

catch from the point of capture until it has been processed. One must be very familiar with the raw material prior to fishing it, and know for example the changes in the raw material that occur with the changes in season. One must be familiar with fishing areas and know what raw materials can be expected in the area being fished. These vary by year and even season, due to both the food available and other factors. This should be kept in mind. “Salmon seeks out the same rivers and cod seeks out the same are: they know their area. Fish does not generally travel between different parts of the country.” Season is another factor to be kept in mind. If people are fishing during the summer, for example, the fish is not in its best form. Spawning has just taken place and many dock their ships during this time. Catch allowances are saved for September, as the muscle of the fish is at its best from September until March. “No one wants to slaughter sheep that have just lambed and the same applies to fish. There is a reason why the catch allowance year starts on September 1st Sigurjón Arason, and not January 1st.” chief engineer at Matís.

» Lack of monitoring in catch handling Fish doesn’t get any better than when it comes out of the ocean, and it is important to preserve that quality. “The characteristics of the fish are 800 times more sensitive than the characteristics of land products, i.e. lamb,” Sigurjón says. “Bringing un-iced fish to shore is therefore very bad. Considering lamb meat as an example; lamb stays in its natural environment after it has been slaughtered, while the fish does not. The fact that people get away with the poor handling of catch is quite unbelievable.” At one point, the State used to regulate the quality of the catch. That is no longer the case and no one has since taken the place of the State. Companies and buyers should set standards for quality and propose procedures to ensure the best quality of the raw material. Fish markets should not only act as middlemen, they should also be monitoring quality, in my opinion,” said Sigurjón. They should see the benefit of dealing in good fish. Unfortunately, quality is not always the guiding factor, but quantity. » Season, fishing area, handling The quality of the catch is determined by three factors, according to Sigurjón. They are season, fishing area and the handling of the

» Bleeding and cooling Sigurjón says that the key to landing high quality raw material is bleeding and cooling. There are also other factors to be kept in mind. It is important to gut the catch as soon as possible. If gutting can only take place on shore, it must be done soon after landing. As far as bleeding goes, time is a key factor. It is too late to consider bleeding once the fish is dead. Commonly, the fish is incorrectly held by the clavicle, creating an opening between the head and body and allowing blood to enter the flesh. When fish is handled, it should be by the head. The fish should also not be tossed around before it is bled, as it will bruise. Poorly bled fish does not keep nearly as well. The fish should also not lie in its own blood. “Good cooling is a key factor. If the catch is well placed in a cooled fish container as a high-quality product, we have no problems,” he says and points out that the fish should be cooled as soon as it is brought on board. If this isn’t done, the storability of the fish is curtailed considerably. The iceAPP (only available in Icelandic) or Ice Calculator for smart phones and websites was developed by Matís and should be mentioned here. The Ice Calculator easily calculates the ice needed according to the catch amount and external conditions, i.e. ocean temperature, air temperature and duration of cooling. Ignorance should therefore provide no excuse for incorrectly determining ice requirements. The application can be downloaded from Google Play and on the Matís website, www.matis.is. » Fish needs to mature Just like meat, fish has to mature by passing slowly through rigor mortis. If it goes through it too quickly, the muscle becomes tattered, Sigurjón says. To ensure this process is correct, the bleeding and cooling of the fish must occur properly. “A large part of the blood is in the flesh and it contains iron that encourages oxidation or rancidity of the fat in the fish. White muscle turns yellow when it starts to become rancid. Therefore the fish must be bled thoroughly,” he says. Storability is mostly determined by the temperature. The fish must lay for a certain amount of time on ice, about 48-60 to hours, in order to pass through rigor mortis. ,,There is a reason why boats from the larger fisheries are out for m ay 2 0 14

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4-5 days. The fish needs that amount of time on ice. It then becomes the best raw material for salting because the fish is actually unfit for salting until it has gone through rigor mortis.” Well iced filets make a quality product and the entire catch should be at 0°C once the shore is reached. Sigurjón says it far too common to see fish on offer that has not been adequately bled or passed through rigor mortis. People are even offered tattered fish. » Additional raw materials also important There can be significant value added through the additional raw materials created through the processing of the catch. The value added reflects the quality of the additional raw material. Such raw materials, that have maintained top-level quality are very valuable and have a variety of uses. Products include dried and salted heads, canned liver, roe products, liver oil, and they can also provide enzymes used in food and cosmetics. “We always have be aware of ways to increase quality and also think about utilising raw materials like the liver and head. » Catch handling needs to be significantly improved Sigurjón says fishing is fine as long as people know how to handle the catch. “ Fishermen should not go to sea with more catch pans than they can manage. 3-4 tons a day is the maximum for a small boat. Sigurjón notes that a 15 meter boat can have the equipment necessary for on board bleeding and cooling, just as the larger boats do. An example of a well-equipped small boat is Ásta B., built by Trefjar for the Norwegian market and equipped with processing equipment from 3X. “We have significant improvements to make regarding catch handling. If people aren’t prepared to handle the catch appropriately, they have no business being at sea.” He also says the rules should not hold the sector back. If it is necessary to use a specific type of boat to preserve the quality of

IcelandIc FIshIng MagazIne

the fish, we should aim for such boats to be used in fishing. Nostalgia and tradition should not determine the course. » High levels of competition in foreign markets There is a high level of competition in foreign fish markets, and Sigurjón says it is a common misconception that Icelandic fish has some sort of special position just because it is from Iceland. The quality of other types of white filets is now very good and Icelandic fish has fewer superior characteristics than many claim. It is therefore necessary for Icelanders to offer high quality fish. No one wants to buy a bad product. “Image and reality are closely linked. We have to have things in working order and ensure that the raw material is always top-quality.” Sigurjón says that the larger companies generally handle the catch well, making the entry into European markets possible. Companies such as HB Grandi and Samherji could then start exporting fresh filets in high quantities because they handle the catch very well. Matís and these companies have spent a lot of time developing the best ways to process catch. Now the storability of filets has reached 12 days, up from the 6 days it used to be before the work commenced. An example of such development is the improvement of the insulation capacity of Styrofoam boxes by softening the 90° corners. The boxes have been redesigned with rounded corners. Most companies think about the correct handling of fish from the point of capture, because bad fish cannot be exported to markets with discerning customers. If the catch is not handled appropriately from the start, storability is compromised at the start of the value chain and the fish may be downgraded to Class C. It can be very detrimental if buyers get bad fish; it could result in consumers no longer buying fish. Our good image is necessary if we want to improve our position in foreign markets. The key to a good image is a high-quality product resulting from the appropriate handling. n

You are welcome to visit our stand in Brussels, 6127 in hall 4, to get a free copy of the magazine and to meet the staff.

Published with the Iceland Ocean Cluster

Go to www.icelandicfishingmagazine.is to get news and info about the fishing industry in Iceland.

Contact information: + 00-354-445-9000 or info@ifim.is Front cover photo: Anton Brink Printed by: GuðjónÓ

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Leading the way in the icelandic fishing industry for 70 years

www.eskja.is

Showcasing in Brussels

Valka will showcase the X-Ray Guided Cutting Machine in Brussels in 6-8 May.

X-Ray Cutting Machine

Pre-trimming line With speed controlled filleting machines the system ensures that each trimmer has only few fillets at a time and the first fillet in goes first out.

The machine uses combination of an X-ray and 3D image processing system together with robot controlled water jets to locate and cut pin bone and portions with great accuracy. This gives processors an opportunity to substantially improve throughput and yield using fewer workers when trimming and portioning fish fillets.

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Minimum handling and short processing time returns excellent material quality

â&#x20AC;&#x17E;We use the Valka Cutting machine to cut out pin bones and portions from skin-on and skinless Haddock and Cod fillets. We are very pleased with the performance and the flexibility that the machine gives us. Gunnar Holm - Sales manager Andreassen Sales AS Co owner of Gryllefjord Seafood AS

Pre-trim

X-Ray Scan

Measuring

Remove blood stains & spots, parasites & filleting defects

X-ray camera scans the fillet and locates the bones

Vision system measures the fillet density for cutting based on weight

Meet us in Brussels Valka will display the machine at the exhibition and welcomes all to visit:

X-Ray The X-ray system uses low energy X-ray technology which gives the highest contrast possible and more reliable detection of small bones than with conventional technology.

Hall #4 Booth 6115

Scan to see the machine in action

Key Features Capacity & yield

The machine belt speed can be up to 460 mm/sec. The throughput of the machine is calculated as a function of the weight of the whole fish. For a 3 kg gutted Cod the machine capacity is about 2.000 kg per hour.

X-ray camera detects bones down to 0.2mm in size

The pin bone cut-off in Cod is around 5-6% of the fillet size. The cutting proximity to the bones can be adjusted to cut closer and hence increase the yield and furthermore the expected yield will increase when cutting at an angle is available.

Automatically cuts out pin bone and to the desired portions

Greatly improves product handling as all cuts are made in a single machine

Ensures bone-free products

Portion Calculation

Water Cut

Analysis software calculates the optimal portioning

Water jets cut out the pin bone and portions

Vikurhvarf 8 203 Kopavogur - Iceland T: (+354) 534 9300 F: (+354) 534 9301

sales@valka.is www.valka.is

Turning Waste into Value

A By Haukur Már Gestsson & Jón Guðjónsson Iceland Ocean Cluster

s a result of catch limitations, Icelanders have created a business culture for exploiting the whole fish. In fact, due to the depletion of fish stocks for the past decades, producers worldwide have progressively turned their heads towards the complete on utilization of fish. Icelanders have been particularly active in developing technologies and markets for by-products – goods made out of those parts of the fish typically not considered for production. Up until a few years ago, the number of products made from white fish was relatively meager. In the past years however, the Icelandic industry has undergone significant modernization in the form of vastly improved product diversification. According to Statistics Iceland, domestic production of by-products went from 1,667 tons in 1992 to 47,782 tons in 2010, which translates to a 2766% increase in 18 years. Among Icelandic goods made out of by-products are dried fish heads, dried bones, skin lotions, leather, skin regeneration products, caviar, omega, protein isolate, gelatin, mince and the list continues to lengthen. » 375,000 Tons into the Dustbin/Sea Annually The Iceland Ocean Cluster is currently undergoing research on the utilization of cod in the North Atlantic Ocean and our preliminary results estimate the utilization rate in cod production in the area to be around 50%. If this holds true, the three most

By-product Production 1992-2010 (tons): 60,000 50,000 40,000 30,000 20,000 10,000 0 1992 1994 1996 1998 2000 2002 2004 2006 2008 2010 Source: Statistics Iceland

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active cod fishing nations wasted 375,000 tons of cod in 2010 through discards at sea and unnecessary waste in processing. According to our findings, Icelanders have achieved up to 95% utilization of the cod by effectively exploiting cutting-edge technologies. The spread of this knowledge and raising awareness of complete utilization can lead to substantial improvements fish production around the world. » Icelandic ByProduct Firms A number of Icelandic firms have proven to be successful in producing and selling products made out of fish by-products. Consider the stories of three interesting by-product producers: Zymetech is a knowledge based biotechnology company, most recognized for their so-called Penzyme Technology. The company is grounded on decades of scientific research and has been developing and selling pharmaceutical products and medical devices made from by-products of the Atlantic cod. Their flagship product, PENZIM, a water-based skin gel has been sold in international markets for several years. Haustak, founded in 1999, specializes in drying fish products and sells dried heads, bones, stock-fish and chops. The market for dried fish keeps growing but most of Haustak’s production is shipped off to Nigeria, the worlds largest and most stable market for dried fish bones and heads. The firm currently employs around 50 people and continues to flourish. Lysi, considered the world leader in the field of marine lipids, was established in 1938. The company’s operations are mainly based on the production of cod liver oil but its consumer product line includes Omega 3 Fish Oil and Shark Oil as well. The firms international operations have been growing steadily for the past years and Lysi recently doubled its output for fish oils by extending its processing plant. » Turning Waste into Value Zymetech, Haustak and Lysi merely represent a small fraction of the numerous by-product producers in Iceland. All of these firms are utilizing parts and raw materials that would otherwise have been wasted and discarded, sometimes at a substantial cost. The Icelandic fisheries sector has flourished since the 2008 crisis in spite of fairly loud and destructive disputes over its catch management system and taxation policy. Despite some uncertainties over future outcomes, the fact of the matter is that Icelanders are experts when it comes to fish production and utilization. In our view, it is crucial that discussions are steered away from bickering over regulations into exploring new opportunities, increasing value added and further developing this exciting industry. n

Collagen from fish skin Plans of establishing a collagen production plant in Reykjanes, Iceland in 2015 are becoming a reality. Realistically, the factory will process 2000-3000 tons of fish skin each year. Within a decade, this field of marine production could create 100-200 jobs. The launch of the factory marks a turning point, as fish skin is essentially the last Icelandic fish byproduct, which mostly is exported without being processed. “Last week we processed 20 tons of cod skin, turning it into two tons of collagen powder which can be traded in the supplements market or sold to producers of health products and cosmetics” says Thor Sigfusson, CEO and founder of the Iceland Ocean Cluster. A firm within the cluster, Collagen Iceland recently joined forces with a company in Spain to transform fish skin into collagen. “This is in fact the last Icelandic byproduct that remains mostly exported unprocessed. Once the project is up and running, Icelandic fisheries will be able to process every part of the cod” says Thor and points out that the Icelandic fishing industry is world leading when it comes to utilizing raw material. The investment needed to get the factory up and running is estimated at roughly €3,5 million excluding housing. Thor explains that Collagen Iceland now leases processing equipment in Spain to prepare the collagen production in Iceland. Moreover, a prospective plant manager is also in training in Spain, gathering the necessary know-how before taking over the Icelandic factory, which will be run under the name of Codland, a byproduct powerhouse owned by fisheries Visir and Thorfish. The factory is expected to be set up in Reykjanes, Iceland and will be run on renewable energy from a nearby geothermal power plant. Collagen production involves numerous opportunities, as it is the body’s main structural protein. The production multiplies the

Kerecis in Isafjordur develops pharmaceutical products, which contain collagen and omega-3 oils from fish skin.

value of fish skin, and by selling collagen in consumer packaging it’s possible to increase value added by as much as 50-fold. Thor also points out that collagen production creates opportunities for further development in Iceland. For example, Kerecis in Isafjordur develops pharmaceutical products, which contain collagen and omega-3 oils from fish skin. Ankra, a new company in the Ocean Cluster House is developing cosmetics and supplements from collagen and Arctic Leather in Saudarkrokur produces leather from fish skin. “Within a few years we definitely see 100-200 Icelanders working in production based only on fish skin - a raw material that long was considered of little value.” says Thor. n

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Seafood made in Iceland The value of country of origin Does country of origin matter to people buying seafood? What has Iceland to offer when it comes to seafood products? Iceland is an important supplier of healthy seafood products for demanding buyers around the world.

ade in Iceland is a good indicator of quality when it comes to seafood products. Fishing has been an inseparable part of life in Iceland since the country was first settled and fishing is intertwined with the nation’s history and culture. » Sustainable use of fish stocks and certification The importance of fisheries to Icelanders makes sustainable harvesting a natural demand which Icelanders fulfil with responsible fisheries management and protection of the ecosystem to guarantee future growth of fish stocks. The Icelandic fishing industry is united in protecting the fishing grounds so that Iceland can deliver the demanded seafood products not only today, but also tomorrow and in days to come. Cod, Haddock and Saithe fisheries have been certified according to the FAO-based Iceland Responsible Fisheries Management Certification Programme, and the Golden redfish is in the certification process. » Optimal treatment secures quality and freshness With optimal treatment of the product, quality and freshness is preserved throughout the process, from the moment the fish is

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caught and until it arrives in markets. The fishing fleet is equipped with advanced technology and the same holds true for the processing facilities on land. Technical developments in the industry and accumulated knowledge and experience in the field, make it possible to seek out the best fishing grounds relative to regulations, to meet the needs of the market at any time, and offer a steady supply of fresh catch. » Fish is a part of a healthy diet Fish is part of a healthy diet. It is a rich source of essential nutrients, trace elements and vitamins, and provides quality proteins, including vital amino acids in suitable proportion with the human body’s needs. Fish also contains long-chain unsaturated fatty acids (Omega 3) which cannot be found in vegetable oils. Studies have shown that consumption of fish and fish liver oils help counteract cardiovascular and other diseases. » Bring “made in Iceland” to the market Companies in the value chain of Icelandic seafood can apply for authorisation to use the logo of origin in their marketing efforts. Those companies that have chain of custody certificate can apply for a permit to use the certification mark. Further information is available on the website www.ResponsibleFisheries.is. n

Marine Stewardship Council in North Atlantic MSC certification

n a world where around half of the global fish stocks were fished as hard as they can be and an additional 30% were classified as overfishing, there was a demand for a program which would identify sustainable fishing practice and reward it in the market place. The MSC ecolabel communicates to the consumers that the product originates from a certified sustainable and well-managed fishery. Increased demand for MSC labelled seafood incentivises other fisheries to get certified and, if needed, improved their practices to be able to pass. The Marine Stewardship Council was the first certification program to define sustainable fishery practice and was established in 1997. Its mission is for oceans teeming with life and seafood supplies safeguarded for this and future generations. MSC is the world leading certification scheme for sustainable wild captured fisheries where the standards are rooted in best practices such as FAO guidelines, ISEAL codes, ISO guides and active stakeholder engagement. Multi-stakeholder participation in the MSC has ensured balance in the organization’s governance. Since the first fishery was certified, around the millennium, the growth has been astronomical. Today there are over 22000 MSC labelled products sold in over 100 countries world wide. MSC certified fisheries include many of the North Atlantic fish stocks. Norway is one of the pioneers in the MSC program and Russia is also actively engaged. Today many of the most important commercial international fisheries in the Norwegian and Barents Seas are certified against the MSC standards. » Greenland The West Greenland prawn fishery was certified in 2013 and now there are over 700 MSC labelled prawn products, compared with 322 products in early 2012. Sustainable Fisheries Greenland (SFG) is the client for the West Greenland prawn fishery. SFG is also seeking certification for the Greenlandic fishery in the Barents Sea for cod, haddock and saithe. SFG is hosted under the Greenland employee association and most of the Greenland seafood companies are members of the SFG. It is now on the SFG agenda to explore further opportunities for MSC certifications in Greenland. The most important species after coldwater prawn are Greenland halibut and lumpfish. » Growth and new species entering the program Stakeholders in Iceland were initially sceptical towards MSC, but today a big part of the industry is actively using the MSC certification. Currently there are about 70 companies with chain of custody certification, 50% more than a year ago. Iceland’s cod and haddock fisheries are certified and both are now certified without any conditions, placing them among the top MSC certified fisheries that do not have any conditions. Iceland also has important species in assessment, including both Atlanto-scandic herring and Iceland summer spawning herring. In addition, both saithe and golden redfish are under assessment as well as the Icelandic lumpfish fishery. The golden redfish and the lumpfish will upon successful completion be the world’s first MSC certified fisheries of those species. The main client in Iceland is Iceland Sustainable Fishery (ISF) which has 28 members, including many of Iceland’s leading seafood companies. In the Faroe Islands, the local fisheries for scallop, silver smelt and saithe have been certified. The silver smelt fishery is the only

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MSC fishery outreach. The article author Gísli Gíslason, MSC manager for Iceland, Faroe and Greenland at the harbour in Nuuk, the capiltal of Greenland.

fishery of that species certified against the MSC standards. The product from that fishery is sold as mince for various ready meal producers and today there are about 30 products labelled with MSC ecolabel coming from that fishery. » P2 to P1 assessment: new opportunities One of the MSC’s objectives over recent years has been to explore ways to make the program more cost efficient for fisheries without lowering the bar and the credibility of the program. One of the results is P2 to P1 assessment opportunities. When a fish stock is measured against the MSC standard, it is assessed against 31 performance indicators. Seven fall under principle 1 (stock levels), 15 under principle 2 (ecosystem impacts) and 12 under principle 3 (management). Often a certified fishery contains bycatch and if a bycatch species makes up more than 5% of the landings for given gear type of the certified species, then they are defined as a main retained species (MRS). These main retained species are assessed against performance indicators in principle 2 and 3 together with the fish which are certified, but MRS stock levels are not assessed against principle 1. In 2013 MSC launched a new option for a client to enter an MRS into P1 assessment, where MRS is assessed against P1. This is called a ‘P2 to P1 assessment’. Upon successful completion of the MRS passing the p1 assessment then that MSC species is MSC certified. The advantages of doing P2 to P1 assessment are that it takes a shorter time and it costs considerably less compared to doing a new full assessment. The savings comes about because the auditors do not need to repeat the P2 and P3 assessments from the original audit. The MSC sees this as a tool for clients to enter new fisheries into the program, more quickly and at a lower cost but maintaining the same robustness. MSC hopes this option will stimulate further growth with new species becoming certified against the MSC Standard. n

„Fresh treats from the Atlantic Ocean“

H V Í TA H Ú S I Ð / S Í A – 1 3 - 2 6 3 3

For 30 years Sæmark has provided it´s loyal customers with the finest fish available and excellent service

Sæmark

Smáratorgi 3

201 Kópavogur

Ísland

+354 561 8888

www.saemark.is

Line mackerel – a matter of quality, economics and ecology

P Kristinn Hjálmarsson writes:

ort-Ice produces line-caught Icelandic mackerel and emphasizes quality over quantity. The brand has been available for one year only, and the quality of the product is already being recognized. cooperates with Icelandic small boats, which catch with hook and line only. This method of fishing promotes two fundamental elements at the same time. On the one hand, the catch is clearly sustainable and ecologically friendly. On the other, the catch is superior in quality as each fish is individually caught, bled, cooled, processed and packed as an individual fish. The cooperation with the local small boat fisheries has improved raw material prices through higher levels of quality. Increased quality begins on board the small vessel, where cooling and handling are crucial. It is impossible to market and sell a high quality product as such, if it is not handled with care and landed in prime condition. Small boat fishermen realize this and have seen their raw material price rise accordingly, through cooperation with Port-Ice. The processing is based in the Westfjords of Iceland, where knowledge and history of seagoing is as old as the settlement. Icelanders realize that previous generations have fought a heroic battle against the odds, to keep the land habitable, including countless sacrifices to the sea and long working hours at the dock and plants to produce food for export. That‘s the environment and attitude where Port-Ice mackerel is processed and packed. Just like car manufacturers offer a wide product line of cars of different qualities to appeal to different market needs, for example Volkswagen, which makes Skoda, Audi, Seat, Lamborghini, Bentley and more, for different market needs. Same goes for companies producing food, and clearly consumers want and need different products between different markets. Mackerel is consumed in very different ways, depending on the continent and tradition. Port-Ice cooperates with Icelandic small boats on bringing in a daily fresh catch during the mackerel season, handled with care through processing and delivering unquestionable quality. Mackerel from small

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fisheries passes the three tier test of sustainability with flying colors. Catching mackerel with a hook, is ecologically friendly in quantity, it is fishing without any effects on the effects on the ocean floor and other species do not bite on the mackerel hook. Catching mackerel with a hook makes great economic and social sense, as the approach brings life and action to small and large communities who many depend largely on fisheries. In this day and age, the small fishing village may not see as much activity and employment as before. The mackerel caught by Port-Ice is from fishing areas where large vessels are not allowed to fish, leaving the fishing grounds open for smaller fisheries who catch larger fish. Mackerel closer to the shore is larger and because of that, small boat fisheries are able to catch the most valuable mackerel which is out of reach for the bigger vessels. It is a good example of how different fishing methods can complement one another – as long as all policy makers, in different countries or unions, are being responsible in their decisions on total allowable catch for any species. n

Sustainable Fishing in Harmony with Nature

We are looking forward to see you in Brussels, Hall 6, Stand 839-4

Vísir hf. • Hafnargötu 16 • 240 Grindavík • Iceland • Phone: +354 420 5700 • Fax: +354 426 8176 • visir@visirhf.is • www.visirhf.is

3X technology highlights for 2014 Seafood Processing Global Brussels will be: » Rotex On-Board solution for all size of fishing vessels The patented Rotex On-Board solution from 3X Technology is the future of fish handling. Since its introduction the Rotex On-Board system has been recognised as the ideal solution on board trawlers and longliners. The newly launched US H&G longliner Northern Leader owned by Alaskan Leader Fisheries is one of many vessels around the world that have been fitted with the Rotex technology. Vice Chairman Nick Delaney comments: “The frozen at sea cod production from the NORTHERN LEADER using the 3X Technology bleeding and pre chilling system has produced the highest quality headed and gutted cod ever supplied to our Asian, European, and North American markets. The remarkable uniformity in colour and texture has been greatly appreciated by the most demanding seafood markets of the world. This appreciation has resulted in very strong market demand and higher prices for this premium Alaskan whitefish product.” Another recent successful project with the Rotex on Board solution is the re-fitted fresh fish trawler Helga Maria owned by HB GRANDI in Iceland. 3X Technology delivered the complete processing deck; collaboration with the crew and production on land was key to match the high standard required in the project. Raw material quality and handling improvements result in longer shelf life and outstanding quality on every single delivery. Processors worldwide using Rotex On Board enjoy logistics costs savings and further market reach. » Rotex Thawing with Water Filtering solutions The patented Rotex Thawing solution has revolutionised the way fish is defrosted. Whether it is for refreshing, smoking or salting, the Rotex concept is perfectly adapted to your needs. The Rotex thawing solution, is energy efficient and with its modular conception is labour saving, the system can run with one operator. The On-Track interface provides traceability, on-line monitoring and is user friendly. Water filtration is a new feature greatly reducing bacteria growth and water consumption. Optimised for whitefish, small and large pelagic, Rotex Thawing solutions are available in various set-ups to suit your available space.

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» Flex Computerised Ground fish filleting and processing solutions The FLEX 189 PLC is a computer controlled filleting machine built on a solid foundation. It provides higher yield and increased throughput. This is achieved by redesigning tools and guides; introducing specially designed computer controlled motors to move the tools according to each species characteristics as well as fish size. Maintenance is made easier since mechanically controlled points are reduced, with the main maintenance task being the sharpening of the knives, ensuring proper lubrication and alignment of all guides. » Gradex Cold and Warm Water Shrimp, grading and batching The new Gradex is a highly accurate grader designed for cold and warm water shrimp, shell-on, peeled, fresh, cooked or IQF frozen. Gradex can be configured to grade and batch product to seven categories and is fitted with semi-automatic packing stations suitable for bulk and retail packs. Economic and with a small footprint, Gradex is the perfect tool to maximize your profits and reduce give away. n 2014 marks the company twentieth anniversary and customers will receive a warm welcome on the stand 6127-1 Happy hour on Tuesday and Wednesday will start at 17h. For more information www.3xtechnology.com or contact sales@3xtechnology.com.

FISH PROCESSING MACHINERY

WATER FILTERING SYSTEMS

Creative industry mindset driving innovation for the future

n early 2012, Marel started a project called APRICOT: Automated Pinbone Removal in COd and whiTe Fish. “We received a grant from Nordic Innovation to undertake a project in cooperation with several Nordic parties,” says Kristján Hallvardsson, Director of Product Development at Marel’s Fish Industry Center. Cooperating parties are Norwegian research center Sintef, Norway Seafood, and Faroe Origin in the Faroe Islands. The project focuses on the development and production of a machine that detects the bones in whitefish fillets and then removes them with a water-jet cutting mechanism. The bones in whitefish are notoriously difficult to locate and remove, and the process traditionally requires a lot of skilled labor. The automation of this process is therefore set to reshape the whitefish industry, as it not only reduces the need for skilled labor, but also greatly improves product handling and yields. The machine, now in the final stages of development, has been named FleXicut. » Innovations in coming months Construction of the prototype started in October 2013 and it was ready for trials in December. “Seeing the first fillet go through the machine was great, especially for the development team. This type of work requires a great deal of patience. There is a lot of work involved with software development and it’s great to witness everything falling into place and starting to work.” He says that the entire development period went incredibly smoothly, leading to an unusually short development period for the machine. “I think I can safely say that we have never produced such a complex machine in such a short period of time. The machine is currently being fine-tuned prior to the start of actual testing inside fish processing plants. “We have tested it mainly with cod, as that is our main focus, but it will be applicable for most other conventional whitefish species as well,” he says. Kristján says that a variety of factors contributed to the development of the machine going so well. We are building on years of knowledge within Marel in the fields of x-ray, robotics, and cutting technology. At the same time, the organizational restructuring that took place within Marel recently also helped the project: “One part of the company is now focused on fish, while other parts are focused on meat, poultry and further processing. This has improved our focus greatly, as our people are no longer trying to be involved in all industries, and as a result, people’s understanding of their segment has improved.” The industry focus has already had a positive impact on our relationships with our customers, as the Marel development teams develop a deeper understanding of their needs. » Machine Shown in Brussels Marel will show the FleXicut at the Seafood Processing Global exhibition in Brussels in May. Until then, the product will be tested both in house and in Icelandic fish processing plants. Kristján explains that once the machine is set up in a processing plant, processors will be given the opportunity to come and see it for themselves. “We aim to have the machine ready for sale by the third quarter.” Kristján says there is a high level of interest

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Kristján Hallvardsson, Director of Product Development at Marel’s Fish Industry Center.

in the machine, both domestically and abroad, and the largest whitefish processing markets are Iceland and Norway. The next step will be to adapt the machine to farmed whitefish, which is a very large market. There are a lot of opportunities in salmon as well. Other types may then follow. The current focus however, is on whitefish in Iceland and Norway where the need for increased automation is very high. “We are going to finish this stage and do it well.” » A Lot on the Drawing Table Marel’s product variety is expansive and today covers most of the value chain from the reception of raw materials to the dispatch of final products. This includes software, with Marel recently celebrating the sale of its one thousandth Innova Software system. Innova fulfils a multitude of uses; data, procurement, controls, and coordination systems that make all processing more effective while ensuring traceability in large and small production companies. Innova Software Solutions thus help food producers to maximize value and utilization of raw materials throughout the entire production process. Kristján says there are several new innovations and additional services being offered to the whitefish industry of the future. Fish processing will see a variety of innovations from the company and there are many things on the drawing board for whitefish processing. Beside the FleXicut, increased automation is being introduced

Marel will show the FleXicut at the Seafood Processing Global exhibition in Brussels.

for various applications in the processing plants, including quality inspections, and packaging, with a greater emphasis on continued improvement in the handling of raw materials. Cod loin is one of the most valuable products and at the same time one of the most delicate. “There have been significant improvements in the handling of raw materials especially regarding the cooling process. Sigurjón Arason at Matís has worked

very hard to ensure these improvements in handling start right from the time of fishing. “Catch handling is very important. There has been a huge investment in marketing in order to strengthen the image of Icelandic fish. The proper handling of raw materials is important and the key concepts that guide us at Marel are: raw material utilization, product handling, and increased automation.” n

Optim-Ice® Your Catch!

The quick downcooling is what this Optim-Ice® is all about It is important to cool the catch rapidly in the first hours after it is caught, as this can lengthen the shelf life dramatically. Optim-Ice® is one of the best cooling medium on the market that delivers rapid rate of cooling and at the same time does not bruise or damage the catch. The cooling medium is viscous, consisting of microscopic ice crystals.

source: Seafish Scotland

COOLING OF SMALL HADDOCK STORED IN ICE

Temperature (°C)

12 10 8 6 4

Flake Ice

Pumpable Ice

0 -2

See You in Hall 4, Stand 6127-9 in Brussels!

Time (hours)

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HB Grandi focuses on increasing value

he long and successful history of HB Grandi in the fishing industry is a testimony to how important developing products and investing in technology is. The company‘s aim has always been to deliver products according to markets and its customers’ demand and in order to do so it is vital to relentlessly improve the fishing and production techniques so that the quality, as well as the value of the product, is as high as possible. Since HB Grandi is a vertically integrated company, it ensures an unbroken chain from catch to delivery to customers. That means complete traceability of products through strict procedures. HB Grandi’s quality system ensures that it is possible to trace the origin of the product through the production and all the way back to the sea. As one of Iceland‘s largest fisheries company, HB Grandi also recognizes how important it is to respect the country‘s natural resources and responsible use of its fishing grounds guide the company’s operations to ensure they may prosper and be maintained by future generations. Being a part of the community is also important to the company as HB Grandi recently joined Festa - the Icelandic Centre for Corporate Social Responsibility. The company is also a member of Iceland Responsible Fisheries and has certifications from the International Food Standard, HACCP and FEMAS. To further develop and broaden the product range the company recently bought two companies, Laugafiskur and Vignir G Jonsson. Laugafiskur specialis-

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es in drying fish products which are sold to the Nigerian market, where one of the three main ethnic groups includes dried fish as a staple of their diet. The company, which has 40 employees, was founded in 1988 and uses around 6,000 tons of raw material in its annual production. Vignir G Jonsson is a family run company that was founded in 1970. The company specializes in all kinds of products made of fish-roe. Products are made from cod, lumpfish, saithe, capelin, haddock and salmon. Today Vignir G Jonsson employs 20 workers and has an annual production of 1.500 tonnes. The products are sold to 15 different countries in Europe and North America. HB Grandi also recently purchased two new pelagic vessels, which are being built in Turkey. The first one will be delivered in February 2015 and the latter in the fall of 2015. The reason for this considerable investment is simple, to increase the quality of the raw material which results in a more valuable and better product for the company’s customers. However that is not the only reason, as good care of the environment has always been one of HB Grandi’s main concerns. The two new pelagic vessels will be more fuel efficient, resulting in less pollution in the pristine seas around Iceland. The company is additionally looking into the possibility of purchasing three new wet- fish trawlers in order to increase the quality of groundfish production. HB Grandi employs over 900 people. The company owns eleven vessels, three freezer trawlers, four wet-fish trawlers and four pelagic vessels. The main office is located in Reykjavík, the capital of Iceland, but the company also has operations in Vopnafjörður and Akranes. The company‘s main markets are in Europe, North America and Asia. n

THERE IS ALWAYS A REASON WHY

It is no coincidence that HB Grandi’s exceptionally good employees at sea and on land take pride in delivering quality products to our buyers and consumers. It is simply the core of their job. The people of Iceland have known for centuries that the only way to survive on an island in the middle of the North Atlantic Ocean is to live in complete harmony with nature.

ÍSLENSKA / SIA.IS / GRA 63784 05/13

That’s why.

www.hbgrandi.com

Catching fish - it´s in our nature

High resolution X-ray

Water-Jet cutting

Tail cut and separation

FleXicut Pre-launch at Seafood Processing Global Stand #4-6227 Automatic Bone Detection and Removal for Whitefish is Now a Reality 路 Less pinbone material - higher yield 路 Improved product handling 路 Reduced labor 路 New products: skin-on loins, baby fillets Experience hands-on demonstrations at Seafood Processing Global, Brussels, Stand #4-6227

marel.com/seafoodexpo