Eight Irish seafood processors explored cutting-edge technology at seafood production facilities in Ålesund, Norway, during a field mission led by Bord Iascaigh Mhara (BIM).
Representatives from Kish Fish, Good Fish, Northcape Seafoods, Greenisle, Cheflink, Irish Seaspray, Albatross Seafoods and Galway Bay Seafoods saw advanced technologies operating at commercial scale across the whitefish, salmon and trout sectors. The group visited some of Norway's most technologically advanced facilities, including Ode's farmed cod operation, Poseidon Frozen's freezing facilities, Boreas Seafood, which processes salmon and trout using automated filleting, pin-boning, fresh production and freezing technologies.
They met technology supplier Brevik for demonstrations of its collarbone-cutting and heading solutions for whitefish and toured the factories of whitefish suppliers Nils Sperre, Brødrene Sperre, and the highly automated Mathias Bjørge salmon processing factory. Organised as part of the BIM Seafood Innovation Network, the programme explored how innovation is being used to boost efficiency, product quality and value in Norwegian processing facilities. It aims to help Irish clients planning future investments in process automation and production streamlining. John Fagan, Research and Development Technologist at BIM, said industry shaped the mission directly.
Norwegian Know-How — Irish seafood processors and industry representatives gather outside Poseidon Frozen in Ålesund, Norway, during a BIM-organised visit to investigate advanced freezing and processing technologies
"This latest mission was developed in response to requirements identified by industry and builds on three Seafood Innovation Network workshops focused on robotics, automation and digitisation,” he said.
“Seeing various technologies operating at commercial scale in working factories allows processors to assess their suitability before investing. This helps to reduce risk and enables businesses to narrow down equipment and processes that can be integrated into their own operation.”
“Another major benefit for Irish seafood companies is collaboration on assessing new technologies together. Benefits accrue when several seafood businesses can source equipment from the same supplier, as this allows more efficient servicing, spare parts and maintenance planning. “We are also exploring similar developments in the wider food industry around robotics, automation and digitalisation, in addition to by-product valorisation and will build similar visits in these areas in the near future,” he said.
Freezing Point — Irish seafood industry representatives examine large-scale processing equipment during BIM's Norwegian field mission, exploring technologies that could improve efficiency in Irish seafood production
Damien Toner, Director of Development and Innovation Services at BIM, said: "Supporting the Irish seafood sector to innovate, modernise and increase its competitiveness is a key strategic objective for BIM. “Through the BIM Seafood Innovation Network, we connect seafood businesses with new solution providers, technologies, international expertise and opportunities to collaborate. This helps processors build the knowledge and confidence needed to plan future investment and respond to changing market demands. The Seafood Capacity Building Scheme under the European Maritime, Fisheries and Aquaculture Fund funded the mission.
It is the seventh processor-oriented industry field mission funded under the scheme, which supports knowledge development and technology transfer across innovation, sustainability, fisheries conservation and competitiveness.
