The Fish Book by The Fish Book

THE STAFF

EINAR SANDAL Chief Editor

CAMILLA MARTINI Journalist

KATHARINA INGOLFSEN Journalist / Sales

SJURD SKUTLABERG Journalist THE FISH BOOK Publisher Chief Editor Visual profile Layout Print

Markør Kommunikasjon Einar Sandal Haltenbanken AS Einar Sandal / Kelly Sullan Grafisk Formidling AS

KELLY SULLAN Graphic Designer RICARDO ROQUE Journalist GAIL ZUCKERWISE Proofreading KIRSTEN ANNE THOMPSON Proofreading

SEAFOOD TO THE PEOPLE EINAR SANDAL

You are now reading the very first edition of The Fish Book. It is written with a curious and proud attitude towards the Norwegian fisheries and aquaculture. Every day, 36 million meals of Norwegian seafood are served around the world. That’s way too interesting to remain within numbers and figures. In this book, we go beyond the surface to learn more about who these consumers are and how their meal have been created from the very beginning.

Chief Editor of The Fish Book

Norwegian seafood is now exported to more than 150 countries around the world. I find it fascinating that from this little cold country up north, we feed the majority of the countries in the world with high quality seafood. Even in continents far away, like Africa and South America, there is an increasing demand for our seafood. For this first edition, we have chosen the editorial theme FOOD, for which my staff is heading out to search for the fish stories set at dinner tables around the world. As a great admirer of fish and seafood, I consider it to be a great privilege to be able to write this book. It all started one day when I was complaining to one of my southern European friends about the media that gives us the impression that our seafood export is simply something that just happens to be there. She then she replied to me: “But we choose Norwegian seafood because we want to. It’s never just there, you know”. That became the starting point of this book.

IT’S NEVER JUST THERE I was complaining to my one of my friends from souther europe about the media that gives us the expression of our seafood export being something that just happens to be there. Then she replied: “But we choose norwegian seafood because we want it. It’s never just there” That became the starting point of this book.

The statistics of Norwegian seafood export are important. However, my editorial staff and I wanted to go beyond the numbers to acquire some in depth understanding that could not be measured by tons or millions. We wanted to bring you the names and faces of some admirers of Norwegian seafood. We wanted to get to know the people, their cultures, and their eating habits. Therefore, we headed out to four cities of the world, to four groups of people, four dinner plates, in Tokyo, Porto, Venice and Grimsby. Each of these cities was eating seafood from our cold waters. Then, we follow the fish back to Norway, where they came from. First, we search for the background and the methods of preservation; we then proceed to discussions with the major research institutions to find out more, with the intention of providing you with answers to all of the questions of how and why that will pop into your head, as you read this book. The work that has gone into this book has been a pleasure. I have visited many, many companies within the Norwegian business of fisheries and aquaculture. One thing that grabs my attention is how most of them are able to look in two directions at the same time. Backwards to reflect on our tradition and heritage, and forwards to the future demands of the consumers. For now, we focus on the present, while next year’s edition is dedicated entirely to the heroes of the past. I wish to welcome you to our journey and hope you like the book.

Einar Sandal

THE FISH BOOK

THE FISH STORIES

RECRUITMENT GUIDE

The editorial part of the book, where it all starts with the meals: Four meals in four different countries around the globe, with the purpose of digging into what makes Norwegian seafood special. We follow the fish on their return back home and look at the processing and natural resources that create the meals that the world is asking for.

The students and pupils of today are agents of tomorrowâ&#x20AC;&#x2122;s businesses. We are proud to have them as readers of this book and want to share knowledge and open eyes to the variety and importance of this business. We talk to some of the fresh employees and describe the opportunities within the business of fisheries and aquaculture.

NORWEGIAN FISH INDUSTRY We introduce you to the Norwegian fish industry, showing you some key figures of the businesses and write about what is going on today. Some of the key companies present themselves in the company profiles. Here, you can find suppliers, fish sellers, fishermen and more in a easy-to-read format.

JOIN OUR FISHES ON THEIR JOURNEY In this book, we follow four fish on their journeys to their final destinations. However, we believe it all begins at the dinner plate. Thatâ&#x20AC;&#x2122;s what food is all about, and this is where the journey should start. Who are these people eating Norwegian seafood? And, what are they thinking over these dinners? We give them names and faces.

IT ALL STARTS WITH THE MEAL From the dinner plate, we turn our attention in several directions. And not only within what is known as the fish related issues either. We talk to experts on food and culture combined. We look at the background on where the fishes came from. But most of all, we talk to the people who is actually eating.

It seems to us like most articles about fish in books or magazines tends to forget the consumers of the fishes, and their needs. Our process starts with the meal. Not with the catch or the farming of the fish, but where it is actually being eaten. The purpose of this book is to get and easy and in-depth approach to the people eating norwegian seafood every day. The starting point at the dinner table gives us many loose threads to follow. We talk to the expert on the various fields. To see if is is possible to present norwegian seafood within a holistic perspective that we can actually learn something from.

CLIMATE FEED CULTURE

HOW? is the food culture in their country? How do they eat fish, and what is it like to be a fly on the wall in one of their dinners?

WHY? are people choosing Norwegian seafood? What are they looking for in a meal experience, and what are their expectations?

COOKING PRESERVING FISH PROCESSING

WHERE? is the food produced? What is typical for that area with respect of natural resources and food culture? Where are the fish transported and how fast is it?

EATING HABITS FOOD TRENDS SOCIAL

WHAT? has been done during the fish processing, from it came up from the water and during the process of transforming it into someones meal?

CONTENT

THE FISH

STORIES

THE FISH

STORIES

THE FISH

STORIES

INTRO

GRIMSBY

TOKYO

PORTO

We introduce you to this new book by telling you about our methods, ways of thinking, and what to explore.

England has a maritime capitol, Grimsby is the name. This town in the east of England is all about the life on the sea.

What is it with this country far east, where healthy seafood is of such great importance?

Peniche is a pittoresque village next to the sea. In these fantastic surroundings we are invited to dinner.

The introductional articles is making a starting point before heading out in the big world to join our dinners.

What could be more typical english than fish and chips. And we know that this is the place to look for it.

We also present you to our four fishes before their big journey.

The Fish Stories 12 Feed the world 14 Seafood Export 16 The fishes 18

THE FISH

STORIES

Their passion for their favourite dish can never be beaten by anyone. Just join us and see.

Harbour of england Fish and chips My england Food culture One day earlier

22 24 28 29 32

Our dinner stories starts here, on the tables of a Michelin star restaurant in Tokyo. We invite you in, and let you take part in the story of how and why they eat norwegian seafood. then we present you to their food culture and eating habits.

Japan 34 Sashimi frites 37 My Japan story 40 Food culture 41 One day earlier 42

What else could it be in Portugal, than their national dish Bachalau, or Bacalao. We have followed the fish from Norway, and gives you all the color and flavours from the meal.

Portugal In the heart of 1001 ways

44 44 50

THE FISH

STORIES

VENICE

BACKGROUND TRADITIONS

SUM UP

We goes behind the dinners and behind the companies catching and processing methods.

Our herring that went to Italy is authenticated by the Slow Food organisation. We talk with them about food traditions and their job with protection norwegian traditions as well.

Even if this is not an educational book, we could not resist it. After talking to so many experts, so many lovers of norwegian seafood, so many dedicated producers

Then we follow the thread back home to see more about the statur of the Norwegian seafood traditions. Are they good? Are they still alive. We will find out.

- after all this we needed to sum up and see what we have learned from this book. Can we put together some of the learnings to something new. We have given it a try.

Slow food 83 Slowfood in Norway 85 Norwegian traditions 86

Learning Next year

Venice is a city and a region in Italy, that is full of color and life. We are invited to a dinner party in the typical italian style But how could it be that some typical norwegian traditions are meeting the italian food traditions? We tell the story about how the italians love the smoked herring from SunnmĂ¸re.

Italy Herring party My iife as a foodie Food culture One day earlier

52 54 56 57 58

What is it with the natural recourses of this country, that is good for fish and seafood products? We also ask the researchers about the important issues about feed, food and health. All to complete the picture.

Natural resources Fish as food Fish feed Fish and health

66 72 76 78

94 100

CONTENT

110

THE FISH

STORIES

126

THE FISH

STORIES

132

THE FISH

STORIES

AQUACULTURE

FISHERIES

FISH PROCESSING

LOCAL PRODUCERS

The aquaculture business is spreading itâ&#x20AC;&#x2122;s products to every corner of the world.

The fishery business of today holds the modern fishing boats combined with research and science about how to maintain the fish stock in the best possible way.

The fish processing business is constantly struggeling in meeting their customers highest demand for a predictable and high quality of the fish and the delivery process.

Around the country there are many local producers that takes care of old traditions and production methods.

Sustainability and certified processes are the key word for many fishers and customers. One of them is introducing themselves in a company profile

Some of them are presenting themselves in a company profile

Introduction Carisma Fish

Introduction Finefish Njardar

From more than 1200 farmin licenses there is produced a wide range of products, ranging all the way up to the products meeting the standards of the finest restaurants. Some of them introduce themselves in their company profile.

Introduction Marine Harvest Grieg Seafood Eide Fjordbruk

120

THE FISH

STORIES

110 114 116 128

122 124

Small scale producers is an important part of the norwegian fish industry. One of them is presenting themselves in a company profile

127 128 130

Introduction Wangensten

132 135

136

THE FISH

STORIES

140

THE FISH

STORIES

152

THE FISH

STORIES

177

FISH SELLERS

OTHER SUPPLIERS

WORKING WITH FISH

FISH INTERVIEWS

Fish is ment to be eaten and the the best way to do it is to share a good fish meal together with good friends.

The business is dependent on other suppliers to make their business running. Equipment, consultancy services, transportation, storage, new technology.

What is it like to work with fish. The business is so widespread and interesting. Lots of jobs are only to be found within the fish business, while other, more common kinds of jobs, you can have in the fish business as well.

What do the young people in the business think themselves?

Lots of fish sellers and restaurants strive every day to serve their customers the best fish meals there is. We introduce you to two of them.

Introduction Enhjørningen Fiskerestaurant Fjellskål

136 138 140

This surrounding business contains a large numbers of companies. Some of them are presenting themselves in a company profile.

Introduction Sunnlab AS Maritim Diesel AS MCT AS Kara Transport Måløyterminalen Markør Kommunikasjon

140 142 143 144 145 146

We have intervied some young people who are working with fish.

We introduce you to some of the exiting jobs there are within fisheries and aquaculture

Introduction Grieg Seafood

154 156

Introduction Fish interviews

174 175

147

THE FISH STORIES Fresh from the dinner tables around the world, we bring you: The Fish Stories- Four countries, four meals, four different cultures. All seek to contribute to the holistic and in-depth view on Norwegian seafood. Why and how is the world choosing our fish?

NORWAY FEEDS THE WORLD

This small, cold country up in the corner of Europe is an international giant within seafood export. Every day, 36 million meals with Norwegian seafood are eaten around the world. These are sold in more than 150 countries and contain more than 3 million tons of seafood. This makes Norway the world’s second largest exporter of seafood, In the EU alone, 20% of the fish imported there, comes from Norway. Hundreds of Norwegians travel around the world every day trying to learn about culture and the need for seafood, whereas the business itself employs more than 20 000 people. It is an important business here, with its local based businesses around the coast, but even more, it is an important raw material all around the world. Where cultures meet In Norway, like in all other countries, we have old traditions of food culture. A food culture partly consists of the old food traditions from poorer times as well as today’s food preferences and eating habits. Sometimes we can even identify examples of how old seafood traditions are bringing cultures together in a common eating society, where both Norwegian and foreign food culture have a lot in common. We are writing about this from every possible angle, when coming to the herring to Italy and the Bacalao to Portugal, where we clearly see that today’s local food traditions remains very much the same, and that the use of the raw ingredients have a lot in common. In this way, it is possible to say that many aspects of the Norwegian food business are joining cultures together, as they have done for several hundreds of years. Industrial production and local small-scale producers The Norwegian seafood business contains everything from the small-scale local producers to the world’s largest fish farming company. They each contribute significant value to the characteristics of the other, utilising the very best of the natural conditions along this cold coast, Together, they present the world with a variety of seafood, from the traditional products of the local fishermen to the research-based high volume seafood products of our biggest companies. Each makes an important contribution to people around the world who are in need of food. Some say that more of the world’s food production needs to come from the ocean in the future. In Norway, this industry is already telling a story about how Norway feeds the world. Norway is exporting fish and seafood products to more than 130 countries around the world, to all the continents, reaching millions of people, and nearly every culture you can think of. They all import and eat Norwegian seafood. We are taking a closer look at four of these places.

SEAFOOD EXPORT Norway is exporting fish and seafood products to more than 150 countries around the world. All the continents. Millions of people. Nearly every culture you can think of. They all import and eat norwegian seafood. We take a closer look at four of the places.

EXPORT TO THE EU One out of 5 fishes imported to the EU is coming from Norway. As fishes donâ&#x20AC;&#x2122;t come in a fixed shape the correct is 20%

With an export to 150 countries in the world, this means that the majority of the almost 200 independent nations around the globe are importing norwegian seafood. This is an incredible number that shows how big the norwegian fish industry are, and how important it is to the worlds dinner plates.

COD Cod, Gadus Morhua, can be divided into three variants outside the norwegian coast: Northeast Atlantic Cod, Coastal Cod north of the 62 latitude, and Polar Cod

THE FISHES

SALMON Salmon, Salmo Salar, is in wild condition an anadromodus fish that wanders from freshwater to seawater, and then back again. It is also a very common farmed fish.

We are about to follow our four friends - the fishes - on their journey to the consumers table and back again. It all starts with the taste, and the meal experience. Then we wind up the threads one by one - culture, natural input, human made input etc.

HERRING Herring, Clupea Harengus L. is a pelagic fish that lives in the higher areas of the sea. The Norwegian spring-spawning herring is a member of the Atlanto-Scandian herring family

THE COD

THE SALMON

STOCKFISH Stockfish is normally made from Cod, and is unsalted fish that is dried outdoor in the surrounding cold air and wind.

Our cod starts its journey in the cold waters of the Barents sea where it’s caught with line. We start our story while it is eaten in England, in some fine restaurant there. How do the british judge the quality and its taste? Even the best chefs love to work with this quality of pre-rigor frosen cod. After the trip to England we go back in time again. To the facts and figures about the cold water and natural resources affecting the life and quality of the cod. We are aboard of the modern fishing boat to see how the fish were caught, how is is frozen to the finest pre rigor quality, before the death stiffness sets in.

Our salmon starts it’s journey in a fish farming location at Eggebønes, in the south west of Norway. Today it is being served at the Michelin star awarded, french restaurant in Tokyo, the Nouvelle Ère with its famous chef Shintaro Mivazaki. We get the japaneses opinion on the food, the meal and norwegian salmon in particular. Then it is time to go back to Norway again, to follow the process from it was taken up from the water, to the slaughterhouse, and through the various processing and logistics tasks there is.

EXPORT OF SALMON

Graph Norway exported Loremshows ipsum that is placeholder text nearly one million of salmonthe in commonly used totons demonstrate 2012, withelements the EU asofbiggest buyer,orwith graphics a document Asia inpresentation, second place.such as visual

142,100

118,607

838,000 692,176

995,258 827,072

typography.

2011

2012

EXPORT OF COD

Graph the EU is the Loremshows ipsum how is placeholder textbiggest market for cod, Asia as number commonly usedwith to demonstrate the 2

127,832

Our stockfish, who is also made from cod, starts it’s journey when it is preserved and put to drying in the perfect climate of the western norwegian coast..

26,369

The herring has started it’s journey way before the others, as it is truly a slow food ingredient. It is caught outside the western coast of Norway and prepared according to the strictest traditional rules. Time is quality in this process.

168,538

THE STOCKFISH

19,785

THE HERRING

166,567 129,586

graphics elements of a

2011

389,904 350,866

2011

22,372

Like the other fishes we follow it back to Norway again, where we join the time schedule and the processes for transforming it into this beloved ingredient of the south.

Graph the EU is the Loremshows ipsum how is placeholder textbiggest market for herring, Africa asthe the commonly used to with demonstrate graphics2,elements of avolume is lower. number even if the

62,230

Then we go way back in time, to the herring originally were brought to land in a beautiful island of Herøy in Møre og Romsdal. With it’s procesess documented and protected as a Slow Food Presidie we follow every step to prepare it for the journey.

EXPORT OF HERRING

474,393 388,082

We brought it to some herring loving italians near Venice, to a big dinner party there. In this region herring is a traditional food to eat, a habit they share mainly with the areas arund Genova. They are well known to norwegian herring in this area.

We meet our fish when it has arrived in Porto in Portugal. This norwegian fish is the main ingredient in what is known as the national dish in Portugal, the Bachalau. We are invited home to a portuguese family who is just about to sit down by the table to eat. While they are eating there are also time to talk with us about their eating preferances and traditions.

2012

2012 19

THE FISHES THE COUNTRIES Norwegian Seafood is exported to more than 150 countries around the world. We could have picked others, but chose to join the meal in these four countries.

ENGLAND Yes, England is a fisher country, as much as anyone else, or even more. And Grimsby is the heart and soul of the maritime England. This is the place to search for the very best fish and chips. It comes from Norway.

PORTUGAL

Our destination is by the west coast of Portugal, in a family dinner is taking place with the Bacalao, or the Bachalau as the Portuguese say it, that has come all the way from Norway. This is said to be the national dish of Portugal, and we will se it prepared in one of the one thousand common receipts.

HERRING

CLIPFISH

COD

SALMON

Our codfish was caught outside the coastline of Møre and Romsdal, before the Slow Food approved preserving process starts at Njardar at Leinøy. It is not about speed, it is about quality, and traditions. Meaning the same in this case. Then we brought it to Venice, to make some happy italians talk with their hands around the table

The clipfish was caught in the Lofoten area, before preserved in the old traditional ways, drying on the rocks near the sea, where the soothing wind and gentle temperature is good with it. Then it is transported from XXX to its the dinner table in Peniche.

Our codfish starts it’s journey in the Barents sea, north of Norway, where it was linecaught on a state-of the art fishingboat from Carisma Fish. Immedeately after the catch it was frosen to its superior pre-rigor quality, before transported from Måløy to its final destination in Grimsby, England

Our salmon is farmed in a deep norwegian fjord, at one of Marine Harvests farming sites in Hjelmeland in the South West. It has been born there, fed, and puzzled with, until it is time to leave home - to the Michelin starred restaurant in Tokyo.

JAPAN Respect is an important thing in japanese culture. And these people sure knows how to respect their seafood. They obey the good chefs and cares about their receipts. Today, on the french restaurant Novuelle Ère in Tokyo, they are eating Norwegian salmon.

ITALY In a small town outside Venice the restaurant Osteria Ai Caminia has opened it’s door for a herring fiest. A dish and ingredience that is very typhical for this region. The herring has been brought there from Njardar in Møre og Romsdal, complete with the Slow Food sertificates and italian labels. An italian dinner is never boring, that’s for sure.

ENGLAND This country people are proud of their food traditions. And the secret is that they are just as passionate about their fish and chips as the italians, japanese and portuguese are about their food traditions.

FISH AND CHIPS AT THE HARBOUR TEXT AND PHOTO: EINAR SANDAL

GRIMSBY

Just by the seaport of the tidal estuary of Humber, we find the city Grimsby and its adjoining town of Cleethorpe. Facing towards the North Sea, the people of this area know their fish. In fact, my new friends told me it would be almost impossible to find anyone without any fishermen in the family. 57 fish and chips shops make the framework of our journey here. We are here to eat fish, and to talk about it.

Is the seaport of the Humber estuary in Lincolnshire, England, and has been the unitary authority area of North Lincolnshire

It is just street after street with fish companies, fish logos, and the true smell of a city that has been living from the sea for generations. The seafood village is, in fact, a large area of various companies dealing with fish of all kinds. And there are lots of similar areas around. Tracy George knows them all. She is my guide for the day and is very much a part of these fish businesses herself, as she works part time with marketing for Carisma Fish UK and part time in her own pet toy company, named Mariners Choice; and, of course, the toys are made of fish. The mariners are the heroes here and the ones to connect to your values. How about giving your dog a package of whitefish and potato biscuits? The Humber is the tidal estuary that is outside the two neighbouring cities of Grimsby Town and Cleethorpes. The tide can totally change the looks of the seaside, where the big boats come to the piers to deliver fish during the high tide, before tourists enters the naked sandbanks when the tide is changing. Back in the fifties, the harbour of Grimsby was considered the largest and busiest in the world. The port of Grimsby and Immersham are still the UK’s largest in terms of tonnage, but something has changed from the old days. Since the cod wars in the sixties and seventies, the local fishermen have been prohibited to use some of their previous fishing fields, as Iceland expanded into the area where fishing had been legal. Still, the locals redirected their focus, offering Iceland and others good conditions for the delivery of fish, resulting in the very different fishermen cities that Grimsby and Cleethorpes are today; they are different, yet still powerful, and their hearts and souls are come from their fish. They difference is that they are not just on the sea themselves, like they were in the past.

CLEETHORPES Is the adjoining neighbour town of Grimsby, with a population of 31 000.

Today, however, my visit is about Fish & Chips. I am here to explore the pleasure of this famous British food culture and to follow our cod, which came from Norway, on its own journey here. To say that I might be at the right place would be an understatement. Fish & Chips is a widespread in all over England, but in this part of the country, it is massive. There are 57 stores selling fish and chips just in Grimsby and Cleethorpes alone. Their own magazine, Chippy Chat, reveals all the industry’s secrets. There is even a fish and chips organisation that is helping young kids make their dreams come true. It never stops. Amidst this massive overload of fish, we head for the very best, The Captains Table. This is a true fishermen’s restaurant, where the portions are large, and the history is literally in the walls, or on the walls, so to speak. Here, we meet Jackie Robinson, who is enjoying her lunch of the day.

How does your lunch taste? We ask Jackie, while she is eating a portion of fish and chips. The sun is shining, and she is sitting outside the restaurant, just in front of the beautiful view of the seaside of Cleethorpe. - It is delightful as always, she relies. And the portions are plentiful. Thatâ&#x20AC;&#x2122;s an important thing around here. No one around here wants to eat at a meal that leaves you more hungry. The right way or the wrong way Jackie provides us with explanations about eating this traditional food. - It has to come with the right ingredients, served with TLC - tender, love and care, she tells us. Like all good food needs to. But here in Cleethorpes they seem to take it a little bit longer, I think while she is talking. Their fish & chips are treated like the finest products from gourmet restaurants. - Fish and chips has to come with the mushy peas. They are as important as malt in the beers, she tells us while pointing at the green paste on the plate in front of her, as if she wanted to be sure I understand what she is talking about. And of course the chips and the tartar sauce, she says. And if the batter is not crisp and light it will all be ruined. - Simply, there is a right way and a wrong way of making it, she says, smiling to the sunlight. Here, with our heritage, there is no excuse or forgiveness in not making it right. To us, it sounds like fish & chips are pure science and passion in this area. I cannot decide which descriptive fits better, so maybe both are equally important. I ask Jackie more about the social part of it. Jackie, how do you eat it? I mean is it a social thing, to join over a meal of fish with friends, or is it the food and how it tastes what you find attractive? I can tell you one thing, she replies. I grew up in a fisherman family. The fish dinners were always on the table. This is the food that I grew up with and learned to enjoy. Even if it is nice to meet friends, we will always gather for a lunch or a dinner because we like to eat good food. Additionally, it comes down to the joy and relaxing laughter that comes out of a good eating out with great friends. But that is the second priority; it is not the other way around.

When we are speaking with her, Jackie Robinson is actually eating that very fish that we have followed here, the fish that has been caught up north in the Barents Sea by the fishermen of Carisma Fish in Måløy. The whole fishing process is certified for its sustainability by the MSC, the Marine Stewards Council. Moreover, they have used line to catch it, so we get the best of both worlds. You can imagine the sustainability of the line that you use when you go fishing by hand, but in this case, it is on a big ship, where they angle one and another is hooked by hand. Then there is the modernity of it all, where the fishing boat’s modern equipment allows them to sea freeze, or pre rigor the fish, as it is called, immediately after it is caught, so the fish is frozen before it is stiffened by death. Now let’s return to the interview that is about to take place with Jackie. What does she think of the sustainability aspect of seafood? - It is important to me. One of the reasons that I am going to The Captains Table, is that it uses the MSC certified fish, making the whole restaurant itself MSC certified as well. - To me as a foodie, I would like to know where the fish is coming from, how it was caught and where it was transported to. - I mean, taste is what really matters, but when eating somewhere, I find it necessary and interesting that the restaurant actually can tell me the answer to where the ingredients are coming from. After all, that can be said to be the difference that split apart the great restaurants from the averages. You call yourself a foodie - why do you do that? Is food an important part of your life? - Yes, actually it is. I love food, and I love cooking. I eat all kind of fish, both here at the restaurant and at home. To be perfectly honest with you, she says, I think it is a little bit wrong to hide the good quality cod or haddock behind the crispy batter. I mean, I really love fish & chips, and it is an important part of my culture, but my biggest preference is the more cleaner fish fillets where you can really appreciate the clear taste of the fish itself. I believe that with all food you should aim for the taste that is the pure essence and characteristic of the ingredient. And then you play along with that taste, not against it. - But the food culture is good here, she says. Look at the children other places in Britain, how the eating habits of the young are. Here you find the children and teenagers with a cone of fish & chips when they want some snacks. They are proud of their heritage, and love the taste of the fish. Around lunchtime you can see people everywhere here, with their cone or boxes of takeaway fish & chips with them, she finishes. Later that night, I meet up with Jackie again, this time also with John Hancock, the owner of the restaurant. We also talk to Mike Humbley, the head chef of Captains Table, who has been working with John for more than 10 years now. He is clear about the secret of great fish & chips - You need the best quality fish you possible can, he said; then, there is the batter, and the quality of the potatoes. But the fish is always the main priority. I would say that the concept of the restaurant is fascinating, but perhaps it is a little different than what I am used to in Norway. It may be a little bit gastropub, a little bit folkish local café, but there is still the difference that here, the fishermen are the focus. The marketing slogan of The Captains table is “Fisherman’s choice,” and the fisherman is recognised as the hero of the quality, so to speak, as opposed to the chef, as we might expect. Instead, the chef places trust in the fisherman to ensure that the quality of the fish enables the production of quality meals. Here, the fishermen are the connoisseurs, the ones that people trust in issues of quality. Maybe it is a little bit like the case of the farmers’ markets in Norway, in philosophy, but in the context of a restaurant. It is interesting and fascinating. John explains that it costs lots of money to buy the ingredients. Compared to other restaurants, they need to consistently have the best quality fish on their menu. And, that comes with a cost that can only be partially extended onto the customers. - It is a no nonsense concept, he tells me. The fish is the star, and all our dishes are specially made to respect the characteristics and typical taste of that particular fish. These are the kinds of meals loved by those who have been eating fish for all their lives, made with the fish for fish lovers. It is as simple as that. Finally, before I said goodbye after some interesting conversations, I had to ask Jackie about her favourite meal of them all. What would that be? Well, the line caught cod is up there among the top three. But my big favourite is the Dover Sole, served in the traditional local way. That tastes like heaven, she concludes.

EINAR SANDAL

Journalist in The Fish Book

A FISHY STORY Growing up in Norway, one has plenty of reasons to travel to England. It is not far away; it is quite cheap to get there, and the culture is very familiar. It is not that we behave British in Norway, but in a comparable way to how Norwegian seafood is spreading its wings across the world - so does the BBC extend its presence throughout Norway. From the early criminal series set in high class locations to the car shows of parallel modern times, I have been a consistent fan of our strange neighbouring country. Yet, until now, I had never tasted the national dish, fish and chips. I admit this is an embarrassing confession to make, as I am the chief editor of a book about fish. Moreover, I have been to England many times. However, like many others Norwegians, to me, England has been equal to London. And, even if this country has some of the greatest restaurants and culinary environments in the world, and even if this country is filled with outstanding traditional dishes, prepared in cosy, atmospheric restaurants, I have remained confined to experiences of London’s ethnic cuisines. There are so many Indian and Asian restaurants that are reasonably priced in London that I have completely forgotten to eat the British food. Of course, my passion for good food in general, and great fish dishes in particular, would have brought me into the fish and chips world sooner or later. And, watching shows like Master Chef and Gordon Ramsay on TV, I find that I am tempted by the honest, traditional British food. It is not totally dark. I have eaten quite a lot of interesting pub meals around London, but none have been for the purpose of the food alone. What is it that makes me search for the most authentic food available each time I go to Italy, while in London, I worship the good ethnic food instead? London does have some of the best Indian restaurants in the world, but now it is time to look for something traditional: Something from Norway, in England. Grimsby turned England into a whole new world for me, with its fishermen heritage and the honest people who give thanks to the sea for most of what they have and what they do not. This is the heart of real England. This is both the heart and soul of England’s fleet of fishermen, and for sure, it is the essence of the fish and chips in England. This traditional dish has its roots here. Everybody eats it. Like the case should be with all traditional food, the people of Grimsby use all their senses to enjoy their beloved fish and chips. They get sincerely pissed of when their favourite dish is not up to their expectations, expressing anger in their own gentlemanly ways, of course, but becoming quite upset nevertheless. It has to be done just right, and everybody knows what perfect preparation implies. And, on the other hand, the pure excitement and the big smile when the fish is flaking itself is perfectly within the crispiness on the outside, accompanied by a delicate flavour of malt and sea. I became a big fan of fish and chips myself, during my stay there. The basic idea of wrapping food into a newspaper appeals to me. Even if you’re not a purist- It’s is okay to me if you don’t wear tweed while eating it. It was the taste; the taste was just superb. What a great way to use cod. You can really taste the meeting between the Norwegian coastline and the malty smell of British culture, all in one bite. I am convinced that the fish and chips they served me at The Captains Table is the best in the world. Still, I have got no other references, but they are to come. However, until proven otherwise, I stick to my honest belief that it is the best in the world.

CHIPPY FACTS AND COURIOSA

HOW DO THEY EAT FISH? The figure shows the most common ways to eat fish in England.

Did you know that fish & chips were actually introduced by Charles Dickens? In his book Oliver Twist (1839), he writes about a “fried fish warehouse” where it was served together with bread or baked potatoes. That is the first time those ingredients were mentioned together. Later, according to BBC news, the first fish and chips were sold at the Mossley market in Lancashire in the year 1863. Still, it is believed that fried fish had been sold in the UK a hundred years or so before that, introduced by Jewish people from Portugal and Spain.

CHILLED FROZEN

TINNED There are currently around 11 000 specialist fish & chip shops in the UK, according to the National Federation of Fish Friers, which by far outnumbers the famous fast food chains like McDonalds, with 1200 outlets, and Kentucky Fried Chicken, with 350. This figure shows a little bit about how big this industry is in the UK. Seafood, a public body for the seafood industry, says that the cod, haddock and other white fish that is used normally comes from Norway, Iceland or Denmark, while the salmon that is imported to the UK is most commonly imported from the Faroe Islands and Norway.

VARIETY OF SEAFOOD The figure shows the different kind of fishes that are eaten in England

If we look at the history, it was even more popular. Back in 1910, there were 25 000 fish and chips stores, and the number peaked in 1929, reaching 35 000. During World War II, at the D Day landings, they called out the word “fish” when they ran into someone. If you did not reply “chips,” you would be in big trouble. In May 2012, only 12 fish & chip shop / restaurants in the UK held the MSC Chain of custody, with every link in the value chain requiring a certification according to the MSC standard with regards to sustainability. The Captains Table in Cleethorpes is one of these.

80%

56%

22%

CONTENT OF FAT

15.5% FRENCH FRIES

STREET CHAIN BURGER

MAYONNESE SANDWICH

10.8%

7.3% FISH & CHIPS

In their research, Seafish also found that the chilled fish were mostly chosen for a specific occasion, where factors like freshness and visual appearance, as well as price and the size of the pieces all came into consideration. While buying frozen fish, on the other hand, the brand would provide more guidance for determining quality, and price offers also came into play. They also found customers to be influenced by their regular behaviours, and unlikely to try something new. They also found very few emotional engagements and knowledge relating to important matters like catch methods, sustainability and seasonality.

16.8%

In a report from 2010, the British Seafish (a public body for the seafood industry), together with Brahm Insight, published some research about British consumers’ general relationship to fish, and more specifically data concerning their opinions on chilled vs. frozen fish. In general, they found that those aged 35+ were more likely to go to the fishmonger to buy fresh fish, whereas the younger group preferred to buy chilled fish ready meals. They found this to be largely related to the peoples’ confidence in their own cooking abilities, which was higher for the older age group. Furthermore, the higher social groups tend to be more likely to cook their own meals.

14.8%

The figure shows the amount of fat in a portion of fish & chips compared with other typhical fastfood.

PORK PIE

According to Seafish, every man, woman or child in the UK buys an average of more than 6 meals a year from a fish & chip shop. In total, these businesses use 10 of the UK’s potatoes and 30% of all white fish sold in the UK.

THE PERFECT FISH AND CHIPS First thing first, you need good fish. Cod and haddock are fish that are firm and holds together well when you cook them, and are the kind that are normally used. We recommend the fresh fish or the sea frozen one - pre rigor.That is fish that is processed and frozen onboard the boat, just hours after catching it. If you use frozen, make sure it’s thawed out properly. The best way is of course over night in the fridge. You’ll need about 500 g per person, about 2 kg of fish for four people. For fish and chips you often use half a fish (!) per person. For the chips part, use floury potatoes like King Edward, Maris Piper and Sante. Then you’ll get chips that are crunchy on the outside and soft and fluffy on the inside. You’ll need about 1 kg of potatoes to serve 4. For the batter, mix together 55 g plain or all purpose flour ( save about 2 tbsp to dust the fishfillets with) 55 g cournflour/cornstarch (save about 2 tbsp and add to the dusting flour) Sea salt and pepper 75 ml dark beer 75 ml sparkling water Whisk the dry ingredients together, then keep whisking while adding the beer and sparkling water until you have a thick, smooth batter. Place in the fridge to set for about 30 minutes to an hour. Place the fish fillets on a kitchen paper and pat dry. Season lightly with seasalt. Once you have the fish and the batter ready, heat up oil to about 120C in a deepfryer or a large, deep saucepan. Blanch the chips a few handfuls at a time in the fat, but only for a few minutes. They are not to be brown, just slightly cooked. Remove and drain. Place the leftover flour, cournflour and 1tsp of bakingpowder in a shallow bowl and mix. Dust the fish with the flourmix, shake of any access, dip in the batter and then carefully lower each fillet into the hot oil. Fry for about 8 minutes or until batter is crisp and golden. Make sure you turn the fillets from time to time, using a slotted spoon. When done, remove the fish with a slotted spoon, drain on kitchen paper, cover with greaseproof paper and keep hot. Heat the oil to about 200 C and cook the chips until golden and crisp, about 5 minutes. Serve fish and chips immediately. The debate is still going strong on what to serve with this meal, it can be anything from mushy or smashed peas, malt vinegar, salt, a slice of lemon, ketchup or other sauces, the list goes on. Pick your favourite and enjoy!

PREVIOUSLY THE CATCH Our cod is being caught on board on the modern fishing boat Carisma Star outside the very northern part of Norway, in the Barents Sea. It is caught on a line, each individually mated and pulled into the boat through a specially designed hauling well. Every single fish is dealt with individually by hand.

SEA FREEZING Within 2-4 hours our cod is frozen in the high tech production plant on board. To maintain the quality fresher-than-fresh, the freezing takes place before the stiffness from death occurs. Such quality is referred to as sea frozen or pre-rigor. If the fish is defrosted in the right way, the fish will taste even better than a fresh fish.

DELIVERY After a long journey, our cod is now delivered at the harbour of Måløy, where Carisma Fish has its headquarters. It is carried from the vessel’s own freezing store to an onshore freezing facility, where it awaits its transport across the North Sea to England.

COLDSTORE After a long journey, our cod is now located at the Quayside coldstore in GrimsbyTown. To maintain the MSC certification at the final destination, even this cold store is certified and guaranteed for a sustainable handling of the fish

TRANSPORT In transport to England, our fish is located in the freezing room of the ship. For the next days, it travels across the North Sea, heading for the port in Hull. From there, it is transported on another vessel, before ending up at the sea handling company in Grimsby Town.

THE CAPTAINSâ&#x20AC;&#x2122; TABLE Earlier on the same day that we meet JackieRobinson for lunch, Chef Mike Humbley is picking up our cod at Quayside cold store. Before serving it, he is making the batter and the tartar sauce in his special way. Our cod is now ready for Jackie, after its long journey.

JAPAN The japanese people just love their seafood. It is everywhere, from the healthy school lunches to the competitive sushi chefs and the families thriving to cook the very best meal every day. Their traditional sushi, originally a remote secret from this island country, is now one of the major global eating trend world wide.

SASHIMI ET FRITES TEXT AND PHOTO: SJURD SKUTLABERG

Tokyo is the heartbeat of the east, as a thriving and vibrant city that’s on its toes 24 hours a day. And fish are the key. Fish are the essence of this strange city that protects its own traditions, but yet embraces other cultures into one great fusion. French fashion and food culture has become very popular over the last years, and we are invited to look into this symbiosis - French style, Norwegian salmon - in Tokyo.

Today, Japan appears to foreigners as a very open country, where they have this almost schizophrenic way of caring for their own culture, while at the same time, they seem to be driven by a curiousness of what other cultures have to offer. In their own Japanese way, the people of Tokyo search for new food experiences on every street corner. French culture is blooming, Italian restaurants have recently popped up everywhere, and within a short time, you can see how the international inspiration is starting to show in their food. If we go back in time, you could say that this is very similar to what happened during the industrial revolution as well. The Japanese got hold of western technology and culture, examined it with a genuine curiosity of how it could be used, and quickly started producing cars and computers that combined the very best of the traditions. In many ways, this same thing is now happening to the food here. The sushi trend is global and feeds millions of people outside Japan every day. But back home in Japan, the traditional meals are exposed to numerous people, who also experience impressions of their food from all over the world. Such ideas are changing our view of Japanese food. Nevertheless, the basic principle of this process remains the same. Back in the very old days, Japan was not regarded as an open country. They could be considered very rude to foreigners, which was perhaps due to their lack of communications and trading. It was not until 1859, when Matthew C. Perry opened up the port in Edu near Yokohama/Tokyo, that they gained access to western technology and culture. From that moment forward, they never looked back, kick starting an industrial revolution that perhaps has not been outperformed by anyone in modern times. Actually, few people are aware that when they drink the famous beer from Japan’s largest brewery, the Kiring Brewery, it was actually founded by a Norwegian. William Copeland was an American-Norwegian, who was born in Arendal in Norway, under the name Johan Martinius Thoresen. As one of the very early foreigners to move to Japan, he started the brewery in 1864, to produce German style beer. This was more to the taste of the Japanese people than the more bitter British style beer that had been introduced at the same time. One could say that this early cosmopolitan example was the very first to introduce Norway into a Japanese food and drink fusion, even if this only related to Copeland’s place of birth. It is still a good example of what was to come and set the stage for how Tokyo is today. But now it is time to talk about fish, as we are supposed to in this book, and here, about French style, Norwegian salmon in Tokyo. We are heading towards the Nouvelle Ère, just around the newly renovated Tokyo station, where Chef Miyazaki has been kind enough to welcome us for a visit.

THE COUNTRIES Norwegian Seafood is exported to more than 150 countries around the world. We could have picked others, but chose to join the meal in these four countries.

Chef Miyazaki is standing at the window of his restaurant when we arrive, gazing out of the large windows from his kingdom at the restaurant Nouvelle Ă&#x2C6;re, on the fifth floor. From here, he and his guests can enjoy a magnificent view across the town and look upon the newly refurbished Tokyo Station. I am joined by Yasuko Sugahara who is a Marketing Manager at Marine Harvest in Tokyo. It is thanks to her that we could get this appointment with Chef Miyazaki and follow our salmon from Norway all the way to its final destination. And, to such a high quality destination, we should say. To track down and follow a fish in Japan may be more difficult than it seems. Re-packing and re-labelling is very common, and even more common, it is a matter of off labeling. Fish might also go through several brokers before it reaches a supermarket or a restaurant. In any case, we found our salmon, so we are as happy as Chef Miyazaki and his customers. It is normally not an easy task to talk to a young aspiring chef in Japan. Some of them tend to be a bit grumpy and not willing share their tricks and secrets, Yasuko tells me. Michelin star We start to talk with Chef Miyazaki about his restaurant, which has been a huge success so far. Last year he was awarded with a star in the Michelin guide, which he is very proud of. He tells us that French culture is very popular these days. - You can see it among the fashion industry - and in the food, he smiles. -In my food. Even if we can understand the cultural element of todayâ&#x20AC;&#x2122;s Tokyo, we are still curious about what makes a young chef choose to cook French style food. Chef Miyazaki - what is this fascination of yours in the French kitchen? I guess there has to be something special that drags you there, I ask him: Well, he said, I have been working in a French restaurant in my earlier age. I guess that was the reason. I wanted to bring the food that I learned to like there, to bring it back home to Japan to make a fusion together with local traditions. - It was actually in that French restaurant I tasted Norwegian salmon for the first time, he tells us.

I find it interesting when he starts talking about Norwegian fish. After all, we have followed our fish all the way from Norway to this Michelin star restaurant in Tokyo. What about the Norwegian salmon, I ask him. What is it with this ingredient that makes you use it in your finest dishes here? -Firstly, itâ&#x20AC;&#x2122;s very accessible here in Japan, he tells us. You can get it in almost every fish market or supermarket. And it is very fresh. Secondly, I know exactly what I get when I cook the Norwegian salmon. The quality, size and freshness is very important when cooking. Especially when my specialty is to serve the salmon half raw. Something different and unique - But as a paradox, he continues, the other side of the picture is that it is almost too popular and accessible in Japan. So in the vast jungle of Rotating Sushi restaurants I have to do something different and unique. My specialty is to serve thick salmon slices that is fried on the outside and raw inside. The slices are also heated in the oven until the inside is about 40 degrees Celsius. The Norwegian salmon is perfect for this kind of dish. I also serve marinated salmon which is actually raw. For this restaurant I want salmon to be my specialty. I want people to come here to eat because of the high quality salmon. And, of course because of the way I experiment to make my dishes unique, he finishes. It is now time to try the salmon for ourselves. As with many other foreign style restaurants in Japan, we can clearly see how the Japanese food traditions are widely used in combination with the other international cuisines, and in this case, with French. A wasabi and herb sauce gave the thick slice of salmon that small Japanese touch. The use of traditional vegetables such as the Lotus Root reminded me that we were indeed in Japan. Even as it presents a strong impression of the other countryâ&#x20AC;&#x2122;s cuisine, it is evident that the food culture is so strong here that the whole meal appears to be more French inspired Japanese than the other way around, if you can see the difference. We find it fascinating to think that just a short time ago this salmon was swimming in the farming cages of Marine Harvest in Hjelmeland in Norway, while now, it simultaneously sits on our plate and symbolises the new Japanese cuisine as well as its traditions. The food world is small, and distances have less and less significance. Right now we are sitting in a restaurant in Tokyo, eating fish from Norway that is just as fresh, or even fresher, than it would have been in the restaurants in the country it came from. Letâ&#x20AC;&#x2122;s talk to the guests Chef Miyazaki has been kind enough to let us interview some of the guests as well. At the table behind us sit a young Japanese couple Mutou Seiji and his female companion. They are in their late twenties, and they both work in the hotel business. We ask them: -What is the first thing that comes into your mind when I say salmon? - To us, salmon is about Chile and Norway. That is the salmon we are the most familiar with and that we can find in the supermarkets, they say. But why Norwegian, we ask? - It is a kind of security, they answer. I find this answer very much connected to what Chef Miyazaki told us earlier today. Even if the supermarkets are loaded with products from all over the world, we know what we get. Actually, when we hear the word Norway, we think about salmon, he says. And, just because you can find it everywhere, we know what to expect from both the quality and the availability, they tell us. It is not just about keeping a quality, it is also about knowing that quality, and to know what to expect before you come home in the kitchen, and before the food is on your plate in the restaurant. Before we left them alone in the restaurant, we had to ask them one more question, as we were curious about their favourite dish, so that is exactly what we asked. The answer came as no surprise: white rice and sashimi (sushi). They are Japanese after all.

SJURD SKUTLABERG

MY JAPAN STORY

Journalist - The Fish Book

I am one hundred percent Norwegian, but mentally, I am half Japanese. I have been living fifteen of my thirty-three years in this country and would say I know Japanese culture more than most of you do. Japan has changed a lot in fifteen years since I moved back here two years ago. However, Japanese traditions have survived - and always will.

Being European, I usually say to my Japanese friends that in Europe, we only care about ourselves, but you only care about people around you, and therefore often forget about your own needs. Japanese people are reserved, and in my opinion, as a European, not true to themselves. An office worker who leaves the office late at night because his boss worked late does not make sense to me. If the train is just one minute late, the driver will immediately apologise on the loudspeaker, telling how sorry he is on behalf of the train company. However, the classic roles in a standard household have changed over the last twenty years. Housewives, who usually were unemployed and stayed home to keep the house, are now back to work shorter than a year after their maternity leaves. Less time is spent in the kitchen, making it more common to dine out. Some Japanese say that modern women cook less at home, and therefore the traditional Japanese meals are seen more seldom on the kitchen table. A traditional Japanese breakfast including grilled fish, miso soup and white rice, is swapped with toast and eggs - which is much faster, cheaper and easier to make. In combination with the global economical recession, we can see that fish has been replaced by other western dishes. Supermarkets are trying to fight this battle by selling their fish in â&#x20AC;&#x153;ready to grillâ&#x20AC;? packages that are easy and fast to cook at home. Gutting fish for breakfast is not common anymore. So, is the traditional Japanese food culture in danger? Absolutely not! School lunch is an excellent example of how Japanese cuisine is passed on to the next generation. A hot meal is served in every elementary and high school in Japan. 3-5 dishes, often using vegetables from the school garden, are served every day. I will say that Japan has the most sophisticated and best school lunches in the world. Even though there are more than 3300 McDonalds restaurants in this country, and the traditional breakfast is swapped with eggs and bacon, the Japanese love to dine out, and they love their simple meals, such as rice and tofu. If you ask three Japanese people what is their favourite food, I bet at least one will say it is plain cooked white rice.

FACTS AND FIGURES

DOMESTIC CAUGHT The figure under shows that 60 % of all the fish eaten in Japan is domestic caught

Japan is the nation in the world that is consuming the most seafood per person during a year, with more than double the volume than in Scandinavia. The biggest fish market, the Tsukiji Market in Tokyo is open 24 hours a day. More than 60 000 people are working there, selling 700 000 metric tons of seafood yearly, or more than 2000 tons a day.

In fact the fish market covers 50 acres, and the staff uses 32 000 bikes just to get around on the big area. As well as being a big tourist attraction, lots of professionals and home cooks are coming there every day to buy fish. At the market there are also lots of sushi bars that serve you the freshest meal you can get in Japan. The highest price ever for a sushi grade bluefin tuna was 173 600 US dollars in 2001, and the fish weighed in at ...... kilos

BIG CONSUMERS 10% of all the worlds catch of tish is going to be eaten in Japan

There are around 200 000 fishing vessels in Japan, in total. But 67 % of all the fish consumed in Japan are domestic caught. According to National Geographic Japan is also the largest fish harvester in the world, with 7,5 million metric tons, slightly in front of China. Some years ago the japanese fish consumption stared to drop a bit. The number of fish mongers went down by 53 % between the years 1980 and 2000. Japans self sufficient rate has declined from a peak of 113 per cent in 1964 to 59 percent in 2006. The most normal consumed seafood was salmon, tuna and shrimps. The fish prices in Japan has declined over the last years, mainly due to cheap import. The price levels for fishes like the blue eyed tuna is now near to the half of what is was in the 1980ies. Lots of fishermens villages in Japan are now suffering from a massive migration away from there, mainly due to the lack of recources whereas many species of fishes has simply disappeared from their coastline.

TWICE THE SCANDINAVIAN NUMBERS Each japanese eats the double volume of seafood every year compared to the numbers of Scandinavia

JAPAN

The Japanese have traditionally used every part of the fish, including the heads, bones and liver and eaten fish raw, dried, fried, steamed and boiled. People used to buy their fish from fishmonger, which were located on almost every block.

SCANDINAVIA

In the old days it was mainly people who lived in coastal areas that ate fish. People living in the interior of Japan ate mainly rice and vegetables. In the Nara period (A.D. 710-794) people ate fermented fish. In ancient China and Japan, people salted fish and mixed it rice and left it to ferment, sometimes as long as three years.

THE ORIGIN FRY The fry that is going to be the fish on the plate in Tokyo is now in freshwatertanks at Marine Harvests site in Ytre Standal in Møre and Romsdal. The fish are now soon beginning to get the distinctive fingerprint marking on it’s side, and is growing rapidly.

SMOLT The fish has now reached the smolt stage and is moved from freshwater to seawater. It has been exposed for slightly more seawater as the transport is closing in on the sea. The smolt is now starting to look like a young, adult salmon and the color changes to dark back and silvery sides.

HARVESTING AND PROSESSING Reaching its destined size the salmon is ready to get harvested.. The process is being executed in the most careful way to take care of fish welfare and quality. The salmon is gutted at the harvesting before leaving for the process plant at Eggesbønes. .

35 hours ago Earlier, that day

TRANSPORT The fish is now being picked up by a thermotruck before heading for the airport, where it is loaded into the plane that will take it to the fish market in Tokyo in less than 40 hours from now.

TUKJII MARKET Our salmon is reaching the worlds largest fish market â&#x20AC;&#x201C; the Tukjii Market in Tokyo. More than 60000 people are working in this busy place where people come to buy and sell fish. Chef Miyazaki comes here in the morning to buy todays fish for his restaurant

Today RESTAURANT The salmon has reached its final destination, where Chef Miyazaki has prepared it for us. The journey is completed in about 35 hours before it left the plant at EggebĂ¸nes.

PORTUGAL This country in the south of Europe is consuming more than one third of the norwegian production volume of clipfish. They use it in their beloved national dish Bacalhau, which in portuguese means just cod. And we are invited in, to join them eating.

IN THE HEART OF PORTUGAL TEXT AND PHOTO: RICARDO ROQUE

After meeting with my parents over the weekend, I told them about the Bacalhau dinner in Peniche. Mom got a little thoughtful and said: “Nice, but why in Peniche and not in here? You know I can cook it as good as anyone else. We’ll do it here!”.

I liked my mom’s answer better. But because, she’s been preparing delicious Cod Fish ever since I can remember and it would be truly an authentic meal worth writing about. All right, change of plans, dinner will be held, not at the Atlantic, but 15 minutes away from it, at my parents’ hometown Alqueidao da Serra. After informing my dad Jose and mother Isabel about the decision, mom went again on asking a tough question, which recipe was I thinking about. From the many she’s been spoiling us with for the past 30 years, the right choice would have to take three factors into account: taste, presentation and authenticity. This way I could narrow my personal list down to about six recipes. But it was clear to me that picking one out of six amazing dishes would take more then a checklist, it would take gut feeling. And so the answer was “Bacalhau cozido com todos” or, in a funny, quite literal, English translation; “Cod Fish with Everything”. Then we had to make sure the stockfish we had at home really was Norwegian. I double checked with my mother and then called up the supermarket to check with them, using the reference number on the receipt. Thankfully, the cod we had at home was in fact from Norway. With the most important ingredient in place we scheduled the cooking for Sunday lunch the following day. This would give us about a day to let the sit in cold water. As you might know, salt is the preservative in stockfish, and lots of it, which give the fish such a strong flavour of salt, its too much for most people. On Sunday morning I woke up as usual from the sound of the windows on the first floor being opened one by one. I could sense a real excitement in the air coming from downstair. Today they would not follow their regular Sunday routine, which starts at 11:30 AM when it is time to go to church. My Dad is a church keeper and my Mom enjoys singing with the other ladies in church. This weekend she had decided to go to church the day before so she could prepare the boiled cod without hurry. Her first step in preparing the meal was getting fresh parsley from the garden. She sliced up the herbs with two homegrown oninons, chopping them finely. This time she actually turned the order of ingredients, as the chopped onions and parsley is the last to be added. It brings out the acidity and the taste of green, giving the recipe a very fresh taste. It’s a detail, but one that makes the difference between a good meal and an amazing cod meal.

ORIGIN OF BACHALAU Some people says that the dish originates from the norwegian city of Kristiansund, where it was introduced to Spanish and Portuguese fishermen. Other says it was the other way around. Still, the origin of the ingredient, the clipfish has always been Norwegian.

Next to be prepared were all the vegetables: white cabbage, chicken peas and potatoes that need to be boiled to perfection. My mom already knows the different cooking times by heart, she has four pans on with different ingredients and sheâ&#x20AC;&#x2122;s still chopping away at the kitchen table. That impresses me a lot. With the vegetables taken care of, itâ&#x20AC;&#x2122;s time to bring out the fish. By this poin it should be perfectly salty, but if you think its not enough, you can add some salt to the cooking water. This recipe is especially delicious when you use thick pieces of cod, about 2-3 cm. The fish smells wonderful even raw, my mouth is watering already! I set the table as my mom finishes up the meal. Just as the lunch is ready to serve, my dad arrives home from church and we can seat ourselves at the table. The meal is served in a Portuguese traditional white porcelain tray, with the pieces of cod right at the center. Surrounding the fish along the edge of the tray, you find the cabbage, the chickpeas, some potatoes and halves of boiled chicken egg. It reminded of a street music performance with the public crowding around the big star. No one could say the Cod was putting up a great music show, but it sure was looking very delicious. On top of each serving everyone sprinkles some of the parsley-onion mixture, 2-3 strokes of black pepper and good olive oil made from olivetrees in our garden.

-You know, the only things on this table that were actually purchased were the Cod, the pepper and the dishes! Says my dad Jose. My parents are proud of their rich garden. Even the boiled chicken eggs were coming from the chickens my mom keeps in a little chicken house to the back. This is not so much out of necessity, but rather cultural heritage. A great majority of the community likes to keep a garden with basic, traditional vegetables and maybe a couple of chickens. -I think this cod is as good or better then the one last Monday. Dad says while pausing for a sip of white wine. Mom smiles and replies: -The one youâ&#x20AC;&#x2122;re eating is always better then the one you had last time!, sprinkling some extra parsley over her meal. I asked them their favorite cod recipe was. Coincidently, both picked the same recipe, todayâ&#x20AC;&#x2122;s menu. -Itâ&#x20AC;&#x2122;s the best way to eat it! Dad says. -I like it grilled too, but boiled reminds me of when things start getting better here. He went on to explain that cod was for many years an expensive good. It was imported and that often meant higher prices that not everybody could afford. When things started picking up, people had more money and cod once again become a beloved element in a portugese dinner. This cod recipe is very particular much because of the olive oil. By now it has soaked into every ingredient on the plate, connecting them all. This puts a kind of smooth background into the complex flavor composition, blending the whole into one unique sensorial impression. As we are finishing up the meal, the only thing left is that delicious sauce that accumulates at the bottom of the plate. Soaked with a piece of bread, this is priceless end to a great dinner.

RICARDO ROQUE

1001 OFFICIAL WAYS

Journalist in The Fish Book

I was born and raised in a little, picturesque village near the silver coast of Portugal, one hour north of Lisbon, called Alqueidão da Serra. Twice a week, an old lady from the nearest fishing village, Nazaré, would come over to Alqueidão da Serra to conduct her business. Deolinda, as she was called, would bring an old handcart loaded with fresh fish straight from the Atlantic waters. In case you didn’t know, Portugal has one of Europe’s largest coastline-to- surface-area ratios. And so, you can imagine the variety of fish that could be found weekly in Deolinda’s creaking metal cart. Sardines, turbot, monkfish, octopus, you name it! Sometimes, funny fish that nobody really knew and she’d sell for a “special price because it’s for you!”. Eating fish has been something natural for me since a very young age, thanks to Deolinda. But it wasn’t always something I enjoyed as much as I do now. And the number one reason is: fishbones! If you eat fish, you’ve been through it and you know exactly what I mean. The only thing worse than a little fishbone in your mouth, is, well, many little fishbones in your mouth while you’re eating.In most fish, they’re super tricky to spot, and once they’re in your mouth, well, it can get annoying I first realized this when I began to select cod, “Bacalhau”, as my favourite fish in the world. It tasted really sharp, mum would cook it in all sorts of ways, and, above all, you could spot the fishbones easily with the naked eye without having to put too much of your own backbone into it! Interesting enough, though, the old lady, Deolinda, would never carry my favourite fish “Bacalhau” in her cart. You see, she only had the bargains she got at Nazaré’s Wharf from the local fleets, and Bacalhau wasn’t being caught in Portuguese waters…As I also got to know at an early age, Bacalhau was taking a different route to the south of Europe, all the way from Norway. For us Portuguese, Norway is synonymous with top quality Bacalhau to the extent that the average person at the fish store will ask, “Is it from Norway?”. And if the answer is positive, the chances are the customer will buy the fish and flash a smile knowing he won’t be disappointed with his deal. The whole country loves Norwegian cod, and there is no better time to notice it than Christmas. During this season, cod rises to a whole new level of popularity. It becomes a sort of rock star at fish stores and supermarkets. Like the newest Playstation or iPhone10, everybody wants it and everybody has run out of. In mail advertisements or primetime TV ads, brands push their Norwegian cod, never ever forgetting to honour its origins. As they’ve said for years in the most famous cod TV ad we have: “Bacalhau, é da Noruega!”, or Cod, is from Norway. Yes, if you are in Portugal during Christmastime, there probably aren’t many ways you can get around and about without wanting some Norwegian cod. The great news is, if you want it, you’ll not fall short of options to find it. The true challenge is to decide which dish to order from the lengthy menus most restaurants have on display. Myth or not, some say there are over 1001 official ways to prepare it. At my parents’ place in Alqueidão da Serra, mum used to subscribe to cooking magazines and some of them, such as “Cozinha Prática de Sucesso”, would dedicate some editions exclusively to the Norwegian star. For this article, I went on searching for them through the big pile of cooking magazines my mum stores in the basement inside a big cardboard box. I found 11, each with close to 40 recipes, so just here in this one box, 440 recipes in total. Creamy, grilled, boiled, dry cured on salad, good luck at finding a favourite. I did already, and had it just a couple of hours ago!

RESEARCH OF FOOD AND CULTURE

EINAR SANDAL

Chief Editor of The Fish Book

Marine Harvest is one of the world’s leading seafood companies, and one of the world’s largest producers of Atlantic salmon. We have a fully integrated value chain from broodstock to ready-to-eat meals, and have been pioneering the international development of our industry. At the moment we are building our own feed factory in Bjugn, Norway. Our strategy is to be number one in fish feed, fish

The Group’s profit hinge on its ability to provide customer value from healthy, tasty and nutritious seafood, farmed both cost effectively and in an environmentally sustainable way that maintains a good aquatic environment and respects the needs of the wider society. We believe that progress in other guiding principles will materialize in Profit and we therefore strive to document and measure this relationship in our improvement initiatives.

Marine Harvest is one of the world’s leading All Marine Harvests operations and the long-term portability ultimately depend on sustainable and environmentally responsible interactions with the natural environment. To maintain fish health, avoid escapes and minimize the environmental impact of the operations, the Group needs the best skilled people. The world’s demand for protein is increasing as a result of rapid population growth combined with rising average income levels across the globe. Farmed fish is the most climate friendly protein source, and will thus become an important solution to providing the world with vitally important proteins while limiting climate change. The Group’s profit hinge on its ability to provide customer value from healthy, tasty and nutritious seafood, farmed both cost effectively and in an environmentally sustainable way that maintains a good aquatic environment and respects the needs of the wider society. We believe that progress in other guiding principles will materialize in Profit and we therefore strive to document and measure this relationship in our improvement initiatives.

ITALY This country is not only about pasta. In many regions they count on norwegian seafood ingredients to cook their traditional dishes. Noone cares about their ingredients like the italians. Even if passion is always present in their daily life, there is some extra of it in the kitchen.

REDENTORE WITH HERRING TEXT AND PHOTO: CAMILLA MARTINI VENICE

As the local writer, Tiziano Scarpa says: Venice is a fish. Dozens of tiny islands connected to each other by countless bridges, taking the shape of a goldfish, as a child would draw it. It looks very small, today, with only sixty thousand inhabitants, but crowded with twenty-one million tourists each year. But these 121 islands, built into a unique city, were the centre of the Republic of Venice, once the biggest naval and trade power in the Mediterranean Sea.

A city in the north east of Italy, that consist of 118 islands with canals or bridges to connect them. It is the capital of the Veneto region where there are 270 000 people living. This is one of the areas in Italy where herring is very popular, besides Genova.

La Serenissima existed for over a millennium, connecting Europe with the Near and Far East. Venice traditions are still a curious mixture of cultures. Typical dishes such as sarde in saor and bigoli in salsa have more in common with Asia than with the rest of Italy. While the relations between Venice and the East are well known, not many people know how the renga and bacalà mantecato arrived from the North Sea, down to the Lagoon. Coming from Venice myself, I heard a lot of stories about fish. I know that local fishermen can find go, vongole and seppie in the lagoon. When I was a child, I sometimes went out to search the rocks with my family in the early morning. We came home with lots of clams, our hands covered in bruises, with the feeling that we were really enjoying our own natural resources. But then, when we went to the restaurant, it was very common to find scampi, bacalà, renga – we hardly thought about it, but all this seafood comes from the North Sea, and yet it is part of our tradition. I heard infinite times the story of my grandmother’s childhood during the war. One of her most vivid memories was about the renga (herring). Her family was big, and they were not rich. So it often happened that the only food available was polenta and a small renga. Since the herring was not enough for the whole family, they used to soak it in olive oil and then hang it on top of a huge chopping board full of polenta. The kids could not take the herring, but they could have some of the oil and they could imagine what it would feel like to have it in their stomach. The herring was, for a generation, an object of desire and the tradition continues: my mother, too, and all her generation have a passion for herrings. It is more common to find them in the mainland rather than in Venice. There actually is a festival dedicated to herrings, the Sagra della Renga in Valpolicella, near Verona. But how did the herrings get to Venice in the first place? I wanted to trace the origin of this tradition, so I found an excuse to go back to the lagoon: the Redentore. Redentore is one of the biggest celebrations in Venice and it takes place at the end of July. It began as a feast to give thanks for the end of the terrible plague of 1576 which killed more than fifty thousand people. Andrea Palladio was asked to build a new church in Giudecca, one of the Venice islands. The construction took nearly two decades and the church was finally consecrated in 1592. Since then, all Venetians celebrate the day with a pilgrimage to the church, whose name is Redentore. A bridge of barges is built for the day to connect the island with the rest of the historical centre. People take every possible space and arrange picnics, waiting for the midnight fireworks.

REDENTORE A big celebration that is held in Venice every year in July. Fireworks is an important part of this festival, that takes place to remember the terrible plague of 1576

There is no better occasion to explore Venice and its traditions. I started the day looking for a good restaurant. Osteria ai Carmini is a small traditional restaurant located in Campo Santa Margherita. The chef and owner, Daniele Biasotto, is very young and passionate. He agreed to help me prepare a very special kind of herring: the smoked gold and silver herrings from Naeroy. Njardar was the first fishing company in Norway to be awarded with the Slow Food Presidium. They still use the traditional smoking methods and sell to over 15 countries in the world. We started by trying the herrings which he served in different ways. The typical finger food presentation - in Venice we call it cicchetti- came with a glass of Prosecco, a wine from the region. The Osteria was originally a place where you could just drink, and then you had some food, usually very salty, such as anchovies or herrings, in order to get thirstier and drink more. The tradition is still alive, and the cicchetti you can find in Venice do not go down without a glass of wine. I just love the traditional herring with polenta. The smoked flavour went very well with eggs. But the herring on bread, with some butter, olive oil and a hint of lemon were the most widely appreciated. Clara, an affectionate customer, said they were the best. For her Italian taste, some lemon was necessary to lighten up the original smoked flavour and the butter made it even sweeter. She told me she used to work in a grocery shop in Venice, in Campo San Barnaba, where there is now a restaurant. They had all the spices of the world, things that you canâ&#x20AC;&#x2122;t find anymore. They also sold Norwegian stock fish and smoked herring. She recalled that, in the sixties, the Norwegian Consulate was just outside the grocery and the Consul himself was a customer. While we were talking about that, a guy from Venice came by to have a glass of wine and he asked about the food we were eating. As soon as he heard we had herring from Norway he said proudly that he did not eat anything that was not Italian. It was a strange remark.

Whilst the city is invaded by tourists, some Venetians are now becoming more and more closed to other cultures. He clearly didnâ&#x20AC;&#x2122;t know that most traditional Venetian dishes come from far away. Venice was one of the Maritime Republics, trading was its specialty and it gave birth to many well-known adventurers and explorers. One of them, Pietro Querini, is the connection between Venice and Norway. Daniele, our chef, remembered his name but could not recall the whole story. I checked it out, and it was very interesting. In 1431, he set sail for Bruges, but his ship encountered a terrible storm off the western coast of France. The crew had to part in two different lifeboats. One went missing while the other was stranded on an island near RĂ¸st, in Lofoten. Only eleven men survived. They spent a year there, and then Pietro Querini came back to his hometown, bringing stock fish and herring, starting the trade between Norway and the Republic of Venice. As we kept drinking and eating and discussing, more and more aware of the way history and personal stories intersect, the night fell. I decided to go for the traditional picnic in the Giudecca Island, sharing some more herrings with polenta, and enjoying the fireworks. The island was packed with people, some with tables, some just sitting on the floor and, as Italians always do, talking to each other, sharing food with strangers, everybody proud of their own tradition, not always aware of the secular story each recipe carries.

CAMILLA MARTINI

THE IMPORTANCE OF BEING A FOODIE

Journalist in The Fish Book

When I decided to move to Norway, the first thing my family said to me, in outrage, was: and what the hell are you going to eat there? We Italians have a very passionate relationship with food. You are not supposed to go where tomatoes don’t grow.

Someone once said to me that Italians’ curiosity does not go further than their navels. It is indeed very true that Italian tourists are always looking for pizza or pasta, even when they travel through the most exotic countries. And, they often like to point out that they can graciously accept a different kind of coffee, but of course, it is is not real coffee. Even the laziest Italian- the kind of Italian that cooks pasta everyday and waits for mum’s Sunday lunch to have a proper meal- would feel entitled to give food advice to a five star Norwegian chef.

“We may not have time, but we are not barbarians”.

Food culture in Italy is in the air, and that is a fact. We can spend a whole dinner talking about what we are eating- how we would have prepared it, how our mother and our grandmother would have prepared it, where to buy the best ingredients, when we last ate this particular dish - and then spend the rest of the night planning the following meal, sipping coffee and having an amaro or a limoncello. And, of course every dish and every ingredient is presented as a character in a play- what is its past, and what is its role. Every dish comes with a tale, and an Italian host must be prepared. We always have a good story about the meal we are serving. Food is a safe shore, like weather is in England. One could easily make friends on the street by just asking where to buy the best ice cream in town. You would not be able to go home without trying at least five different flavours. When talking to older people, you can start by asking them how to prepare a good carbonara, and you might end up hearing a story about war times and cruel potato-eating Germans. Of course, they did not know how to eat, hence their barbarity. We like to eat together, but even when there is nobody with us, there’s no way we would admit that we surrendered to a frozen pizza. I had a flatmate in Venice who spent every minute of her last month before graduation at home, working hard on her final thesis, always in her pyjamas. Whenever I came home for dinner, I found her in the kitchen working on a wonderful dish and a fully prepared table. She looked at me and said gravely: “We may not have time, but we are not barbarians.” There, I realised how we use food to define ourselves. It is our national bond, more powerful than hymns. Every region has its own food traditions, but we Italians all share the feeling that we are ambassadors of culinary perfection. So, when my mother calls me and always asks, with a bit of apprehension: So, what do you eat? I tell her I eat fish, and that it is pretty good. Then she calms down.

READY FOR A FIGHT When you talk about herrings in Italy everybody wants you to know that they have the recipe. You shouldn’t bring up the subject if you’re not ready for a fight. I approached the subject at a family dinner and waited for things to happen.

My mother started: “I love herrings; I eat them all the time. It is very common here, you know”. I told her I didn’t know, and I have actually never tried them in Italy, while you can eat them anywhere in Norway. She blamed my lack of attention, and kept going: “In the winter we used to have herrings with polenta, when I was younger, because they were quite cheap and easy to find. And your grandmother loved them too. During the war, they had nothing to eat but polenta and herrings, although they did not eat the herrings themselves, they just used to put them in oil and use the oil to make polenta tastier”. My grandmother had 12 brothers and sisters. You can understand why they used herrings: they needed a very tasty fish to give polenta the appearance of a real meal. Then my mother’s old friend, Tarcisia, intervened and said her family used to wrap the herrings in oily paper and burn them. When the paper disappeared, they opened the herring, cleaned it and served it with small onions and oil. Tarcisia is originally from Sardinia, but lived in the Venice mainland most of her life. Though herring is usually eaten in a very simple way, there are regional approaches and different narratives that come with the food. She comes from an island and although they certainly did not lack fresh fish, they still had a lot of smoked herrings coming from Norway. In post-war times, it was the cheapest thing and the best you could have in order to feed a big family. “Yes, but Tarcisia, you have to wash the herring with milk to get rid of the smell” my mother said. Tarcisia did not agree and I saw the disapproval in my mother’s eyes. The challenge was open. I asked them both to prepare the herrings, each in their own way. The other guests followed the preparation and when the plates were ready the first one to plunge the fork into the plate was my niece, Marta. She had never tried herrings before, but she loves fish. She started moaning in delight. She had a lot of them, and then cleaned the plate with bread until the oil vanished. When asked which recipe she preferred, she refused to answer, but kept stealing some more pieces here and there.

WAY BACK IN TIME THE CATCH The herring was caught on board on a fishing boat outside the norwegian coastline. Thanks to modern vessels and equipment it is ensuring the herring to be of stable and good quality. The fish is then cleansed and bleeded out before stored away in exact the right temperatures.

ON SHORE The herring is now coming to the harbour next to Njardar AS, in LeinĂ¸y in the Hareid area on SunnmĂ¸re, where it is transported into the old traditonal production area. It is stored in cool conditions, with just the right amount of humidity in the air.

SMOKING The herring is now being smoked. Our golden herring was hung into the smoking area while it is still wet. The smoking process is going to take 6-7 days before it is ready to be shipped to Italy.

PACKING TRANSPORT

The herring is packed in sealed packages, complete with labels containing the necessary information about the product. In this case the herring is packed in packages with italian text on the label, complete with the statement and logo saying that this is a approved Slow Food products.

Normally the herring has regulart transportation with trucks to the south of Europe. But in our case we have sendt them with our journalist Camilla Martini, in her hand luggage.

ITALY Finally the Slow Food herring has arrived in Italia, where it is prepared according to local traditions there. First in the restaurant Osteria ai Carmini and then later in the evening as snacks during the Redentore festival.

BACKGROUND NATURAL RES.

Nature Norway is cold, according to many people. And they are probabely right. But how is this northern climate when it comes to seafood and their growing conditions. In this section we we are looking down in the water to see whatâ&#x20AC;&#x2122;s there. THE FISH BOOK

NATURAL RESOURCES We are now half way on our journey, where we have been guests at four meals that are made with Norwegian seafood. We have enjoyed four meals coming from this northern country with the cold weather and fish in the ocean. But, what is it exactly that makes Norway this powerful seafood nation? What are these natural recourses that everybody is talking about?

This nation is not like any other country when it comes down to the climate. Located far north in this upper corner of Europe, we have conditions with temperatures and daylight that vary a lot, which we believe provide specific benefits but also introduce certain restrictions for the industry of fisheries and aquaculture. In this chapter, we look into some of the factors that make Norway and the Norwegian coastline different from others. What is the difference? And, how do the distinctions impact the conditions of both growth and preservation of fish and seafood?

Arctic climate A big chunk of the landmasses of Norway is actually located north of the polar circle. The most southern point is Lindesnes, which has the longitude of 57 degrees north. And in the north, when sticking to the mainland, without including Svalbard, the country stretches up to the longitude of 71 degrees north. And no, it is not the Nordkapp, as you may have been told. The most northern point of the mainland is Kinnarodden, and if the islands are included, it would be Svalbard. But for now, we will stick to the mainland. For a comparison with other known places in the world, we can start with Lindesnes, which is situated as far north as places like.... In the north, on the other side, there is little to offer a comparison.

The lightning In all of Norway, there are the typical northern conditions, as far as weather is concerned. These must not be mistaken for the Northern Lights, which is another kind of weather phenomenon. Here, we are here talking about the typical weather. In general, we have the long hours of daylight in the summer and quite the opposite in the winter. The further to the north we travel, the more extreme this phenomenon becomes. In fact, in the areas north of the Polar Circle, it never gets dark in the summer. The nights are as bright as the days. We can sleep when the winter comes, they say in the north, enjoying their long awakening nights together with friends. But, how are these strange weather conditions affecting the fish? Is there any correlation? We will find out more about this.

The wind Coastlines all around the world tend to be quite windy. Thatâ&#x20AC;&#x2122;s true. However, the ever-changing weather around us is perhaps giving us colder and dryer winds than in many other places. We are about to look into what this means to the process of fish preserving. In this country of fish, dried outdoors - what does the wind and the weather mean? Do we dry the fish in spite of the weather or because of the weather? We will talk to someone who knows.

CLIMATE AND FISH For hundreds of years, people have been writing about the potentially drastic variations in fish resources that could be seen from one year to the next. Midway into the start of the 20th century, scientists also became aware of climatic changes that were affecting the numbers of fish in the ocean. Previously, they blamed God, or more precisely, they pointed fingers at the unlucky fishermen, who they proclaimed to be godless rather than unskilled.

As a starting point for our investigation, we contacted Stein Mortensen at the Norwegian Institute of Maritime Research. We ask him for information about the general conditions of the oceans that produce fish around Norway. High productivity in the Norwegian seas -We need to start with the point that the Norwegian oceans are highly productive, he says. Every year and summer, there is produces massive volumes of plankton. For all of the commercial important fishes in our waters this is the basis for birth, to larvae and juveniles. The production of plankton, for instance the extremely important copepods are all dependent on the climate. If there are climatic changes, the whole society of plankton in our oceans will change, whereas the juveniles will be affected as well. A few years ago, The Norwegian Institute of Maritime Research published a report about the relationship between climate and fish resources. The main principle is that Atlantic water streams along the coast of Norway, and then, there is a cold Polar front passing in the Greenland Sea and the Icelandic Sea. The front where these cold and warm streams meet plays an important role of the distribution of the species in the North Sea, according to the report. The stream from the Atlantic sea acts like a large transportation system for the larvae of our most common commercial fish species. It helps the larvae reach suitable nursery grounds for it to live as a juvenile. For species like herring, cod and capelin, these grounds are the Barents Sea, while blue whiting are carried to the Norwegian Sea. Why and how are the fish migrating? The Atlantic Stream is gentle with us, bringing with it not only the heat itself, but also larvae that will grow into full size fish. Each species will develop its own system for navigating the streams, enabling them to make the journeys as adults as well. As they enter the stage of growing juveniles, the fish start migrating on a seasonal basis. They remember the way from their larvae stadium and are guided by the streams they follow. Each fish stock adapts to its own dynamic environment, which causes different sizes among each fish stock. And here is the key point: since most of the Norwegian fish stay within the same system, some species are likely to develop related behaviours to others in their system. This can occur when two different species migration patterns run parallel to each other.

The climate control There are, in particular, two factors that affect the climate more than others in our region. First, we have the ocean currents, which we typically refer to as a stream, like in our case - The Gulf Stream. Then there is the atmospheric circulation, which in the simplest sense could be taken to mean the skies. Or, in more specific terms, we are speaking of the larger scale movement of the air and its thermal energy. These two factors are closely correlated closely with each other and will to some extent vary with each other. Although scientists might speak of these factors in different terms, you could roughly say that larger wind structures and major streams are the two main factors that control the climate. Natural or human made changes Researchers continue to collect loads of data to try and find out if there are natural or anthropogenic changes to the climate. In other words - do humans affect the temperature and the climate more than its natural variations? In the report from the Norwegian institute of Maritime research, they were inconclusive on this matter. Nevertheless, it is worth noting that there are indications to suggest there is more than simply natural variation. To predict the climate of the future, they make it clear that the modeling remains very uncertain. What we do know for a fact is that we will see a decrease in the area with sea ice and in the thickness of the ice. But, at the moment, it is difficult to predict how much and when. What some people speak about is the fear that this process may reduce the shape and behaviour of the Gulf Stream, as they say. A major international report called Arctic Climate Impact Assessment (ACIA) is concluding that there will be more zooplankton in the arctic if the water temperature increases and if there is less ice in the summer. These planktons act as food for fish in the arctic water around the Norwegian Sea. They are also transported into the Barents Sea.

The Institute of Maritime Research points out in their report that all the Norwegian fishing grounds consist of various ocean ecosystems, from the arctic system in the north, to the â&#x20AC;&#x153;boreal temperatureâ&#x20AC;? in the North Sea. These would behave different in the case of a temperature increase. In the arctic areas, a higher water temperature could actually boost the productivity, as would be the case for some fish species, while in the south, like the North Sea could increase the productivity of some heat-loving species, they point out. Thje ocean climate have more components to its behaviour than temperature. Light is one of them, together with teh sky and the wind, affecting drifting planktons. How can this affect the fish? If the water in the Norwegian fishing areas increases, this could affect the fish stocks. First of all, this could cause fish like the blue whiting to move further north. If this happens in large numbers, these fish could eat their way out of the large plankton production in the Greenland Sea. Capelins could move further north or further west in the Barents Sea, while the herring could once again return to the coastal banks north of Iceland. So, what about the cod? If the sea becomes warmer, it could expand its habitat to the east and north, moving the majority of the species to the north. Good for now We may conclude that the state of our oceans are good, but fragile. Today our oceans are productive and in good shape to produce fish to the world. Then the future will show how these scenarious could happen or not.

Fish as food Recently we have learned that Norway have some great natural resources that help the fish growing in large numbers. It lead us to the next issue - how is norwegian seafood as food, and what does it contain of other substances? THE FISH BOOK

LET’S TALK ABOUT SEAFOOD FISH AS FOOD

Norway has the great natural resources that help us to be a great exporter of seafood. What else is there to this matter? What kind of human factors are affecting the meals, which are eaten by millions around the world? How do we transfer the fish, as a product, into seafood, and how do we keep track of what’s inside it? Is it good for us? To find out, we have spoken with the experts.

We produce and process fish not for itself but for food. All food that we it is coming in addition to other food, or replacing it. The issue is complex and many faceted.

So far in this book, we have taken a closer look at the meals we are exporting, their spirit and culture, before going back to Norway again turning an eye to the productions process and the natural resources in the ocean that surrounds us. But, what about the transformation from a swimming fish into the finished meal? The subject can be divided into two main groups. First, we have the wild fish that eats their natural food in the ocean, rivers or lakes. Still, this natural food is affected by the environment around us, and how vulnerable both the species themselves and the consumers are. The wild seafood is affected by other factors than the farmed fish, and lots of research as well as systematic surveillance programmes are running in order to document food safety of both wild and farmed fish. Secondly, we have the farmed fish, where the fish are supplied with feed that contains the proper nutrients to maintain the health and well being of the fish. As Norway is one of the world’s biggest seafood exporters, this industry is of great importance to the authorities here, as well as to the population in general. Unlike most other countries in the world, Norway has a Ministry of Fisheries and several other instances within governance and research for this kind of industry alone. This results in one of the most transparent and best monitored business in the world, to the benefit of the consumers of seafood.

NIFES . The National Institute of Nutrition and Seafood Research Norway has its own national institute with the research focus on nutrition: feed for fish and fish as food. The institute is independent and has the particular role of providing scientific advice to the government and food authorities with regards to health and safety aspects of both wild caught and farmed seafood. As a result of being the only country in the world with a specific Ministry of Fisheries, we are taking advantage of the synergistic possibilities of having a point of authority within this specific area. NIFES is a part of this, bringing Norway to the forefront regarding knowledge and attention given to the research and governmental issues of seafood. Bear in mind that Norway is the world’s second largest fish exporter. Therefore, one might say that NIFES is the research institute of the whole world, with a special responsibility for the products that are distributed to every corner of the world.

The National Institute of Nutrition and Seafood Research (NIFES)www.nifes.no Norway has its own national research institute with a focus on nutrition: feed for fish and fish as food. NIFES is independent and gives scientific advice to the government and food authorities regarding health and safety aspects of both wild and farmed seafood. NIFES and the institute’s organisation are unique and bring Norway to the forefront regarding knowledge and attention paid to the research and scientific documentation concerning seafood. The scientific documentation on seafood is used by The Norwegian Food Safety Authority and other food authorities. Keep in mind that Norway is the world’s second largest fish exporter. Thus, The Norwegian Food Safety Authority is responsible for controlling and ensuring the quality of the Norwegian seafood that is distributed to every corner of the world. To start our journey into Norwegian, seafood we speak with director of research at NIFES, Livar Frøyland. - What is the main difference of Norway and other countries, Livar Frøyland? Dare we say something about the status of the industry among the authorities, and how much we know about it? -Norway is at the forefront of research and governance when it comes to fisheries and aquaculture, he says. And explains further how the function of NIFES is unique worldwide, as an independent research institute, appointed by the government, with its main scope being only seafood. In other countries such resources would be shared with agriculture as well. How is the relation to the EU? It sometimes seems like we are going our own ways up here in the north. The main issue to keep in mind, Livar Frøyland says, is that the European Union is mostly an importer of seafood. Their member countries are mainly producing meat, to say it simply. Many of the rules and regulations that apply are derived from agriculture, i.e. production of crops and animals living on land. Since aquaculture means farming of completely different animals like fish, they have a different requirement for nutrients compared to land living animals. Thus, there is a great focus to develop feed for farmed fish that ensures fish health and well being as well as safe and healthy food for us. Sometimes our research reveal that the legislation on what can be used in fish feed has to be limited, whereas in most cases it is the other way around. The reason for this is simply that fish are different from land living animals and have other requirements. In the EU, the scientific committees use the scientific documentation from NIFES and other international research data on wild fish as well as farmed fish in order to ensure safe and healthy seafood for their consumers.

HOD

LMD

FKD

MATTILSYNET

FHI

NIFES

THE HOLISTIC PERSPECTIVE Like any other food, seafood has a number of common points of interest for both the government and society as a whole. The holistic perspective is an important scientific framework for the group at NIFES. Not only does it ensure that more of the interests of the society are analysed, but other results of the research might come forth when the various input factors are viewed as a whole.

FISH

FEED

CLIMATE

HEALTH

SUSTAINABILITY

There are two main issues that come up when dealing with the holistic perspective in practical science. The fundamental issue is if we are doing research on all aspects that are of interest to the society. Within the science of fish, the fish itself is of main concern. Is it growing like it should? Is it healthy? Is its environment safe and controlled? Then, there is the need to look at the consumer. What is there for him/her? What substances are good? How much do we need of these good substances? Do fish contain anything that we, as human beings, should avoid eating? If so, what are the critical numbers we need to know about these contents? Do we have to consider short perspectives of time when we talk about substances that the body can get rid of quickly? Or, do we have to take a lifespan view of substances that are accumulating in the body year after year? The surrounding areas should also be healthy, and everything from the feed to the fish itself should do no harm to the environment, the vegetation or other species. There is also the climate question, as CO2 is of great importance to the world as a whole system these days. Then, the next perspective, and perhaps the real holistic perspective, puts things together, rather than just taking out small pieces of the story to consider in an isolated view. What we mean is that positives and negatives can only be judged properly when they are considered together, in a holistic model. Along with their research, NIFES is also building up knowledge by collecting science from around the world. To use the example of eating a fish: The vitamins you can get by additives, but the fish itself contains so much more of the healthy stuff, and even when you eat fish, you will not eat meat at the same time. Thus, in summary, the main result is clearly that it is good for you. If you isolated the negative factors, they may seem bad for you, but the complete summation of the facts may show that the positives of fish largely outweigh the negatives.

HOW DO WE FEED THE FISH When it comes down to feed, we have to keep in mind that we are actually talking about two kinds of fish. The wild caught fish, on the one hand, which eat what is out there in the ocean or lake, and farmed fish, on the other hand. There are a lot of interests and factors to consider in relation to feeding the fish in farms.

The wild fish, to start with, is eating its natural food out in nature. However, this natural food may also be affected by the conditions in the ocean, for example, when it comes down to pollution and the lack of toxic contents. You are what you eat, as the phrase goes. And, this applies for the fish as well. The fish is what it eats, and becomes part of a chain reaction throughout the supply chain of the whole fish meal. The levels of toxic contents that are in the natural fish food and in its surroundings do not have to be the same for a large area. There are lots of examples where unwanted levels of content in the fish have been avoided just by moving slightly to another fishing spot. Today, the fish is easy to track back to the specific boat in a specific time and place. In this way, the wild fish of today is so well monitored that the situations can be solved very quickly if something is wrong. The feed of the farmed fish When it comes to farmed fish, there is an advanced mixture of ingredients that is put into feed. Like with human beings, the main goal is to keep the fish healthy and alive. Still, we farm the fish for ourselves and for our own feeding and health needs. To some extent, we can say that we are what we eat. If the fish is healthy, there are benefits from two sides: The obvious one is that it will contain more healthy vitamins that will be transferred to the humans who eat it, who will be kept away from any unhealthy ingredients. There is also the matter of how to grow food in a sustainable way, and here it is all about keeping the fish alive. A healthy fish is more likely to survive and to grow with the speed and to the size that are expected. The third perspective is the environmental issue of feed dropping into the seabed, where it is of interest to all to make this as healthy as possible. Therefore, lots of attention is paid to develop better and more sustainable feed for the fish. Fish farming is also largely about quality. From Norwayâ&#x20AC;&#x2122;s aquaculture, all kinds of fish of a range of qualities are exported. From the lowest priced fish, which are exported in large volumes and need to be the best value for money all the way up to the high-end salmon, for instance, where the percentage of fat needs to be at an exact level, and no kind of miscolouring is acceptable at all. All of these needs, along with the health issue and trout, can vary from pale pink to quite a deep red, depending on what they are eating. Even with meat of similar quality, the colours can vary more than we would like to see, as consumer.

How about the Omega 3? Today, the farmed fish contains less Omega 3 than in previous years. According to what we discussed from a holistic perspective, we have to look at various components and consider different angles to account for this. Letâ&#x20AC;&#x2122;s start with the basics idea that suggests that Omega 3 is good for us. How much is good? Is it good for everybody? Do we need to eat fish to get it? Then, there is the issue of what is available as an ingredient in the fish feed. We start from here.

MARINE OMEGA3 When we are talking about Omega3 related to fish, it is about the marine version of Omega3, which can be found in fish. This is not the same Omega3 as can be found in plants.

Since the El NiĂąo in 19.., there has been a lack of marine oils worldwide, and the feed business has been forced to look for alternatives. Today, the most common feed still contains marine oils, but some, or maybe most of it is replaced by plant ingredients. Some people may say that there is no fish left, but this is an area a lot of research has been done. We can very well see that the fish are as healthy and in good shape as before, or even better. There are specific parameters that indicate if a fish is healthy, and if so, the feed is doing its job, as long as other interests like environmental issues are accounted for. The main reasons for the lack of marine oils can be divided into multiple causes. However, the cost additive industry is using tremendous volumes of marine oils, which alone forces the demand to a level beyond what is possible to pay for the fish manufacturers. The cost additive industry is charging much higher prices for their products and is the winner in this game.

FISH AND HEALTH The matter of fish and health contains two major players - the consumer and the fish itself. The fish needs to be healthy to grow and become good source of food and in order to keep the business going for the farmer or fisher. Thereafter, we need to look at how much of the good and the bad stuff is transferred to the consumer.

We have looked at the input factor of the feed, where we talked about how to keep the fish healthy, before turning to how it affects the consumer. For the consumer, there are two main issues of concern: Which substances are good for us, and which are not? Moreover, if we can divide them into good and bad, the picture is still complex. How much is good? Let me explain: If you vary your eating the way you should, you will get a wide range of vitamins, minerals and ingredients that keep your body running. Then, there will typically be one main source of some of the ingredients. If you sum up all of that, you will find that you have a negative or positive intake of some substances. A person with a general healthy and widespread diet will normally be more likely to get enough of the important vitamins, bearing in mind that some of these, like Omega3, are mainly from seafood. The next issue is how much you need. Some of the vitamins the body are only needed do are particular deed. Sometimes, the leftover vitamins are useless, and sometimes, there is a level above what is necessary that starts to become too much. For the negative parts, seen as toxic components of the fish, this is the case for everything that is grown outdoors, anywhere in the world. The level of toxic content in fat fish like salmon, for instance, has reduced by 2/3 in the last 6 years. This is due to the combined efforts of government, researchers and the business itself, with the monitoring of data and evolving feed playing key roles. The toxic levels of the Norwegian farmed salmon are now down to a lower level than those of the wild fish that live freely in the ocean. According to what we know about Omega3, even if there are less of these fatty acids in seafood, there is still plenty if you eat fish on a regular basis. And remember, there are no Omega 3 in beef or chicken or any other source than fish. We can also see how scientists are finding negative health effects of eating more red meat than recommended, and they even suggest that people replace lots of it with fish and chicken. A meal of seafood is not just healthy in itself, but it is normally a replacement for other kinds of food. If you replace beef with fish one day, you are not only gaining from the positive benefits of the fish, but you are eliminating the negative factors that go along with eating too much red meat. And remember, the researchers of Nifes have never ever seen data that suggests that a person can eat too much seafood. Still, the average Norwegian person eats more red meat than science recommends.

KINGS AND QUEENS After all these research and background information - dare we say something about who is the king and queens of the fishes when it comes to health and nutricion? Yes, in fact we can. The issue is complex, but there is possible to pick some winners with a high content of nutrients that we know is good for you.

Herring

VITAMINE D Our friend from the italian export is back, with a top level of Vitamine D among all the species exported from Norway.

Cod

IODINE The cod is the major source of iodine which is good for your brain and some sensoric abilities.

Mackerel

OMEGA 3 The macherel has the most of the maritime Omega3, which is not to be confuses with the agricultural omega 3 that is found in some plants.

FAST GROWING SLOW FOOD You may wonder why the story suddenly takes a u-turn, replacing the Norwegian players with an Italian. The answer is that the organisation, Slow Food, is actually doing work to protect food traditions, also in Norway. The herring we brought from Leinøy to Venice has its production methods under protection and help from this ever growing movement. They are helping us here in Norway as well.

How strange it may seem for this rich country that we are actually receiving help for some products from the south of Europe in order to save old food traditions. Since they first campaigned against a McDonalds opening in the centre of Rome in the early eighties, they have never looked back and now have more than 100 000 members today. It is impossible to talk about food and Norwegian fish without bringing in these protectors of pure and traditional food.

A desire, and a necessity The founder, Carlo Petrini, is still a board member of the organisation. But, in terms of practical leadership, the organisation has its leading star in General Secretary, Paolo di Croce. We have been lucky enough to get an interview with him to ask about the status of our herring and other local food. We asked Paolo why he is so passionate about the work of Slow Food? -Well, says Paolo, it is both a desire and a necessity to change the whole food system. A lot of food gets thrown away, while 1 billion people every day have nothing to eat. In my opinion, we need a new system to guarantee people living in a sustainable world.He tells us how they are working according to the three words, good, clean and fair food. But, what about the food, we ask, and suggest that sometimes, perhaps, in our part of the world, it seems that we are more into building museums than actually protecting pure and clean tastes. What is Paolo’s opinion on that? -Of course, I am Italian, and we have our history with taste and food, Paolo replies. But to us it is important that every presidia, every project, is followed by several efforts, and we must never forget the taste. A museum by itself will never save any product, and that is what we are working for. It has to be a part of something more, he says.

USA has the best developing food culture in the world Actually, Paolo says, it is my clear opinion that the USA is the most positive country in the world regarding traditional food culture these days. I know it may be controversial, and way out compared with what many people think, but let me explain, he continues. Still a minority group, the USA has the fastest growing movement in the world right now of young people caring about food history, local culture and great, clean taste. In the US nowadays people talk with pride about wanting to be farmers. Even if the burgers are still dominating, the foodies, if we can call them that, are growing as a group. And more so over there than in any other country in the world. If, for one second, we forget about the starting point, the USA is moving in a very positive direction.

SLOW FOOD - TIMELINE 1986 Founded in Italy 1989 The international part of the organisation is founded 1990 The first Slow Food International Congress is held in Venice. 2000 First Slow Food Presidia project launched. 2003 The Slow Food Foundation for Biodiversity is officially established. 2004 First edition of Terra Madre is held 2009 The alliance between chefs and Slow food precidia is created in Italy 2009 Presidie Summøre Smoked and Cured Herring is established 2011 Slow Europe is created 2012 Presidie Møre og Romsdal Salt Cod is created.

PICTURE TO THE RIGHT Paolo Di Croce - General Secretary of the organisation Slow Food

Is it also a generation issue, we ask him. Because that is our opinion of what we see here in Norway. -Yes, he replies. You may very well say that it is a generation issue. Around the world there are these growing movements of mainly younger people. It is also the thinking of the new generation, I would say, to have the holistic perspective and also look at the sustainability and the justice in food and food production. But you are embracing local food, and food which hasn’t travelled far, we say to him. How does that relate with the fact that you are, to some extent, supporting food export? Like, for instance, our herring from Njardar, which is exported to several countries in the world.

We should care more about seasonality Paolo really talks with his hands now. -It’s about the kind of food, he says. Some food needs protection to stop it from disappearing. And the way to do it is to help producers reach a market and sell their products. -Some products should be sold where they are, and some not. But, where is the limit?, we ask. -Well, we should learn about seasonality. Coffee, we need it all the time, and we have to export it. And we import the herring from Njardar to Italy as a delicacy when it is in season. -But why should we keep on importing food just with the purpose of extending its season, he continues. Let’s talk about strawberries, for instance. Why can’t we Italians eat them when they have are in season here? Why do we have to import them from other countries just to be able to eat them at the “wrong” time of the year, he finishes after a long time without pausing for breath. Paolo di Croce thinks we are fishing too much, and he is critical about farming large quantities of fish in one place to feed the world. He believes that the world’s need for food has to be solved locally, for the most part. He believes that the system is working badly. Which brings us to Norway. We ask, how about Norway? What is your opinion about the situation regarding food culture and slow food here?

PICTURE PREVIOUS PAGE Carlo Petrini, the founder of the Slow Food movement

-We are not this big organisation in Norway, but we already have two presidias there. So we are present there. But, to answer your question, you have a very dominant group of supermarkets in Norway, and you normally eat food from there. That is the kind of distribution where it is difficult for local and traditional food to find its place, he says, before he finishes. But you have the Farmers’ Market, which is a good idea. If I come to Norway as a tourist, and I know that you have some local specialties - that is what I would like to eat. And I get it at the Farmers’ Market. Maksimum taste per half our -And you have this short lunch break of just half an hour, he continues. That does something to your food culture. But still, there is one thing to bear in mind, he finishes. Even if the lunch break is short, a good sandwich still tastes better than a bad sandwich. Good bread, good ingredients - yes, there is a lot of good food that can be eaten within a short time.

SLOW FOOD IN NORWAY PRESIDIA

You may wonder, what about Norway? What is this slow food organisation actually doing here? The purpose of the presidias is to identify projects and people that are sustainable and have the potential to carry on their traditions into the future. It is not enough to be the right product, the people and the possibilities are just as important. Then the Slow Food movement makes its move to help these local dreams become more of a reality.

A presidie is a project ment to sustaining quality products with the risk of extinction,. In general they can be said to have the goal of indreasing producer income, defending environmental issues, improve the social position of producers, and strenghten the producers local connection in marketing.

There are today two products in Norway that are accredited as presidia products by the Slow Food movement. All of them are located in Møre og Romsdal county on the west coast of Norway. The Sunnmøre Cured and Smoked Herring is the first Slow Food Presidia awarded in Norway. It was given to the company Njardar AS for their efforts in producing cured and smoked herring according to the oldest local traditions. You may now remember this one company, and its 30 fishermen from our journey to Italy earlier in this book. This presidium is also supported by Herøy Kommune and Møre og Romsdal Fosnavaag. Secondly there is the presidia of Møre og Romsdal Salt Cod, where the presidia was created to protect the artisanal production of high quality salt cod. The resources have to be only skrei that is caught by fishermen on small fishing vessels, using traditional fishing methods. The main goal of the project is to ensure the survival of small salt cod producers and coastal fishers, guaranteeing a fair price for their work and the protection of traditional techniques. The project is also supporting and promoting the establishment of a museum in the city of Kristiansund, dedicated to the subject of salt cod.

THE PRODUCERS Ståle Godø - Olga Godø AS O. Skarsbø AS Sigurd Folland AS Rafael Dybvik ANS Klippfiskbutikken Njardar AS

BACKGROUND NATURAL RES.

Traditions After talking about italian traditions, the subject lead us naturally into norwegian traditions. This book is of seafood of today, so the question will be -which norwegian seafood traditions are still alive on the business side of today? THE FISH BOOK

THE TRADITIONS ARE STILL ALIVE Norway has a deep tradition in preserving fish and processing it as food. Our mission in this year’s book is not to stay in the past, but to look at Norwegian fish as the food of today. Still, as we have just seen with our friends in Italy, tradition plays a big role in some of today’s export of fish from Norway. We take a closer look at some of those.

For hundreds of years, Norwegians have salted, dried, cooked and fried seafood to harvest the best from the ocean that surrounds us. Like many other places around the world, early Norwegian preserving was mainly about survival and getting the most out of this important resource. Later, the demand changed to become more about better flavours and healthy meals for a decent amount of money. Nowadays, there is this growing trend of retrospective thinking, where an increasing number of people, helped by many TV chefs, warmly recommend the old-school, no-nonsense prescriptions that have shaped our identity and helped us survive throughout changing times.

The heroes that lives in the past - today Some hardworking men and women over in Norway are doing a marvellous job both in terms of keeping alive the traditions and meeting the marketing trends of authenticity in food. This book is not about the past, though, nor the remains of the old days. For next year’s edition, we’re going to dig into that. But, for now, we are focussing on a basic question: what makes Norwegian seafood what it is for the millions of people eating it every day?

Traditions in the business of today A lot of the most highly regarded fish exporters of today look back and forth in time. Back, to the traditions that evolved into processing over hundreds of years, mostly with the perspective of getting the optimal taste regarding the resources put in. And forth, into the future, regarding marketing needs good logistics and handling, with modern rules and regulations, whilst still maintaining the old-school preserving methods. To find out more, we are heading to the organisation Norse Tradisjonsfish (Norwegian Traditional Fish) which is an organisation that wishes to increase the use of fish traditions and make them more visible to the audience. It is both a matter of keeping the old traditions alive on behalf of the coastal fishermen themselves, as well as for the benefit of the public and the historical heritage of the coast.

NORSK TRADISJONSFISK An organistion with the main purpose of saving the old coastal culture, and to help the companies making a living out of the old traditonal seafood,. They also puts lots of effort into the informal and education area.

Their work is divided into three main focus areas; business development, public information and education. We can see that the organisation is covering lots of the same focus areas as the Slow Food movement in Italy, perhaps with less international attention so far. One big difference can be seen in this perspective - while Norsk Tradisjonsfisk has their eyes mainly on what is going on locally, and on the national interest of saving old traditions, the Italian Slow Food movement has a much more international perspective. Still, the main goal is the same - to save the local food traditions.

3 BASIC METHODS OF PRESERVING 1. The use of natural, outer elements, like temperature and wind. 2. The use of preserving medias like salt, smoke or azid 3. The use of biological processes like enzyms and microbes

Before we move any further, there is a need to clarify a little bit what exactly these old traditions are. The purpose of why and how they started back in the old days, and what products we are making from them. And it all starts with the preserving. This was necessary in earlier times in the absence of modern equipment to ensure that food kept for a long time. It was all about survival and being able to build a store of food from which one could harvest over a long time. Preservation is, and always has been about using some processes that enable us to store the fish for a long time. It can be by means of outer factors, like temperature or wind. It can also be by means of some kind of preserving media, like salt or smoke. Or simply by means of the use of biological processes, like enzymes and microbes. There are often several of these factors taking place at the same time. This is basically no-nonsense cooking and preserving, with the appliance of the most natural processes there are, in order to shape the product into our needs. As with many kinds of food all over the world, it all starts with survival and how to use what you’ve got and transforming it into today’s clean and honest taste where everything has been tested for hundreds of years. According to Norsk Tradisjonsfisk (Norwgian Tradition Fish), the technique of drying fish is regarded to be the oldest method of preservation in Norway and, even thousands of years ago, we exported it in large numbers to the rest of Europe. The company, Tørrfiskpiraten, described how, even in the year 875, the Viking Torolf Kveldulvsson started doing business with fish from the north of Norway. He is reckoned to be the first to do this. According to the saga of Egil, he sent his own men to fish skrei in the Hålogaland area of Norway and brought winter cod with him to England to do business. And in the saga of Olav Tryggvasson, who was later the man to transform Norway into a Christian country, the fishing in Lofoten is written about, then named the Våga-fishery, which at the year 1999 started what later became the most important area for the most important export article from Norway.

Dried fish The best conditions for drying fish are both wind and a relatively low temperature. The level of moisture in the air and the wind speed are the key factors that determine how fast the moisture in the piece of food is being removed. The more moisture that remains, the more unwanted bacteria will start destroying the surface. The climate of the northern Norwegian coastline is very well suited for drying fish. Dry, windy winters with lots of wind and a temperature that seldom goes below zero. The many dark hours are also an advantage as they keep it away from turning bad. Examples of dried fish products are: • • • • • •

Dried fish Clip fish Boknafish Dried herring Rekling, dried halibut Dried ling, fresh water cod

Salted fish Adding salt to the fish is reckoned to be one of the oldest preservation methods there is. Its origin was with soft power dried seawater from the coast. From around 1600, lower prices on salt from Spain helped kick start the export, made with the stronger Spanish salt. You can either dry salt, by applying the salt directly to the fish, or by indirectly salting with brine, where the fish lies in the liquid that turns into brine. This is normally the case with oily fish, like herring or salmon.

Smoked fish As smoking is mainly doing its job on the surface, it is often combined with other kinds of preserving, like salting and/or drying. The smoke is in fact disinfecting the fish and helps to preserve it as well as stop the growth of unwanted microbes. It also prevents moulds from contaminating the meat. And, as we could see with the dry fish, it helps dry out the surface, making it less moist and less infected by bacteria. But the smoke also contains some chemical substances, like all smoke, meaning that one needs to use the right kind of firewood and temperature. Research has shown that the best temperature to produce smoke is in the area of 300 to 400 degrees Celsius. Then, the smoke contains large amounts preserving and aroma-creating substances, while the unwanted tar substances are at their lowest.

Fermented fish Wine is perhaps the best fermented product we know. In Norway, there has also been knowledge of fermentation as a method of preserving for many hundreds of years. It’s the lactic acid that is the active component in fermentation, creating flavourings in the food. As the process needs carbohydrates to take place, there is added sugar, as well as some salt to stop unwanted bacteria. Then it is a matter of the perfect temperature and just enough oxygen. Or, to be more precise, the lack of too much oxygen.

Rakfisk This famous traditional fish is most prevalent in the inland areas of Valdres and other places in the inlands. It is perhaps one of the most typical cultural markers of traditional Norwegian food. Previously, the most common rakfisk were made from all kinds of fresh water fish, as well as from herring from the sea. Today, it is mainly made from trout and some other freshwater fish.

Canned fish Canning of fish is a preserving method whereby food is sterilised at high temperatures inside a sealed container. This makes contamination by bacteria impossible. All microorganisms are destroyed by industrial cooking at more than 110 degrees Celsius.

How is the status of today? My first impression when looking at the various companies within the business of traditional seafood is that most players seem to have been in business for a while. My impression is that more and more of them are getting more professional in promoting themselves to their niche market, some with the help of public projects. Most of them have been handing over their methods from generation to generation. To find out more, we talked to project coordinator Asbjørn Staveland at Norsk Tradisjonsfisk (Norwegian Fish Traditions). - What is the status of traditional seafood in Norway these days? Are you worried or optimistic about the future in this area? -Well, responds Asbjørn, I am quite optimistic. The organisation Norsk Tradisjonsfisk is not doing extremely well, but the interest in traditions is doing fine. It is still a small niche of people, but that group is growing, he says. Actually Asbjørn is very much confirming the views of Paolo Di Croce from the organisation, Slow Food, in this matter. He also makes it clear that the geographical connection is important for selling products made in the old traditional ways. But what about these viewing centres? Can it be too much museum and too little taste? Asbjørn points out that in a small niche like this there has to be some attention to what this part of the business is doing. A showroom centre will be an important part of what makes the products interesting. He describes the experiences of the showroom centre in Haugesund of the company Kyvik AS where they reported increased sales after they opened up their buildings to visitors. And remember, Asbjørn says, it is the actual production people are looking into through windows in a connected room. It is not a museum of how it used to be in the old days, it is about how food is being produced today. It comes to mind that some of the companies that are included in the slow food presidias also are connected to Norsk Tradisjonsfisk. We therefore ask Asbjørn if any formal cooperation between these two organisations exists: - You are perhaps talking about the future now, Asbjørn says. We are going to discuss the shape and the strategies of our organisation in the nearest future. Our organisation has to find its shape for the future. And one of the things we are going to discuss in detail is the consideration of a closer cooperation with the Slow Food movement.

DID YU KNOW? In the late 1800’s rakfisk were blamed spreading lepra deciese to the population. In the inland of Valdres and surrounding areas, almost noone had lepra, and the tradition would remain more in those areas.

I am sure the future will be fine for the old traditions, he finishes. There are an increasing number of people who care about their food heritage.

HOW THE HERRING GAVE US WHEELS We have now seen how herring has a connection to culture, local societies, and the pure joy of great food, both today and in the past. Still, the export of fish can also be a part of multinational politics, and, even for reasons other than the obvious, a way to protect your country’s industry and its citizens. The herring has also been a valuta itself, and the single main reason how Norway got wheels during the 50s. This story explains why.

In the years leading up to the Second World War, Norway, as was the case in many other countries, was short of many things. But most of all we were out of valuta. The few dollars we had were restricted and regulated by the government in order to support the most important needs first. And cars were not among them. To find out more about this I made a phone call to Mr Car Journalism in Norway, Jon Winding-Sørensen. For the first time in his life, a journalist would ask him about fish instead. No other could be more welcoming than this grand old man of motoring, mumbling something about what was the best, the cars or the herring before he said: - I need a day at the office to do some scanning. Then you have all you need. “Lousy herring in exchange for lousy cars” were the headlines of the newspaper Dagbladet one day in 1954. Well, probably the newspapers tried to scream for sales back then as well as today, but the fact was that both parties were happy with their respective fishes and cars. SOLD, FOR THE PRICE OF HERRING The photo underneath shows the Moskvitch 401 from 1954, which was an important trading object for herring. It was actually a modified copy of an Opel from the late 40’s.

In the report “The escape from Detroit” from 1996, researcher Per Østby writes about this deal. There was this situation with the lack of dollars, he writes. At the same time, along the coast there was this herring boom. Some of the countries, especially in Eastern Europe, did not take part in the valuta cooperation, and therefore did not have a convertible valuta. Meaning that, at that time, they could not pay for our goods with money, and vice versa. The Norwegian government then rescinded the restriction of cars from Eastern Europe, but maintained the restriction on western cars. For the Norwegian exporters, this deal was good because they could not sell their fish to the normal markets in these volumes. And for their counterparts, the needs were identical. They had more cars than they could sell via their normal markets and needed the herring. As a result of all this, the Eastern European car, Moskvitch, became the best-selling car in Norway in 1954, owing to the herring. Later on, the restrictions on other cars were removed, and the herring boom slowed down again, causing the market to go back to its normal levels again. But for that period of time, the early blooming of norwegian motoring history, we may very well say that the herring gave us wheels.

NORWEGIAN SEAFOOD Every year, more than 2 million tons of seafood is being produced in Norway, making us the worlds second biggest producer of seafood. But the variety is massive, and the norwegian industry are dedicated to their markets.

Norwegian salmon is everywhere in the world. One might think that the farmed salmon were considered of less quality than the wild one. The truth is that the wild salmon are so rare, and is very difficult to get as a resource on a restaurant in many countries. The farmed salmon are widely recognised for having all kind of quality standards. Our salmon in the article from Tokyo came from Marine Harvest. In Germany the chef Kevin Fehling has put norwegian Fjord Trout on the menu of his three star Michelin restaurant La Belle Epoque in Travemunde.. In Switzerland one of the most expensive brands in the world, the Balik Salmon, is using farmed salmon from Norway in some of their products. Some of the norwegian seafood that we have not written so much about in this book is the shellfish. From north to south in Norway there are many high quality producers of shells, clams, crabs and lobsters. The Norwegian King Crab is famous for its delicious meat and soft structure. And to be honest, seafood is not only about seafood. We produce inlandfish as well. Rakfish in Valdres is famous for its characteristic taste and exentric production methods. The biggest producer Wangensten, are producing more than 180 tons of Rakfish, made form freshwater fishes. And in this book we have barely touched the surface of Norwegian seafood export. Some people might say we have forgotten Brazil and the rest of south america. Som may say that russia and germany are our biggest markets for ltos of fishes. Others will say that Africa is importing tons and tons of norwegian fish, especially salt fishes. What about them They are all right. We could have followed fishes to everywhere in the world. Just pick a spot on the map, and there will almost for sure be norwegian seafood export to there. The point of all this, is to show that Norwegian seafood export is a variety of all kinds of qualities and production methods or farming methods. It is a big volume industry creating lots of employment both in the big cities and in more rural areas. And we need that as a nation. And the consumers needs it as well. We need the small scale production that helps preserving the old traditions and to keep our culture alive. In the bigger industrial locomotives within fish there are thousands of possibilities to work in exiting positions for people seeking an exiting job.

WHAT HAVE WE LEARNED? Even tough this is not a scientific journal or an educational book, there are clearly somthing to learn from our journey around the world. During our articles we have touched a wide range of people and researchers, with different knowledge and angles to view the subject from. It is now time sum up the journey and see what there is to learn from it.

MULTISUBJECTAL In total 13 different subjetcs has been the issue when we have visited our friends around the world. It is when putting them together we can see what we have learned.

FOOD CULTURE FEED

HEALTH SLOW FOOD

TRADITIONS PROCESSING

NATURE TASTE

SOCIAL

EXPORT VARIETY

QUALITY

FOOD IS EVERYTHING

FOOD

We have heard how feed, food and health are linked together in a symbiosis that is complex and dependent on each other. Lots of resources is being used every year on NIFES and similar organisations to do research on how to keep the fish healthy and good for us and the environment around us.

FEED In the cold water outside Norway the coast of Norway is good for the fish, and makes it more resistant against some diseases. Still, those cold water streams could be threatened by climate changes.. If so happens, there is a risk that the migration of the fish of today, could change, bringing the stocks into other grounds or maybe just disappearing from our areas. About the fish as food, the people at NIFES told us how we basicly becomes what we are eating. What is in the feed is a subject of massive research and testing, as it affects both the recource avilability for some components, the profitability of the fish, the fishes resistance to sickness, and finally how good it tastes and contributes to the consumers health. Then there was the health issue, where we looked at the balance between what is good for you and what is not. With some of the ingredients or vitamines it is a matter of more is good, while others, like marine Omega3 you only need up to a certain level for it to be enough for you. We also need to talk about the general balance between positive and negative effects. Some negative effects could be good, if the positive once are better. For example, NIFES strongly recommends us to eat more fish, also fat fish, mainly because it is so much healthier to eat fish then not to do it.

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NATURE 95

PROCESSING

THE VARIETY OF PROCESSING The four fishes we followed around the world were almost the opposite of each other when it comes to the process. From the slowest and most pedantic traditional production and preserving methods, to state of the art modern methods of turning a fish into a meal.

Old fashion processing or state of the art modern

VARIETY

When we followd our four fishes around the world, we could clearly see the variety in the processing methods. The herring from Njardar were produced in a traditional way, protected by Slow Food to prevent if from disappear and being forgotten. The same was the case with the Bacalao from ..... It is a way of keeping the traditions alive, but for many reason. Even if everybody we were talking with mentioned that the taste were the main goal, there is more to it than that. And according to AsbjĂ¸rn Stavland from Norsk Tradisjonsfisk all the other activities were increasing the the demand for the product itself. And we need to protect the cultural part of it, just as much as we need to protect the taste or the preserving methods. For the cod, on the other hand, we could follow a state of the art process combining the manual process of the longlines together with a modern fishing vessel that can freeze the cod pre-rigor, almost immedeately after it is taken up from the sea. This sea frozen quality is by researchers considered to eaqual to fresh, because of its freezing before the death stiffness occurs. The matter is also that the distribution line of fresh fish is not done in the same moment, and especially not when it is about export. About the salmon we could find that this farmed product from EggebĂ¸nes is served in the Michelin star restaurant in Tokyo. Traced all the way by the people from Marine Harvest. Normally we think of the small producers as the ones that cares about the quality. But in this case we find that the largest fish farming company in the world is delivering the fish that is so much beloved in one of the awarded restaurants in the salmon lovers own country - Japan.

EXPORT

CULTURE

Taste vs culture? One of the things thats pay my attention during the work with this book, is a small suspicion that traditional food culture is more museumlike in this country than it is other places. When Carlo Petrini talks about food traditions as process, it seems to me like he is talking with the taste in the centre of the universe. That all the processes and traditions has a common goal the purest and cleanest taste there is. When reading the final report at the government regarding the Traditional Fish project, even if the food is essentional on the web page, there is not described much about the food, but most about what we could call alive museums as a viewers centre with the production alongside. The question is - is this just an impression I get, or can it actually be the fact? I mean - the italians have also lots of manufacturers of traditional food with viewers centras at the model of the norwegians, and the environmentally issues are a main goal from Slow Food. Besides, the very producers related to the norwegian projects has a reputation to have the very best taste there is.

TASTE

But still - is there a difference in mentality? We asked this question directly to Paolo di Croce, without actually expecting him to know so much about the norwegian society. Even if he has been in the heart of slowfood - in MĂ¸re og Romsdal county. His view is that there is not a big difference in culture. It is a matter of a growing group of people, perhaps with the majority of young people, who really cares about genuine, traditional food, And this group is growing, both in Norway and elsewhere in the world. Besides, he says - you could say it is a generation change going on in this subject. How about AsbjĂ¸rn Staveland in Norsk Tradisjonsfisk? He explains that taste is never going to be out of fashion within food. His view of the future is optimistic, and he believe that is what we should focus on. Not if there is any small difference in mentallity.

SLOW FOOD

CULTURE

WHAT HAVE WE LEARNED? Mutual cultural food understanding Normally one would never mention the words mutual culture when talking about Norway and Italy, and especially not when talking about food. Still, when we dive into the journey with herring from MĂ¸re og Romsdal to Venice, we find that this to a certain point is actually the issue. The herring that the Venetians loves so much, is prepared according to the old school, traditonal ways of preserving and processing the fish. Then we heard about the local traditions in the Venice area, where their traditonal dishes is based upon a herring that is prepared just that way. And it has been like that for a long time. In the story of the Bacalao we heard about the similarities between the traditional Bacalao dishes from the West Coast of Norway, and the ones used in Portugal. The history has shown how the knowledge of both preserving and cooking from this processed raw material has been transformed forth and back between the MĂ¸re og Romsdal area in particular, and the southern areas of Europe, with Portugal in particular. This is a good example of how a dish is developed in close cooperation between the people from two sides of Europa. With the herring we found that the mutual food culture was limited to one traditional method of preserving in Norway, together combined with traditional ways of cooking the dishes in Venice. As far as the Bacalao goes, with the clipfish, it is said that there are 1000 different dishes in Portugal, while in Norway there are 200. In this case it is a matter of similar dishes as well. Many of these dishes in Norway and Portugal are quite similar, and is heavily inspired by each other. From this we have learned that even if it is not the big picture, there are actually examples of the combined use of traditions in Norway and other countries, based upon our seafood, either as an ingredient, or also as common dishes.

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2014 - 2015

COMING IN AUGUST 2014

2013 - 2014

FOOD

BRING US YOUR STORIES mail: einar@thefishbook.no phone: +47 959 85 096

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On our journeys around Norway we talk litteraly to houndreds of you, collecting stories from the past, all in which to tribute these great men and women you can read about in the next years issue. If you have a story you would like to share with us, please contact us,:

mail: einar@thefishbook.no phone: 959 85 096

Everyone who tip us about a story will receive The Fish Book thermo mug. Nice to have in a climate that is perfect for fish.

HEROES NEXT NEXT YEARS YEARS EDITION BOOK In next years edition we will pay a tribute to the heroes of the past. Both known and unknown stories of whom were the first, the biggest, first in new markets, and those who took the greatest risks. All of them important pieces in development of what is the industry of fisheries and aquaculture as it is today. 2 2

2014 - 2015

Along the Norwegian coastline, and inland, there are houndreds of stories about the important people from the past. Those who turned the business into a new direction, simply by being smarter, braver or more hardworking than anyone else. These heroes deserve a whole edition just for themselves, describing how they lived and worked, and where we try to summarize in the end - what do we have left after these heroes. What have we learned from them that can help us doing better business and fishing today?

2013 - 2014

FOOD

The Fish Book 2014-2015 take a turn into the past, but draw the big lines back again into the future. We are looking forward to introduce you to the book. Buy your company profile today, and be a part of next years edition. Or buy your copies for business partners, employees or anyone else with an interest of the heroes from the past.

ORDER YOUR COMPANY PROFILE We place the company profiles as they are ordered. Order now, to make sure you get the best place for your profile for next years editions. Choose freely from our cathegories. You can also place your profiles in more than one cathegory in the same book.

DISCOUNT When ordering before 31.12.2013 101

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NORWEGIAN FISH INDUSTRY Norway has great traditions in doing successful business within fisheries and aquaculture, and are as well in the forewront regarding the use of research and modern know-how in developing their products. The goal is everyday the same - to serve the world the greatest meals they can find. Meals with norwegian seafood.

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In Norway there are many categories of businesses within fisheries and seafood. The fish that is exported comes in all qualities, shapes and taste. There are as well local companies that use to sell their fish in their local areas, marketing the product closely linked to the traditions of the district. And then there are the other players. There is the need for fish feed, boats, net, technology and other equipment of all kinds. We look into some of the players.

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THE PLAYERS LOCAL BUSINESSES All along the coast of Norway, and in the inland as well, the jobs within the fish industry are widespread. It gives great opportunities for those who wish to stay at their homeboundities, or maybe want to explore something more exotic than the big city

AQUACULTURE FISHERIES FISH PROCESSING LOCAL PRODUCERS FISH SELLERS & RESTAURANTS OTHER SUPPLIERS

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OUR CATEGORIES It is easy to think of fish farmers or fishing boats when thinking of norwegian aquaculture and fisheries. And those are the big “engines” of the fish industry. But the business is so much more. It is fish sellers, restaurants, fish processing, local producers, and, not to forget - all the other suppliers that every day is struggeling to provide the business the best solutions available.

AQUACULTURE

FISHERIES FISH PROCESSING

FISH SELLERS & RESTAURANTS LOCAL PRODUCERS

OTHER SUPPLIERS

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COMPANY PROFILES

Aquaculture The aquaculture business is spreading it’s products to every corner of the world. From more than 1200 farmin licenses there is produced a wide range of products, ranging all the way up to the products meeting the standards of the finest restaurants.

AQUACULTURE

Fisheries The fishery business of today holds the modern fishing boats combined with research and science about how to maintain the fish stock in the best possible way. Sustainability and certified processes are the key word for many fishers and customers.

COMPANY PROFILES FISHERIES

FISH PROCESSING

FISH SELLERS & RESTAURANTS

LOCAL PRODUCERS

Wangensten AS

COMPANY PROFILES

Other suppliers The business is dependent on other suppliers to make their business running. Equipment, consultancy services, transportation, storage, new technology. This surrounding business contains a large numbers of companies.

Enhjørningen AS Fjellskål Fisketorget AS

COMPANY PROFILES

Local producers Around the country there are many local producers that takes care of old traditions and production methods. Small scale producers is an important part of the norwegian fish industry.

Finefish AS Njardar AS

COMPANY PROFILES

Fish sellers & restaurants Fish is ment to be eaten and the the best way to do it is to share a good fish meal together with good friends. Lots of fish sellers and restaurants strive every day to serve their customers the best fish meals there is. We introduce you to two of them.

Carisma Fish AS

COMPANY PROFILES

Fish processing The fish processing business is constantly struggeling in meeting their customers highest demand for a predictable and high quality of the fish and the delivery process.

Marine Harvest ASA Grieg Seafood ASA Eide Fjordbruk AS

OTHER SUPPLIERS

Sunnlab AS Maritime Diesel AS Måløyterminalen AS MCT Transport Kara Transport AS Markør Kommunikasjon

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AQUACULTURE AQUACULTURE Aquaculture is an important business in Norway, where the companies are widespread all around the coastline. More than 1228 licenses are turned into high quality food. The customers are everything from average people shopping in their nearest supermarked, to Michelin starred high end restaurants. The variety is enormous, and so is the landscape and the nature around these farming sites as well.

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THE BLUE FARMERS The aquaculture business is large and holds a big variations within the kind of species and qualities. More than 1200 licenses are spread around the coastline to produce fish that feeds the world. A business that is constantly developing itself, trying to find new methods, more efficient and sustainable fish feed, and most of all - new market niches where we can produce to the most picky customers.

Aquaculture is the heartbeat of many local societies around the coast. As one of the most widespreat businesses you can find it as a key employer in the small villages and towns. And not only in the ocean. More and more testing is being done with the cloced circuit cages. Todays aquaculture is a modern industry where there is needed skilled people of all kind. Modern organisations and demanding customers is turning this business into the future. The research of the input factors like feed are widespread, and lot is being done to produce the very best products there are.

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Marine Harvest ASA ADDRESS:

P.B 4102 Sandviken 5835 Bergen PHONE:

+47 21 56 23 00 FAX:

+47 21 56 23 01 E-MAIL:

post@marineharvest.com WEB:

www.marineharvest.com

Marine Harvest is one of the world’s leading seafood companies, and one of the world’s largest producers of Atlantic salmon. We have a fully integrated value chain from broodstock to ready-to-eat meals, and have been pioneering the international development of our industry. Our strategy is to be number one in fish feed, fish farming and value added production - a truly integrated protein company PROFIT

PLANET

All Marine Harvests operations and the long-term portability ultimately depend on sustainable and environmentally responsible interactions with the natural environment. To maintain fish health, avoid escapes and minimize the environmental impact of the operations, the Group needs the best skilled people.

We believe that progress in other guiding principles will materialize in Profit and we therefore strive to document and measure this relationship in our improvement initiatives.

The world’s demand for protein is increasing as a result of rapid population growth combined with rising average income levels across the globe. Farmed fish is the most climate friendly protein source, and will thus become an important solution to providing the world with vitally important proteins while limiting climate change.

Figure underneath: We want to take our part of the responsibility for a healthy and sustainable development.

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PRODUCT

FUTURE

In Marine Harvest our undisputed objective is to produce delicious, tasty, nutritious and documented safe seafood. We therefore continually strive to attain high quality through our quality assurance system and controls. These include monitoring programs for microbiology, contaminants, medicine residue, flesh quality and nutritional value. We will continue to invest in research and development projects and activities to improve product quality related programs.

As much as 70% of the globe is covered by water. Yet, only two percent of the world’s food supply comes from the ocean. Everybody agrees that in the future this has to change.

PEOPLE Employee safety and employees’ selfrespect and personal pride in their work can not be compromised if Marine Harvest is to succeed as a company with good relationships with the local communities. Going forward we will continue to develop our approaches to ensure that we practice fair employment including fair compensation systems and diversity in the workplace.

The former Secretary General of the United Nations, Kofi Annan, puts it like this: “investment in aquaculture has enormous potential to provide good quality protein at lower cost and with a lighter carbon footprint than agriculture”. More food needs to come from the ocean. We also need to produce more efficiently, and fish has the potential to do this. Blue is the new green.

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Grieg Seafood ASA ADDRESS:

P.O. 234 Sentrum N-5804 Bergen PHONE:

+47 55 57 66 00 FAX:

+47 55 57 69 70 E-MAIL:

info@griegseafood.com WEB:

www.griegseafood.no

Grieg seafood is a global operator in the farming of salmon and trout, with facilities in 4 regions – British Columbia on the west coast of Canada, Shetland outside of Scotland, and in both Rogaland and Finnmark, in Norway. Grieg Seafood has around 700 employees and a turnover of over 2 billion kroner in 2012.

Ocean Quality AS Subsidiary of Grieg Seafood ASA POSTADRESSE:

P.O. 234 Sentrum N-5804 Bergen TELEFON:

+47 55 57 66 00 FAX:

+47 55 57 69 70 E-MAIL:

info@griegseafood.com WEB:

www.griegseafood.no

HISTORY Grieg Seafood was established in 1992, and from the start was a subsidiary company fully owned by the Grieg Group. The basis of the company was the sale of salmon through Grieg Norwegian Salmon. From 1992, the business expanded to also include fish farming in Rogaland. Grieg Seafood took their first steps outside of Norway in 2001, through the acquisition of Scandic in British Columbia, Canada. 2006 marked the start of what is today the structure of Grieg Seafood, first through the fusion with Volden Group in Finmark, and later in 2007, through the acquisition of Hjaltland Seafarms on Shetland and Target Marine, in British Columbia. That same year, Grieg Seafood was publicly listed. In 2010, Grieg Seafood’s focus on downstream operations was reinforced through the establishment of their own sales office Ocean Quality.

THE BUSINESS The business Grieg Seafood has as their vision to be a globally leading farming business, based on: - Profitable growth - Sustainable use of natural resources - To be a preferred provider for selected customers - Continuing improvement of operations and profitability

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Grieg Seafood has their headquarters and sales office located in Bergen, Norway. The farming of salmon and trout is conducted in pure and natural surroundings in remote locations in our 4 regions of production – British Columbia in Canada, Shetland outside of Scotland, and Rogaland and Finmark in Norway. Our business is an important contributor to employment and economic activity in thriving local communities in Norway, Scotland and Canada. Grieg Seafood produces healthy and sustainable food in the world’s outposts that are sold in all the world’s metropolises. In 2012, Grieg Seafood produced about 70 000 tons of salmon and trout and had a capacity for more than 90 000 tons yearly. Grieg Seafood covers the entire supply chain from eggs, the production of juveniles, fish for food production in the sea, harvesting facilities and processing for internal sales activities.

PRODUCTS The largest part of Grieg Seafood’s production is Atlantic salmon, which is also the main product in all four production regions. Grieg Seafood also produces rainbow trout in Finmark. These are produced in the world’s northernmost fish farm near Nordkapp in Finmark.

På Shetland produseres det også atlantisk laks. En større del av produksjonen på Shetland er spesialproduksjon etter sertifiserte produktstandarder. Dette omfatter blant

Atlantic salmon is also produced on Shetland. A larger part of the production here is specialty production that follows certified product standards. This includes, among other things, organic farming. A larger part of the production on Shetland is processed by Grieg Seafood themselves, for products such as filets and smoked salmon. In Canada, the production does not only include Atlantic salmon, but also the Pacific salmon species/breeds Coho and Chinook/ King, which are farmed here as specialty production. Grieg Seafood also sells high quality salmon eggs to consumers, especially in Japan and Russia. The brand Skuna Bay Salmon (Craft raised salmon from Vancouver Island) is a product that is sold at the best restaurants and hotels all over the USA. Grieg Seafood’s products are sold through internal sales organisations in Norway, Scotland and Canada to clients all over the world, including Asia, Russia, Europe and North America.

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Eide Fjordbruk AS ADDRESS:

5640 Eikelandsosen PHONE:

+47 56 58 52 00 FAX:

+47 56 58 52 55 E-MAIL:

post@efb.no WEB:

www.eidefjordbruk.no

Eide Fjordbruk has been in business for more than 40 years, and has truly been one of the pioneers within fish farming in Norway. We produce salmon and trout for the most demanding customers around the world. We are committed to providing only the very best quality for our customers and work hard every day to achieve even better results.

HISTORY The company started in 1970 in HĂĽlandsdalen near Bergen and has been operating as a family-owned company ever since. Today, it is run by the second generation of the Eide family. Knut Frode Eide, the owner of the company, is the son of Knut Johan Eide who founded the company. Since the pioneering time of fish farming began, the company has kept on evolving and meeting the changing demands of our customers, right up until today, with our 8 different locations and well-established deliveries to a stable customer base.

COMPANY Today, the company still has its main office at EidestĂ¸a, on the shore of Lake Skogseidvatnet in Fusa. The production plant for the young fish / fry is located here as well as the management functions of the company. In 2012, the company had a turnover of 200 million NOK which came from a production of 7400 tons of salmon and trout.

JUVENILES Eide Fjordbruk runs a modern plant for the production of juveniles via its own company K.J Eide Fiskeoppdrett AS.

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A considerable amount of resources has been invested into upgrading and modernising the hatchery, where it now meets the highest quality standards. It can handle the entire production value chain, from eggs to juveniles. We run the production of more than 1,2 million juveniles a year.

FISH FARMING Eide Fjordbruk has, in total, a production of more than 7400 tons of farmed salmon and trout. With our strong commitment to quality as a value, the company is now an important player both with regards to turnover and to the high demands that our customers have for our products. We have highly experienced staff and most employees have been with the company for their entire career, and we cooperate with Fusa VGS in the education of new generations of fish farmer students.

PACKING CENTRE Eide Fjordbruk does not have its own packing centre, and cooperates with Sekkingstad for these services.

FARMING SITES We have farming sites in many locations around the coast in Hordaland, and we are present in the following locations: Varaldsøy Hisdal and Hondskår Snilstveitøy Hågardsneset and Brandaskuta Osterfjorden Fyllingsnes south and Mundal Fensfjorden / Austfjorden Langøy and Ospeneset

R&D As a pioneer in the Norwegian fish farming Industry, Eide Fjordbruk has been at the forefront of innovation for more than 40 years.We have been one of the foremost usersof cleaning fish and we are currently involved in research to develop sterile juveniles.. We have been a feed supplier partner in the development of quality fish feed and have helped develop and test new farming equipment like Liftup systems.

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FISHERIES

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FISHERIES In the small villages along the norwegian coast, people have been making a living from fishery for generations. From the older times with small, local fishingboats, the business is now more modern and high tech than ever. More and more of the fish processing is taking place on board, often in the same moment as the fish comes up from the sea. All with the purpose of meeting the customers strongest demands for great seafood.

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FISHERIES

The fishing fleet of today are more diverse then ever. Sustainability is a highly regarded value among both the fishermen themselves and their customers. The resources need to be utilied in the best possible way, both to the consumers, the environment and the fishermen of tomorrow.

The ocean area that Norway is managing is 6-7 times bigger than the mainland. Norway finds it very important to be a responsible host for those areas, both for the good of our own economy, but also because it has a value that is good for planet earth at all. The fishing fleet is among the best and most modern boats in the world. Most of them with production facilities on board. Making it possible to be far away at the ocean and still maintain the very best quality when freezing or processing it soon after the catch.

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Carisma Fish AS ADDRESS:

Maritim Park 6710 Raudeberg PHONE:

+47 57 85 29 14/15 FAX:

+47 57 85 29 01 E-MAIL:

post@carismafish.no WEB:

www.carismafish.no

Carisma Fish AS represents both rich traditions and a sustainable future by offering MSC-certified line-caught cod and haddock. From the cold, crystal-clear waters in the north, we deliver responsibly fished white fish to the most choosy of restaurants and markets. We are proud to share our passion for top quality fish products.

ABOUT US

MSC-SERTIFIED FISHING

Carisma is the supplier of MSC-certified line-caught cod and haddock. The company is a partnership between founder, Matias Aarvik, his son, Arild Aarvik, and the brothers, Ole-Jonny and Cato Bellen.

Carisma Fish is certified according to the MSC-standard (Maritime Stewardship Council). This is a globally recognised organisation that works with fisheries, researchers, environmental groups and consumers. The purpose is to reward ethical and sustainable fishing, where both sustainable resources/stock and no harmful environmental effects are key factors. The region also has to have justifiable management plans.

Carisma Fish AS is located in Måløy and is the parent company of a group of two other sales companies – Carisma Seafood in Måløy and Carisma UK located in Grimsby, UK. This way, the company can ensure professional control over the products through the entire supply chain – from vessel to market. The company also catches other species such as ling, tusk, red perch, wolf fish, Greenland halibut, monkfish, saithe, Atlantic halibut and others. SUSTAINABLE FISHERY We at Carisma are proud of the traditions we continue and passionate about sustainable line fishing methods. Line fishing is an environmentally friendly and sustainable method of harvesting that also provides top quality fish products. There is widespread agreement that this is the most ethical of the fishing methods, as the effect on the environment is minimal.

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FROZEN AT SEA - PRE RIGOR By slaughtering/harvesting the fish pre-rigor, before rigor mortis occurs, we ensure the highest quality going out to our markets. Blind testing has even proved that renowned chefs consider Carisma’s pre-rigor frozen fish to be better than regular fresh cod. The fish is alive and kicking when brought out of the sea. It is then put through at least 30 minutes of bleeding out, before it is decapitated, gutted and processed to filets or frozen in whole blocks. This process takes between 2 and 4 hours, which means the fish is frozen before rigor mortis occur. This again ensures that the fish that reaches the consumers preserves its freshness and holds the highest quality. This harvesting method, treatment and processing used by Carisma, gives, in the company’s opinion, the best products money can buy.

VESSELS AND EQUIPMENT

THE PEOPLE

Carisma Star and Carisma Viking are long-line fishing boats that are equipped with the latest in line equipment as well as advanced facilities for processing and freezing the fish on board.

Arild Aarvik is the CEO of Carisma Fish and has been a fisherman since the age of 17, when he started his career on board his dad’s line boat.

Norwegian fish are caught carefully in the ice cold and pure arctic waters. Experienced fishers combine several-hundred-year-old traditions with modern fishing vessels that are equipped with processing facilities of the highest standard.

CARISMA UK Carisma UK promotes and distributes Carisma Fish products, and is already a big supplier to leading restaurants in London. The line caught fish are used by several leading celebrity chefs as well as by the popular cookery show, Masterchef. To ensure a reliable supply chain from the vessels to the restaurants in Great Britain, Carisma has chosen Grimsby as their location, Europe’s famous food town and the place for some of the continent’s biggest and best BRC-approved cold storages. Carisma UK thus has connections to all the big highways in Britain and good connections to the great harbours of Immingham and Grimsby, where the majority of the Norwegian frozen fish is brought ashore.

He is also on the board of Fiskebåtredernes Forbund, and through work in a number of different organisations, he is involved in the political side of the fish industry. Arild owns Carisma Fish AS with his dad, Matias Aarvik, and the two brothers, Ole-Jonny and Cato Bellen. Carisma UK is run by two legendary grand old men in the British fish industry. CEO John Hancock built the very first, British owned, longline fishing boat, and has more than 30 years of experience at sea, along with comprehensive running of seafood restaurants. Operations Manager “Uncle Ken” has been in the processing- and marketing sector for more than 50 years and has held most key positions within purchase of fish. He was even, for a period, the largest buyer of Norwegian fish to the UK. With over 80 years of experience from the fish industry and a team of seasoned fishermen, Carisma has worked hard to develop long-lasting client relations.

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FISH PROCESSING Fish processing is an important part of the business and employs thousands of people along the coast of Norway. Todays customer demands make this even more important than ever before, as there are more and more variety in who is buying and what specific quality they want. In this category we introduce to you the business and some key players.

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FISH PROCESSING

Finefish AS ADDRESS:

Kjøpmannsgata 5 P.O.Box 26 N-6099 Fosnavåg PHONE:

+47 70 08 54 00 FAX:

+47 70 08 54 01 E-MAIL:

sales@finefish.no WEB:

www.finefish.no

Finefish is a sales company that provides all kinds of fresh fish, frozen fish, dried fish and shellfish. We are located in Fosnavåg, where we are connected to a wide range of suppliers, also including our own subsidiaries - Sandefisk AS and Finefish Byrknesøy. Our customers chooses us for the superior quality we provide, in which we never comprimise

ABOUT US Finefish provides e a wide range of fresh, frozen and dried fish products from Norway. Our owners hold each more than 20 years of experience within the fish industy. The main office is located in Fosnavaag, a small fishery town just south of Ålesund on the north west coast of Norway. Our ambitions are clear: Our customers shall feel that when doing business with Finefish it is without any risks, in any meaning of the word. The typical reviews from our customers is that we deliver high quality products and exclusive services.

MSC-SERTIFICATION FineFish can now offer MSC-certified Cod, Haddocks and Saithe. Finefish became the 2000th MSC Chain of Custody (CoC) certificate holder when it was assessed by independent certifier Det Norske Veritas (DNV) to have met the MSC seafood traceability standard. Finefish can now sell their cod, haddock and saithe products as MSC certified, and use the blue MSC ecolabel on-pack.FineFish As and our 100% controlled production plants are now able to offer MSC approved Cod, Haddocks and Saithe. The production plant is M-416 Sandefisk.

QUALITY FOCUS Our 100% commitment to quality has already established the brand as a known product in several markets. We have as well implemented this strong focus on quality in all of the value chain, in all the various facilities that we cooperate with. In total Finefish has four packing stations which is fully controlled by us. These are integrated with the systems in our sales department which helps us ensuring a good product safety and quality standard. Our stations are strategical located along the coastline and we find it of great importance to run a modern business of fishery, both for now and for the future.

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PRODUCTS At Finefish we are providing a wide range of products, provided from a carefully picked set of cooperating production sites and fishing boats along the norwegian coast. Our products are MSC- sertified with a proven sustainability acknowledgement.

SKREI We are focussing strongly on the skrei season in the period of 1. january to 31 of april., where we can offer the finest selection of this sought after delicatesse. During this time of year we can provide both whole fish, fillets, loins and byproducts.

FRESH FISH

FROZEN FISH

FineFish have suppliers all around the norwegian coast, and can supply a wide selection of superior quality whitefish. We are also producing fillets of fresh fish. At the moment we are providing:

We can offer a wide range of frozen fish products. Both pre-rigor sea frozen qualities and landfrozen products. We provide either whole fish or fillets. At the moment we are providing:

• • • • • • • • • • • • • •

Cod Monkfish Pollack Hake Haddock Plaice Saithe Dogfish Turbot Halibut Tusk Wolffish Ling Red-fish

We are also a supplier of farmed halibut.

DRIED FISH We are now providing dried fish of both whole fishes and fish heads. • • • • •

Cod heads Saithe heads Cod Tusk Ling.

• • • • • • • • • • • • •

Greenland halibut Atlantic halibut Monkfish tails Pollack Cod Shellfish Wolffish Red-fish Skate wings Saithe Haddock Ling Tusk

SHELLFISH We offer a wide range of shellfish from our suppliers. • • •

Scallops Norwegian lobster Langoustine

We provide alive Norwegian lobster, well known for it’s quality. It is our most popular shellfish product.Our diver caught scallops are fresh from the sea.

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FISH PROCESSING

Njardar AS ADDRESS:

N-6094 Leinøy PHONE:

+47 70 08 66 86 FAX:

+47 70 08 67 11 E-MAIL:

post@njardar.no WEB:

www.njardar.eu

Njardar AS is a family run company in Nærøy, where the traditions date all the way back to the year 1900. We provide smoked fish, made with the no-nonsense attitude of the old days. For us, there are no shortcuts to the best quality. Our products are mostly herring of various kinds, but salmon and anchovies are also among our product line that is currently exported to 15 different countries. HISTORY

PRODUCTS

The family company Njardar started its production in Nærøy in around 1901, where Njardar AS was established in 1979. We emphasise traditional smoking according to the old prescribed methods. Over the years, the company has gained a great international network and is today exporting to 15 different countries.

Njardar AS produces salted and smoked herring, smoked salmon and smoked mackerel. Our traditional salt and smoking recipes make an outstanding product. We also export clipfish.

After the fishing of herring started up again in Norway in 1968, Njardar were the very first company to start exporting smoked herring again.

SLOW FOOD PRESIDIUM Njardar is appointed the presidia named Sunnmøre Cured and Smoked Herring by the international Slow Food movement. It is given for the process with smoking the fresh caught big herring in the winter season, according to the old traditions. This process can last for up to 60 days, and Njardar takes no shortcuts during its production. The presidia is meant to help keep the preserving traditions alive and to support the manufacturer in getting access to new markets and introducing the products to the people. Njardar was the very first Norwegian seafood producer to receive this honor in ....., and we are very proud that our production methods are getting this recognition.

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SMOKED OR SALTED HERRING Njardar AS produces smoked or salted herring under the following brand names and qualities: • • • • • •

Borealis Polar Atco-Selected Le Géant Norge-Sild El Noruego

SPICED HERRING New products: • Smoked herring roe • Smoked ling roe • Smoked herring filét

SMOKED SALMON Traditional salting and smoking methods give an outstanding quality and taste.

CLIPFISH Njardar AS offers different kinds of clipfish including cod, tusk and saithe Please visit our webpage www.njardar.eu for more information about the products.

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LOCAL PRODUCERS The business does not only consist of the big industrial locomotives that is exporting in large volumes. There are many of what could be called local producers which has typically has its locally based products and the majority of their customers not far from their production facilities.

The traditions are alive, we wrote earlier in this book. And that may for sure be the anwers to the many local producers of fish products around this country. Their products are an important part of our heritage and is not just any food products, but also keepers of the local culture and ways of living. The Farmers Market is an example of how local producers have got a network and a market place for their products. Some of them deal with fish products as well.

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LOCAL PRODUCERS

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LOCAL PRODUCERS

Wangensten AS ADDRESS:

Elvebakken N-2920 Leira i Valdres PHONE:

+47 61 36 23 00 FAX:

+47 61 36 21 32 E-MAIL:

post@wangensten.no WEB:

www.wangensten.no

Wangensten AS is a family company that today is run by the 4th generation of rakfisk manufacturers. Every year we produce more than 180 tons of rakfisk for the Norwegian market, making Wangensten the biggest producer of Rakfisk in the country. This typical traditional Norwegian fish product is much admired for its rich taste and old preparation methods.

HISTORY

RAKFISK FROM TROUT

Our family has been producing rakfisk at the Færden farm for generations, but the name rakfisk itself dates back to the year 1348. Starting already in the 1800s, we caught trout from the surrounding lakes, to process them into rakfisk. This product has been synonymous with the area Valdres, and we are proud to call it a true local product, based on the old traditions.

We only use the freshest trout for our rakfisk. The fish is cleaned thoroughly before it is salted and put in layers in tin boxes. Then, it is covered with brine before it is put away for maturation. This process relies upon both time and temperature. The maturation will continue in the package, until it is eaten by the consumer.

WHAT IS RAKFISK? Rakfisk is a traditional Norwegian conservation method based on the fermentation process. The fermentation of food is when the basic ingredients have been exposed to enzymes and microorganisms that change the biochemistry of the food. Simplified, we can say that the process has a lot in common with the way cheese is produced. This process adds some values to the fish, with regards to its higher nutrition level, changed taste, increased storage abilities and easier digestion. We use the slowest process with a low temperature to ensure the very best quality possible. The cooling line is always uninterrupted from the fish farming site to the production site in Valdres. Our production area in Leira in Valdres contains a high standard of equipment and is specially made for this production. The very best equipment is used for cleaning the air, cooling and disinfection. All staff is thoroughly trained and proud to work here. THE FISH

BOOK 2013 - 2014

STRICT REGULATIONS Modern production of rakfisk is subject to strict rules and regulations. Samples are taken regularly from both the samples and the finished products to ensure only the very best quality reaches the market.

A FEAST AT THE TABLE Year after year the rakfisk championships confirm the quality that we believe in and work so hard to achieve. We are now the biggest manufacturer in the country. When there is a piece of rakfisk from Wangensten, you should be prepared for a feast on the plate.

WHERE CAN WE BUY? Wangensten Rakfisk can be bought in all the four major supermarket chains. Just ask them if they don’t have it in your local store: • • • •

Meny, Spar, Kiwi, Joker Rema 1000 Coop, Obs, Mega ICA

FISH SELLERS & RESTAURANTS Fish is ment to be eaten and the the best way to do it is to share a good fish meal together with good friends. Lots of fish sellers and restaurants strive every day to serve their customers the best fish meals there is. We introduce you to two of them.

A good fish restaurant deserves its customers. But still, we have our coastline full of the freshest food there is, just for them to pick and serve you. To utilize our finest resource is well worth the effort and brings on a big smile on the customers faces. The very best of them treat the ingredient with respect and search for the authenticity that lays in the pure fish taste, and play together with the ingredient iinstead of drowning it with sauces and crzy tastes. Then there is the fish sellers, where you can see the fish, touch it, smell it and really make sure that what you are buying is the best of the best.

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Enhjørningen Fiskerestaurant AS ADDRESS:

Bryggen 29 Enhjørningsgården 5003 Bergen PHONE:

+47 55 30 69 50 FAX:

+47 55 30 69 51 E-MAIL:

info@enhjorningen.no WEB:

www.enhjorningen.no

We wish our guests a warm welcome to these historical localities in the heart of Bryggen in Bergen. Here you can experience the typical style from the 17th century, while you are enjoying the very best there is to offer from local seafood with freshly caught ingredients. We embrace our traditions and get our knowledge from the coastline near us.

HISTORY Enhjørningen Fish restaurant is located in Sjøstue 1 (The Sea Lounge no 1) in the traditional Bryggen area in Bergen. It is a typical house from the old Hansa ages in the 1700s, when Bergen was transformed into a modern business city with a very unique style. The name Enhjørningen, which is Norwegian for Unicorn, can be traced back to around the year 1300, when it is said that the German merchant Herman Skult used to live here. The house burnt down in a big city fire, but was rebuilt in 1702. All of the Enhjørningen court is today restored and preserved, as it appeared in the years around 1700. Enjørningen Sea Lounge no 1 has always been considered to be one of the last of the hanseatic lounges at Bryggen. Its last hanseatic manager was Christian Joachim Mohn, who worked here in the years 1760 - 1765.

30-YEARS ANNIVERSERY Enhjørningen Fish Restaurant was established for the first time in May 1983, and we are celebrating our 30th anniversary in 2013. In all these years, the main focus has remained the same - to serve our customers the very best there is from local seafood meals.

LOCAL INGREDIENTS At Enhjørningen Fish Restaurant, we only use the very best ingredients from the sea areas outside the coast of Bergen. We embrace the traditions and get our knowledge from the coastal culture around us. Enhjørningen Fish Restaurant is also participating in the organisation Smak av Kysten (Taste the coast), which is working to spread knowhow and to promote the local seafood.

MENUS Our menus vary according to the season and the ingredients that are at their best. We refuse to use anything other than the freshest and best seafood in our dinner plates for meals created with passion and tender care by our skilled chefs. But despite the variety of the menu, one dish is always there, and it is a legend - our own Bergen Fish Soup. This is a tradition in Bergen and is one of the must-eat dishes of this region. And, we believe that our version is the best of them all.

GROUP MENUS Enhjørningen Fish Restaurant can also offer special menus for larger groups. Just contact us, and we will make you a proposal. We welcome you all to a great seafood experience in historical surroundings.

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Fjellskål Fisketorget AS ADDRESS:

Bontelabo 2 5003 Bergen PHONE:

+47 452 54 082 E-MAIL:

dan@norwegianseafoodsupply.com

Fjellskål is the place for buying fish in Bergen. We have the largest fishcounter in town, which every day holds more than 90 varities of fish and seafood. You dont get it any fresher in Bergen. We love to give you tips and advice on the way, wether we are talking about quality or clever ways of cooking. And if you have tasted our smoked spicy salmon, you are garantueed to return.

HISTORY

AS FRESH AS IT’S GET

Fjellskål is a familybusiness that has been in the fishindustry since 1976. It was originally a part of the operators outside at Torget. When the new Torghallen was built, Fjellskål moved in from the cold to utilize the possibilites of pursuing an even better quality for both tourist and the locals. We still have two outlets in the outdoor area of Fisketorget.

We only accept the freshest fish from our suppliers. All the fish that are sold from us are caught in the local sea, just outside Bergen. This give us even fresher fish than what is possible to get elsewhere.

90 VARIETES No one else in Bergen beats us on our range of products, we carry at all times a great selection of every fish imagineable. Everything from common cod and saithe, to exotic species like skate, monkfish, Atlantic horse mackerel and kingcrab. Everyting locally caught outside Bergen, which means fresher than anywhere else.

SMOKED SPICY SALMON We firmly believe that our smoked spicy salmon is the best in town. Those who tries this always comes back to get more, again and again. It is smoked in a very particular way in our very own smokehouse to give it that great flavour we are famous for.

REGULAR LOCAL CUSTOMERS With our cosy, innermost location in the new Torghallen we service both local customers and tourist. More and more Bergensians use us as their local fishmonger.

A SPECIAL OCCATION? If you are having a big celebration or cooking for a special occation, ask us first. With our selection and our expertise, we will help you find the extraordinary. What about monkfish, Atlantic horsemackerel or trout from Hardanger? Something from our abundant shellfish counter is garantueed to succeed as apetizer. LOCAL FOOD TRADITIONS We know where every fish in our counter comes from. If the species is found locally, then we have the local variety, caught as close to Bergen as possible. Where we think there are typical areas that stand out qualitywise, we have marked the fish as so. For ecample, sometimes you buy freshwater trout from both Hardanger and Jølster, appropriately labelled and nicely laid out. YOUR LOCAL FISHMONGER All that remains now is to welcome you to a good buy with us. We are happy to be at your service to show you our good quality and great selection.

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OTHER SUPPLIERS The business is dependent on other suppliers to make their business running. Equipment, consultancy services, transportation, storage, new technology. This surrounding business contains a large numbers of companies.

The fisheries and aquaculture businesses has for generation used the very best distributors for tools and equipment. Equipment that needs to be well proven and tested for generations, to be certain that it works in the best possible way. Still, the future is here already, and with it the modern tools of tomorrow. A fishing vessel, a fish farming site - it is more high tech than ever, and someon needs to deliver it. There has to be analyzis of both the fish and the working environment that surrounds it. Lab services are an evermore important part of the modern business as well as the research work carried out by the food manufacturers and others. The transport of fish is a big business. For the year of 2012 Norway exported 2,3 million tons of seafood out of the country. All of them heading for demanding customers that is expecting the fish to arrive in perfect conditions. Fresh food is going to be brought to the markets in time. Frozen products needs an unbroken and stabile freezing surroundings during the transport. The logistics and the transportation of norwegian seafood is a gigantic industry where every part is well planned and trimmed. We are presenting some of these companies related to the logistics and transport sector. Then there is the consultant companies, who provides advices and help within specified tasks that may or may not be related to the core business of the companies, but yet an important part of the business.

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Sunnlab AS ADDRESS:

Holtemyrane 6 6800 Førde PHONE:

+47 57 72 39 50 E-MAIL:

post@sunnlab.no WEB:

www.sunnlab.no

Sunnlab is an independent laboratory performing different types of analysis of food and drinking water, and advising on hygiene and virus protection. Our clients come from the aquaculture industry, the foodstuff / food processing industry, and include farmers and other individuals. We are a member of the national association LABforum, which gives us access to other member laboratories for undertaking the analyses we don’t perform ourselves. Sunnlab is located in Førde, but we serve clients from large parts of Vestlandet. In our laboratory we are able to perform a series of analyses of water or food, and we are able to conduct most types of analysis – concerning microbiology, physics or chemistry – of water, food and the environment.

SERVICES

We are renowned for the high level of expertise across our staff and for performing services which are efficient and high quality.

•

SERVICES FOR FISH FARMING AND FISHERIES Sunnlab provides several different services for the aquaculture industry and fisheries. By request, we can also perform other types of analysis. Our most common services, however, are listed below. Services for the fish farming industry • • •

Vibrio-analysis Kimtall – analysis UV- transmission

Food analysis of fish, f.ex listeria Inspection of mussels Øvrige tjenester Analysis of water in production hall, according to Mattilsynets standards.

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• • • • •

Analysis of water Analysis of food Other types of analysis Trichina examination of horse and pig Advice on IC-food and company cleaning schedules Sale of Petri dishes and Petri film for hygienic surface control

ACCREDITATIONS Sunnlab is accredited for most of the analyses we perform. We are also a member of the nationwide association LABforum which gives us access to other member laboratories for undertaking the analyses we don’t perform ourselves at our own facility. Get in touch for more specific information about how we can help your company

Maritim Diesel AS ADDRESS:

Magnus Barfotsgate 25 5015 Bergen PHONE:

+47 55 30 25 80 FAX:

+47 55 30 25 90 E-MAIL:

post@maritimdiesel.no WEB:

www.maritimdiesel.no

Maritim Diesel AS is a specialised repair shop for overhauling and repairing diesel pumps and nozzles for most types of diesel engines. We are the experts who can help you with almost everything, and we also have competitive prices on replacement pumps and nozzles.

Maritim Diesel AS is located centrally in Magnus Barfotsgate in Bergen where there has been a diesel repair shop since 1979. Today, we might be Norway’s biggest repair shop uniquely for diesel. The current owners have run the business since 2003, when they took over from Hauglagand Diesel & Co. Our premises are equipped with state of the art testing equipment for test driving and for the calibration of diesel pumps and nozzles.

SERVICES • Overhauling / repairing diesel pumps, rotasjonspumper, innstikkpumper and more • Repairs of nozzles, enhetsinjektorere, 2-stegs og Common Rail dyser • Spare parts • Replacement parts • Nozzle tubing for smaller diesel engines by measurements • Tubes/connectors for diesel supply • Grinding of contact areas on nozzle retainers. • By test running diesel pumps in our Bosch test counter, you can also get a printout of the test result. Check out our option of delivering re-manufactured replacement parts before you buy new.

NEW TEST MACHINE Our newest tester, EPS 200, is one of the best on the market to inspect Common Rail og 2 step nozzles from the brands Bosch, Delphi and Denso. With this, we can give you a quick and specific answer concerning which of the nozzles is defective and needs to be replaced. All nozzles are cleaned in an ultrasonic bath before testing. A printout of the test result is enclosed with every nozzle.

A SELECTION OF OUR REFERANCES • • • • • • • •

Bergen Group Forsvaret Fjord1 Tide Marhaug Slip & Mek. Frydenbø Sabb Motor AS Båtbygg AS Solund Verft AS

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OTHER SUPPLIERS

Måløy Container Transport AS ADDRESS:

Moldøen 6700 Måløy PHONE:

+47 57 85 43 81 FAX:

+47 57 85 22 11 E-MAIL:

post@mct.no WEB:

www.mct.no

Måløy Container Transport AS (MCT) is the leading transportation company in the area with equipment for containers. We are solution oriented, and perform most types of transportation according to our customers need. We have provided thermo transport to and from the rest of Europe since 1986.

ABOUT US Måløy Container Transport is located in outer Nordfjord, and specializes in transport of containers to and from Måløy Harbour. The company had its origins in former Asgeir Gil Transport, that has operated thermaltransport between the fishindustry in Måløy and Europe since 1986. As of today we have 5 employees. Our main area is the region of Nordfjord/ Søre-Sunnmøre, but we transport to other parts of the country as well. We also have a messenger service with smaller cars and special transport services.

Måløy Container Service uses only top modern equipment for their transport: Side loaders for containers, with lifting capasity up to 35 tons Chassi for 20’/40’ containers Deliveryvans for transport/messengerservices Open trucks Thermo transport Flatloader truck Equipmet for special transport Flak 20’, with 30 cm loading height (on the ground)

Our skilled drivers with our modern equipment ensure our customer needs for a secure and affordable transport.

OUR REFERANSES

QUALITY AND ENVIRONMENT

• • • • • • •

Måløy Container Transport AS is certified according to Norsk Lastebileier Forbund business standard and has established a system for quality and environmental protection according to current standards. Our goal is to always be able to offer our clients the best solution. Demands for quality and precision is to be our focus on all assignments, small or big.

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EQUIPMENT

We transport containers for several of the worlds largest shipping lines such as: Maersk Tyrholm & Farstad Kuehne + Nagel Domstein Norway Pelagic ASA Olden Sibelco Nordic AS

Kara Transport AS ADDRESS:

c/o Fjellmøybuda Sjøgata Postboks 169 N-6701 Måløy PHONE:

+47 477 55 477 E-MAIL:

post@kara-transport.no

KARATRANSPORT

Kara Transport provides thermo transport, both to- and from the rest of Europe from our base in Måløy. We are a full load company dealing with both transport and forwarding. We have the highest commitment to our customers needs, and serve them with a smooth and solution minded organisation.

ABOUT US We are a full load transport- and forwarding company that is providing all kind of thermo transport. The company have a small and smooth organisation where you as a customer have just one contact person to relate yourself to. We are available for contact 24 hours a day, and we orient our business according to our customers needs. The company is run by employees with long experience within the business of transport. The most challenges that could occure, we have dealt with before. Selskapet er drevet av ansatte med lang Kara Transport has very robust owners where Bama Logistikk AS has a share of 50%. This ensure you as a customer both stability and security. Contact us today at 0047 477 55 477 to receive a good offer, and to talk more about what kind of transport solution we can help you with.

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MÅLØYTERMINALEN Måløyterminalen AS ADDRESS:

Moldøen 6700 Måløy PHONE:

+47 57 85 36 30 FAX:

+47 57 85 19 01 WEB:

www.caiano.no

MÅLØYTERMINALEN MÅLØYTERMINALEN Måløyterminalen AS is located strategically in the middle of the ship fairway in Måløy. We serve the local fishing fleet and the local fish business. The terminal has in total a capasity of 4500 tons of frozen fish. We can also deliver frozen goods to customers all over the north western part of Norway. MÅLØYTERMINALEN

MÅLØYTERMINALEN

ABOUT THE COMPANY - FRYSELAGER MED KAPASITET TIL CA. 3.500 TONN Måløyterminalen is owned 100% from the company Caiano Terminals ASAV in Hauge- LASTING/LOSSING FRYSESKIP – TRÅLERE – LINEBÅTER sund. Located in Moldøen in Måløy we are in the middle of the fairway to both local - TRANSPORT and long distance ships. - 24 TIMERS SERVICE MÅLØYTERMINALEN

We have calls for both regular and semi regular lines from our site, which supports - FRYSELAGER MED KAPASITET TIL CA. 3.500 TONN - LASTING/LOSSING AV FRYSESKIP – TRÅLERE – LINEBÅTER bot Murmansk, England, the Baltics and - TRANSPORT the rest of Europe. - 24 TIMERS SERVICE MÅLØYTERMINALEN

MÅLØYTERMINALEN

In our freezing storage we have large capasity and can handle up to 4500 tons of frozen fish.

MÅLØYTERMINALEN

Our customers are both the local fish business and the larger scale fishing fleet. The terminal has it’s own freezer trucks MÅLØYTERMINALEN and are able to deliver frozen goods to all MÅLØYTERMINALEN over the north western part of Norway.

MÅLØYTERMINALEN

P.O.Box 58 – N-6701 MÅLØY Tel: (+47) 57 85 36 36 - Fax : (+47) 57 85 19 01 MÅLØYTERMINALEN www.caiano.no

MÅLØYTERMINALEN

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MÅLØYTERMINALEN

Markør Kommunikasjon ADDRESS:

Klostergaten 3B 5005 Bergen PHONE:

+47 959 85 096 E-MAIL:

einar@markor.no WEB:

www.markor.no

MARKØR

communication text language

At Markør Kommunikasjon, we help our customers achieve a better reputation with our communications, film, text and languages services. Our specialities are editorial products such as customer magazines, books and brochures. Our company is also the publisher of The Fish Book.

ABOUT US

TRANSLATION SERVICES

Markør Kommunikasjon is a young company, specialising in editorial communications of all kinds. We are located in Bergen, but we serve customers from all around the country.

Our translation department has vast experience in translating a wide range of texts to and from English.

We also have a specialised film department who produces all kinds of films, both commercials and films for more practical purposes.

OUR SERVICES Communications Services • Plans and strategies • Events • Press contact Publishing services • Internal magasines • Text for all kind of purposes • Brochures • Target Group analysis Film services • Commercial films • Staff training films • Film from events • Informal films

THE FISH BOOK Markør Kommunikasjon is the publisher and the owner of the concept of The Fish Book. We take care of the entire process from concept development, to editorial articles, photos, and layout, to delivery to the printing company.

WHAT CAN WE HELP YOU WITH? We can help you with specific tasks within our communications, text and language service areas. For the very best results, bring us your problem and let us solve it for you.

REFERENCES We have been performing services for companies like: • Marine Harvest • Bergen Group • Offshore Media Group • Necon • Momek The full list of references is available from our website: www.markor.no

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RECRUITMENT GUIDE The students and pupils of today is tomorrows fish industry. We are proud of the many posibilities there are within this business that is both so modern, yet so traditional at the same time. In our recruitment guide we wish to show you some of the opportunities there are.

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WORKING IN THE FISH INDUSTRY More than 20 000 people is working within the fish industry in Norway. The variety is enormous, with all kind of jobs from researchers, to boat personnel to fish farmers. We give you a brief overview of what it is like with a future in fish.

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WORKING WITH FISH The fish industry is constantly developing and expanding. It combines the latest technology with traditions in fishing, and the variety of skills and expertise required is considerable. Almost any education or background is useful, though most of the professions require a love and a knowledge of fish and the ocean.

The paths to a career in fishery and the aquaculture industry are many. You can combine expertise and knowledge of fish with a degree or certification. Or your degree can be a combination of fish studies and other subjects. Others might even have an administrative degree and end up in this industry almost by chance. The fishery and aquaculture industry can almost be likened to a fish; the head is the administration and management, from the CEO and the lawyers in the bigger corporations to the owner of a small fishing vessel. In the body you find the practical professions, all those that work ”hands-on” with fish. From those out on the sea who catch it, to those who process and package the fish, to the chef that prepares your meal at the seafood restaurant. The tail is all those who drive the industry forward, all those that work with research and innovation, with delevoping new technology and products. And let’s not forget the entrepreneurs, those who create their own jobs and, in the process, build new and exciting businesses.

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SETT SJØBEIN In 2008 the Norwegian Ministry of Fisheries and Coastal Affairs allocated fundings for a new project whose main goal was to increase recruitment totheseafood industry, and to work with competence elevation within the industry. . The project was named Sett Sjøbein and employs onefulltime projectmanager and two co-workers. The agenda for the project is set in a management group consisting of representatives from - Norges Fiskarlag - Fisker- og havbruksnæringens landsforening (FHL) - LO in consultation with a referencegroup consisting of reprasentatives from - Fiskebåtredernes forbund - Norges kystfiskarlag - LO/Norges nærings- og nytelsesmiddelforbund (NNN) - LO/Norsk Sjømannsforbund (NSF) - Norske sjømatbedrifters Landsforening (NSL) - NettOppFisk/Opplæringskontorene - Fylkeskommunene - FosFor/Videregående skoler - Høyere utdanning Sett Sjøbein works under the following principles: Sett Sjøbein will contribute to the recruitment and competence elevation in the seafood industry All guidelines and recommendations from Sett Sjøbein should be based on knowledge Sett Sjøbein will be an asset in recruitment and employee development Sett Sjøbein will work overall and nationally, but stimulate regional initiatives Target groups: Sett Sjøbein will work to streamline the seafood industry recruitment and competence elevation, as well as provide generic information that the entire industry can benefit from.

On this basis, there are two primary target groups; 1 The target groups for Sett Sjøbein generic information work: a) Young people from middle school age and up b) Adult workers in the seafood industry, both Norwegian and migrant workers 2 People working with recruitment and competence elevation, including; a) The organizations in the seafood industry b) Managers and administrative workers in the seafood industry c) Employees at opplæringskontor and their organization and contacts d) County employees (business and education departments) e) Teachers, lecturers, staff and advisors at educational institutions and related organizations f) Government

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Grieg Seafood ASA ADDRESS:

P.O. 234 Sentrum N-5804 Bergen PHONE:

+47 55 57 66 00 FAX:

+47 55 57 69 70 E-MAIL:

info@griegseafood.com WEB:

www.griegseafood.no

Grieg Seafood is one of the leading international companies within the farming of salmon and trout. With businesses in 4 regions in 3 countries, and a business that covers the whole value chain from roes, smolt production, farming in the sea, slaughtering and processing, to an international sales organisation, Grieg Seafood provides an exiting, dynamic and growth focused working environment and career opportunities within a future oriented business.

Ocean Quality AS Subsidiary of Grieg Seafood ASA ADDRESS:

P.O. 234 Sentrum N-5804 Bergen PHONE:

+47 55 57 66 00 FAX:

+47 55 57 69 85 E-MAIL:

post@oceanquality.no WEB:

www.oceanquality.no

THE BUSINESS Grieg Seafood has its headquarters in Bergen. Our production is run from 4 regions, in Rogaland and Finnmark in Norway, on Shetland in Scotland, and in British Columbia on the west coast of Canada. The production in our regions covers the whole value chain from breeding stock and roe, smolt production on inland sites, fish farming in the sea and slaughter / processing business. The sales are run through our own sales organisations in Norway, Scotland, and in Canada/USA. Our products are sold on markets all over the world, and our sales activities are very much globally oriented. Grieg seafood is a growing company. In 2012, the company slaughtered 70 000 tons of fish. In total we have a production capacity of more than 90 000 tons. Our goal is to be a global leading farming player, based upon profitable growth, the sustainable use of natural resources, to be a preferred supplier to selected customers and to continuously improve our business and profitability.

SUSTAINABILITY An increasing global population is depending on the effective production of healthy and nutritious good food. Farmed salmon is both healthy and good tasting. In addition, it comes from one of the most effective food production methods there is. 100 kg of feed gives a whopping 65 kg of salmon fillets, while the equivalent is only 20 kg of chicken fillets and 13 kg of pork fillet.

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The sustainable use of natural resources is a crucial and natural part of our business. Water and fjords are our most important production resources, and a clean and natural production environment is crucial to our success. A strong focus and continuous drive to reduce eventually negative environmental influences is among our foremost goals. The biggest part of our business takes place in rural areas where the conditions are perfect for farming salmon and trout. Grieg Seafood is an important contributor to employment and economic activity in those areas, both directly, but also indirectly via other related businesses, both in the public and private sector. Grieg Seafood is depending on the blossoming local societies to provide good job opportunities and good environments for those growing up in the coastal societies. Grieg seafood is proud to work in a business that produces healthy and good tasting food in blossoming coastal societies and increasingly to populations all over the world.

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FACTORY MANAGER

ENGINEER ON DUTY

A factory manager has senior responsibility for processing the catch on board vessels with production capacity. He or she runs the production processes and is responsible, in particular, for the work environment and the safety of those working with these processes. A factory managerâ&#x20AC;&#x2122;s tasks also involve assuring the quality of the fish and all the processes it goes through during production.

This engineer is second in command to the chief engineer on board and itâ&#x20AC;&#x2122;s normal to work as the engineer on duty for a period of time before being promoted to chief engineer once you have the experience and certification needed. The engineer on duty has many of the same tasks as the Chief Engineer; he or she is responsible for the maintenance and running of the machines and other technical equipment. The education you require is:

There are no formal requirements for education, but papers as skilled worker, technichian or maritime university is good knowledge

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Certification is also required and this is acquired after a certain period of time on board a vessel. The general rule of thumb is that the bigger the boat, the more time you will need on board in order to get your certificate.

ENGINEER

BOSUN

The engineers work with the running, maintenance and repairs of the machines in the engine room, as well as other technical installations on board.

A bosun is the supervisor on deck, and his or her responsibility lies in making sure all the equipment used on deck is working properly, as well as making sure that the fishing itself goes smoothly and efficiently. A bosun can also have the responsibility of setting the net. He or she must therefore have extensive knowledge of ocean currents as well as the patterns of movement of fish.

A chief engineer will often be the supervisor of the engine room and will have responsibility for the work and safety not only within this room, but also with other machinery on board the vessel. Any vessel with propulsion machinery over 750 kW must employ a certified chief engineer. In order to be certified, experience of working on the relevant vessel is required. The rule of thumb is that the larger the vessel, the more experience one needs to become certified.

There are no formal education requirements to become a bosun, but experience is highly valued. One can also become a qualified fisher, which will give you relevant knowledge for this job.

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FISH HEALTH BIOLOGIST

BUSINESS CONSULTANT

As a fish health biologist you are responsible for the fishes’ health. You prevent, find and treat illnesses that occur in fish in order to increase production and decrease mortality rates. You also have a responsibility towards the environment and have to ensure that laws and regulation on anything from hygiene to fish welfare are followed.

As business consultant’s main task is increasing the efficency and profitability of a company. In a company, you might manage change within quality assurance, accounting, internal inspection, marketing, working environment and more. It’s your responsibility to be a fresh pair of eyes in the company, and sell your knowledge.

As a fish health biologist, you are not limited to work directly on the fish farms, you can also work on nutritution, research into fish diseases and the development of new medicines.

You need preferably ten years’ experience or more to be a sought-after consultant as there is no standard education for this position, although higher education will provide an advantage.

FISHERMAN

PRODUCTION TECHNICIAN

A fisherman’s tasks are mainly the running and maintenance of the fishing equipment and the handling of the catch. But the tasks vary greatly with the size of the boat. On a small vessel, a fisherman has to be more ”hands on” while, on a greater vessel with different equipment, the tasks might be more oriented towards technology. But, regardless of the vessel, a fisherman must always have great knowledge of the environment, of the ocean currents and the movement of the fish. Certification as a fisherman is also the foundation for many different professions on a boat and might therefore not be a primary working title.

As a production technician you need expertise in mechanics, data, and technology, as well as a knowledge of food production. Your tasks will involve tuning and adjusting the machinery, and supervision and maintainence of machines and equipment. As a machine operator your tasks will involve maintainence and repair of machines and equipment, operation of the refrigeration plant, and adjusting and expanding production lines and equipment. There is no standard of education for this position, but you will need technical expertise. The extent of education required will depend on the size and type of company you want to work for.

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LAWYER

OPERATIONS MANAGER

As a lawyer in the fish industry, you can work with export and customs fees, corporation and contract law, or fishery laws and regulations. You can even end up with the responsibility of fronting Norwayâ&#x20AC;&#x2122;s interest in an international arena as the legal regulations concerning how we manage our waters is extremely complicated.

As an operations manager at a fish farm or a wild fish facility, you will have a variety of tasks and areas of responsibility, from running the facility on a day-to-day basis to the security and work of other employees. You not only have to have extensive knowledge of the waters and the fish, you also have to know about everything from physics and technology to accounting and leadership. Therefore, there is no formal education for this position, but a minimum education in the form of a certification in aquaculture is needed. A wide variety of experience from different parts of the industry is higly valued, in addition to certificaton.

A degree in law is necessary for this position.

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PRODUCTION FEED PRODUCT WORKER ON DEVELOPER FISHING BOAT A production worker is only employed on the larger vessels which have production facilities on board. Their main task is processing the catch and salting or freezing the fish. There is no formal education required for this position, other than certificationas skilled worker.

As a feed product developer, you will study fish eating habits and thence develop and produce feed that contains all the components which together will satisfy every need of the fish. You work both on the fish farms and on land, in the lab analysing fish and feed. As a product developer you look at the connection between fish health and the taste of the fish. The feed you develop will be adjusted, tested and changed, and the main goal is to farm fish that flourish and grow and become a good and healthy food. There are many ways to become a feed product developer: biologists, nutrionists, veterianians and bioengineers are among the professions that can work in this field.

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ORGANISATION RESEARCHER EMPLOYEE

An interest group’s main goal is to secure and promote its members’ interests, although they also contribute their expertise to both members and authorities, work with trade policy conditions, allocation of resources and more. As an employee, you will work with a number of different tasks such as research and development, work environment and safety, developing expertise, quality assurance, PR and more. Some of the more well-known interest groups and organisations in Norway are Norges Fiskarlag, Fiskeri og havbruksnæringens landsforening and Norske sjømatbedrifters landsforening. No standard for education is set for this profession, but any degree in higher education is relevant as the areas of expertise required varies.

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As a researcher, you work at educational instutions, or private or public research facilities. As the fish and aquaculture industry expands and develops, it requires new knowledge. As a researcher in your field of expertise, you provide your research and your results to the industry or you use it to educate others. Some researchers have a Master’s degree, others have a PhD. As a researcher, there are a number of areas where more knowledge and research is needed such as fish health and growth, fish living conditions and requirements, feed, and the effect on the land and the sea and on the climate. The education needed depends on you desired field of study, but most researchers have a Master’s or a PhD.

FISH FARMER

STEWARD / CHEF

As a fish farmer, your tasks will include the day-to-day running of the facility, such as supervising the farm, the daily care and feeding of the fish, the vaccinations and the cleaning of the facilities. You may also have to perform maintenance tasks on the technical equipment or register biomass in the farm. As a fish farmer, you have to think about quality and make sure the fish has the best living conditions it can possibly have.

On a small vessel, the chef is responsible for all the meals served on board, but will usually also have other tasks to perform. On the bigger vessels, the chef / steward is often head of the kitchen and responsible for administrative tasks as well as his / her own staff. Tasks can then include: menu planning, placing orders for supplies and keeping kitchen expenditure accounts.

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SHIP ELECTRICIAN

SECRETARY

A ship electrician works on adjusting, installing and repairing the vesselâ&#x20AC;&#x2122;s electrical engines and generators, and is the vesselâ&#x20AC;&#x2122;s specialist concerning the instruments and controls inside its electrical systems. He or she must be able to locate faults within the electrical systems and repair them. As vessels develop and become more technologically advanced, so do the tasks of a ship electrician.

As a secretary, you are the one who knows where everybody is at any given time. You are a support to the administration, and you can work with everything from arranging meetings and travel, to case proceedings, report writing and abstracts, placing orders, answering the phone and training new employees. An education in economics and administration is relevant for this position.

INDUSTRY QA MANAGER PROFESSIONAL

As a fish (processing) industry professional, you will work with the processing of the fish either on land or on a vessel, or you will work with the production of different fish products. In the industry, such a professional is important in assuring not only the high quality of the fish, but also the security of the rest of the staff, and you must have knowledge about everything from the raw material to hyigiene, equipment and technology. As a fish (processing) industry professional you will sometimes have the responsibility of training new employees.

As a QA manager, you are responsible for the overall quality on a fish farm and for ensuring that everything runs smoothly and according to regulations. You are responsible for making sure the fish is healthy, that it gets the right food, and that the fishmeat has the right colour and consistency. As a QA manager, you also train the staff at the fish farm in good hygiene and production routines, and make sure that the work environment and safety routines are sound. You will have many different tasks and responsibilities depending on where you work.

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FIRST MATE

MANAGER

The mate is second in command on the vessel and is also the subsitute for the captain. He or she must know as much about the vessel and the environment as a captain and is responsible for the maps and navigation systems. The mate has also a variety of other tasks: work and security on deck, and assisting the captain with loading and unloading the vessel when docked. The same demands apply for a mate as for a captain when it comes to education. Many captains start out as mates and this job is a natural way to become captain.

MeQuality control of raw material and products, machines, technology and data, fish resources and different kinds of raw material, product development, different production processes for seafood, production management and supervision, hygiene and general cleaning, work environment and safety regulations, economy and management: the list of tasks and areas of responsibility is long for a manager they are needed in the workplace to ensure that good routines are implemented and followed, and to run the production and motivate workers to perform at their best.

MOTORMAN

A motorman is the professional in the engine room whose main tasks involve running and maintaining the machines. Must-have knowledge includes technical drawing and flowchart expertise, as well as an understanding of the tools and equipment required for day-to-day maintenance and repairs. A motorman is also part of security on a vessel. This trade is also the foundation for recruiting for chief engineer and is therefore eligible for admission to technical college.

CATERING ASSISTANT

The tasks vary depending on the size and type of vessel. Some assist in the kitchen, with cooking, cleaning, and serving tasks, for example. Others undertake general cleaning, such as making the beds and cleaning the cabins. There is no formal education for this position other than the obligatory safety course required to work on a vessel, but this is a good starting point for other careers and provides valuable experience about life on a fishing vessel.

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EXPORT MANAGER

As an export manager, your tasks can be as varied as following up on clients and obtaining credit reports to make sure they can make their payments, writing up the contract of sales, organising transport and delivery, following the products from dispatch to delivery, and travel to trade fairs. You might also have responsibility for budgets and marketing strategies in different areas. A degree in finance and marketing is relevant for this position, as well as studies in languages.

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THE INTERVIEWS

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Carl Johan Arnesen Sandberg, age 23 What is your education? Aquaculture biology from the University of Bergen Can you describe a day at the office As the Quality Manager of Ocean Quality I have a varied workday. My job is to be the link between those that produce the fish, those that sell it, and those who buy it. I have to ensure that the production is running smoothly, and that clients both at home and abroad are satisfied. Next to working in our headquarter in Bergen I am regularly travelling domestically and abroad, visiting clients or standing by the fish cage. Since my education is Aquaculture biology I get to use all my knowledge of salmon, its needs and how it is produced. I learn something new every day, ranging from marine biology and fish health, to language, culture, logistics, leadership, customer service and sales work. Why did you choose to work with fish? The aquaculture â&#x20AC;&#x201C; and fish farming industry is an industry in rapid development. It gives you several carrier opportunities and it is located geographically along our country`s entire coastline. Within this industry you can work with research, production, processing, distribution and so on. I also chose this industry because I wanted a workday with meaningful and varied content. And what is more meaningful than producing food? Why would you recommend this job to others? I would recommend it because this field of work gives you many and diverse challenges. You get to use all your expertise in a dynamic environment with many career opportunities. This makes it a secure industry to work in, as the world always will need food.

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Lene Stokka Employed as a fish health biologist at Helgeland Havbruksstasjon AS What is your education? In the fall of 2012 I graduated from the University of Bergen as a fish health biologist and in January the following year I started working at Helgeland Havbruksstasjon AS based in Sandnessjøen. The fish health study is a five-year study program that is available at the University of Bergen and the University of Tromsø. By the end of your Master’s degree, you earn the title ‘fish health biologist’, a title that is protected by law, and has equal status with a veterinarian when it comes to fish. Describe a day at the office. My workday varies from health inspections (either routine or acute) of fish in fish farms and the follow-up on these to, well, boat inspections, training and more administrative chores like writing reports and reporting to the Norwegian food authority. This varied workday is what makes the job so interesting. Every fish farming company is, by law, required to have routine health inspections. Fish farms that produce fish for human consumption are required to have six visits a year, whereas hatcheries and brood stock facilities require twelve visits a year. In my experience, the fish farmers take good care of their fish, but every now and then the fish are subjected to diseases. Depending on the symptoms of the fish, we collect samples and we rely on laboratory diagnostics for a diagnosis. Based on the diagnosis we implement measures and/or treatment for the fish. Why did you choose to work with fish? I have always had a great interest in biology, but ending up with a study related to fish biology happened by chance. Before my application to the fish health study at the University of Bergen, I had barely heard of this occupation. It all started with a Bachelor’s degree in biology. The last year of my degree, I decided to do a 6-month exchange programme in Australia, at James Cook University, and it was there my interest in fish health began. One subject in particular interested me, the subject of fish pathology, where we infected fish with different pathogens and later looked at how the diseases progressed in the fish. The study of fish health seemed interesting and the job opportunities were many and varied. When I came home from Australia I sent the application, and I have never had any regrets about my choice of study or work.

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Jentan på Båly We have run a guesthouse for 7 years. In the summer of 2012 we acquired the fishhop Båly Fisk situated in the fishlanding at Båly. The old business were transformed to a new that has become Jentan på Båly. The owners are Lene Fjeldskår and Live Ueland. Lene Fjeldskår: 1. I am a trained chef specializing in French cuisine. Alongside studies I have workexperience from fishlanding/store. 2. A day at ”the office is varied. When you run your own business its practical to be able to work in all the sections of the business. We split the administrative work in two, so I have my share of the administrative responsibility. The rest of the time I’m in production, planning and sales. 3. I’m born into a family of fishers in the small community of Lillehavn, Lindesnes. But that wasnt decisive for me ending up in a fishery related job, though my family was very happy about it. Personally I think its exciting to add something new tho what my family has done for generations. 4. I don´t work with fish because I love the smell. But fishery is an important part of our cultural heritage. Sørlandet has bred many fishers and I want to contribute with my share so that this profession gets a foothold in the future. Here in my own business, I have the opportunity of combining my experience as a chef with the amazing local commodities we have. If you want a challenge that is exciting and practically demanding where the opportunities are endless, than you dont have to have any doubts that working with fish is a joy!

Live Ueland: 1. I have a degree in creative subjects such as arts and crafts. And I have workexperience in male dominated professions and shopwork. I think the gender distributions in workplaces would benefit from being more balanced. 2. A ”day at the office” is never the same as another. My positions is 50% administrative and the rest is within planning, businesstructuring and production. To run your own business is very exciting and educational. It feels good to create your own workplace for yourself and others. 3. It was only by coincidence that I ended up in the fishindustry. I am really a ”landlubber” from Jæren and didnt know much about fishing. After a couple of years here at Sørlandet its become a natural part of my life as it is for many southerners. 4. As a person who 8 years ago didnt know that shrimp was boiled to now having the world record in shrimppeeling, I would say that this business has a lot to offer for everybody. Lene and I have learned so much through the year that we have been in business, and it has been so exciting. No days are the same. Now that we combine catering and the fishshop, and we are located on the dock, we get close contact with fishers and the fishlanding. It is nice to see the fish be loaded from the boat, come through the landing at Båly fisk and straight to our counter. Its wriggling fresh and we are proud to be a part of this industry.

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