Understanding the operations of stern trawlers is essential and new ways to interpret operational data provide new possibilities to target specific benefits in the development of a new generation of more efficient fishing vessels.
Different fishery regions and species can reward different harvesting methods that will have an influence on the vessel’s configuration. Also the quota regimens are important to take into consideration in the vessel design phase. Whether the vessel operates in an “Olympic” quota arrangement or has a “total allowable catch (TAC) quota” will have an effect on how the vessel is optimised to create the largest added value for the owners.
These elements are integrated into the vessel business case development process carried out by Ulstein when developing a new vessel design.(continue)
The demo hall has just opened here at the Salmon ShowHow, where 295 guests from 24 countries around the world are seeing the latest in Marel technology for smarter salmon processing. #SSHpic.twitter.com/9up6qVdwqt
We welcome Anne-Kristine Øen to the Seafood Council. We are very happy to have such an experienced and committed leader on the team.
This was stated by the Norwegian Sea Council's CEO Renate Larsen today when it was announced that the Salmon Group's CEO, Anne-Kristine Øen, will become the New Council's new fishing envoy to the United States.
For the past three years, Øen has led the Salmon Group, a network for small and medium-sized salmon and trout breeders along the entire coast.
This has been an exciting challenge, and together with a vigorous administration we have put these farmers' needs on the map. We have also made great strides on the road towards lower carbon footprints by making adjustments in our feed.
Øen has also been responsible for communications in Marine Harvest (now MOWI) and at the Grieg Group.
Amid ongoing declines of salmon returns, restrictions on harvest and collapsing groundfish stocks, Alaska seafood industry experts are concerned about something else too: the workforce.
The Alaska seafood workforce, both on boats and on shore, is aging, and fewer young people are going into careers in the industry. While the graying of the fishing fleet is in part because of the high cost of entry for permits, boats and equipment, there is also a looming shortage in processing plant workers.
Jay Stinson, president of the Alaska Research Consortium, a research organization supporting fisheries and marine science in the North Pacific, told the House Fisheries Committee on Jan. 23 that about 75 percent of the state’s manufacturing workforce is in the seafood industry. However, those workplaces are changing from what they were a few decades ago, when unskilled labor dominated.
Author: Elizabeth Earl/Alaska Journal of Commerce | Read full story here
AKVA group ASA ("AKVA") has signed a share sale and purchase agreement with the majority shareholders of Newfoundland Aqua Service Ltd. ("NAS") to acquire approximately 70 % of the common shares in NAS (the "Transaction"). AKVA and the majority shareholders of NAS have also agreed a mutual option to buy/sell additional 28.5 % of the shares in NAS. The option is exercisable in a limited period in 2023.
NAS is the leading supplier of fish farming services in Newfoundland and Labrador on the east coast of Canada, offering both net services on land and marine services at sea to the fish farmers in the region. The Transaction will significantly strengthen AKVA’s presence in a region with significant growth projections for salmon farming in the years to come, and is an important step in AKVA’s ambition to become the preferred aquaculture technology and service provider on the east coast of Canada. The Transaction is expected to yield synergies with AKVA’s existing service operations in the region, as well as better position AKVA for sale and delivery of systems and solutions across the pen based product portfolio.
Completion of the Transaction is subject to fulfilment of certain customary completion conditions and completion is expected during Q1 2020.
Pacific halibut stakeholders are bracing for bad news for 2020 and beyond when catches are revealed next week in Anchorage.
International Pacific Halibut Commission lead scientist Ian Stewart put the industry on notice in November when he summarized the outlook for commercial fisheries.
“In short, the model survey trends as you’ve seen from the previous presentations are down both in numbers and weight per unit of effort. And what we’ve seen from the commercial fishery’s CPUE is we have mixed trends, however relatively flat at the coastwide levels with some brighter spots and some not so good spots across the coast.”
IPHC scientists track the halibut stock from Northern California to British Columbia to the far reaches of the Bering Sea. The Central Gulf showed the biggest decreases by all measures, and Stewart said the spawning portion of the coastwide Pacific halibut stock decreased from 2018 to 2019.
Author: Laine Welch / alaskafishradio.com | Read full story here
Despite border disputes and export blockades imposed on some of Uganda’s goods, exports grew in 2019, according to data from Uganda Export Promotions Board (UEPB).
Data indicates that exports grew to Shs13.8 trillion, at least by Shs400b, as of November 2019 compared to Shs13.4 trillion in the same period in 2018.
Speaking during the 4th annual exporters conference in Kampala yesterday, Mr Elly Kamugisha Twineyo the UEPB executive director, said contrary to public belief, the closure of some borders such as Rwanda and blockade on some goods from Uganda by EAC member states, export volumes grew in 2019 as Ugandan manufacturers opened new trading frontiers such as DR Congo.
Author: Dorothy Nakaweesi and Justus Lyatuu/monitor.co.ug | Read full article here
The first new vessel of its size for Icelandic fishing company Vísir has docked in its home port of Grindavík after steaming for six days from the Alkor yard in Poland.
The new Páll Jónsson GK-7 replaces an older vessel of the same name which has fished successfully for Vísir for almost twenty years under skipper Gísli V Jónsson, who commented that they had to cope with adverse weather practically the whole way home to Grindavík from Poland.
A crowd gathered on the quayside to welcome the new longliner home, where it was blessed by the reverend Elínborg Gísladóttir before visitors were welcomed on board.
The 45 metre LOA, 10.50 metre beam Páll Jónsson is the first large fishing vessel to be built for Vísir during its roughly fifty-year history and has been designed by Navís in co-operation with staff at Vísir. It will fish with a sophisticated Mustad longline system with the first automated racking system to be delivered to an Icelandic longliner.
BlueNalu, a pioneer in the emerging field of "cellular aquaculture", recently unveiled its first cell-based seafood product at a private culinary demonstration in San Diego.
In recent years, you have probably been hearing more and more about cultured meat. This new and emerging food technology provides a way of producing beef, chicken, lamb, pork and other meat products without the need to slaughter animals. With in vitro culture of animal cells, the process involves many of the same tissue engineering techniques used in regenerative medicine.
Photo: BlueNalu ?
The world's first lab-grown burger was demonstrated in 2013, at a cost of £250,000 ($384,000). Since then, various companies have begun to research and develop cheaper, better ways of growing meat. Tyson Foods, for example – one of the world's largest beef, pork and poultry processors – invested in a startup called Memphis Meats back in 2018. Later that same year, an Israeli company called Aleph Farms announced the first lab-grown sirloin steak and demonstrated a new method for creating more structured and complex meat products.
In December 2019, just 18 months after hiring its first employee, BlueNalu held a premier culinary event to demonstrate one of its first commercial products – yellowtail amberjack – prepared with various cooking techniques. The company was able to showcase its cell-based yellowtail using three different preparation methods including raw, cooked in oil for fish tacos and acidified as in ceviche or poke.
Source: futuretimeline.net | Read full article here