ESTONIA
as it has a much shorter shelf life. If it cannot be used by a certain date it must be discarded.
A new smoking unit that will be used to smoke whole perch and bream and, when the season starts, also vendace, as well as fillets of pike-perch and pike.
to the product range the company has invested in new smoking ovens which should be commissioned soon. Currently the plan is to smoke whole perch and bream and, when the season starts, also vendace, as well as fillets of pikeperch and pike.
Sales on domestic market set to increase The company has been exporting most of its production to other European countries, with a small
fraction going to the domestic hotels, restaurant and catering sector, but now, says Janar Nurmoja, we are looking more closely at the Estonian market and have started selling in Tallinn and Tartu, as well as a few smaller cities, with sales going mainly to the Horeca sector in the form of five or ten kilo boxes of frozen fillets. Frozen fish is easier to use as the buyer can buy a large quantity and then store it if necessary, using it little by little. Fresh fish on the other hand is more complicated
Fishing is unpredictable and the volume of raw materials fluctuates significantly, with periods when quantities are small and others when they are very large. At these times, the raw material is frozen so that it can be used at times when there is a lack of fish. In the winter pike-perch, bream, and pike are the main species that are targeted, while in spring it is perch, pikeperch and burbot. In the summer,
when fyke nets are used, the catches are mainly perch. Thus, pike, pike-perch, and perch, are the main species caught in terms of volumes. To improve the quality of the catch and the yield from the fishing activities the company has introduced better monitoring and control of temperature, and other measures to increase the shelf life of the products. Partly as a result, says Mr Nurmoja, the company has not only managed to retain the clients that were buying from the facility before it was taken over, but has also added new customers.
Kallaste Kalur Ltd TÜÜstuse 1 Kallaste Tartumaa 60104 Estonia Tel: +3727452740 Fax: +3727452743 info@rannapuura.ee www.rannapuura.ee Sales manager: Janar Nurmoja Production manager: Mr Marek Värs
Volumes of raw material: 2 tonnes per day Species: Pike, pike-perch, perch, bream Products: Fresh and frozen ďŹ sh and ďŹ llets, smoked ďŹ sh and ďŹ llets (planned) Markets: Switzerland (perch); France, Germany (pike-perch), Estonia Buyers: Horeca, retail chains
Peipsimaa helps increase tourism
Increased marketing for Lake Peipsi The Fisheries Local Action Group (FLAG) of the Lake Peipsi region has representatives from 21 out of 23 total municipalities in the Peipsi region, with the remaining two located farther away from the lake. All represented municipalities share borders with either Lake Peipsi or one of the smaller neighboring lakes in the region.
J
ust under 300 fishermen have permits for Lake Peipsi, and 60 have permits for the other small lakes. Many of the fishermen who have permits for the smaller lakes also fish 50
in the Emajogi river, the largest river in the area. Because of the numerous fishing areas around Lake Peipsi, even before the creation of the FLAG, 60 to 65 of the fishermen were members
of an active fishermen union that established fisheries policies and catch regulations that are still in use today. Comprised of 129 members in total, the Peipsi FLAG includes many of
the fishermen from the union, along with members from the processing industry, fishery companies, non-profit organizations, producer organizations, and local municipalities. Of
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