Day 3

When fish are stressed, their biological processes become disturbed and get out of balance. If the fish doesn’t feel good, it won’t eat, and it may become sick. Just like us, we don’t want to eat when we’re stressed or in pain. From a practical standpoint, this fact will slow down their weight gain and, in extreme cases, can lead to their death.

Thursday, March 30th

This will be the conference day at Quality Hotel Ålesund, and our agenda includes a range of informative presentations and talks from our partners, covering various topics relevant to humane fish processing and sustainable seafood. Our speakers will share their expertise, experiences, and valuable perspectives on the industry’s current trends and future outlook.

During the conference, we’ll have ample opportunities for networking and learning from one another. We believe that sharing knowledge and collaborating with like-minded professionals is essential for advancing the industry and creating a better future for all.

Agenda for the day

Kl 08.30 | Bjørn Roth from Nofima will speak about fish welfare.

Kl 09.30 | Albin Gräns | PhD Associate professor | Swedish University of Agricultural Sciences | “Humane slaughter of fish and crustaceans: effects of various stunning methods on brain function”.

Kl 10.30 | Coffee break.

Kl 11.00 | Morten Hyldborg Jensen CCO Whitefish Insula AS | Sustainable Seafood processing in Norway.

Kl 12.00 | Lunch.

Kl 13.00 | Even T. Remøy, is presenting Remøy Management and their Stun & Bleed vessels.

Kl 14.00 | Roger Hofseth - Hofseth International.

Kl 15.00 | Visit to Hofseth production.

Kl 19.00 | Dinner at Atlanterhavsparken.