Fishing the News 4th Edition 2019

Bringing you news, knowlegde and innovation from Iceland

Brussels Expo 4th EDITION MAY 2019

Get pu for the future in Increased efficiency in: Bleeding • Chilling • Freezing • Heating • Sanitizing • Transporting •

umped quality NEW

ValuePump™ 2.0

Skaginn 3X is introducing the new gold standard in fish processing, the ValuePump™2.0, delivering clean, firmer fillets with a higher yield and flesh that is far less susceptible to gaping during rigor.

Using state of the art technology, the ValuePump™2.0 creates superior product quality while optimizing resources and reducing waste.

Get the first look at the ValuePump™2.0 at the Skaginn 3X stand #4-6127 on day 2 of the Brüssels Seafood Expo at 14.00.

The ValuePump™2.0 is the future of fish processing today.

Only from Skaginn 3X.

www.skaginn3x.com

Contents PAGE

6 Marel

Experience an adventure with Marel

10 Vísir

Responsible fish processing on an international scale

14 Ican

FOIE GRAS DE LA MER from Ican

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Borgarplast

Sturdy and durable fish tubs

20 Íslandsstofa

an important part of the foreign-market operations of Icelandic companies

24 WiseFish goes global 26 Thorlákshöfn

A powerful export harbour

28 Skaginn 3X

The ValuePump™ - the future of food quality

32 Markus Lifnet

The third generation takes over

36 Tri-Pack Plastics launches revolutionary design of CoolSeal seafood packaging system

38 Iceland Seafood

First-rate fish products all over the world

42 Matis

Valuable facts about Icelandic Seafood

43 Curio

Received an H2020-grant for the development of a collarbone-cutting machine

Publisher: Tímaritið Sjávarafl ehf Phone: 6622 600 Editor and guarantor: Elín Bragadóttir elin@sjavarafl.is Website: www.sjavarafl.is Journalists: Alda Áskelsdóttir Katrín Lilja Jónsdóttir Transelators: Óskar Ólafsson Símon Vestarr Graphic designer: Anna Helgadóttir anna.helgadottir55@gmail.com Front Cover: Óskar Ólafsson Printing: Prentsmiðjan Oddi

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FISHING THE NEWS MAY 2019

T

Being visible abroad

he fishing industry consistently relies on research and development but experience has shown that increased wealth creation in the sector relies upon ingenuity, of which we should be proud. All this is based on the pillars which we know so well. That knowledge is our wealth and insight into further innovation in the future; factors such as the knowledge, competence, education and culture of those who inhabit the country.

Icelanders hafa firm ground to stand on, they have good education in fishery studies, but they need to build a good social network as others do. The social network enables us to gain a competitive advantage in a demanding market.

The amazing thing about the social network is that no one really knows what comes out of it. The export companies know how important a social network is and many strong social ties were forged in the Seafood Expo in Brussels.

On May 7 – 9 in 2019, Iceland Responsible Fisheries will participate in the produce exhibition Seafood Expo Global in Brussels. It is held alongside the equipment exhibition Seafood Processing Global. There a great number of Icelandic companies will gather to introduce their wares and see what others have to offer, as well as strengthening the social network and gaining visibility abroad.

It is important to gain knowledge in the fishing industry as it is the basis for being able to utilize the lessons and skills at our disposal. Imparting our knowledge, as well as what is known about research and education, gives us a greater possibility of evolving in the fishing industry and dealing with challenges in an ever-changing competitive environment. By imparting our knowledge we also form social networks which can be priceless for companies.

Therefore it is fair to say that knowledge is indispensable in the fishing industry.

Experts in education show us how to assess catch quantities which have seen an overall reduction and yet value creation has continued. A number of startups have also played a part in increasing productivity in the fishing industry.

Everything is utilized these days, whether scales or bones. Respect for the finite natural resources at our disposal has increased greatly.

The fishing sector has changed a lot in the past few years and has seen a lot of improvements with regards to technology and its use in the fishing industry.

A clean ocean, quality and freshness are among the measurable resources which have made us wealthy and continue to be an incentive for us to keep innovating and marketing our unique products. It fills me with pride to observe how hard we work to present our country, this unpolished diamond which has no equal.

Elín Bragadóttir Editor

STILL CHASING

SMARTER

PROCESSING? We’re already there

Visit us in Brussels: Seafood Processing Global Booth 4-6227 marel.com/fish

Experience an adventure with Marel Alda Áskelsdóttir

I

n Marel’s exhibit-area at the Seafood Processing Global expo in Brussels, processing lines and machines have started up so you can see how these high-technology marvels actually operate.

FleXicut high-tech pinboning and portioning machines for whitefish and salmon maximize the utilization and value of the fish.

A highly developed distribution system sorts and automatically sends each piece to the next part of the process very quickly and precisely, with a robot packing pieces into consumer-ready packages. In addition, guests can disappear into virtual reality to experience a new world of sophisticated processing. It is therefore fair to say that a visit to Marel’s exhibit-area this year could prove to be both exhilarating and lucrative.

In recent decades, Marel has become a leader in fish processing technology and the development of machines and equipment for the industry. The company’s success in this area comes from years of building on a vision of better utilizing the raw material and thus creating more value by increasing automation and efficiency, while also maintaining a strong awareness of environmental concerns.

Stella Björg Kristinsdóttir, Marketing Manager Marel Fish, says the company got its headstart from being rooted in computer-technology.

“Marel came onto the scene as the first computers were hitting the market. From the beginning, our development has centered on dataprocessing; extracting information so that the entire process – from when the fish is pulled out of the ocean to when consumers have it in their hands – can be improved.”

“These days, we call this ‘smarter processing’, which refers to our use of all the Industry 4.0 technology, equipment and tools in our development and design, such as artificial intelligence, robots and VR [virtual reality].

We also nurture a close relationship with our customers. That way we get information and a sense of what the market requires and what needs to be improved.”

Developing and making machines in virtual reality Technology has indeed advanced greatly in the past few years. Some of what had seemed only a dream a few years ago has now become a reality.

“This technology enables us to try out and perfect the systems before we start building them. This greatly shortens the development period.

Creating prototypes of new ideas in a simulator and in VR doesn’t take

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as long as building the thing, testing it and subsequently changing it, and so on. With this technology we can fix bugs in the software and deal with all kinds of difficulties before building the machine or the system itself,” says Stella Björg. “Equally important is that this technology is better for the environment and reduces the carbon footprint significantly. We no longer have to ship heavy cargo long distances for testing and then send people around the world to fine-tune them.”

Marel sees a great future with this technology and intends to make ever greater use of it. “This has worked well for us and the clients who have worked on it with us have been very satisfied with the outcome, so this is definitely the future,” Stella says. Marel will use VR in its exhibit area at the expo in Brussels to show visitors a large salmon processing system that was designed in its entirety using VR and simulations before it was built and set up.

Assessing performance and training employees in virtual reality This technology also means customers can try out new equipment before deciding to invest. “We offer our clients a chance to load their data into the system and try it out. This gives them a better understanding of what the equipment and software can do for them.” Stella Björg adds that VR can also be used to train staff before equipment is installed. “At a company which bought a whole salmon processing system from us, key employees had studied simulations of it before it was installed. They had therefore become quite adept at running the new system, which significantly shortened the implementation process.”

Marel has also used simulations to train service technicians. “VR gives them the tools and practice they need to enhance their efficiency and skills in dealing with whatever situations come up.”

FleXicut has revolutionized whitefish processing Marel’s FleXicut water-jet cutter, one of the greatest technical advances in whitefish processing since the advent of filleting machines, has revolutionized traditional fish processing. The combination of automatic bone removal and intelligent portioning means processors can optimize the fillet – not only improving handling and utilization, but also increasing the value of the end product. In the five years since FleXicut entered the market, the machine has steadily gained in popularity and is now used in fish processing all around the world.

At Marel, machines and entire systems are developed, simulated and tested in virtual reality before a single screw is turned.

Stella Kristinsdรณttir, Marketing Manager for Marel, says it is vital for fish producers to get ready for Big Data and the Industry 4.0.

Designing and simulating in virtual reality enables the client to test the system before investing in it.

FleXisort distributes portions into different product streams specified by software intelligence FISHING THE NEWS MAY 2019

7

“Those who already have FleXicut at their processing sites are satisfied with the results. Automatic pinbone removal not only reduces the need for specialized labor but significantly enhances both utilization and quality, as well as giving the option of producing more diverse and unique products.”

The FleXicut revolution finally available for salmon processing Marel recently introduced a new version of FleXicut designed for salmon processing. “This new version has already attracted a lot of attention because it opens new possibilities. It means we can remove the pinbones from salmon before rigor mortis sets in, which means that it can be processed locally, close to the source, as opposed to having to export it and sell it whole, which is the case in many places. This increases the local economic opportunity, along with opening up new markets and increasing end-product value.”

Reducing staff turnover and strengthening communities The number of those who want to work in fish processing, trimming and handling fish, keeps decreasing. It’s difficult to find employees to do these jobs and the turnover of staff is often high. “This calls for increased automation in fish processing. Technology and innovation are the answer to these challenges,” says Stella Björg. “When processing sites are equipped with technology and automation, they need different types of employees from before. It is plain to see that where FleXicut systems have been set up it, employee turnover has reduced because the jobs are more interesting and the staff structure has changed.”

The combination of automatic bone removal and intelligent portioning means processors can optimize the fillet.

Comprehensive solutions yield better results Stella Björg says that setting up a comprehensive system, all the way from the conveyor belt to the packaging of the fish, ensures the most efficient utilization and automation possible. “It’s not only the machinery that needs to function perfectly in order for everything to work optimally. The flow is equally important to avoiding bottlenecks.

Our systems are designed to eliminate bottlenecks and keep the flow even throughout. Feeding fish into a machine at the correct pace is one way to maximize efficiency and ensure a steady flow. When fish portions emerge out of the FleXicut, a system sorts and guides every piece to its proper destination, with final packing performed automatically with the packing robots. Robotics is gaining a foothold in fish processing these days.”

See you in Brussels and at the next ShowHow Twice a year, Marel hosts a ShowHow in Copenhagen: the Salmon ShowHow in February and the Whitefish ShowHow in September.

These events bridge the gap between conference and expo and bring together producers from all over the world for a practical demonstration of Marel’s hardware and software innovations. “We have a center for demonstrations and training in Copenhagen, where we set up our main systems, whether in salmon or whitefish. The systems are run and connected to simulate a real fish processing site. This gives our guests

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FISHING THE NEWS MAY 2019

Robotics is gaining a foothold in fish processing.

the opportunity to really experience everything we have to offer. We also show them what’s next on our development schedule and they share ideas with us about their ideas for the future.”

Increased high-value product ratio with precision cutting, using a variety of cutting patterns

We are Iceland Seafood Your complete seafood solution out of Icleand

Visit us in hall 6 - Stand 943 www.icelandseafood.com

Vísir operate seven longline vessels which ensures a supply of high-quality line-fish all year round.

Vísir – responsible fish processing on an international scale Vísir is a rooted, powerful and progressive seafood company where focus is on responsible fishing, high-tech processing and product-quality. Vísir offers a variety of products made from first-rate longline fish for discerning customers around the world. Jóhann Helgason, head of production and sales for Vísir, says that the customer can rely on a steady supply of products, quick delivery and that effort is put into preserving the freshness and quality of the fish, from the time of catch until it is delivered to the customer.

Alda Áskelsdóttir

Vision, determination and persistence Vísir is an Icelandic family seafood company which has been in operation for over half a century. The history of the company is a bit longer, though, and stretches all the way back to the year 1930 when the foundation was laid by Páll Jónsson, grandfather of the current owner, who started a fishing company in Þingeyri, a remote village in the Westfjords. When the history of the company is examined, it becomes evident that it is characterized by a lot of persistence and determination. The founder of Vísir, Páll Hreinn Pálsson, started going to sea with his father at the

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“The automatic excision of the pinbones from the fish fillet increases its yield, value and quality. We can produce more diverse and specialized products and at the same time a computer calculates the optimal way to cut each fillet based on its size. We can offer our customers fillets of precisely the requested size, which leads to better utilization of the products that they purchase and therefore less is wasted.”

young age of 11, which wasn’t unusual in Iceland in those days. Páll lost his father at sea when the family’s first ship sank, and the second ship sank two years later after a crash off the coasts of Britain at the end of World War II. The resolve of Páll led him to acquiring his first ship in the year 1960. However, that ship sank in the year 1964, but fortunately all were rescued. With the money received from the insurance company he bought Vísir in Grindavík, along with two others, in the year 1965.

“We have played a part in the technological revolution which has taken place in this industry in the past few years. It has given us an advantage and enabled us to offer our customers a fresher and better product.”

Line-fishing insures the best possible raw materials

“The quality of the products that we sell is very important to us, whether it’s a fresh or frozen product or traditional saltfish,” says Jóhann Helgason, head of production and sales at Vísir.

Jóhann Helgason, head of production and sales at Vísir, explained that with a strong foundation and vision, the representatives of Vísir have managed to build a first-rate company known for technology and product-quality. “We operate seven longline vessels which ensures a supply of high-quality line-fish all year round. Our customers can therefore count on us for what they need every day of the year.” When fish is caught on a line, that means that one fish is pulled on board at a time. It is therefore bled the moment it comes out of the sea, then gutted and then chilled immediately. “This has the effect of making the

With increased technology and automation the processing becomes quicker and the quality and freshness of the products is increased.

FISHING THE NEWS MAY 2019

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fish whiter. And it is an added bonus that line-fishing is environmentally friendly.”

High-tech processing provides quick processing, quality and freshness Vísir runs two processing plants, a freezing and fresh fish plant and a saltfish plant. The technology at the freezing and fresh fish plant is very advanced. “We have played a part in the technological revolution which has taken place in this industry in the past few years. It has given us an advantage and enabled us to offer our customers a fresher and better product.” Vísir was the first of the processing companies in Iceland to start using Flexicut, the computer-operated fillet-cutter from Marel. “We are proud and pleased to have participated in the development of this highly successful machine with Marel.” The Flexicut water-cutters combine two important factors of processing; on the one hand it locates the pinbones precisely in the fillet and removes it and on the other hand it cuts the fillet based on the wishes of the buyer, whether the fillet has skin or not.” These machines have had an enormous and positive impact on our entire process. The automatic excision of the pinbones from the fish fillet increases its yield, value and quality. We can produce more diverse and specialized products and at the same time a computer calculates the optimal way to cut each fillet based on its size. We can offer our customers fillets of precisely the requested size, which leads to better utilization of the products that they purchase and therefore less is wasted.

Therefore, for a restaurant for example, we can pack the portion size needed in individual courses.

That way the chef doesn’t need to cut himself the portions and therefore ending up with some offcuts that cannot be used and therefore end up as waste.” Jóhann says that the people of Vísir intend to keep moving forward with technological advances. “Two years ago we started using a new quality-control-line and we received our first packing-robot this spring. We plan to maintain our lead and keep offering our customers the best possible product-quality because fishing companies and processing plants have never been faced with so many technological opportunities as there are today. The continuing development of the technology that we use today with further increase productivity and quality in the future.” With increased technology and automation the processing becomes quicker and the quality and freshness of the products is increased. “Fresh fish from Vísir can, in fact, make its way the consumer’s plate, whether in Iceland or abroad, within twenty-four hours of the catch. The quality of the products that we sell is very important to us, whether it’s a fresh or

frozen product or traditional saltfish,” says Jóhann, adding: “Along with fresh and frozen fish-products, we produce all the saltfish-products requested by our customers, whether splitted or filleted, light-salted or fully salted, which go into the very demanding markets in Southern Europe.”

IFS – an international certification which guarantees a first-rate product When Jóhann speaks of the fish offered by Vísir being in a class of its own, it is not an empty boast, because Vísir has received an international quality certification which the company operates under. “We have, in our processing plants, received IFS certification which pertains to food safety. We are very proud of these certifications because they are sought-after and hard to come by. That, in and of itself, is a significant endorsement of what we are doing and certifies that we offer a first-rate product. A quality certification such as IFS means that the customer can be sure that our fish is always of top quality with regards to quality and safety, not just sometimes.”

Environmental, sustainable and responsible fishing Icelanders have fished responsibly for decades. In the year 2007, the Icelandic government issued a statement which outlined how fishing in Iceland is regulated and declared that it is based on the greatest scientific knowledge available at each time. “We at Vísir are proud of being a part of Iceland Responsible Fisheries, which greatly emphasizes sustainable fishing. We know that fish is a limited resource and we want to fish it responsibly,” says Jóhann, adding: “We place a strong emphasis on the responsible utilization of the country’s resources. Vísir´s fishing policy is based on longlinefishing, traceability and effective management of the fishing effort.

The traceability gives information from the whole production process and all products are traceable down to the fishing grounds. That way, our vessels can be directed towards the raw materials wanted each time, based on the fishing experience of previous years. Thus, the company best utilizes its catch permits and maximizes their value.” Vísir has also received an MSC-certification because it fulfills the standards of the Marine Stewardship Council for the traceability of seafood products from Iceland´s sustainable fishing stocks. Vísir is also a part of Iceland Sustainable Fisheries, which has, among other things, received a certification for cod, haddock, ling, saithe and golden redfish.

“We plan to maintain our lead and keep offering our customers the best possible product-quality because fishing companies and processing plants have never been faced with so many technological opportunities as there are today.”

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FISHING THE NEWS MAY 2019

ÞORLÁKSHÖFN - the future location for your company?

The cargo ship Mykines which is owned by Smyril Line Cargo, sails between Þórlákshöfn and Rotterdam on a weekly basis, all year around. The sea transit time is the shortest on offer in the southwest corner of Iceland. Þorlákshöfn is located on the southwest coast of Iceland and the town has the only cargo and fishing vessel harbour on the south coast, until you reach Hornafjörður. Transportation from Þorlákshöfn is easy as the town is well connected to all areas of Iceland and is located only 40 km from Reykjavík and 85km from Keflavík Airport.

There is a wide range of land available in Þórlákshöfn for companies of various sizes and types.

A major industrial and service area has been planned and will be located in the harbour area and inland of the harbor area. The land area is vast and the conditions are suitable for development. The location is also advantageous with regard to the requirements generally set out by investors e.g. with regard to the location of industrial sites and manufacturing but is also ideal for other operations.

Please contact us if these advantages could work for your business and/or you would like to receive more information.

olfus@olfus.is thorlakshofn.is Hafnarberg 1 815 Þorlákshöfn Tel.: +354 480 3800

“Canned cod-liver is a good choice for delicious entrée’s, a tasty and nourishing seafood salad ore as a topping for bread, and then perhaps spiced with a sprinkling of coriander or a bit of lemon-zest and pepper.”

“We look forward to presenting our products for those who visit the expo. We prepare a delicious snack which we offer to our guests. They’re often skeptical at first but in most cases a smile spreads across their face because the taste is often a tremendous surprise.”

FOIE GRAS DE LA MER from Ican priority. For instance, only green energy is used for the processing and production of Ican’s high-quality cod-liver. “

Alda Áskelsdóttir

C

anned cod-liver is a delicacy, whether it is fresh, smoked or seasoned. True food-enthusiasts appreciate this gourmet food product, which is packed with vitamin A and D, along with Omega 3 fatty acids. The Icelandic sales-company Ican has specialized in selling this super-food and has been very successful, because it consists of only first-rate liver, which is processed fresh. No ingredients are added to Ican‘s cod-liver, which is obtained from the ice-cold and practically unpolluted Atlantic Ocean along the coasts of Iceland.

For the past ten years the company Ican Sales has carried wholesome, first-rate canned cod-liver. Guðmundur P. Davíðsson, the CEO of Ican, says that there is a longstanding tradition for the canning of seafood products in Iceland. “We sell first-rate canned cod-liver from two companies. One of them, Ægir Seafoods, is in Grindavík while the other one, Hraðfrystihúsið Gunnvör, is in Súðavík. The companies base their production on old traditions but at the same time there is an emphasis on using the latest advances in technology and science to create a clean and delicious food product for food enthusiasts around the world. Great emphasis is placed on living up to our strict standards for quality during production. Environmentally friendly production is also a

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Fresh, good for the environment and from an unpolluted ocean It’s no coincidence that Iceland is currently one of the greatest producers of canned cod-liver. According to research, the fishing grounds around Iceland are almost completely unpolluted and Icelandic seafood is very healthful. This is caused, among other things, by how remote the country is, and therefore not close to any large industrial states.

Industrial waste which flows into the ocean can affect how clean the seafood is. For this reason, Icelandic seafood products have established themselves as high quality products. “The consumers are becoming ever more demanding with regards to the quality and healthfulness of food items. They want to know where the food comes from, where it is processed and what the production conditions are. Traceability is the hallmark of Icelandic seafood products and that means a lot to the consumer. He can easily gather information about where and when the fish that he’s about to buy or consume was caught.”

“We always put all our ambition into ensuring that the materials used in the production are always fresh and first-rate. Thus we manage to service our clients in the most effective manner and always offer them unique quality which can be trusted.”

“Canned cod-liver is really a luxury product, available for a comparatively low price. It is an item of fine dining and that has long been known by the French, the Russians, the Ukrainians, the Germans, the Spanish, the Czech, the Hungarians and the Poles, to name a few. Cod-liver is not only a delicious luxury-item but a very healthful one. It is packed with vitamins and good fats and often classified as a super-food because of how nutritious it is.”

Icelandic cod-liver is both healthful and delicious “The cod-liver which we sell is canned in a production-company owned by Hraðfrystishúsið Gunnvör and is based in a tiny, remote village in the West-fjords called Súðavík. Its inhabitants number just over 100 people and a part of that number works on producing tasty, wholesome and healthful canned cod-liver. The ingredients come directly from the sea off the coast of the West-fjords, in the far north near the North Pole, according to Guðmundur. He adds: “Ægir Seafood is based in Grindavík, which is a fishing village in Reykjanes. Reykjanes is renowned for its great natural beauty and purity. It contains, among other things, one of the most famous health-spa’s of the world, the Blue Lagoon. In Reykjanes there are geothermal areas and so electricity from a geothermal power plant is used for production by Ægir Seafood.

Therefore, in Grindavík, first-rate environmentally friendly canned cod-liver is produced. The trade mark of Ican sales Ican and Westford.

Although Ican sales emphasizes the making of cod-liver under its own trademark, production companies have also started manufacturing wares for other food-companies, whether under a national label or a private label.

The cod-liver lies in the oil until the aluminum-wrapping which Ican sales uses under its products is opened. This clean and tasty fish-oil is a kind of bonus, being rich in Omega 3 fatty-acids and vitamin D and A.

A natural and clean fish-oil in the bargain When cod-liver is boiled down, a part of it turns into natural fish-oil without any additives. The cod-liver lies in the oil until the aluminumwrapping which Ican sales uses under its products is opened. This clean and tasty fish-oil is a kind of bonus, being rich in Omega 3 fatty-acids and vitamin D and A. The oil may be used for a gravy or simply poured directly into a tea-spoon and ingested. Icelanders, adults as well as children, have for years used fish-oil as a dietary supplement and some maintain that it is the reason for the health of the nation, resulting in Icelanders winning the title of World’s Strongest Man more than once, in addition to gaining remarkable success in various other sports in spite of the nation’s small number of inhabitants.

Always fresh and first-rate

A gourmet-product for a low price

Cod-liver is a finite resource, which means that making the most of it is important. “In order for it to be possible to boil down a high-quality codliver, it must be processed fresh. It should definitely not be frozen before it is processed and therefore it is vital that the production companies are situated close to the places where fish gets to land quickly and that is the case with both Grindavík and Súðavík. We always put all our ambition into ensuring that the materials used in the production are always fresh and first-rate. Thus we manage to service our clients in the most effective manner and always offer them unique quality which can be trusted,” says Guðmundur and one can detect pride in his voice as he speaks these words.

Guðmundur says that the fact that canned cod-liver isn’t featured on every dining-table is, in fact, odd. “Canned cod-liver is really a luxury product, available for a comparatively low price. It is an item of fine dining and that has long been known by the French, the Russians, the Ukrainians, the Germans, the Spanish, the Czech, the Hungarians and the Poles, to name a few. Cod-liver is not only a delicious luxury-item but a very healthful one. It is packed with vitamins and good fats and often classified as a super-food because of how nutritious it is.”

A very healthful delicacy For those who are unfamiliar with the taste of canned cod-liver it may sound odd to say that it is a delicacy which a significant number of Europeans has enjoyed for some time, including the nation known more than all others for cuisine and gourmet food, the French. “We like to say that canned cod-liver is the foie gras of the ocean, referring to the world-famous French national-delicacy, foie gras, which is processed from the liver of geese or ducks. Pate made of goose-liver is something which people recognize and with this reference we aim to give the consumer an idea of the taste and texture of the product.” Guðmundur says that people who are unfamiliar with canned cod-liver often ask how it is best to eat it, whether fresh or smoked. “It is a good choice for delicious entrée’s, a tasty and nourishing seafood salad ore as a topping for bread, and then perhaps spiced with a sprinkling of coriander or a bit of lemon-zest and pepper.”

Come and taste Ican sales takes part in the Seafood Expo in Brussels this year, as in previous years, and invites everyone to taste some delicious and healthful cod-liver. “We will have a spot in the Icelandic national booth.

We always look forward to appearing at this expo. That’s where we meet our customers and strengthen our bonds,” says Guðmundur, adding: “We also look forward to presenting our products for those who visit the expo. Every morning I take the train down-town and buy freshly baked bread. Then we prepare a delicious snack which we offer to our guests.

Observing the reaction of those unaccustomed to canned cod-liver is especially thrilling. They’re often skeptical at first but in most cases a smile spreads across their face because the taste is often a tremendous surprise and it doesn’t hurt that the whole thing is washed down with a glass of white wine.”

Those who would like further information about iCan’s activities can visit the website: www.ican.is where they will find a lot of information, along with recipes and ideas.

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Sturdy and durable F fish tubs

or decades, Borgarplast has manufactured and sold insulated fish tubs which are considered among the finest on the market. Large packaging rental companies are among Borgarplast’s customers and that is no coincidence. “Our tubs stand out and what separates them from other tubs is our production skills. Our tubs are tough, endure for long, are easy to manage and transport and the maintenance-costs are lower than for comparable tubs from other producers,” says Haukur Skúlason, the CEO of Borgarplast.

Iceland, far north in the Atlantic where the weather is unpredictable and the forces of nature run roughshod over everything in their path, is the home of the company Borgarplast, which manufactures sturdy and durable fish tubs. At Borgarplast it is widely recognized that demanding customers should not be offered anything other than tubs that stand the test of time and can endure all that they are given to endure. As a result, Borgarplast’s market share in Iceland is very large and the company sells tubs all around the world.

A long history, confidence and a good reputation Borgarplast has a long history and is built on a solid foundation. The company was founded just under 50 years ago and has, in the past few decades been at the forefront of manufacturing and selling of products for the fishing-industry,

„Our tubs stand out and what separates them from other tubs is our production skills,” says Haukur Skúlason, the CEO of Borgarplast.

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For decades, Borgarplast has manufactured and sold insulated fish tubs for a growing market.

Alda Áskelsdóttir

mainly with the fish tubs. Haukur says that Icelanders have been pioneers in the manufacturing of insulated fish tubs. “Guðni Þórðarson, the founder of Borgarplast, was at the helm in that regard. Many have tried their hand at manufacturing such tubs without much success. We at Borgarplast have, however, managed to do very well in our field and have throughout the years managed to inspire confidence and a good reputation in this market.”

Loyal customers are the most reliable mark of quality Borgarplast manufactures fish tubs for both the Icelandic and foreign market. “Borgarplast has won some renown for the manufacture of sturdy tubs. Our customers, whether in Iceland or abroad, have been loyal to the company and our tubs for decades. That is the greatest recommendation which our tubs can gain and really says all that needs to be said. This loyalty is a mark of quality of which we are quite proud.”

The biggest tub rentals among customers Borgarplast’s biggest customer in Iceland is the company Umbúðamiðlun, which rents fish tubs out to seafood companies. “It is no coincidence that Umbúðamiðlun chooses the tubs from Borgarplast,” says Haukur, adding: “The basis for operating a tub rental is the ability to offer tubs which can withstand much use, endure great strain and last for a long time. The tubs are constantly being used and have to bear many burdens.” However, it is not only Icelanders who have faith in the fish tubs from Borgarplast. “Among our customers are also tub rentals in Europe and we would not be able to gain customers there if not for the fact that our tubs are a worthy competitor to the other tubs in the market.”

“Our customers, whether in Iceland or abroad, have been loyal to the company and our tubs for decades. That is the greatest recommendation which our tubs can gain and really says all that needs to be said.”

Durability The durability of the fish tubs from Borgarplast is 6 - 8 years and that is a long time in this market. “Careful use and regular maintenance can expand this life-time considerably, even by several years. In fact, when Borgarplast celebrated its 40-year anniversary the company was given a tub from one of the fisheries. It had been in use at the fishery for 20 years and was still in working condition when we got it. Now it’s on display in our exhibition room and we are quite proud of it,” says Haukur, adding: “This is no fluke because many of our customers own tubs which have lasted far beyond the expected time-span of durability.”

Little maintenance when compared with other tubs The tubs from Borgarplast are designed to endure a lot of use and great strain. In the design-stage we make sure that they can withstand the pressure of fork-lifts. “Many of our biggest customers agree that the tubs require very little maintenance when compared with tubs from other manufacturers. Should a tub be damaged to the degree that pieces break off it then it is quick, inexpensive and simple to mend. A plastic welding strand, from the same material as the tub, is used. The strand is welded into the fissure with a plastic welder. It is important to mend damaged tubs immediately so that the damage doesn’t spread, thereby adding to the maintenance-cost. Borgarplast’s fish tubs are designed to be easy to clean. The curved corners and oval surface are essential in that regard.

International quality standards followed Ever since the founding of Borgarplast in 1971, quality has been the top priority. “Borgarplast was a pioneer in the field of quality-control in Iceland. Borgarplast was one of the first industrial companies in Iceland to receive the quality certification ISO 9001. These strict quality-

Borgarplast has won some renown for the manufacture of good and sturdy tubs.

FISHING THE NEWS MAY 2019

17

Large packaging rental companies are among Borgarplast’s customers and that is no coincidence.

“Many of our biggest customers agree that the tubs require very little maintenance when compared with tubs from other manufacturers.”

Hoist, lift and turn

standards have yielded great results for us and gained for us customer satisfaction. Borgarplast has also been awarded an environmental certification of ISO 14001. Both of those are international certifications which mean that customers can be sure that the quality of the tubs is always the same.” Haukur says that many of Borgarplast’s biggest customers mention that good design and strict inspection of the quality and production of the tubs lowers maintenance-costs and that they are somewhat lower than for comparable tubs from other manufacturers.”

The design of Borgarplast’s fish tubs is well thought out. Emphasis is placed on the tubs being as comfortable and easy to use as possible.

“All the tubs have sturdy handles, which means that they can be hoisted when fully loaded, and the handles also enable them to be easily transported when they are empty.” A portion of our stock of tubs is produced according to the transport-standard of ISO 6780. Those tubs have four access-points for manual- and fork-lifts. They can be turned 180 degrees with a fork-lift or a device for turning tubs over. That is actually the case with all the tubs that we produce.” All the other tubs manufactured by Borgarplast have two access-points for floor jacks but a fork-lift can access them from all four directions. It’s easy to stack the tubs and tubs of different sizes can be stacked together.

A good selection and an expansive line of products

The expo in Brussels is always interesting and fun

Borgarplast manufactures tubs of all shapes and sizes. Seafood companies should therefore be able to find tubs fitting their needs and requirements. “The tubs manufactured by us carry from 300 liters to 1400 liters. They are insulated with both Polyurethane (PUR) foam, which is highly insulating, and Polyethylene (PE).

Borgarplast has participated in the Seafood Processing Global expo in Brussels since its inception. “We will be at the expo this time as before.

The expo is always fun. There we get a chance to strengthen our ties with current customers and gain new ones,” says Haukur, adding that expos such as the one in Brussels is a very important forum for seafood companies and companies adjacent to the industry. “It is a very large expo where the companies present all the newest and most promising products available in this market.”

The PE-fortified fish tubs are recyclable and have great load bearing capacity. They can be stacked high while fully loaded. The PE-tubs are used where the need for insulation is not as great, for instance when fish products are moved in refrigerated trucks. The tubs are also optimal for refrigerated products which are stored in refrigerated containers.

The PE-tubs are especially convenient for the processing of salt-fish, the storing of shrimp, the processing of shellfish and for other things where they have heavy burdens to bear.

The PUR highly-insulating fish tubs are especially suited for conditions where insulation is needed and products need to be kept at a steady temperature. The tubs are light and easy to handle and can easily be moved around manually when they are empty. The tubs are uniquely convenient for fresh fish and products which need to be stored on ice outside refrigerated areas, or where refrigerators are unavailable.

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FISHING THE NEWS MAY 2019

“Borgarplast manufactures tubs of all shapes and sizes. Seafood companies should therefore be able to find tubs fitting their needs and requirements. The tubs carry from everything from 300 liters to 1400 liters. They are insulated with both Polyurethane (PUR) foam, which is highly insulating, and Polyehtylene (PE).”

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At expos around the world, Íslandsstofa arranges and organizes a national booth under the banner of Iceland. Thus, Icelandic companies often hold their presentations under one roof.

Íslandsstofa

Berglind Steindórsdóttir, head of exhibits at Íslandsstofa, says that many things need to be considered during preparation for the participation of Icelandic companies in such a massive expo as the one in Brussels.

an important part of the foreign-market operations of Icelandic companies Alda Áskelsdóttir

Í

slandsstofa arranges and manages the participation of Icelandic sea food companies in the Sea Food Expo in Brussels. The job of Íslandsstofa is to increase the nation’s foreign exchange earnings by, among other things, assisting Icelandic companies in making their products and services available on the international market. Berglind Steindórsdóttir, head of exhibits at Íslandsstofa, says that many things need to be considered during preparation for the participation of Icelandic companies in such a massive expo as the one in Brussels. However, she says that the job is both fun and rewarding because the companies are very appreciative of the services provided by Íslandsstofa. Íslandsstofa is a forum for collaboration between businesses and the government and its task is to increase the nation’s foreign exchange earnings with vigorous efforts on behalf of Icelandic exporting companies. The sea food industry is the largest export sector. “Icelanders have long been at the forefront when it comes to the sea food industry and related operations. So this is a very important sector and it’s safe to say that Icelanders are proud of the success and good reputation that the Icelandic sea food industry has gained around the world,” says Berglind, adding: “We at Íslandsstofa do our part by assisting Icelandic companies, be they in the sea food industry or other sectors of the

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FISHING THE NEWS MAY 2019

“We at Íslandsstofa do our part by assisting Icelandic companies, be they in the sea food industry or other sectors of the economy, in presenting their products and services to foreign markets.” economy, in presenting their products and services to foreign markets.”

For instance, Íslandsstofa has access to data-bases and other sources of information regarding exhibits and participation therein. Using counseling, education and the imparting of information, the staff of Íslandsstofa insures a precise, professional and successful way forward for Icelandic companies abroad. “Expos are certainly a large part of the work of marketing and presentation and therefore the participation of Icelandic companies in international expos is crucial.” At expos around the world, Íslandsstofa arranges and organizes a national booth under the banner of Iceland. Thus, Icelandic companies often hold their presentations under one roof. Berglind says that the companies profit greatly from this kind of joint participation in expos. “Smaller companies tend to disappear into the crowd and therefore, being part of a greater whole strengthens them and renders them more visible. Our booth is also in a good location, close to large, recognized companies in the sea food industry, and so many visitors will come our way.”

An Icelandic national booth on behalf of the companies The Seafood Expo in Brussels is one of the largest international expo of its kind in the world. It is attended by up to 30.000 guests from 152 countries and exhibitors number over two thousand from 78 countries. At the expo, which is split in two, the Seafood Expo Global and the Seafood Processing Global, the companies present both their produce and their

Expos are certainly a large part of the work of marketing and presentation and therefore the participation of Icelandic companies in international expos is crucial.

services, as well as the newest machines and technology in the industry. Íslandsstofa sets up national booths for both expos where numerous Icelandic companies, which are at the forefront of their field, present their wares. “The Icelandic national booth is well put together and its settings are as elegant as can be. It is reminiscent of the nation and the country, as well as Iceland’s great tradition for fishing. Íslandsstofa provides the superstructure for the booth and we assist in the organization, preparation and various other things which are involved in the exhibit.”

Berglind is certainly no neophyte when it comes to handling organization for Icelandic companies in international expos. She has done that job for almost twenty years. “It’s a fun and rewarding job because a lot of things need to be considered during preparation for the participation of over thirty Icelandic companies as is the case in Brussels this year. At Íslandsstofa we assist in all the organization and preparation. For instance, it’s our job to seek out the companies for the booths so that when the companies get there the booth has been fully prepared, with nothing left to be done but to stack the products in their place.” Berglind also handles several duties regarding paperwork and registration for the companies; for instance, she makes sure that everyone submits everything which needs

“It feels good to sense that our contribution is important and makes it easier for the companies to participate. By handling these extraneous matters we enable the companies to focus on the internal preparations and marketing.“ to be submitted in time, so that everything clicks in the end, as expected.

“We keep track of what needs to be sent to Brussels, expo-materials and other things, reserve areas and divide them among exhibitors. The place also needs to be wired for electricity and arrangements need to be made for water, furniture needs to be rented, refrigeration handled, in addition to all the other things which the companies require. Berglind says that it is also her job to be there at the expo, ready to offer her assistance in case something goes wrong.

Satisfaction with the services of Íslandsstofa The Icelandic companies cover most of the cost of participating in the expo. However, Íslandsstofa bolsters their participation for a small fee

It’s important for Icelandic companies to be able to sell their products and services abroad so that they may grow and blossom, because Iceland is a small market area.

FISHING THE NEWS MAY 2019

21

by handling services having to do with preparation for the expo. “It’s a great relief for the companies not to have to organize the practical aspects. Familiarizing oneself with all the aspects having to do with that is a large undertaking. Throughout the years I have obtained knowledge and connections so I know where to look for goods and services. However, it can prove to be a bit of a jungle for those who are unfamiliar.” Berglind says that the heads of the companies and all those who participate on their behalf in the expo in Brussels are satisfied and grateful for the services which their companies are getting from Íslandsstofa. “It feels good to sense that our contribution is important and makes it easier for the companies to participate. By handling these extraneous matters we enable the companies to focus on the internal preparations and marketing. It’s very important for them to enter the expo well prepared. In order to get as much out of it as possible it is necessary to have been in touch and booked as many meetings with current, as well as prospective, customers as possible. The followthrough afterwards is also very important. Inquiries and messages received during the expo need to be dealt with immediately. If that is not done then other companies will use the opportunity themselves.”

Not everyone can get in Iceland and Icelandic seafood companies have taken part in the Seafood Expo in Brussels since the beginning, in the year 1992. It’s important for Icelandic companies to be able to sell their products and services abroad so that they may grow and blossom, because Iceland is a small market area. Says that many parties around the world seek to take part in this expo. “We have our reserved space in the expo but because of how crowded it is there it’s impossible for us to expand the area allotted to the Icelandic national booth, however much we would like to do so.”

Many of the Icelandic companies who take part in the expo in Brussels have been there from the beginning. “It’s hard for a new company to enter. Most of the companies participate year after year because it’s a very important forum. At an expo such as this one representatives of the companies get a chance to meet current customers, strengthen connections and present their innovations. Holding onto one’s existing customers is as important as gaining new ones. The target group is assembled there. This expo is widely seen as one of the most important ones within the industry for the presentation of goods and services.

It is therefore safe to say that most of the key figures in the global seafood industry have gathered there,” she says, adding: “Naturally, new

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FISHING THE NEWS MAY 2019

„It’s very important for them to enter the expo well prepared. In order to get as much out of it as possible it is necessary to have been in touch and booked as many meetings with current, as well as prospective, customers as possible. The follow-through afterwards is also very important. Inquiries and messages received during the expo need to be dealt with immediately. If that is not done then other companies will use the opportunity themselves.” business relationships are also created, as one of the main functions of an expo such as this is the creation of new connections and businessties. Exhibitors also get a chance to obtain a general sense of what is happening in their field and what their competitors have been up to.”

The Icelandic national booth is quite popular The Icelandic seafood industry is highly regarded around the world.

Many seek to learn from it because it represents so much more than simply conventional fishing and processing. Many companies have created around the seafood industry, seeking to offer various services to the seafood sector. Many of those companies are at the cutting edge of innovation and progress, according to Berglind, especially with regards to forward-thinking and skills having to do with the shipping and handling of products, all the way from fishing to sales.

“Interestingly, Icelandic companies are at the very forefront in the part of the expo which has to do with services and the sector’s most recent developments in technology and machinery. So many make their way towards us in order to see what the Icelandic companies have to offer.”

Berglind says that the people in the Icelandic national booth are generally in very high spirits and that there is great enthusiasm for what the companies have to offer. “It’s been quite interesting to watch the companies blossom through the years. The culture has changed and evolved and professionalism is foremost. The development of products and technology and general progress has been quite quick and there is a lot of ambition. I’d have to say that I’m proud of being a part of this expo, because the Icelandic companies are among the best in the world.”

Matis is a solid partner in innovation of Seafood Value Chains – Matis is a leading Icelandic research and innovation community with vast expertise in the entire seafood supply and value chain.

– Matis aims to further progress the seafood sector through its world-class experts and infrastructure.

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– Matis ambitiously supports its partners to create value and deliver safe and sustainable products to their customers.

www.english.matis.is

WiseFish goes global Elin Bragadóttir

The software-company Wise specializes in business Bragadóttir solutions for all sectors of theElín economy.

For twenty years ritstjóri Wise has led the development of software solutions for numerous companies in this country and abroad. “The solutions Wise offers spans the fishing industry‘s entire chain of value from fish farming and fishing to sales and distribution,“ says Jón Heiðar Pálsson, head of Wise‘s sales- and marketing-division. „WiseFish handles the overall management of fisheries, however much is unshipped and whichever species of fish is caught. Also, the program can be put to use monitoring the status of the fishing quota and managing production processes. WiseFish is connected to other systems on the floor such as the Innova-software from Marel and can be connected to peripheral devices, such as scales and hand-held computers,“ says Jón Heiðar.

Valuable marketing information Jón Heiðar adds that the system offers a lot of potential for tracking produce from fishing, through processing and sales and all the way to the consumer. He says that Wise works closely with Samtök fyrirtækja í

Þórhallur Axelsson, consultant, Jón Heiðar Pálsson, Britney Kasmiran, an employee of the company Omicron and Andrés Helgi Hallgrímsson, sales manager. Photo: Wise

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FISHING THE NEWS MAY 2019

Jón Heiðar Pálsson, head of the sales- and marketing-division of Wise. Photo: Sjávarafl

“The solutions Wise offers spans the fishing industry‘s entire chain of value from fish farming and fishing to sales and distribution.“

”From this data it is possible to extract valuable statistical marketing-information which can enable companies to spot opportunities for markets and gain a higher price for its products. In addition, information is gathered regarding customs and market-access for Icelandic seafood products to foreign markets.“ sjávarútvegi (The Association of Companies in the Fishing-industry) and has recently worked with them on the project “Vitinn“ (The Lighthouse) which aims for creating a system to gather data regarding the export of seafood products to a central location. ”From this data it is possible to extract valuable statistical marketing-information which can enable companies to spot opportunities for markets and gain a higher price for its products. In addition, information is gathered regarding customs and market-access for Icelandic seafood products to foreign markets.“

Wise establishes themselves in Suriname Omicron, a fishing-company in Suriname, incorporated the WiseFishsoftware three years ago. The incorporation was implemented entirely by way of remote connection. ”Incorporating the software without having to travel all the way there saves both time and money for us, as well as for the client,“ says Jón Heiðar. The incorporation and implementation was such a success that another company from Suriname, Marisa Fisheries, has started doing business with WiseFish.

Britney Kasmiran, an employee of the company, is currently in Iceland, working on a master’s degree in fishery studies at the University of Iceland and has studied the WiseFish-software and will therefore bring useful skills back home.

Marisa Fisheries is a Surinamese fishing company, established in 2003.

The company consists of 12 bottom trawlers targeting a variety of fishes such as mackerel, snappers, kingfish, ribbonfish, croakers, weakfish, catfish etc., and is in partnership with a Surinamese processing factory called SUVVEB NV which is responsible for the processing, packaging, storage and export of the fish commissioned by this fishing company.

Marisa Fisheries is currently building a new processing factory in collaboration with SUVVEB NV. The new factory, called Ocean Delight, would be circa 2500 m2 with an estimated production capacity of 15 ton fish/day that will produce high-value seafood products such as fresh and frozen whole gutted fish, pan ready fish, fillets, steaks, etc. for the local market and export to places in the Caribbean, Europe, US and Asia.

The Factory Marisa Fisheries fish packed in ice in typical red crates.

”Incorporating the software without having to travel all the way there saves both time and money for us, as well as for the client.“ entire process, from fishing to sales. Thus we are able to track the raw material’s progress and enforce the demands for quality made by the buyers,“ he adds.

Close cooperation with Cargill Wise’s staff is currently working on a very exciting development-project for Cargill, the international company, in association with the Swedish software-company HiQ. ”In the project Wise handles the design of data warehouses, Tabular-dice and various services (API) in the cloud. The purpose is to gather information from fish hatcheries all over the world to be able to compare growth, feed utilization, the effects of disease etc. between regions and countries,“ says Stefán Torfi Höskuldsson, division head of management and technology. Cargill’s clients are then granted access to these services or analyses through a website known as SeaCloud. Cargill is one of the world’s largest private companies with over 150.000 employees starfsmenn and a turn over of over 14 thousand billion.

One of WiseFish’s greatest advantages It’s easy to adjust the software to each company’s needs but WiseFish is in fact a comprehensive solution which uses Micosoft Dynamics NAV. Wise’s employees in Iceland number more than 80 and they have 500 clients around the world. They have been a leading force in sales since 1995.

A new upgrade for Euro Baltic The WiseFish-software has been in development here at home for decades and in the past few years its reputation has travelled far abroad, for instance to Australia, South-America, Norway and Germany.

WiseFish’s experts have worked closely with the company Euro Baltic in Germany on develooing and upgrading the system. Euro Baltic is a part of Parlevliet & Van der Plas Group (P&P Group) in the Netherlands and is among the larger herring-processors in the Baltic. „”In this upgrade all the connections to the production-systems will be simpler and more efficient and it will take the place of a lot of excel-documents which have until now been used to keep track of fishing, unshipping and sales. Euro Baltic’s experience of using WiseFish has led to the P&P Group deciding to incorporate WiseFish into more subsidiaries, among others the tuna fishery CFTO in France,“ says Andrés Helgi Hallgrímsson, the sales manager of WiseFish. The bulk of CFTO’s catch is tuna. ”CFTO’s employees are very excited to receive a single system for tracking the

Also, Creditinfo in Iceland gave Wise an award in 2018 for being an exceptional company. The honor is awarded for being in credit rating category 1-3, along with filing the annual financial statements in time and having had a surplus for three years.

Wise headquarters at Borgartún 26. Photograph: Wise FISHING THE NEWS MAY 2019

25

www.thorlakshofn.is

Thorlakshofn – a powerful export harbour To meet the increasing demand for high quality services, Thorlakshofn has undergone great developments within the harbour area and is now fully equipped to receive larger ships. The harbour was deepened significantly, and the maneuvering area is now 230 m in diameter, making it easier for large cargo ships to move within the harbour.

36

The direct sailing route of the Mykines cargo

“These developments are of course aimed

vessel between Thorlakshofn and Rotterdam has

towards future growth and we also feel we offer

proven to be very successful, and a great boost

very interesting services for transport by sea.

for the activity level in the local harbour. This

Facilities have also been greatly improved for

new sailing route of the Smyril Line Cargo is

other ships and boats that dock at our harbour,

especially economical for those who wish to

and the activity level has increased greatly with

transport fresh produce between Iceland and

the Smyril Line Cargo weekly sailing.”

Europe. For example you can buy fish from the Thorlakshofn fish market on a Thursday or

Thorlakshofn offers a variety of construction

Friday, and have it arriving in Rotterdam by

lots, intended for businesses of various sizes and

Monday.

types. The municipality has planned a large industrial and service area by the harbour and

“Thorlakshofn is very well located in terms of fish

the surrounding area. Land is plentiful, with great

export via sea from here to Europe. Due to the

conditions for developments. The location is

short time it takes to sail between Thorlakshofn

optimal for most demands financers make when

and Rotterdam, buyers can receive their products

it comes to location in industry and production,

in a much shorter period of time than before. A

but other businesses are well suited as well. “We

fully equipped cold storage is located by the

have received a number of inquiries and

harbour, and there are salmon and arctic-char

applications for industrial lots after the direct

fish farms in the close vicinity. Here we also dry

sailing between here and Rotterdam began. We

fish and produce bacalao. Furthermore,

have near endless room for developments and a

Thorlakshofn very well connected by land in all

variety of industrial lots close by the harbour, and

directions, and only 40 km from Reykjavík,” says

therefore it is easy to find one that suits every

Hjörtur B. Jónsson, the Harbour Master in

kind of business,” says Hjörtur.

Thorlakshofn.

Thorlakshofn, in the SW-corner of Iceland, boasts of one of Iceland’s best shipping docks and the only one on the south coast. It is the shortest sailing route from Iceland to mainland Europe.

Innovative Processing Equipment for Heading, Filleting and Skinning

Visit us in Brussels, stand 4-6211/Hall 4 at Seafood Expo Global, 7-9 May 2019 www.curio.is

ValuePump™ shortens the bleeding-time, cleans, chills, freezes and boils. “The pump will replace conveyor belts and thus further decrease the friction.” Ingólfur says that the bleeding-time is shortened and that at the same time the fish can be chilled. “We can even go a bit further and whole-freeze the fish in the pump.”

The ValuePump™ - the future of food quality H Alda Áskelsdóttir

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FISHING THE NEWS MAY 2019

igh-tech company Skaginn 3X has for the past few years designed and developed technical innovations, which will alter production processes in the food industry, especially in the seafood industry. With cutting edge solutions, Skaginn 3X has managed to extend the shelf-life of fresh fish by 5 – 7 days and now the company is taking its sub-chilling revolution one step further by introducing ValuePump™ - a brand new device, which is bound to make a splash on the market.

Ingólfur Árnason, CEO of Skaginn 3X

The ValuePump™ machine

“As a result, we developed ValuePump™, which is a multifunctional device that can be placed anywhere within the production process, depending on the purpose that the device is supposed to serve each time.”

“We at Skaginn 3X define ourselves as a high-tech company and see it as our role to develop technical innovations which lead to progress and higher returns for our customers. To be able to achieve this, we keep a close eye on the constant market developments,” says Ingólfur Árnason, CEO of Skaginn 3X and adds: “In the past few years we have noticed a great increase in demand for chilled products (fresh ones) instead of frozen products. We also see a great price-difference between fresh and frozen products. As fishing/fish farming and fish processing mostly take place far away from the main consumer markets the challenge is how to preserve and extend the fresh quality of the fish so that we are able to sell it as a fresh/chilled product. We at Skaginn 3X have therefore focused on working with the fish-industry on finding solutions that maximize product quality, increase the product’s shelf-life and simplify transport to the market so that our customers’ products can increasingly break into the higher paying fresh and chilled segments.

I am therefore very proud, on behalf of my staff and Skaginn 3X, to be able to introduce a new product which I am convinced will yield higher prices and lower expenses for our customers.”

In the past few years Skaginn 3X’s R&D department has focused on finding new ways to better preserve raw material/fish quality. This work led to Skaginn 3x coming up with a cooling system which chills (SUB-CHILLING™) the fish without the use of ice. This new technology increases the freshness of the fish and preserves its quality. “This cooling technology yielded excellent results and added five to seven days to the shelf-life of the fresh fish.” Ingólfur says that after having introduced SUB-CHILLING™, Skaginn 3X wanted to take things even further, which called for the development of a new device which will be presented for the first time at the Seafood Expo Global in Brussels. “We call this device ValuePump™ and it is different from any other pump available on the market.” ValuePump™ is partly based on an older device developed by Skaginn 3X to pump shrimp from one place to another. “We started wondering whether the time taken to move fish from one location to another within a processing plant, could be put to better use. Fish processing is a race against time and every minute counts. As a result, we developed ValuePump™, which is a multi-functional device that can be placed anywhere within the production process, depending on the purpose that the device is supposed to serve each time.”

Ingólfur says that the ValuePump™, which pumps everything from small fish to fish weighing ten kilos, is quite convenient for all kinds of fish, whether farmed fish, wild fish, pelagic fish or whitefish. “While fish is pumped from one place to another within the processing plant, various advantages can be attained; bleeding time can be shortened, the chilling process expedited, the fish washed, disinfected, boiled or frozen. Essentially, what we have is a pump but the advantages attained by it depend on the liquid going through it. The pump can have liquid with temperatures ranging from 80°C degrees to minus 20°C degrees running through it. Additionally, various chemicals can be added to the liquid, for instance, disinfectant.”

“While fish is pumped from one place to another within the processing plant, various advantages can be attained; bleeding time can be shortened, the chilling process expedited, the fish washed, disinfected, boiled or frozen.

Essentially, what we have is a pump but the advantages attained by it depend on the liquid going through it.”

FISHING THE NEWS MAY 2019

29

therefore, has a positive effect on the quality and will increase the worth of the raw material. “If producers want a firm and consistent fish, they need to make the fish bleed out quickly and they require the chilling process to be as fast as possible. Thus, the value is preserved and ValuePump™ is just the device to expedite this process significantly.” It is also important to note that ValuePump™ increases the accuracy of plants’ and vessels’ existing processing equipment. “After the fish has gone through ValuePump™ it is better prepared for being filleted – the existing machinery receives a better, firmer fish to work with, yielding better product quality and higher product value.”

Salmon Processing.

Bleeding and chilling from 6°C to -1°C. Compact design to save floor space

ValuePump™ shortens the bleeding-time, cleans, chills, freezes and boils When fish is pumped through the ValuePump™ its bleeding-time is significantly shortened. “The fish passes through the pump in 5 – 10 minutes. The rapid waterflow speeds up the bleeding process without disfiguring the fish,” Ingólfur explains, adding: “The pump in fact, does two things simultaneously during the bleeding process that are not commonly seen. The fish is circulated by water whilst also receiving gentle handling. The speed of the water flow also gives the fish a good cleaning.” During all this the fish is moved from one place to another.

“The pump will replace conveyor belts and thus further decrease the friction.” Ingólfur says that the bleeding-time is shortened and that at the same time the fish can be chilled. “We can even go a bit further and whole-freeze the fish in the pump.”

Ingólfur says that the ability to boil the material in the pump is a completely unique function. “ValuePump™ is therefore very well suited for shrimp processing, where shrimp can both be boiled quickly and frozen in the pump, which benefits the canned goods industry. Cod-liver, for example, can be heated to 50 degrees while simultaneously being cleaned in the pump and moved from one place to another within the plant.”

As the fish is moved around, it bleeds while being chilled. It can also be disinfected. “It is a known fact that in farmed fish there are bacteria which must be eradicated before the fish is processed. Ozone can be inserted into the pump,” says Ingólfur and then adds: “Of course, other anti-bacterial chemicals can be put into the liquid as well, which can be beneficial to the meat-industry. ValuePump™ is therefore also an attractive device for the meat industry, especially the poultry industry.”

ValuePump™ enables filleting and processing of delicate fish ValuePump™ makes filleting and processing of delicate fish species, which have been impossible to fillet and process so far, possible. “We have for example conducted promising experiments on blue whiting which has been impossible to fillet so far. After having gone through the ValuePump™ however, it is well prepared for filleting. We use the pump to enhance the consistency of the fish before it is filleted,” says Ingólfur, adding: “Of course, all fish is delicate, and therefore it is very important to make the fish firmer before it is processed. ValuePump™ is the result of our continuous effort to better prepare fish for filleting and handling.”

The purpose is always to extend the shelf-life and maintain the product quality ValuePump™ may be used for processing both on land and at sea.

Ingólfur says that the most important thing is for the pump to be placed close to the area where the fish is harvested. “The closer the pump is located to that area, the greater the results. ValuePump™ is therefore well-suited for fishing vessels and for fish farming. The best thing is to finish the chilling and bleeding before rigor mortis sets in. It is also no secret that we gain positive results with this technology when it is used after the beginning of rigor mortis.”

ValuePump™ shortens a process which used to take 60 minutes down to 15 minutes

“We’ve conducted experiments on farmed fish and the results show that we can bleed the salmon and chill it in 15 minutes. It used to take 60 minutes to do so. With a quicker bleeding- and chilling-process we manage to get the fish into a certain state before rigor mortis sets in. If it has been bled well and sub-chilled before rigor mortis sets in, then the fish will go through the rigor mortis process more easily. The fish tissue will better maintain its integrity and the fillets will therefore be firmer and better in every respect.”

ValuePump™ improves the current processing technology in so many ways and the experiments carried out by Skaginn 3X with ValuePump™ demonstrate without a doubt that this machine belongs on the market.

“We’ve conducted experiments on farmed fish and the results show that we can bleed the salmon and chill it in 15 minutes. It used to take 60 minutes to do so.” Ingólfur says that the advantages gained by shortening the bleeding and chilling interval are considerable. “With a quicker bleeding- and chilling-process we manage to get the fish into a certain state before rigor mortis sets in. If it has been bled well and sub-chilled before rigor mortis sets in, then the fish will go through the rigor mortis process more easily. The fish tissue will better maintain its integrity and the fillets will therefore be firmer and better in every respect.” ValuePump™

As stated before, Skaginn 3X has managed to use sub-chilling technology to extend the shelf-life of fresh fish by about five to seven days. This makes it easier for our customers to deliver fresh products at more consistent quality to the markets. “We mean to extend the shelf-life by another five to seven days in the future. Although we have made advances in this field, I believe that we have a very long way to go. The better we understand how to handle the fish correctly the better it will be and the longer we can keep it fresh.” ValuePump™ is our latest contribution to extending the shelf-life as well as improving and maintaining the quality of seafood products.

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The refrigeration specialists

MEET US AT STAND 6127 IN HALL 4

Frost is part of the Knarr group

By far the biggest super trawler build in Russia so far, 121 meters 450 t/24 freezing capacity in NH3/CO₂ casdcade system and tyfoxit system for cargo hold’s Designed by: Wartsila

10 new 82 m freezing vessels to by build for Norebo in Russia NH3 pump system with Tyfoxit system for cargo hold’s Designed by: Nautic

Vardin Pelagic largest pelagic plant in the world with NH3 pump system Chiller’s and heatpump’s.

7,5 MV@-42°C freezing capacity Gydrostory and Lenin land based fish factories in Kuril Islands and Kamchatsky NH3 pump system’s

1 new 82 m freezing vessel build in Spain for HB Grandi Iceland NH3 Pump system with Tyfoxit system for cargo hold’s Designed by: Rolls Roys

Kælismiðjan Frost ehf. • Fjölnisgata 4b, 603 Akureyri, Iceland • Phone: +354 464 9400 • www.frost.is • Sales: +354 864 4732 / GHH@frost.is

The third generation takes over Alda Áskelsdóttir Photos: Alda Áskelsdóttir, Sjávarafl and from a private collection.

“I decided not to merely sell rescue equipment but also knowledge about how to rescue people from the ocean and that was the teacher in me at work.“

F

or thirty-three years Pétur Th. Pétursson has been at the helm of the company Markus Lifenet ehf. He is currently at a crossroads, having placed control of the company in the hands of his children. For all those years Pétur has surely been through a lot in his business and sometimes the going has been rough.

But now the company is steady. At such a milestone it is only natural for a man to reflect on the past. Pétur says that he is satisfied with the choices he made but that it occurs to him that the road may have been decided for him long before he set off on his journey.

Life‘s coincidences can be so incredibly odd and fun… or maybe there are no coincidences? Some say that this is the case and claim that everything is predestined, fate is written in the clouds and cannot be altered. Pétur had been travelling his own path through life when he was faced with the decision whether or not to take over his father-inlaw‘s company when he died. He says that it was a difficult decision to make but, looking back, he gets the sense that it was in fact what he was meant to do. “At that time I was teaching woodwork to children, along with running the sailing club Þytur and I was active in various organizations. It had of course occurred to me to make changes. But to join forces with my father-in-law, Markús B. Þorgeirsson, who invented Markúsarnetið and founded a company around it, was not necessarily in the picture, although I had assisted him briefly in the developmental stage, etc.“ It‘s fair to say that fate stepped in. “Markús died suddenly at the age of sixty. He had been travelling the country, introducing the net to fishers and had gotten the company off the ground. I was the only on ein the family capable of taking over for him after he passed. I told my wife that we should give it a try for five years but that was over thirty years ago.“ Pétur says that the first year was very hard for him. “I had to clear the air after a disagreement with the person who had overseen marketing for Markús. The only thing for me to do commercially was to repair nets which had already been sold. All production and sales were down until december of 1985.“ Although Pétur had not been able to fully launch the company from the beginning that doesn‘t mean that he was inactive. “In May of 1985 I had designed and developed another version of the net,“ says Pétur but a lot has transpired since then.

The right man in the right place As Pétur was assuming control of the company, for the first time in Iceland a course called “Growth and success“ was given in Iceland

by Iðntæknistofnun (the Institute of Industrial Technology), Samtök

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Pétur has been at the helm of the company Markus Lifenet ehf for thirty-three years. These years have undeniably been eventful but now he has decided to step down and leave the company in the hands of his children.

Markús, Pétur and Rakel by the new building bought by Markus Lifenet ehf. by Gjáhella 13 in Hafnarfjörður. “ The move to larger quarters opens up new possibilities for us.“

“The move to larger quarters opens up new possibilities for us. In the past few years it’s fair to say that the old building’s lack of room has held us back. But what matters most is that the company will continue to operate and will be able to fulfill its commitments and serve clients worldwide.“ Iðnaðarins (The Industrial Association) and Útflutningsmiðstöð (The Center for Export). “The chief executive officers of fifteen companies took the course and I was one of them, quite distinct from the others as most of them led large companies,“ Pétur says with a chuckle. “For eighteen months we were educated on matters of finance, banking, planning, marketing and other similar matters. This was a very good school. We would meet for two days a month and receive lectures, along with visiting, for instance, banks and other institutions which had been inaccessible to us. A priceless social network was created there.“ Pétur says that during the course he had learned to think properly outside the box and raise his sights beyond the confines of his homeland. “At that point Markúsarnetið had, for instance, only been intended for fishing vessels but now that is only a minute fraction of what we sell today, the potential clientele being the entire fleet of ships in the world. This course was exactly what I needed to be able to manage the assignment that I had undertaken,“ says Pétur and by the look on his face one can tell that he is not convinced that this was a coincidence. He adds: “Another thing which contributed a lot to helping me get through this is that in spite of narrow financial means, as the country was in the grips of hyperinflation, was my participation in Eureka Halios, which was a Spanish-French-Icelandic development project for the fishing vessel of the future and everything having to do with it.“ Regarding his part in the project, Pétur says that he had coincidentally taken a seat next to a Eureka-project representative during a promotional meeting in Rúgbrauðsgerðin and discovered that this was the man who selected the companies for the project. ”We got to talking and I tell him all about my company and what I’ve been doing there. I felt as though I hardly belonged in that meeting, there being no discussions of security equipment aboard this fishing vessel of the future. It was all about transferring fish from the bottom of the ocean all the way to market. I

later found out that I hadn’t actually qualified for the project but that this man had put his foot down and said that without rescue-equipment there could be no fishing vessel of the future. That led to Markus Lifenet and eight other companies entering the project to handle the security.

I was quite influential there, “ says Pétur and laughs. ”I learned a lot by taking part in this project, like doing research, diving right in and testing things out and this would prove to be very beneficial for me later on.“ By that Pétur is referring to the fact that he has had a hand in drafting international standards for security equipment in ships.“

A stubborn pioneer and visionary By the interview with Pétur one can tell that he is a pioneer and visionary who is ready to do whatever it takes to get things started. ”Some would just call me stubborn, “ Pétur says with a laugh, adding: ”I will admit to being quite forward-thinking at times. For instance, in 1985 I started putting numbers on all our nets – long before we were required to do so. Even then I found it necessary to be able to track rescue equipment.“ Another thing which Pétur decided at the end of the course “Growth and success” was to define the undertaking. “I decided not to merely sell rescue equipment but also knowledge about how to rescue people from the ocean and that was the teacher in me at work. I did extensive research and made a lot of discoveries, for instance that it takes two men to raise one man by one line but that six men can barely lift two men, even when they each have their own line. That’s when I decided to try and systematically improve the net, first and foremost to make it manual. This new net came with an educational booklet in several languages written by me. I described there in detail the intended use of the net, how drills could be done aboard the ship and so on.“ A hint of pride is detectable in Pétur’s voice as he adds: “I recently received by mail the magazine called Safety at sea and in it I discovered that large, influential companies who provide ships with security equipment are currently incorporating these things. I was so far ahead, people are just now starting to take these things seriously.“

Close to the edge a number of times In spite of Pétur’s prescience in several areas, the company has had its ups and downs. At one point the company went nearly bankrupt. “My wife and I had worked in the company but at that point we both had to seek employment elsewhere. I started teaching again and she started FISHING THE NEWS MAY 2019

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working for the district commissioner’s office in Reykjavík. That was a difficult time, mentally and physically, because at the end of a day’s work we had to get to work on the company. We only started reaping the rewards of our labors a few years ago,“ Pétur says with a grave expression. When asked whether he’s satisfied when looking back his answer is emphatic. “Yes, I’d have to say so. Only now am I able to pass the business on to my children and during the course of those years I learned a lot and became acquainted with work and people which I never would have gotten to know otherwise. I’ve worked on diverse projects, having had to do all manner of work in the company, and last but not least, I have been my own boss.“

The next generation takes over Pétur has decided to pull back from the day-to-day management of Markus Lifenet ehf. but he is by no means going into complete retirement. “I feel that this is the right time. Two of our children, Rakel and Markús, are ready to take over from me,“ Pétur says, adding: “I hadn’t pushed them but waited for them to take the initiative. My daughter has worked in the company with me in recent years and by now she is very familiar with its day-to-day operations. So when she said that the time had come, I decided to take this step. My son also has various useful talents to offer. I haven’t entirely left though, as several matters still require my attention, but the daily operation is no longer my responsibility.“ Pétur says that this is a good time to leave the company in the hands of his children. „The business runs rather smoothly now and its prospects are good.“ Markus Lifenet ehf. has acquired a new, larger building and is currently in the process of moving. “The move to larger quarters opens up new possibilities for us. In the past few years it’s fair to say that the old building’s lack of room has held us back. But what matters most is that the company will continue to operate and will be able to fulfill its commitments and serve clients worldwide.“

Markús lífnet.

It’s clear that the company has played a great role in Pétur’s life in the past few decades and therefore it makes sense to end by asking what he intends to do with his time as things start to slow down. “I never get bored because I have many intrests. The family will now be my priority, and besides, my wife and I enjoy travelling and sailing around on our yacht. I have also started teaching the making of model-yachts, which I developed during my years as a teacher, as part of “Karlar í skúrum” (a Red-Cross project called “Men in sheds”), and I foresee a future of fun and adventure by the creek in Hafnarfjörður and by Hvaleyrarvatn as the grandfathers let their grandchildren steer the boats that they have made.“

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Markus Lifenet ehf Specialized in development and manufacturing of man overboard recovery systems.

Most known for the Markusnet type MS and the variety of Markus Scramble-nets type SCN, Markus Emergency ladders type MEL2/SCN2 and Throw-line type RLC.

www.Markusnet.com

Markusnet For commercial and leisure. Lloyd´s Register EMEA type approved

MOB Boat Rescue-net Light, quick fastening, takes little space, provides easy and fast method to place the casualty in the net, is soft but firm around the casualty, provides easy lift by one or two persons and is easy to repack after use

Emergency ladder For upto 1,8 metre freeboard.

Provides safe passage back on board at the side of the boat, can be pulled down from the water and it is made to go 1 metre into the water in lowered position.

Throw line For all types of ships and boats. Ideal to carry on hikes near water.

Markus Lifenet ehf., Gjáhella 13, 221 Hafnarfirði Tel: +354 5651375- sales@markusnet.com - www.markusnet.com

Tri-Pack Plastics launches revolutionary design of CoolSeal seafood packaging system Grimsby based packaging company Tri-Pack Plastics Ltd has received their first order for their ground breaking new design of CoolSeal boxes that they have developed specifically for the seafood sector. CoolSeal – the expanded polystyrene replacement seafood packaging system – is finding increasing favour in the UK and Europe, as visitors to the Seafood Expo Global in Brussels from 7-9 May, will find out.

T

ri-Pack Plastics, the manufacturer of the Coolseal system, will exhibit these 100% recyclable polypropylene boxes at the Expo, explaining why users are finding it the right package for environmental and cost saving benefits.

EPS packaging on left with 27 boxes (540 kg) and Cool Seal packaging on right with 30 boxes (566 kg)”

A unique locking system ensures the rigidity when assembled, and the box is just as quick to flatten again for disposal or recycling.

A large Icelandic salmon processor has placed their first container for the revolutionary box designed to hold 25Kg of Head On Gutted salmon which until now have predominantly been packed and shipped in Expanded Polystyrene (EPS) boxes.

Tri-Pack Plastics founder, Stephen Clarke, commented that ocean pollution by plastic products is a major concern for everybody and is bound to increase when China introduces the so-called Green Wall in 2018 when they will stop importing the worlds contaminated waste.

When you consider that China imports almost half of the globally traded plastic waste it is clear that more plastic will have to be recycled rather than being sent for landfill.

Tri-Pack Plastics, which boasts over 40 years’ experience in the plastic packaging industry, will be showing the latest version of CoolSeal – an even more user-friendly, smoother edged self-assembly box that is delivered flat and can be erected in just a few seconds.

Tri-Pack Plastics has recognised that instead of the world currently working on a linear economy of Take, Make, Dispose we need to move to a more circular economy of Reduce, Reuse, Recycle in order to exhaust the useful life of plastics.

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Following this philosophy the new CoolSeal boxes are made from 100% recyclable fluted polypropylene which is a super versatile form of plastic that can be easily recycled thereby making it a much sought after post use form of plastic for the recycling industry.

CoolSeal boxes are moisture resistant, chemically inert, food safe and migration free. As well as performing well at sub-zero temperatures, they are lightweight, competitively priced and offer onward cost savings to the end user. Another added benefit is that all CoolSeal boxes lend themselves to multi-colour print options using food-safe inks via a silk screen printing process which produces bright, sharp, clean colours that shows off company logos and branding requirements perfectly.

packed in the new CoolSeal box and a pallet of seafood packed in EPS boxes were sent on a 6 day journey from Iceland to Poland. The trial produced excellent results for the CooSseal box which even surpassed their expectations. The overall conclusion of the trial was that “there is much to gain by using Cool Seal packaging instead of EPS boxes, lower packaging cost, lower transportation cost and more environmental friendly packaging and less carbon footprint. The Coolseal packaging takes less space on a pallet and 30 boxes can be stacked on a pallet instead of 27 EPS boxes.”

Because tooling costs for producing Coolseal packaging are very low compared with EPS, Tri-Pack Plastics is able to offer a wide range of standard and non-standard sizes to meet customer requirements. With this in mind a range of smaller boxes to hold from 1Kg to 20Kg of whole fish or fillets has also been developed to meet both wholesale and retail requirements.

The Carbon Footprint & Environmental Study

Despite the environmental and recycling problems associated with Expanded Polystyrene it has remained the go-to product for the distribution of fresh seafood for many years due to the thermal properties that it provides in ambient temperatures.

Coolseal is a much greener packaging compared with EPS because it takes up less space and you can store more boxes on site and dramatically reduce your carbon footprint.

When delivering the packaging to the seafood processor it takes only one truck to deliver the same quantity of Coolseal boxes as it take 5 trucks to deliver EPS boxes thus removing 4 trucks from the road per delivery.

On the outbound delivery, for every 3 trucks of seafood filled boxes shipped in EPS you can deliver the same quantity of seafood packed in Coolseal using only 2 trucks thus removing the cost of 1 whole truck for every 3 that you send out.

In order to meet the demands of the industry CoolSeal boxes have a unique sealed-edge technology which closes the open ended flutes, trapping air inside that creates a barrier all around the box which helps to insulate the product inside. This process also strengthens the box to increase stacking strength and prevents ingress of fluids, keeping the box hygienic and thus ensuring that products delivered in CoolSeal packaging are of equal quality to products packed in EPS.

Environment studies are generally dependant on the supply chain between the packaging supplier, the processor and the end user and will not be relevant for each application but an independent Life Cycle Assessment undertaken for a large retailer concluded that for the sustainability impact of packaging for logistic distribution of seafood sold in stores in Belgium “PP with ice is the most sustainable solution” when compared with EPS.

Stephen Clarke firmly believes that CooSeal products are on the verge of vastly increased sales – driven by ever more stringent packaging regulations and the rising cost, both financial and environmental, of disposal. Tri-Pack Plastics claims that receivers of CoolSeal packaging are making significant savings and that customers are also finding an increasing number of benefits such as savings on storage and transport costs and the elimination of breakages.

Another large Cash & Carry chain in France also undertook a similar Life Cycle Analysis for their seafood distribution and reached a similar conclusion that by using PP for all of their seafood packaging, the business could considerably reduce its environmental impact and by taking an holistic view of all aspects of the supply chain and not just comparing the cost of individual boxes they could reduce their overall spend.

As part of the development process an independent comparative study was carried out by Matis in Iceland when a pallet of seafood

Recycling Because PP is such a sought after commodity in the recycling industry there are a huge number of products that it can be recycled into. Spent boxes can be baled using existing machinery at wholesale stores and sold on for recycling and when flattened Coolseal takes up less than 10% space of EPS enabling a far greater weight to be transported at any time.

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It is amazing to consider that the fish can arrive on the consumer’s plate, in Boston for example, just over 24 hours after having been caught by the coast of Iceland.

First-rate fish products all over the world Iceland Seafood International’s good standing in the international market of fish-product sales stems from a deserved reputation which the company has built during its almost 90-year life-span. By forging secure and strong connections with numerous manufacturers in Iceland, the company has managed to ensure noticeable availability – fulfillment. The selection is uniquely extensive and quality is always a priority. It’s fair to say that Iceland Seafood International can in fact deliver most of the fish-products requested by customers.

Alda Áskelsdóttir

The uniqueness consists in a very wide selection of products, knowledge and high availability – fulfillment Iceland Seafood International has a long and distinguished history and is one of the oldest seafood companies in Iceland, its roots reaching all the way back to the year 1932. In the almost 90 years during which the company has operated it has managed to gain a unique position when it comes to the sale of high-quality fish-products. “Our goal is always to offer first-rate fish-products around the world,” says Friðleifur Friðleifsson, director of Frozen Fish Sales, adding: “Our uniqueness also consists in how wide our selection is and then also in how dependable it is. We never close and we do everything within our power to make sure that the customer receives his products when he needs them.” At Iceland Seafood International the staff has a lot of experience. “Most

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of us have worked at the company for years, or even decades. Therefore, we have extensive knowledge regarding the various market-areas, because we sell fish-products to America, Asia, Europe and Africa. We understand that the needs and demands of customers are diverse and are governed by where they reside in the world, so we seek to adapt the service to each customer’s needs.”

At Iceland Seafood International fish is shipped to the buyer from Ice-

“Our uniqueness consists in how wide our selection is and then also in how dependable it is. We never close and we do everything within our power to make sure that the customer receives his products when he needs them.” land and, additionally, the company runs seven subsidiaries all around the world. “These are companies who are, among other things, in the business of fully processing fish-products into consumer-packages or

for restaurants and large kitchens, as well as handling sales, marketing and distribution.” Iceland Seafood’s headquarters are in Iceland, however. “The operation in this country is divided in two. On the one hand, it’s about providing supplies for the subsidiaries and on the other hand it’s about conventional sales, especially in places where we have neither sales-offices or a production-company.”

Consumers are getting ever more demanding and are mindful of the importance of quality-control being in order. At Iceland Seafood International those matters are handled well. “We work closely with produc-

“What matters in the sale of fish is a high rate of availability – fulfillment, good quality and fair prices. We’ve managed to combine all three across all markets and kinds of products.”

ers in that respect. We are responsible for quality-control and handle that diligently. We have employees who test products at the point of production to make sure that only first-rate products enter the market under our brand,” says Friðleifur, adding: “We also have a very experienced employee in charge of making sure that producers live up to the quality-standards of inspectors. His role is to assist the companies in making the necessary arrangements to live up to the existing quality-standards. Matters of quality are becoming ever more important so it is imperative to be efficient in that respect, and that’s an area in which we truly stand out.”

The head-quarters in Iceland In the Icelandic head-quarters there are three divisions that handle the sale fish-products and marketing. These divisions are: Sale of sea frozen fish and pelagic fish, sale of salted, dried and frozen fish and sale of fresh fish. Over these divisions are placed three division-heads, Friðleifur Friðleifsson, Björn Maríus Jónasson and Guðmundur Jónasson. They have all worked at the company for decades and have a lot of experience.

In the almost 90 years during which the company has operated it has managed to gain a unique position when it comes to the sale of high-quality fish-products.

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“Our goal is always to offer first-rate fish-products around the world.”

“We are responsible for quality-control and handle that diligently. We have employees who test products at the point of production to make sure that only first-rate products enter the market under our brand.”

Sea frozen fish and pelagic fish “We sell sea frozen fish and pelagic fish. The division’s defining feature is perhaps our global reach. We do business with all the major marketareas because of our wide selection of products,” says Friðleifur, adding: “The capelin, herring, mackerel and blue whiting appeal to different markets and therefore the market-area is large.” The pelagic fish is sold to Eastern-Europe and Asia while the sea frozen fish goes to America, Britain and Turkey in great quantities. “The pelagic fish is caught during certain seasons and is therefore seasonal. However, we meet the needs of each customer when it comes to the shipping of products throughout the year. Convenience can differ greatly in each case. For instance, some wish to receive the entire order at once and store it themselves while others want us to store it and then send it throughout the year in previously determined quantities throughout the year, etc...

However, the sea frozen fish is caught in pretty much even quantities all year-round.” Friðleifur says that the British market for fish and chips is very strong and therefore it is quite possible, when one eats first-rate fish and chips in Britain, that the fish is from Iceland. “We sell a lot of sea frozen saithe to Turkey as well. It often finds its way to the dinner-plates of hotel-guests in that country. The saithe is an underrated species. It is surprisingly delicious and may gain more appreciation in the future.”

Land freezing, salting and dried goods At Landvinnsludeildin (the land processing division) sale of salt-fish is a large and important facet. “We are the company that sells by far the most amount of saltfish to Southern-Europe – to Spain, Portugal and Italy,” says Björn, adding: “Iceland Seafood has two very strong subsidiaries there, who are actually about to merge into one. We provide these companies with quality saltfish which they then sell in these countries.”

There is an old, enduring tradition for the sale of Icelandic saltfish to Southern-Europe. “We’ve been doing business there since 1932. There is also a long-standing tradition for the sale of dried products to Nigeria.”

In the past few decades, sale of frozen products has also come into play.

“Frozen fish-products – round fish is sold by us around the world, especially to the subsidiaries who sell them and distribute them. Our market-area is huge; both South- and North-America, Africa, Asia and

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Oceania.” Björn says that Iceland Seafood International is known for good and dependable services based on decades of history, experience and business-connections. “What matters in the sale of fish is a high rate of availability – fulfillment, good quality and fair prices. We’ve managed to combine all three across all markets and kinds of products.”

Fresh fish In the year 1977 Logi Þormóðsson, owner of the company Tros, got the idea to start selling fresh fish from Iceland. “He started with exporting skatefins and wild salmon. He took the fish to the air freight himself and made sure that it could get on board,” says Guðmundur, adding: “Many thought this was very exotic and had little faith in it but now it has become a large industry here in Iceland.” Iceland Seafood International arrived very early in the export industry with the purchase of Tros. “Therefore, we both have a great deal of experience and know how to export fresh fish from Iceland to foreign countries.” Guðmundur says that it is amazing to consider that the fish can arrive on the consumer’s plate, in Boston for example, just over 24 hours after having been caught by the coast of Iceland. “In the past few years air-travel to and from Iceland has become more common and that has given us a boost with respect to marketing and the export of fresh fish.

It shortens the delivery time and lowers transport-cost to be able to fly the fish directly where it is supposed to go.” Guðmundur says that in the fresh fish division, as in the other divisions of Iceland Seafood International, great emphasis is placed on service and quality. “We provide very good service for both our producers and buyers. For instance, we gather various kinds of fish into the same shipment and then send it directly by flight to the customer.” The largest markets of Iceland Seafood International for fresh fish are France, Belgium, Germany, Ireland, the United States and Canada.

From Iceland there are direct flights to all these countries and others which insures a very quick delivery. “Another very important thing in this context is constant supply. Around Iceland there is, for instance, cod to be caught all year round and therefore we can service our customers all the months of the year. Not many of our competitors can rely on such stability because their catch is seasonal. In this market a steady supply, quick delivery and first-rate quality is very important. We meet all these standards well,” says Guðmundur and a note of pride can be detected in his voice as he speaks these words.

durability, strength, easy handling and easy to clean

See you in Ha ll 4 Stand 6127-6 7-9 May 2019

Seafood Processing Gl obal Exhibition in Brussels, Belgium

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Product no. 20156 PUR Height 68 cm · Width 71 cm · Length 91 cm Capacity 260 litres

Product no. 20260 PUR · 20676 HD Height 75 cm · Width 100 cm · Length 120 cm Capacity 600 litres

Product no. 20163 PUR · 20563 HD Height 75 cm · Width 103 cm · Length 122 cm Capacity 630 litres

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Product no. 20270 PUR · 20687 HD Height 86 cm · Width 100 cm · Length 120 cm Capacity 700 litres

Product no. 20173 PUR Height 88 cm · Width 117 cm · Length 147 cm Capacity 930 litres

Product no. 20176 PUR Height 88 cm · Width 117 cm Length 199 cm Capacity 1250 litres See our whole product line

Voluteigur 31 · 270 Mosfellsbaer · Iceland Tel +354 561 2211 borgarplast@borgarplast.is

Valuable facts about Icelandic Seafood M

atis, the Icelandic Food and Biotech R&D is a science and knowhow community based on strong infrastructure and industrial collaboration with the aim to maximize the impact of investment in research and innovation. Matis provides partners with support towards increased value creation, food safety and public health, especially in relation with development of fisheries, fishing, on-board handling, seafood processing, utilization of raw material, product development and innovation throughout value chains of safe and sustainable foods.

Matis works on reducing threats and risks and exploring strengths and utilizing opportunities. Matis collaborates with domestic and international partners contributing to the achievement of the sustainable development goals.

Based on scientific knowledge Matis provides consultation on effective value creation with ambitious creativity, we also take initiative to advance the fish processing sector .

An important part of this effort is systematic screening of undesirable substances in the edible part of Icelandic marine catches. The main aim of the screening is to gather data and evaluate the status of Icelandic seafood products in terms of undesirable substances and to utilise the data to estimate the exposure of consumers to these substances from Icelandic seafood and risks related to public health.

The results of the screening in 2018 were published in a report in January 2019 entitled “Undesirable substances in seafood – results from the Icelandic marine monitoring activities in the year 2018”. In general, the results obtained in 2018 were in agreement with previous results on undesirable substances in the edible part of marine catches.

In this report the maximum levels for dioxins, dioxin-like PCBs and non-dioxin-like PCBs in foodstuffs (Regulation No 1259/2011) were used to evaluate how Icelandic seafood products measure up to limits currently in effect. The results show that compared the maximum levels set in the regulation, the edible parts of Icelandic seafood products contain negligible amounts of dioxins, dioxin like and non-dioxin-like PCBs. In fact, all samples of seafood analysed in 2018 were below EC maximum levels, where maximum levels have been set. Furthermore, the concentration of ICES6-PCBs was found to be low in the edible

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Helga Gunnlaugsdóttir.

part of the marine catches, compared to the maximum limits set by the EU (Commission Regulation 1259/2011). The results showed that the concentrations of heavy metals, e.g. cadmium (Cd), lead (Pb) and mercury (Hg) in the edible part of marine catches were always well below the maximum limits set by the EU for the European Market.

This is good example on how Matis supports value chains of safe and sustainable food, increases public health and supports food businesses with information regarding the safety of the raw material used in food processing.

Curio’s flagship is the C-2011, a unique whitefish filleting system based around a single design concept, with 4 standard frame models and 2 extended frame models, sharing 95 % of the same components

Received an H2020-grant for the development of a collarbone-cutting machine Curio Ltd. is one of the Icelandic companies about to take part in the Seafood Expo Global in Brussels from May 7th to 9th Curio’s flagship

Katrín Lilja Jónsdóttir

Curio’s good standing in the international market stems from the reputation earned since 2007. Since that time they have specialized in high-quality machinery for heading, filleting and skinning.

Curio-machinery is built using the most advanced computer graphics technology to insure maximum output, dependable functionality, endurance and increased profitability. The company provides its customers with fantastic service and accelerates turnaround by always having spare parts in stock. Curio’s most commonly performed service is machine maintenance.

Today the company focuses on fish processing machines for heading, filleting and skinning. Also, Curio is in the process of creating a collarbonecutting machine especially aimed for the HG whitefish processors.

The company is one of the world’s leading producers of hi-tech seafood processing equipment, specializing in highly efficient solutions for heading, filleting, and skinning.Curio’s flagship is the C-2011 whitefish filleting platform, a unique filleting system based around a single design concept, with 4 standard frame models and 2 extended frame models, sharing 95 % of the same components. This allows for an unparalleled level of flexibility when it comes to utilisation and flexibility, processing different sizes and species of whitefish. With a size range spanning 400g to 12kg on the standard frame and 3kg to 18kg on the extended frame the C-2011 platform is the world’s most dynamic filleting system available for whitefish processing.

The NEW Curio C-2011 XSmall fillets fish from 400g to 1.2kg, head on, gutted size with a high processing yield and excellent fillet quality.

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We redesigned a few of the key components to handle small whitefish such as haddock and Baltic cod and have been successful in lowering the size range from our standard Small machine. Filleting results are excellent, high yield, nice looking fillets with minimum trimming work which is exactly what several of our customers are looking for.

Offering a high and consistent yield, a simple user interface, a clear and easy access for daily maintenance, cleaning, and repair work, the Curio machines are a clear favourite of the majority of Icelandic fillet producers. Exports also increase steadily with growing deliveries to the UK, Norway, USA, Lithuania, Poland, Spain, Portugal, Belgium, Ireland, Holland, Denmark and Russia.

Axel PĂŠtur Ă sgeirsson, head of sales and marketing for Curio, says it is a huge acknowledgement for Curio to get an H2020-grant for the development of the 4CWhite Collarbone-cutter

At the Seafood Expo Global in Brussels this year, Curio presents the new Curio C-2011 Xsmall machine.

Flexibility and performance. C-2011 filleting machine is suitable for filleting of all roundfish

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so many companies have already received grants for the development of new ideas and the bolstering of innovation. Receiving the grant also increases the possibility of further investments from the private sector.

Axel Pétur Ásgeirsson, head of sales and marketing for Curio, says receiving the grant is a huge acknowledgement for Curio. “There was a lot of competition. Almost two thousand companies got into the so-called “phase two” and of those, 125 were selected to further present their idea in front of selection committees, but only 65 of them received the grant, one of them being Curio.”

He goes on to say that a few Icelandic companies have received grants from the H2020 fund because innovation and development are very active in this country.

The “4CWhite” C-5010 collarbone cutter is Curio’s response to an urgent challenge facing many fish-processors.

The collarbone cutter will increase yield and efficiency

High speed machines with low filleting yield have been popular onboard fishing vessels but take this to the shore processing industry and the demands for a better product are needed.

We redesigned a few of the key components to handle small whitefish such as haddock and Baltic cod and have been successful in lowering the size range from our standard Small machine.

Filleting results are excellent, high yield, nice looking fillets with minimum trimming work which is exactly what several of our customers are looking for.

The NEW Curio C-2011 XSmall fillets fish from 400g to 1.2kg, head on, gutted size with a high processing yield and excellent fillet quality.

An innovation in fish-processing The most recent addition to Curio’s already impressive line of fish processing machines is the “4Cwhite”, C-5010, the first high-precision Computer-Controlled Collarbone Cutter for whitefish available into the fish processing equipment market. Last year, Curio got a grant from the European Union’s Horizon 2020 (H2020) research and development program for further developing this machine, which is an innovation in the seafood industry.

Nearly 80 billion Euros are awarded in the form of supporting grants under the H2020 program during the 7 years period of 2014 to 2020,

The manual cutting of the collarbone from the fish is tiresome work and difficult and the working conditions are often quite poor. “Those of our customers who mainly rely on the manual cutting method can now improve the working conditions of their staff and decrease production-costs.”

“Many of our customers receive their raw material H&G,” says Axel, but for the fish to be filleted it is necessary to get rid of the collarbone first and to get that done, companies mostly rely on imprecise and outdated machinery or manual cutting.

“Our research shows that with this machine, yield can be improved by up to 8% compared to adapted heading machines and up to 2% compared to manual cutting, thus increasing utilization of raw material and consequently the profitability of the industry. The machine can stand alone or be used as a part of a processing line with our filleting machines” explains Axel.

Better working conditions Curio’s “4CWhite”, C-5010, collarbone cutter is computer-controlled and can be adapted to different species and sizes.

The manual cutting of the collarbone from the fish is tiresome work and difficult and the working conditions are often quite poor. “Those of our customers who mainly rely on the manual cutting method can now improve the working conditions of their staff and decrease productioncosts,” Axel notes.

A lively expo Curio takes part in the Seafood Expo Global in Brussels this year for the third time.

The company’s machinery has gained a lot of attention in Iceland and abroad and while it’s aim was not necessarily to conquer the world, the popularity of it’s machines led to an expansion beyond it’s hopes and expectations.

“The Seafood Expo in Brussels is one of the most important meetingplaces in the seafood-industry,” says Axel. The expo is the largest in the world of seafood and seafood processing and Icelandic companies have attended it for years. “You meet a lot of people at the expo and that is important for the growth of one’s social network. One meets a lot of people in only a few days,” says Axel, adding that the company managed, for instance, to sell 26 machines during one expo. It is a very important forum for the presentation and sales-operation of the company.

Curio’s stand is the #4-6211 in exhibition-room 4, where attendants are given the opportunity to visit and acquaint themselves with the company and its products.

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Visit our booth #6127-4 – Hall 4 at the Brussel Seafood Global Expo and experience the latest WiseFish developments.

WiseFish in the Cloud

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Quality Runs Deep

Vísir is an experienced yet innovative fishing company, which operates exclusively longline vessels and runs its state-of-the-art processing facilities in Grindavík, one of the most vibrant fishing towns in Iceland.

We look forward to seeing you at our stand #839-4 in Hall 6 at the Seafood Expo in Brussels.

Vísir hf. / Hafnargata 16 / 240 Grindavík / Iceland +354 420-5700 / visir@visirhf.is / visirhf.is