Day 1
“We want to bring out the best of the food that is harvested, and this quality we know is greatly affected by the handling of the fish both when alive and when beeing processed”.
BJØRNAR VIK | HEAD OF ENGINEERING DESIGN, OPTIMAR
Thursday, October 10th
On the first day of our journey, we will pick you up at the airport in Vigra and drive you to your hotel in Ålesund for check-in. After settling in, we will enjoy dinner at XL Diner, a popular and casual restaurant in the heart of Ålesund that specializes in klippfisk (dried cod).
With stunning views of Ålesund, Molja, and the sea, this restaurant offers a relaxed dining experience. While focusing on klippfisk, which has made XL Diner one of the most renowned bacalao restaurants in the world, the menu also features a variety of other delicious dishes from land and sea. These dishes are inspired by Norwegian, Southern European, and classic cuisines, primarily using high-quality Norwegian ingredients.
Agenda for the day
18:10 | Pick up at the airport and drive to the Hotel where we check in 20:00 | Dinner XL Diner
Participants:
Jon Helge Ødegård - CEO, Ocean Link
Qin Zhang - Executive Assistant & Office Manager, Ocean Link
Siggi Olason - CEO Optimar
Viggo Brevik - Vice President Onboard/Onshore, Optimar
Hans Owen Thunem - Vice President Aqua, Optimar
Pètur Jakob Pètursson - Director of Sales Asia, Optimar
Agenda for visiting Team Optimar
Day 2
“We seek in every detail of our design how we can create more gentle handling of the fish”
BJØRNAR VIK | HEAD OF ENGINEERING DESIGN, OPTIMAR
Friday, October 11th
On our first full day together, we will take a scenic drive in a minivan through beautiful landscapes to visit one of our aquaculture customers, Vikenco. This journey will be a great chance to relax, enjoy the views, and we will get to know each other better.
At Vikenco, a well-known slaughterhouse, we will tour their modern processing facility. You will learn about their practices in aquaculture and see how they operate.
We expect a day filled with amazing sights, informative visits, and good company, setting the stage for meaningful discussions and collaboration.
After a day of exploration, we will return to Ålesund. Dinner will be enjoyed at Zuuma, a modern Japanese-inspired grill and sushi restaurant with spectacular views of the fjord. The menu highlights local and Nordic ingredients, including klippfisk, whale, salmon, and scallops. We look forward to a delightful evening together, sharing our impressions from the day in a relaxed atmosphere.
Agenda for the day
07:30 | Departure for a scenic road trip through beautiful landscapes to visit the Vikenco facility, followed by a tour and lunch.
13:00 | Return from Vikenco
16:00 | Fishing trip with “Havstar”
20.00 | Dinner at Apotekergata 5
Participants
Jon Helge Ødegård - CEO, Ocean Link
Qin Zhang - Executive Assistant & Office Manager, Ocean Link
Siggi Olason - CEO Optimar
Viggo Brevik - Vice President Onboard/Onshore, Optimar
Hans Owen Thunem - Vice President Aqua, Optimar
Pètur Jakob Pètursson - Director of Sales Asia, Optimar
Sigurd Lillebø - Sales Engineer Aqua, Optimar
Kjetil Nautnes - Plant Manager, Vikenco
The ocean provides a living for more than a billion people. As the world’s population grows, more and more people need to be fed by what the ocean can provide. In principle, fishing is a renewable industry, but only if we manage the resources in the right way.
Agenda for visiting Team Optimar
Day 3
“Our winning recipe is to make solutions that not only works good for operators and the quantity produced, but additionally is gentle and handles the
Saturday, October 12th
This morning we will take you through the subsea tunnels and out to our headquarter in Valderøya. The day will focus on exploring market possibilities and innovative solutions in seafood processing.
You will have the opportunity to join a tour of our factory, where we will showcase our cutting-edge technologies. Both SMDERI and Optimar will hold insightful presentations, sharing their expertise and key projects that align with the future of the seafood industry. A delicious lunch will be served at Optimar, giving us time to enjoy good food and continue our discussions in a relaxed
After a productive day, we’ll head back to Ålesund for a memorable dining experience at Apotekergata No. 5, one of the city’s top restaurants. Known for its seasonal menus focused on quality ingredients, it’s the perfect place to unwind. If you enjoy the flavors, you can even purchase some of the ingredients before leaving, or continue exploring Ålesund’s charming streets.
Agenda for the day
Presentation from SMDERI, key projects and timeframe Lunch at Optimar – Catering Presentation from Optimar
18.00 |
Participants
Jon Helge Ødegård - CEO, Ocean Link
Qin Zhang - Executive Assistant & Office Manager, Ocean Link
Siggi Olason - CEO Optimar
Viggo Brevik - Vice President Onboard/Onshore, Optimar
Hans Owen Thunem - Vice President Aqua, Optimar
Pètur Jakob Pètursson - Director of Sales Asia, Optimar
Sigurd Lillebø - Sales Engineer Aqua, Optimar
Kjell Inge Larsen - COO Optimar
Geir Asle Dyrkorn - VP Production
Åge Martin Molnes - Head of Engineering Automation
Agenda for visiting Team Optimar
Day 4
“Our goal is an ethically sound end product with the highest level of animal welfare and 100% yield”.
SIGGI OLASON | CEO, OPTIMAR
Sunday, October 13th
On the final day of your visit, Petur Jonas Peturson will accompany you on your journey to Iceland. After arriving, you will have time to settle in before he take you out for a special dinner in the evening. It will be a great opportunity to enjoy local Icelandic cuisine, reflect on the insights gained during the trip, and discuss future collaboration in a relaxed setting.
Agenda for the day
Travel to Iceland
Dinner
Participants
Pètur Jakob Pètursson - Director of Sales Asia, Optimar
Agenda for visiting Team Optimar
