21,000 FTEs employed in the Norwegian fishing fleet
The total contribution to wealth creation from the Norwegian marine fishing fleet in 2021 was NOK 32.8 billion, including ripple effects.
Raw materials from the sea
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Sustainability and animal welfare concern young people the most
What are people’s attitudes towards food, sustainability, new foods and food additives? Researchers have found some answers.
Could cusk fish be the new cod?
Today we think of cusk as a bycatch species of little or no value. But our test panel came to quite a different conclusion.
In the future, Norwegian salmon can be fed with locally-sourced ragworms
Researchers had the crazy idea of feeding ragworms with locally-cultivated seaweeds. The results were as gold-edged as the worms themselves – a high-quality, locally-sourced and sustainable feed for farmed salmon.
A robotic microplankton sniffer dog
The microscopic, free-floating algae called phytoplankton — and the tiny zooplankton that eat them — are notoriously difficult to count. Researchers need to know how a warming climate will affect them both. A new kind of smart, lightweight autonomous underwater vehicle (LAUV) can help.
Building trust in robots to measure, monitor, and regulate the ocean
A new partnership between the Centre for the 4th Industrial Revolution Ocean and the Norwegian University of Science and Technology (NTNU) has been established to establish trust in ocean data collected from autonomous underwater vehicles.
Arctic light pollution affects fish, zooplankton up to 200 metres deep
If artificial light shines into the Arctic Ocean during the polar night, does it matter? A new paper in Communications Biology says the answer to this is a strong yes.
More people and fewer wild fish lead to an omega-3 supply gap
Omega-3 fatty acids are essential components of healthy diets for both humans and fish. The dramatic increase in fish farming worldwide has boosted the demand for omega-3 fatty acids so much that today’s supply can’t meet demand. Reducing waste and finding new sources can help.
A day in the life of a jellyfish hunter
The oceans are teeming with ever-increasing numbers of jellyfish. These squishy sea creatures can ruin fishing and discourage tourists. But one research group wants to turn this nuisance into pay dirt.
Teaching the next generation of fish farmers for the aquaculture industry
We need to know more, and teach more people, about aquaculture so we can use the ocean’s resources to the greatest extent possible while protecting the environment.
Herring larvae could benefit from an acidifying ocean
Excess CO2 in the atmosphere is making the oceans more acidic. Some studies show that’s bad news for fish, including commercially important species. But not all fish respond the same way.
Secrets of the sea raised from the depths
The mysteries below the ocean’s surface have triggered human exploration and imagination for centuries. New marine robotics now make it possible to explore what goes on in the ocean depths.
Shedding light on zooplankton in the dark
We know that tiny marine creatures in the Arctic respond to weak light from the Moon or the northern lights during the polar night. Now researchers have learned that artificial light from research vessels can also have a negative effect.
Is frozen cod just as good as fresh?
Yes. As long as it is handled properly, new research reveals.
Most of a fish is discarded
Every year 340,000 tonnes of usable whitefish by-product are discarded into the sea. But the fisheries industry has now identified ways of halting this practice.
Breakthrough for Norwegian “nori”
First time cultivation of red Porphyra algae in a Norwegian lab.
Japan-Norway Arctic Science and Innovation Week
Representatives from Japanese and Norwegian universities, research institutions, government agencies and industries interested in polar issues will gather in Tokyo in early June to present research results and build partnerships.
Turning humble seaweed to biofuel
A Norwegian research group has been able to achieve bio-oil yields of 79% from a common kelp. Other researchers working with the same species have yields closer to 20%. The secret is to heat the kelp very quickly and bring it to the right temperature within seconds.