Researchers have succeeded in showing that mackerel turn blue when under stress. This new knowledge will better enable our fisheries to safeguard fish welfare and will optimise catch quality into the bargain.
The rest raw materials left after a salmon has been filleted are equivalent to more than 60 percent of its slaughtered weight. It will soon be possible to convert these into a high-quality fish oil, taste-neutral fish proteins, fish gelatin and flame-retardant materials. Ensuring that not a single gramme goes to waste.
A new subsea camera has been developed that can see two to three times further under water than existing cameras and calculate distances to objects. This will make work carried out under water much easier.
Calanus finmarchicus makes up about 90 per cent of the bottom of the food chain in northern oceans, and is eaten by fish and baleen whales alike, but as the ocean becomes more acidic due to CO2 emissions, populations may decrease dramatically.
A newly developed white fish filleting machine could give this Norwegian industry a much-needed boost.
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