Eurofish Magazine 4 2012

August 4 / 2012

Eurofish M

agazine

is a member of the FISH INFO network

Belarus: Production of valuable farmed species to increase

Technology: Maintaining the integrity of the cool chain

www.eurofi shmagazine.com ISSN 1868-5943 August 4 / 2012 C 44346

Aquaculture: Biological control of salmon lice

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August 4 / 2012

Eurofish M

agazine




www.eurofi shmagazine.com ISSN 1868-5943

August 4 / 2012 C 44346


High quality processing of salted

anchovies for reputed brands

Albania

EU

RO

FISH

International Organisation

Fresh frozen North Atlantic

seafoodOne of Scandinavia’s strongest suppliers of

North Atlantic fishery products


Sirena Denmark

Sirena Salmon

Sirena Norway

Sirena Portugal

Sirena / JFK UK

Sirena Russia

Sirena China

Sirena Vietnam


A fleet of modern factory trawlers guarantees top quality and supplies in large volumes of: Greenland

halibut, coldwater shrimp, redfish, cod, saithe among others.



Hall 3, Booth E457

01_Cover 4p.indd 1

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www.eurofishmagazine.com Eurofish Magazine 4/ 2012 3

In this issue

Albanian companies process salted anchovies for big names

in Italy and SpainAlbania has a number of dynamic companies processing salted anchovies into fillets in oil for some of the biggest brands in Italy and Spain. The high quality of the production and the lower average wage make Albania a magnet for this kind of labour-intensive production. The processing companies are stamping the product with their clients’ brands, but some are interested in developing their own logo as well. The business with salted anchovies has also generated an interest in the raw material. Currently most of it comes either fresh from Croatia, or salted in barrels from the client; some processors are thinking of striking agreements with fishermen to target anchovy which the processors could then salt and mature. As there is no market for the fish in Albania, not much is caught, however this could change if processors start buying up the product. Another activity that has started recently is the cultivation of mussels on ropes in the Shengjin Bay in the north of the country. Until now mussels have mainly been cultivated in the Butrinti Lagoon in the south of the country, an area where mussels have been produced for decades. However, the main problem is still the fact that Albania is not approved to export mussels to the EU. Read more on page 19

The aquaculture sector in Belarus is poised to expand significantly over the next few years if the government’s plan for the development of the sector is realised. The State Programme for Fisheries Development for 2011-2015 which was adopted in 2010 envisages a 34% increase in the volume of fish production. Pond fish farming will remain the mainstay of the sector, but the volumes of carp are expected to fall. The plan also emphasises the need to increase the production of high value species, such as sturgeon, trout, and catfish as well as to diversify production to include whitefishes, pike-perch, and crustaceans. Existing facilities are being renovated and used for intensive fish farming and the government has launched several initiatives to stimulate the building of new modern facilities for the intensive cultivation of fish. Restocking programmes will also be developed and expanded so that the natural water bodies in the country can be regularly restocked. The reconstruction of natural spawning grounds to increase the natural reproduction of fish stocks is also among the measures envisaged in the state programme. page 36

Aquaculture: Salmon lice are one of the biggest threats to the salmon farming industry today. The lice cause the salmon to lose their appetite, grow poorly, and become more susceptible to secondary infections. Heavy infestation can even kill the fish. While certain chemicals are effective against the parasite the use of biological weapons to fight the pest is also a subject of much research. Cleaner fish, such as the wrasse, are being used in Norway against the lice. These fish feed on the parasites, but reports on their efficacy are mixed. In addition huge numbers of fish would be needed if all farmed salmon were to be treated with wrasse. In response, some companies have started farming wrasse. Fighting the problem with chemotherapeutants alone has several undesirable side effects, not least the development of resistance among the lice. Read Dr Manfred Klinkhardt’s article on page 41

Refrigeration: Keeping fish cool from the time it is caught to the time it is consumed is crucial for its quality. Of the many ways of cooling the fish the use of ice is one of the best. Ice is available in a myriad different shapes and forms depending on the function it has to perform. For rapid cooling of fish an ice slush or slurry is most suitable while for storage larger particles of ice perform better. Another way to store fish is to freeze it, which gives the fish a long shelf life. As the most globally traded product in the world, fish can be transported thousand of kilometres by road, rail, air or water. While being moved the fish must be maintained at the correct temperature at all times – even when it is transhipped. Read Dr Manfred Klinkhardt’s article on page 48

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4 Eurofi sh Magazine 4/ 2012

Table of ContentsNews

6 International News

Events

15 Multiannual management plans should consider fi shing mortality, socio-economic factors, and eff ort managementGFCM holds its 36th session in Morocco

Project 17 FAO National Workshop in Albania

Discover the mussels of Saranda

Albania

19 Albania still plagued by illegal fshingCrisis hinders enforcement eff orts

24 Mare Adriatik is expanding its product lineFarmed mussels in addition to salted and marinated small pelagic fi sh

27 Trofte e Gjalle produces large rainbow troutLack of information about equipment slows development

29 Konservimi Adriatik looks for additional raw material sourcesNew agreements with fi shermen for the supply of fresh fi sh

31 Dea Kompleksi Turistik serves freshly caught trout to visitorsA tourist complex with an attached trout farm

34 Eurofi sh processes salted anchovies for the Italian marketWide range of salted anchovy products

Belarus

37 The fi sheries and aquaculture sector in BelarusState Programme plans large increase in output of traditional and new species

Aquaculture

41 Biological weapon for health management on salmon farmsFighting salmon lice with “cleaner fi sh”

44 GLOBALG.A.P. standards for farmed seafood Certifi ed environmentally and socially sustainable aquaculture

Mare Adriatik has started to produce Mediterranean mussels initially for the Albanian market.

Front cover picture taken at the Euro� sh factory

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Eurofish Magazine 4 / 2012 5

Table of Contents 46 Guide to Recirculation Aquaculture

Chapter 8. Case stories

Technology

48 Cold helps maintain freshness and quality “Keep cool” from the catch to the kitchen

52 Kosmotecnica plans to develop an ice nugget maker for industrial purposes Ice-making machinery for food and non-food applications

54 Cooltech has 25 years experience in liquid ice technology Easy Ice – an inexpensive cooling method for fishermen

56 Kaeliver designs customised cooling systems Efficient refrigeration and freezing systems for the fish industry

Processing

58 Kroma combines smart software with advanced hardware High yields from sophisticated equipment

Fish Info Network News

61 Projects 61 Publications

Guest Pages

64 European aquaculture hobbled by the lack of a level playing field Consumers need better information to make informed choices

Service

63 Diary Dates 66 Imprint, List of Advertisers

Worldwide Fish News

Belarus page 8

Belgium pages 9, 11

China page 10

Denmark pages 8, 13

Germany pages 11, 14

Mexico page 10

Morocco page 6

Netherlands page 12

Spain pages 7, 9, 10

Turkey page 9

UK pages 6, 13

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[ NEWS INTERNATIONAL ]

Morocco: Fostering cooperation in matters of mutual interest in the Mediterranean and the Black Sea

Aina Afanasjeva, Director of EUROFISH and Abdellah Srour, GFCM Executive Secretary signing the Memorandum of Understanding.

With a view to build upon ongoing cooperation, enhance collaboration and promote syn-ergies with organisations sharing similar mandates and interests,

the 36th session of the Gen-eral Fisheries Commission for the Mediterranean (GFCM) in Marrakech, Morocco, 14-19 May 2012 considered and adopted

seven Memoranda of Under-standing. � e MoU were signed with the United Nations Environ-ment Programme - Secretariat of the Mediterranean Action Plan

(UNEP-MAP), the Agreement on the Conservation of Cetaceans of the Black Sea, Mediterranean Sea and Contiguous Atlantic Area (ACCOBAMS), Black Sea Com-mission, the Network of Manag-ers of Marine Protected Areas in the Mediterranean (MedPAN), the Regional Advisory Council for the Mediterranean Sea (RAC-MED), the International Coun-cil for the Exploration of the Sea (ICES) and International Organi-sation for the development of Fisheries in Central and Eastern Europe (EUROFISH).� e GFCM and EUROFISH will cooperate on the dissemination of information, production of relevant publications, collection of statistics and data relating to the Mediterranean and Black Sea � sheries as well as to the aqua-culture sector in the region, and carry out joint activities to raise awareness of the importance of � sheries and aquaculture in the Mediterranean and the Black Sea.

6 Euro� sh Magazine 4 / 2012 www.euro� shmagazine.com

Water quality monitoring equipment from Hach Lange at the Sea Life Centre in Brighton, UK ensures a healthy environment for the exhibits.

Hach Lange, a company specialis-ing in water analysis, has supplied monitoring equipment to the Sea Life Centre, a marine aquarium in Brighton. Good water qual-ity is crucial for the well being of the animals in the aquarium and, in the case of some of the more sensitive creatures, can be vital for their survival. � e instruments from Hach Lange include a hand held meter with an optical sensor to measure dissolved oxygen and salinity, and a spectrophotometer to measure the water’s content of several other elements inclu-ding nitrate, nitrite, iron, cop-per, ammonium, and phosphate.

Apart from ensuring that the inhabitants of the various tanks are living in water of the optimal quality, the monitoring equip-ment plays an important role in the research that is conducted by the aquarium in collaboration with Sussex University. Much of this work concerns cephalopods such as cuttle � sh with research-ers looking at feeding behaviour, camou� age, and nutrition. Since it is important that the e� ects observed have not been not in� u-enced by changes in the composi-tion of the water, the Hach Lange equipment contributes to the validity of the results.

UK: Water quality monitoring equipment plays important role at marine aquarium

Cre

dit:

Julia

Cla

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Javier Ojeda, director of APRO-MAR, the Spanish association for the marine aquaculture sector, was recently appointed chairman of the working group on aquacul-ture, within the Advisory Commit-tee on Fisheries and Aquaculture (ACFA). � e ACFA is a group of representatives from the di� erent branches of the industry includ-ing ship-owners, processors, trad-ers, � shers, � sh farmers, as well as one each for consumer inter-ests, development, and the envi-ronment. � ere are altogether 21 members of the committee, who

meet at regular intervals to discuss the subjects decided in the work programme. Prior to becoming chairman Mr Ojeda was the vice chairman of the aquaculture work-ing group. At ACFA meetings the European Commission reports on legislative intentions, explains the development of regulations and must respond to questions raised by the members of the ACFA. � e ACFA is thus a good forum to get advance information about legis-lation that may be introduced and to know how the other members of the committee may respond.

Spain: New chairman of aquaculture working group in the ACFA

Javier Ojada, was recently appointed Chairman of the working group on aquaculture in the Advisory Committee on Fisheries and Aquaculture.

Euro� sh Magazine 4/ 2012 7www.euro� shmagazine.com

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Belarus: Hybrid carp broodstock on display at Belagro-2012

� e Belarusian Agroindustrial Week was highlighted by the opening of the international spe-cialized exhibition Belagro-2012 which was held from 5 to 9 June in Minsk. Belagro represented the largest forum for best practices in agricultural engineering, inno-vative solutions in the sphere of agro-chemistry and irrigation installations, breeding of animals and reproduction equipment, food processing equipment, packaging machinery and many other sectors.

Founded by “MinskExpo” and co-organized by the Ministry of Agriculture and Food of the Republic of Belarus, the Ministry of Industry and the National Acad-emy of Sciences, Belagro-2012 attracted over 300 companies from 18 countries. Seventy percent of the exhibitors were from Bela-rus, and the remainder from Aus-tria, Belgium, China, Germany, France Iran, Korea, Latvia, Lithu-ania, the Netherlands, Poland, Russia, Spain, the USA, Ukraine and other countries.

A special exposition of Belaru-sian agricultural sector, includ-ing � sheries, was organized by the Ministry of Agriculture and Food. Several � sh farms and pro-cessing companies demonstrated live farmed � sh including new

Smoked, salted and dried carp, sturgeon, pike and other species from Selets � sh farm and processing plant.

breeds and examples of prod-ucts, while the Institute for Fish-eries of the Republic of Belarus had an exposition for new types of � sh feed and feed additives for farmed � sh.

� e largest national � sh farms such as “Selets”, “Luban”, “Kras-naya Sloboda”, “Sokolovo”, and others showed their knowhow in growing carp species. � e labo-ratory of selection and breeding of � sh species of the Institute for

Fisheries presented interbreed crosses of Belarusian carp species with German and Yugoslavian carp and its hybrids for industrial farming – Izobelinsky, Lakhvin-sky and Tremlyansky carp. � e main target of the laboratory is the creation of breeds and breed-ing groups with increased growth rate, high viability and improved consumer properties. � e Izobe-linsky carp breed consists of two varieties of scaly carp and two of mirror carp and Izobelinsky

female carps produce 900 – 1080 thousand eggs. � e Lakhvin-sky breed is characterized by increased resistance to diseases and unfavourable conditions during winder and summer periods. � e Tremlyansky breed, which includes scaly and the mirror carps, is adapted to water logging and lower quality of water during winter and summer periods, and is more resistant to in� ammatory diseases of the swim bladder.

The Organisation of Danish Aquaculture in its newslet-ter dated June reports that the effectiveness of the Danish campaign fish twice a week was analysed by YouGov, a market research institute in March. The

institute analysed the responses of 807 18 to 64-year-olds and concluded that the proportion of people who eat fish twice a week for dinner had not risen. Chicken was fish’s main com-petitor and consumption of

chicken had risen substantially since 2010. Fish is thought of as healthy, sustainable, and environmentally friendly on the one hand, but on the other is considered expensive and is less readily regarded as a

meal choice than, for example, chicken. Between 2010 and 2011 sales of fresh and chilled fish increased while sales of frozen fish and fish conserves dropped leading to an overall drop of 1,800 tonnes.

Denmark: Fish is healthy, but tends to lose out to chicken


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Sintef Aquaculture and Fisheries will become a premium spon-sor of the European Aquaculture Society as of 1 July 2012, the EAS has announced in a press release. Premium sponsors support EAS’ objectives as a whole and make a � nancial contribution that enables EAS to o� er reduced membership fees to students and to people from relatively low-income countries. Sintef is a research organisation based in Norway with research activities in several � elds including

� sheries and aquaculture. � e sponsorship will support Sintef’s network in the � eld of aquacul-ture research and will strengthen Sintef’s collaboration with EAS. As a premium sponsor Sintef will be promoted through the EAS web-site and its publication as well as at the conferences Aqua 2012 and Aquaculture Europe 2013. Sintef is the EAS’ second premium spon-sor; MSD Animal Health has been a premium sponsor for the orga-nisation for some years already.

Belgium: European Aquaculture Society wins premium sponsor

Correction� e dates of Aqua 2012 are 1-5 September and not 2-4 September as mentioned in a news item in the June edition of Euro� sh Magazine.

Oceana, an advocacy organisa-tion for the protection of the world’s oceans has urged the Spanish authorities to review the management and extend the area of the marine Cabrera National Park, off the Balearic Islands in the Mediterranean. The organisation points out that more than half the species in the park are insufficiently protected as their distribution extends to areas outside the park and within the park the lack of sur-veillance has left it vulnerable to poachers. The many algae, invertebrate and fish spe-cies that can be found on the

seabed in the park are also found in unprotected areas out-side the park, which in addition host habitats of high environ-mental value, such as large kelp forests, coralligenous sea beds, and black coral communities. Ricardo Aguilar, Director of Pro-jects and Research of Oceana in Europe says that these habitats which provide breeding grounds for picarel, squid, and red mul-let, are perfect for inclusion in the Spanish National Park Net-work as the law requires them to be protected and in the current network they are poorly repre-sented, if at all.

Spain: NGO calls for marine park deserves to be extended

Turkey: Comprehensive programme at Offshore Mariculture Conference in Izmir

The biannual Offshore Mari-culture Conference organised by Mercator Media will be held this year in Izmir, Turkey on 17 and 18 October. The conference will be chaired by Neil Sims, Joint CEO of Kampachi Farms, a fish farming company based on Hawaii and will provide par-ticipants with insights into the latest research and policy devel-opments with a bearing on the offshore mariculture industry in Europe and in international waters. The programme for the technical sessions will address all the stages in offshore maricul-ture from the seed to grow-out and will include presenta-tions on feed, new species, integration with other offshore activities, as well as on inno-vations in cage technologies. The conference promises an international perspective with speakers from Europe, Asia, Australia and America and will

The Offshore Mariculture Conference in Izmir, Turkey will include a session on Turkish mariculture and on 19 October participants will have the opportunity to visit a � sh farm.

include a session on the Turk-ish offshore mariculture sector with case studies. The provi-sional conference programme can now be viewed at www. offshoremariculture.com. On 19

October participants will have the opportunity to visit an off-shore farm to witness first-hand the developments in the Turkish aquaculture sector that will have been discussed the day before.

The Turkish Ministry for Food, Agriculture, and Livestock, one of the conference supporters, is hosting the gala conference dinner on 17 October on board a yacht in the Izmir Bay.


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Eagle Product Inspection, a Florida, USA-based company, displayed a range of x-ray equip-ment for the inspection of glass and rigid containers at the Expo Pack Mexico 2012. � e company produces x-ray inspection sys-tems that are used for inspec-tion during production, or of the � nal product, to screen for bone, metal, stone or glass. � e Pack 240 XE, for example, is designed speci� cally for small and medium

enterprises to inspect packaged products. It o� ers a “supermarket package” that combines software and hardware for enhanced con-trol measures of the product that increase the security of produc-tion lines as demanded by many supermarkets. A customised interface facilitates changeovers, reduces downtime and increases the � exibility of the product inspection process. Users can also be assigned di� erent levels

of rights to further enhance security.

Another machine, the Tall Pro XS, solves the problem of blind spots at the base of an upright container such as a bottle or jar when being inspected. � e solu-tion is a side view inspection providing full inspection of cans and bottles on high speed lines. � e system is compact and can easily be deployed over existing

conveyor belts without having to modify the production line or change the plant layout. � e image analysis software ena-bles the machine to accurately measure the contents making allowances for missing or dou-ble lids. X-ray inspection equip-ment from Eagle can also be used to determine the � ll level, headspace, and the presence or absence of components to alert manufacturers and avoid waste.

Mexico: X-ray inspection systems draw signifi cant interest at packaging show



� e newest seafood event to be launched in Europe, Seafood Barcelona, will be held for the � rst time at the Fira de Barcelona, Gran Vía fairground in Barcelona 15-17 October 2012. � e event is organised by Diversi� ed Business Communications, the company behind the European Seafood Exposition, in partnership with Alimentaria Exhibitions, organ-isers of the Alimentaria series of events. Online registration for the event is now open. Seafood buyers can now register to attend Seafood Barcelona by visiting the event’s website, www.seafood-barcelona.com, and navigating to the registration page. Attendee registration fees are EUR 40 per person before 14 October 2012 and EUR 60 after 14 October 2012. Registration is free for high-volume buyers who qualify for Seafood Barcelona’s Key Buyer Program.

Spain is one of the largest con-sumers and traders of � sh and seafood products in the world. � e � sh division at Mercama-drid, the wholesale food market

in Madrid, is second only to the famous Tsukiji � sh market in Tokyo in terms of � sh volumes and trading activity. Within the EU, Spain is the biggest producer, importer, and exporter of sea-food products, according to the European Commission. As host to such an important seafood industry it is appropriate that Spain should now also have a dedicated seafood fair. Seafood Barcelona will allow buyers and sellers to meet face to face and the organisers hope that the fair will become the new hub for the dynamic seafood mar-ket in southern Europe and the Maghreb region of Africa.

From 2009 to 2010 exports of sea-food from China increased by 11.15 to 3.33m tonnes, according to Infoyu. Imports over the same period increased by a more mod-est 2.1 to 3.82m tonnes. In value terms exports increased by 28 to USD13.83bn and imports by 24.3 to USD6.54bn. In value terms shrimp, other shell� sh, tilapia and eel were the most exported products in 2010. Japan followed by the US, the EU, and South Korea were the main destinations for Chinese exports accounting for 68 of the total value. Hong Kong accounted for 7 of Chi-nese exports or almost USD1bn. � is represents an increase of 341 since 2001. Of China’s main export markets for seafood only the United States has recorded a bigger increase in the value of exports over the same period. Hong Kong’s importance as a gateway to China and a signi� cant consumer of � sh and seafood in its own right are all reasons to attend the third edition of the Asian Seafood Exposition on 11-13 September 2012 at the Hong Kong Convention and Exhibition Centre. Organised by Diversi� ed

Business Communications the exposition will connect retail, foodservice, and distribution buyers with suppliers of live, fresh, frozen and packaged seafood products and services looking to access the prosperous Asia-Paci� c and Hong Kong sea-food market.

Last year’s exposition attracted more than 150 exhibiting compa-nies from 23 countries, and over 4,500 buyers from 50 countries, reports Diversi� ed. Additional growth is expected at this year’s event with many exhibiting com-panies returning for this third edi-tion. � e international presence this year will be augmented with new country representation from Scotland, Ecuador, and France. Bulk buyers from multi-unit retail, hospitality, government, and foodservice establishments will bene� t from Diversi� ed’s exclusive Key Buyer programme. � e Asian Seafood Exposition will be held in conjunction with Res-taurant & Bar Hong Kong, held for more than a decade, and a newly launched co-located event, Frozen Food Asia.

China: Hong Kong a major destination for Chinese seafood exports

Spain: Seafood Barcelona gets ready to take off

04_News_INT.indd 10 14/07/12 6:32 PM


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� e JadeWeserPort Wilhelms-haven inaugurated the Nordfrost Seaport Terminal in the port’s logistics zone in June. While the whole harbour is expected to start operations in September, the Nor-dfrost terminal is scheduled to commence operations in August. As the � rst logistics company to set up shop in the port Nordfrost will o� er storage areas for all kinds of goods that are expected to pass through the port for dis-tribution throughout Europe. � e Nordfrost Terminal now measures 25,000 sq. m in this � rst constru-ction phase and includes storage, transhipment, laboratories, and technical facilities. � e Border Control Authorities have rented

space in the terminal and have moved in already. Nordfrost have already invested EUR45m in the � rst part of the building and over the next three years depending on the development of cargo move-ments in the harbour the build-ing will expand to 65,000 sq. m. � e � rst phase of the building took seven months to complete. Nordfrost will o� er tailor-made value-added services to each of its customers and will gradually increase the number of personnel from 80 to approximately 500 by 2015. Nordfrost will redirect goods that are currently being imported via Benelux harbours to the new facility as it will o� er signi� cant improvements in e� ciency.

Germany: New logistics terminal ready to start operations in JadeWeserPort Wilhelmshaven

The Nordfrost Seaport Terminal located in the JadeWeserPort Wilhelmshaven Logistics Zone will attract imports currently going through ports in the Benelux area.

� e Danish Presidency and the European Parliament have agreed on a comprehensive pack-age of sanctions against countries engaged in unsustainable � shing practices. � e sanctions are likely be deployed against Iceland and the Faroe Islands who have uni-laterally and massively increased their mackerel quotas – to 147,000 and 149,000 tonnes respectively in 2012. � e sanctions allow for a ban on the import of Icelandic and Faroese caught mackerel, and associated species, into the EU. � e term “associated spe-cies” is broadly de� ned and could cover a wide range of � shery products including the extensive white� sh imports. Further meas-ures include restrictions on the use of EU ports by vessels � ying the � ag of the o� ending states

or territories, and restrictions on boats transporting � sh from the stock of common interest. If the initial sanctions are deemed to have no impact further meas-ures can be taken. � e Scottish Pelagic Fishermen’s Association expressed its satisfaction with the sanctions saying it hoped that they clearly showed that unsus-tainable � shing would not be tol-erated by the international � shing community and that it hoped the sanctions would bring Ice-land and the Faroese back to the negotiating table. � e Northern Pelagic Working Group also wel-comed the agreement on sanc-tions against countries engaged in unsustainable � shing prac-tices saying that it would send a strong signal to countries such as Iceland and the Faroe Islands.

Belgium: Agreement on sanctions for unsustainable fi shing practices targets Iceland and Faroe Islands


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Spain: FAO and Conxemar join forces to organise a World Congress of Cephalopods

� e Food and Agriculture Organ-isation (FAO) of the United Nations together with the Spanish Asso-ciation of Wholesalers, Importers, Manufacturers and Exporters of Fish products and Fish farming (Conxemar) are organising the World Congress of Cephalopods. � e event will take place in Vigo (Spain) on 1 October as part of the XIV International Frozen Seafood Products Exhibition Conxemar, one the largest frozen � sh fairs in the world.

Leading experts and high-level specialists will bring a detailed review of the state of cephalo-pods resources in Africa, Asia and South America and seafood industry top executives will ana-lyse the cephalopods market in Europe and Asia. Ecolabelling, sustainability and innovation regarding cephalopods will be addressed in di� erent roundtables and panel discussions, in which representatives of the European Commission and the Spanish Ministry of Agriculture, Food and Environment will participate.

Conxemar will be held immedi-ately after the conference on 2-4

Conxemar, the international trade show for frozen seafood, will be held back to back with a conference on cephalopods held the day before the trade show.

Netherlands: New materials support programme to fi ght sea lice

MSD Animal Health (known as Merck Animal Health in the United States and Canada), the producers of Slice (emamectin benzoate), a drug to combat sea lice on salmon, has just launched new materials to support its Slice Sustainability Project. � e project has four core principles – protect, conserve, renew and succeed – and provides practical advice and

� eld-proven solutions to develop and maintain successful sea lice management programmes. � e new materials comprise two 36-page booklets that were pre-sented at the Sea Lice Conference in Bergen, Norway in May. One publication, “Slice Usage Guide-lines”, was developed by aquatic health specialists at MSD Animal Health to review the principles of

sea lice resistance management and the key factors in developing sustainable, integrated programs. � e booklet also reviews other sea lice treatment options, timing of controls and feeding guidelines. In addition, it includes an over-view of the Slice Sustainability Project and a separate chapter with practical answers to fre-quently asked questions about

sea lice management. MSD Ani-mal Health also released a new “Slice Technical Monograph” with detailed chapters on phar-macokinetics, toxicology and environmental characteristics. A chapter on the e� cacy of Slice includes the latest data dem-onstrating the e� ectiveness of the product in Canada, Chile, Norway and Scotland.

October. � e exhibition is organ-ised by the Spanish Association of Wholesalers, Importers, Manu-facturers and Exporters of Fish products and Fish farming (Con-xemar), a non-pro� t organization

representing the interest of 253 seafood trading and processing companies with a total turnover of EUR6,337m and 13,285 employees. In 2011, Conxemar exhibition had 520 exhibitors and visitors from 92

countries. In 2012, provisional data shows that in June, four months ahead of the opening day, nearly 95 of the � oor has already been sold and 9 in 10 companies will exhibit again at Conxemar 2012.


04_News_INT.indd 12 14/07/12 6:32 PM


All mussel production on Shetland as well as production in Scotland by members of the Scot-tish Shell� sh Marketing Group

(SSMG) has now been certi� ed to the Marine Stewardship Coun-cil (MSC) sustainability stand-ard. With over 4,500 tonnes in

2011 Shetland mussel production represents 65 of Scottish pro-duction and is worth GBP5.3m (EUR6.63m) to the local econ-

UK: Scottish mussel fi shery wins MSC certifi cation

Members of Seafood Shetland with Ruth Henderson, Chief Executive of Seafood Shetland.

Denmark: Packed agenda at BSRAC Executive Committee meeting

omy. Ruth Henderson, the chief executive of Seafood Scotland, an interest organisation for the seafood processing and shell� sh growing sector, said it was impor-tant that growth in the sector also conformed to the principles of sustainability. � e assessment, which was carried out by Food Certi� cation International, should open the doors to other markets both in the UK and overseas for Scottish mussels. � e certi� ca-tion highlights the low impact of the � shery on the ecosystem and the robust governance plans that are in place. � e certi� cation is the � rst for an enhanced � shery in Scotland, said Claire Pescod, UK Fishery Outreach Manager for the MSC, and will substantially enhance the quantity of MSC-certi� ed seafood available in the UK and Europe. An enhanced � shery is one that lies somewhere in between a pure wild-capture � shery and pure aquaculture. In the case of the Scottish mussel � shery, the spat are collected from the wild and grown on ropes � lter feeding naturally from the water around them. � ey thus fall within the scope of the MSC’s de� nition of an enhanced � shery.

The BSRAC � nalised its recommendations for the Baltic Sea � shery in 2013 at the Executive Committee (ExCom) meeting held at the end of June in Copenhagen. Left to right, Ewa Milewska ExCom vice chair, Reine J. Johansson ExCom chair, Michael Andersen Chair of Demersal WG, Mart Undrest Chair of Pelagic WG.

On Tuesday 26 June 2012, the Bal-tic Sea Regional Advisory Council (BSRAC) held its Executive Com-mittee meeting at the Danish Ministry of Food, Agriculture and Fisheries in Copenhagen. Most of the Executive Board members were there, plus member state representatives from Denmark, Poland and Sweden; Russia was also represented.

� e major discussion at the meeting centred on the Baltic Sea TACs and quotas for 2013. � e

BSRAC held a speci� c wor king group to discuss the � sh stocks advice from ICES in Klaipeda on 13 and 14 June, with Commission and ICES representatives taking part. � eir participation is very important so the members can investigate and discuss the tech-nical details and issues directly. Advice formulation on the TACs and quotas was an easier process this year, basically because of the positive development for most of the stocks in the Baltic for which there are TACs: most of them are


04_News_INT.indd 13 14/07/12 6:32 PM


now � shed at maximum sustain-able yield (MSY). � e BSRAC also appreciated that ICES has developed a format of advice for stocks with limited data and has been able to provide quantitative advice for the � at� sh stocks in the Baltic.

Another discussion point was multi-species management in

the Baltic Sea. This year too ICES and the Commission’s Scientific, Technical and Eco-nomic Committee for Fisher-ies (STECF) produced reports and suggestions on fisheries management advice in the Baltic based on a multi- species approach. So far, it’s limited to certain stocks in the Baltic. On multi-species management,

the BSRAC is positive, but sees it as a learning process which will take time and which needs careful development.

Other items that were taken up at the meeting included an update on Balt� sh, a potential model for more regionalised management in the Baltic and keenly sup-ported by the BSRAC; a brie� ng

on recent work into selective gear types and designs to reduce dis-cards by Hans Nilsson from the University of Stockholm; and last but not least the announcement of a seminar on ecosystem man-agement on 25 and 26 September in Gdynia. For more information about the BSRAC’s recommen-dations or the seminar visit www.bsrac.org.

ComFish aims at overcoming the identi� ed challenges in dif-ferent � sheries regions, through stimulating the uptake of scienti� c knowledge on � sheries related research by the many stakehold-ers that play a role or have close links with the � sheries industry, its innovation, EU policies, eco-nomics, food, health and regional-societal aspects. � is will be done through gathering, packaging and disseminating the new knowledge generated within this project as well as the knowledge generated within other EU research projects.

Among the project tools for iden-tifying challenges but also for proposing possible solutions, are the � ve regional participatory events (RPSE’s) that are spread over a twelve-month period. � e events will bring together vari-ous � sheries stakeholders from di� erent � sheries sea basins who among other things will identify whether stakeholders are aware of pertinent scienti� c information that could help to overcome chal-lenges. Ultimately, the informa-tion generated will help ComFish to prepare the information pack-ages for dissemination to various target groups.

In order to ensure that the RPSEs are of the same standards and use

Germany: ComFish capacity building workshop

The capacity building workshop on 14-15 June in Feising, Germany was to ensure that the RPSEs are of the same standards and use the same methodologies.

the same methodologies, and to allow valid comparisons between the meetings a capacity build-ing workshop was organized on 14-15 June in Feising, Germany. � e workshop’s aim was that the RPSEs organizers and facilitators can e� ectively prepare, manage and lead the events.

A blueprint guide has been deve-loped which provides clear steps

as to how to plan and deliver the RPSEs as well as follow-up steps. � e project partners – representa-tives from Norway, Poland, Spain, Italy and Bulgaria – have been trained as facilitators and rappor-teurs for the organization of the events in their respective regions. � ey have been given various communication tools to catalyse to promote the dialogue between the participants.

Finally, the dates for the � rst RPSE have been agreed; it will take place in Bulgaria, on 5-6 November 2012.

For more information on the project or if you would like to get involved, please visit www.com� sh.eu or contact Dr. Paul Pechan, project coordi-nator ([email protected]) or Anca Sfetcovici (anca.sfetcovici@euro� sh.dk).


04_News_INT.indd 14 14/07/12 6:33 PM

Eurofish Magazine 4/ 2012 15www.eurofishmagazine.com

[ EvEnts ]

Multiannual management plans should consider fishing mortality, socio-economic factors, and effort management

GFCM holds its 36th session in Morocco

The General Fisheries Commission for the Mediterranean (GFCM) is a Regional

Fishery Management Organisation established in 1952 under the Constitution of the Food and Agricultural Organisation. Consisting of 24 Members, including the European Union, GFCM’s objectives are to promote the development, conservation, rational management and best utilisation of living marine resources, as well as the sustainable development of aquaculture in the Mediterranean, the Black Sea and connecting waters.

More than 90 participants from GFCM Members, non Members and observer organizations participated at the 36th session of the GFCM held in Marrakech, Morocco, from 1419 May 2012.

Focus on the responsible

management of fish resources

In accordance with its mandate, GFCM activities include:– assessment of fish resources

status;– monitoring of fishing capacity;– management of fishing activi

ties, and– protection of threatened spe

cies and their habitats.

Several important matters were discussed during the 36th session. Among other things, the Commission assessed the work done by its Scientific Advisory Committee (SAC). Many delegates expressed their satisfaction with the work

as conserve the environment and rationalise investments.

Intensifying cooperation to face the future

The 36th session also discussed a future plan of action for the GFCM. The first GFCM framework programme was presented to the Commission. It aims to promote sustainable development and co o peration in the Mediterranean and the Black Sea through fisheries and aquaculture thus improving capacity building at national level and

done and considered many of the actions important for their State.

Taking also into consideration the conclusions and advice provided by SAC, the Commission adopted several binding recommendations, namely measures for the exploitation of red coral, mitigation of incidental catches of cetaceans, and fisheries management measures for conservation of sharks and rays in the GFCM competence area.

One of the major issues discussed was the adoption of multiannual management plans. While this measure was considered the preferred means to improve fisheries management, delegations stressed the need to continue designing multiannual management plans that take into account not only reductions in fishing mortality, but also complementary measures focused on the management of fishing activities (e.g. seasonal closures). It was stressed that socioeconomic aspects also needed to be considered and these plans should be set up on the basis of different scenarios evaluated by SAC and proposed by Members at subregional level.

Aquaculture calls for measures to address the

challenges

Aquaculture has been on the GFCM agenda for some decades. To cope with the increasing importance of the sector, the GFCM has been promoting the sustainable development of

aquaculture in the region, while fostering better governance consistent with the need for marine spatial planning, integrated coastal zone management and ecosystem approach.

Delegates emphasised the important social and economic role of aquaculture for the region and particularly for countries where aquaculture is considered an emerging and strategic sector. At the same time, they underlined the need for market studies, certification and traceability initiatives.

During the 36th session the regional dimension of aquaculture visàvis other activities along the coastal zones was highlighted, such as the interaction between aquaculture and capture fisheries. Several delegates highlighted the crucial environmental and socioeconomic role of coastal lagoons and stressed the need to preserve, monitor and restore these productive ecosystems.

Noting that aquaculture activities are rapidly expanding in the GFCM area of competence, and acknowledging conflicts between aquaculture activities and other users of the coastal zone, the Commission adopted a Resolution on guidelines on Allocated Zones for Aquaculture (AZAs) which should be considered a practical tool for national administrations for the selection of sites for aquaculture activities. Setting up AZAs in coastal areas in particular could prevent and reduce conflicts between competing users, as well

05_News_EV.indd 15 13/07/12 5:05 PM

16 Eurofish Magazine 4 / 2012 www.eurofishmagazine.com

[ EvEnts ]

has a thematic dimension. Several delegations showed strong appreciation for this programme and looked forward to participating in its activities, while others stressed the need to accommodate emerging needs from the region. Any activity that will be launched through this programme will fall outside the scope of the regular programme of the GFCM and would be supported with extra budgetary funds.

As for its regular programme, the Commission adopted an ambitious annual work plan to be implemented during the 20122013 intersession through its four subcommittees SAC, the Committee on Aquaculture (CAQ), the Compliance Committee (CoC), and the Committee of Administration and Finance (CAF). Major issues, such as gear

selectivity and fishing technology, exploitation of red coral, artificial reefs, stock assessments of demersal and small pelagic species and European eel will be on the agenda of SAC. The Commission will also continue to focus on the Black Sea basin which experiences intensive fishing and is jeopardised by threats to the marine environment.

In the area of aquaculture the focus will be on site selection and management, and the use of indicators for aquaculture sustainability in different areas, such as coastal lagoons, as well as economic and marketing issues. The Commission underlined that CAQ should also focus on certification and traceability, aquatic animal health, biosecurity and genetics in aquaculture.

In light of the conclusions of the Task Force set up in view of the 60th anniversary of GFCM (19522012) to modernize the institutional and legal framework of the Commission, the 36th session decided that there is still room to improve the functioning of the GFCM. In this regard, although the need to remain an FAO body was clearly stated by Members, maximum functional autonomy was urged. Also, the need to improve cooperation with international organisations having a sectoral competence in the Mediterranean and the Black Sea was emphasised.

The 36th session expressed satisfaction for the support enjoyed by the GFCM at subregional level from FAO Regional Projects which enhance, in particular, scientific cooperation in line with GFCM

priorities and strategies. In addition, it was acknowledged that the Commission cooperates closely with other international organisations in matters of mutual interest. In this very connection, the 36th session pointed out the increasing cooperation between the GFCM and several partner organizations. Recognizing the importance of coordination, seven memoranda of understanding were signed during the session by the GFCM with UNEPMAP, Black Sea Commission, ICES, ACCOBAMS, RACMED, MedPAN end EUROFISH. It is foreseen that collaboration under the umbrella of the adopted memoranda would help to bring together knowledge and expertise, improve synergies and avoid duplications.

Source: GFCM

From left to right: Árni Mathiessen, Assistant Director-General, FAO Fisheries and Aquaculture Department; Abdelajabbar Youssefi representing the host country, Morocco; Stefano Cataudella, Chairperson of GFCM; Abdellah Srour, GFCM Executive Secretary.

05_News_EV.indd 16 13/07/12 5:05 PM

www.eurofishmagazine.com

[ PROJECT ]

Moreover, it is less known that Albania is the fourth-largest European

producer of Mediterranean mus-sels (Mytilus galloprovincialis) after Italy, Greece and France, with a production of about 1,400 tonnes in 2010 (FAO).

Workshop seeks to upgrade industry

capabilities

The three-day workshop on “Bivalve safety management” in Saranda, Albania on 26 - 28 June, focused on food safety aspects related to market access, with the objective to upgrade the industry’s ability to produce and export to key markets such as the European Union (EU). The event was organised by the FAO, Eurofish and the Minis-try of Environment, Forestry and Water Administration in Albania, as part of the regional FAO/TCP project “Sustainable development of the aquacul-ture sector from a postharvest perspective with a focus on quality, traceability and safety.” The project’s beneficiaries are the East Mediterranean countries Albania, Croatia, Montenegro and Turkey.

Saranda is located in the south of Albania, on an open sea gulf of the Ionian Sea, and it is famous not only for its beaches, crystal clear waters, and marine aquaculture production, but also for one of the

most remarkable archaeological sites in the Adriatic, a UNESCO heritage, located just 20 km south of the town.

Most Albanian bivalve mollusc production is concentrated in the Butrinti lagoon area, and this activity is of paramount impor-tance for the coastal communi-ties. The Mediterranean mussel is the most significant species and production has shown an increasing trend over the past five years. At a lunch hosted by local producers diners acknowledged that the mussels were of premium quality; currently these are either consumed locally or are sold to processing plants. Albania is not allowed to export fresh/chilled bivalves to the EU, since the country does not comply with EU sanitary requirements.

Exporting to the EU is a cherished goal

Representatives from Monte-negro were also invited to the workshop, since mariculture, including the production of oys-ters and mussels, are a significant part of the marine fisheries sec-tor there. The country produces around 200 tonnes of mussels per year, with a value of EUR300,000. There are 16 producers of mussels (Mytilus galloprovincialis) and one producer of oysters (Ostrea edulis) all located in the Boka Kotorska Bay area. Increasing bivalve mollusc production is a

FAO National Workshop in Albania

Discover the mussels of Saranda The health benefits of fish are widely publicised; however, the healthy attributes of bivalve molluscs do not receive the same attention. Except perhaps in countries that have a tradition of cultivating and consuming bivalves, most consumers are not aware that molluscs are a good source of omega-3 fatty acids that help fight cholesterol and heart disease.

Visit us at the

ESE Hall 4-5840+31(0) 851043614+31 252340687

top priority for the Montenegrin Ministry of Agriculture and Rural Development, which has ambi-tious plans to increase the produc-tion to 2,500 tonnes over the next 20 years mostly for exporting to the EU, but also for local consump-tion. Currently Montenegro is not certified to export to the EU, how-ever, the country exports small quantities to neighbouring Serbia.

The workshop programme there-fore addressed the food safety requirements for the bivalve industry in the two countries, focusing on safety manage-ment, including hazards, Codex Alimentarius, monitoring and control measures, HACCP prin-ciples and HACCP implemen-tation in bivalve depuration plants, traceability, and design and construction of depuration plants. Issues related to biotoxins monitoring practices, risk man-agement, as well as monitoring

programme designs, legislation, communication and methods were also raised and debated. Furthermore, the require-ments for export to the EU were explained in detail, including the Rapid Alert System and the TRAde Control and Export System (TRACES). Last but not least, the workshop included an overview of the bivalve market analysing consumption trends and show-ing case studies of promotional campaigns for increasing bivalve consumption.

Field visits draw enthusiastic response

The event gathered 37 Alba-nian and 9 Montenegrin par-ticipants, representatives from bivalve mollusc producers, local and central government, as well as veterinary inspectors. After two days of presentations and intense discussions, the third

Eurofish Magazine 4 / 2012 17

06_Project_PRJ.indd 17 16/07/12 3:55 PM

18 Eurofi sh Magazine 4 / 2012 www.eurofi shmagazine.com

[ PROJECT ]

day was dedicated to fi eld visits to a seabream cultivation facility in Butrinti, a bivalve produc-tion area and a depuration plant and laboratory. Th e fi eld visit was very much appreciated by the Montenegro participants since currently there are no

approved depuration facilities in Montenegro.

Th e depuration plant was constructed with World Bank assis-tance and has three depuration tanks taking about 600 kg bivalves each. Th e source of water is a bore

well and water salinity is about 30 ppt. Th e tanks are fed with UV treated water and the laboratory is equipped to carry out microbio-logical testing. Depuration takes 48 hours and microbiological tests are done before and after depu-ration. While the test results are

awaited the bivalves are stored in a storage room at temperatures less than 10°C and then taken to a post depuration area, where they are washed and packed.

Anca Sfetcovici, Eurofi shanca.sfetcovici@eurofi sh.dk

Participants at the workshop in Albania on safety management for bivalves organised by the FAO, Eurofi sh and the Albanian Ministry of Environment, Forestry and Water Administration.

June 3 / 2011

Eurofish M

agazine


Poland: Carp promotion campaign draws support from children

Croatia: Organically-farmed seabass and seabream for western marketsAmbitious plans to expand trout production

in Turkey

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June 3 / 2011 C 44346

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www.euro� shmagazine.com Euro� sh Magazine 4 / 2012 19

Albania still plagued by illegal � shing

Crisis hinders enforcement effortsAlbanian capture fi sheries production can be divided into marine and freshwater fi sheries. The Albanian coastline of 427 km (FAO) is divided between the Adriatic Sea in the north and the Ionian Sea in the south with approximately two thirds bound by the Adriatic Sea. Total capture fi sheries (marine and freshwater) in Albania collapsed following the political changes in the early 90s reaching their nadir in 1997 when production was 1,014 tonnes.

Shengjin harbour is one of the main � shing ports in Albania, the others are Durres, Vlora and Saranda.

The drastic decline in Alba-nia’s � sheries produc-tion could be attributed

to several factors as outlined in a report by the World Bank*. � e institutional structures to manage � sheries and ports had failed. E� ective enforcement of the rules and regulations

governing � sheries was not being carried out. Illegal � shing activi-ties were rampant. Boats, many of which were not licensed, were operating too close to the coast and destroying the breeding grounds for � sh, and foreign ves-sels were plundering Albanian waters.

Signi� cant improvement in conditions over the

last 15 years

Illegal activities were not con-� ned to the coast, but were also rampant inland. Far greater num-bers of vessels were reported to be operating on the Lake Ohrid than

the number of licenses that had been issued. Unsustainable vol-umes of the endemic Ohrid trout were being harvested and the use of explosives to harvest � sh was commonplace both in the inland lakes and the Adriatic Sea. Since that time however things have changed substantially in terms of

ALBANIA

07_ALB.indd 19 16/07/12 5:11 PM


stability and institutional capac-ity, though there are still a num-ber of challenges to be faced. � e improvements in � sheries man-agement are re� ected in the sta-tistics which show a fairly steady rise in production, reaching 6,145 tonnes in 2010 (FAO).

� e main marine species caught in 2010 were hake (280 t), cara-mote prawn (Penaeus kerathurus) (228 t), gilthead seabream (225 t), and European seabass (170 t). Catches of European anchovy were a meagre 3 tonnes that year. Despite the limited catch Albania has several anchovy-processing companies. � ey obtain the raw material either in the form of salted � sh from their clients or as fresh � sh usually from Croatia. Some of these processors are now planning to enter into agreements with � sh-ermen for the supply of anchovies, which may well increase interest in � shing for anchovy.

A study for the European Com-mission prepared in 2010 reports that there were 280 � shing ves-sels in Albania based in four ports. Durres, the largest port in Albania, hosted 111 vessels, Vlora

Celnike Shegani, Aquaculture Expert, runs the hatchery that each year releases about 1m koran � ngerlings into the Ohrid Lake.

Mimoza Cobani, Aquaculture Expert, Fisheries Directorate, Ministry of Environment, Forestry & Water Administration.

for four weeks during the breed-ing season, but for the last two year the members have observed a six week moratorium on � shing along the shore where the carp spawn. Apart from carp other commercially important � sh are mullet and eel.

Using cooperation agreements, media to

strengthen � shery management organisations

� e � shery in the lake is a� ected by the politicisation of the � sh-ery management, says Mr Cinari. While 150 memberships would have been a more suitable num-ber considering the level of the stock the number was set at 210 for political reasons. While the number of those that are licensed to � sh is more than the stock can handle, the � shery also has to con-tend with illegal � shermen. � is is a signi� cant problem because the authorities have been forced to cutback their enforcement activi-ties due to the economic crisis. As a result, inspections of the lake have been reduced to a bare minimum giving poachers a free hand. In the face of this adversity Mr Cinari has resorted to some innovative tactics. He is entering into agree-ments with local municipalities to strengthen his organisation and spread the word about the perils of illegal � shing. He also uses the local television network to inform the public about the impact of IUU � shing on the stocks, the environ-ment and on the licensed � shers.

Members of the FMO are artisa-nal � shers who use selective gear. Industrial � shing in the lake with purse seines or trawls is forbidden in order to protect the autochtho-nous species as well as to safeguard biodiversity and the environ-ment within the lake. � e � shery is illustrative of the importance of

artisanal � shing to those � sher-men who practise it. Although only a tiny part of the national economy, artisanal � shing is often the only source of income for the � shermen and their families, and hence plays an important role amongst the small communities that live close to the lakes. We are very protective of the lake, maintains Mr Cinari. Our mandate is sustainable � sh-eries and the economic well being of the � shermen, which is why we have been so careful about observ-ing the closed season. � is falls around April depending on the water temperature. Carp spawns when the water temperature reaches a certain level. � e temper-ature is monitored by the authori-ties who consult with the � shers and then decide on the period when the � shery is to be closed.

International federation of FMOs under discussion

� e FMO works together with the Ministry of Environment, Forestry, and Water Administra-tion in Tirana sending quarterly reports of catches from the lake. Mr Cinari, a former policeman, is

85, Shengjin 50, and Saranda 34. Shengjin, Durres, and Vlora, are all along the Adriatic Sea coast, while Saranda is far to the south along the Ionic Sea. Fishing is divided into professional and artisanal depending on the type of gear that is used. Trawls and purse seines fall into the professional category, while � xed or selective gear such as hooks, � xed nets, gill nets, or trammel nets are considered artisanal � shing gear. � e artisanal boats are less than 12 GT.

Inland � shery catches equal marine capture

volumes

� e inland capture � shery pro-duces almost as much � sh as the marine � shery. In 2010 marine capture amounted to 3,100 tonnes while the inland � shery was 3,040 tonnes. � e � shery is mainly in the � ve lakes, four of which are large cross border lakes Shkodra, Ohrid, and the major and minor Prespa lakes. � e Shkodra Lake is the largest of the four and the � sh-ery is managed by the local � shery management organisation (FMO). � ere are 210 memberships (sub-jects) in the FMO, each of which comprises two people and one boat. Members are allotted a cer-tain part of the lake in which they can � sh, but they can apply to the FMO to change the area if they wish to move to another part. One of the main species caught in the Shkodra Lake is carp, as it is the most valuable. Arjan Cinari, the secretary of the FMO, says that catches of carp have been falling the last few years, but a recent evaluation of the stock shows that the new generation is abun-dant and he expects that within a year or two there will be many more � sh. For the last two year the organisation has strictly followed the restrictions on the � shery dur-ing the breeding period for carp. Normally the � shery is curtailed

ALBANIA

07_ALB.indd 20 16/07/12 3:58 PM

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ALBANIA

visibly proud of the way the FMO is managed. Meticulous records of all transactions that are car-ried out by the organisation, pay-ments made and received, the contracts signed with the mem-bers, attestations, certi� cates, minutes of meetings, etc. are all carefully � led and are available for scrutiny. � e paperwork has been audited by international organisations and the FMO com-mended for its transparency. Mr Cinari is now using his knowl-edge and experience in running an FMO to assist FMOs on other lakes that are smaller and not as well managed. Of the other lakes, Ohrid has 115 subjects, Prespa major has 70, Prespa minor has 28, and another small lake has 24. � is role has made him a natural choice to represent all the FMOs

in a national federation, which gives the � shermen a more pow-erful lobby to protect their inter-ests. Mr Cinari and others are now working to create an international federation which brings together the representatives of the national federations from all the countries in the region – Albania, Macedo-nia, Montenegro, and Greece.

At the Shkodra Lake FMO the daily catch of � sh is brought in and stored in the organisation’s cold-store, where it is inspected by a vet-erinarian who certi� es that it is � t for human consumption. � e � sh is distributed through three � sh shops that are authorised by the FMO, and who are allowed to carry the FMO logo. � is guarantees that the � sh is caught legitimately by a member of the FMO and has been

certi� ed by a veterinarian and is stored under the proper hygiene and safety standards. � e price of the � sh is determined on a day to day basis by a committee of � sh-ermen based on the type of � sh, the volumes, size etc. Prices range from about EUR10 per kg for carp to EUR6 for eel, while mullet lies somewhere in between.

Government hatchery breeds autochthonous

� sh for restocking

In the Shkodra Lake the stock is managed by limiting the � shery to artisanal methods and by prohib-iting � shing during the carp spaw-ning season. In the Ohrid and the two Prespa Lakes restocking pro-grammes complement the natural reproduction of the autochthonous

Following the development in catches both legal and illegal Mr Leonard Manellari, Fisheries Inspector Ohrid Lake, is optimistic about the stock of koran (Salmo letnica), an autochthonous species, in the Ohrid Lake.

07_ALB.indd 21 16/07/12 3:58 PM


Table 1 Capture fi sheries in Albania, selected species (tonnes)2006 2007 2008 2009 2010

Common carp 430 435 371 214 670

Bleak 402 504 190 530 505

Crucian carp 394 431 380 208 458

European hake 280 275 275 336 280

Caramote prawn 102 18 23 20 228

Gilthead seabream 110 51 110 67 225

European seabass 135 200 258 208 170

Silver carp 148 169 125 183 165

Common sole 48 63 63 69 120

European eel 190 116 93 66 114

European pilchard (=Sardine) 115 95 110 120 104

European anchovy 1 10 7 5 3

Other 3374.3 3130.4 3502 3920 3103.2

Total 5729.3 5497.4 5507 5946 6145.2

Source: FAO FishStat

Table 2 Farmed fi sh and shellfi sh in Albania (tonnes)2006 2007 2008 2009 2010

Mediterranean mussel Brackishwater 1360 1360 950 1250 1410

Common carp Freshwater 10 10 74 6 6

Grass carp (=White amur) Freshwater 6 5 70 70 68

Rainbow trout Freshwater 217 221 254 300 230

Silver carp Freshwater 7 7 160 178 180

European seabass Marine 135

Gilthead seabream Marine 370 402 343 370 467

Kuruma prawn Marine 3 7 8 8

Total 1970 2008 1858 2182 2504

Source: FAO FishStat

contributed to a more focused restocking e� ort, but after two years the funding dried up and the project was forced to stop.

Poaching responsibly!

Apart from koran the � sh caught in the Ohrid Lake include bleak (Alburnus alburnus), belushka (Salmo ohridanus) and chub (Leu-ciscus cephalus), says Leonard Manellari, the � sheries inspector for Ohrid Lake. Catches of koran have been stable the last � ve years, but the ratio between legal and ille-gal catches has changed with the volume of illegal catches rising. � e poaching is typically carried out with nets using illegal mesh sizes. � ese nets are also monitored by the authorities to get a true pic-ture of the state of the resource. According to Mr Manellari, illegal � shers are concerned about sus-tainability. � ey are aware that over� shing will ultimately threaten their income and so they take care not to � sh to the point where the resource is jeopardised. Mr Manel-lari points out that the authorities have noticed that the mesh sizes have been increasing as the poach-ers realise that the number of juve-nile � sh being caught threatens the next generation. � is somewhat surreal state of a� airs where � shing is simultaneously illegal and sus-tainable exists perhaps because the perpetrators, knowing the enforce-ment is too weak to put a stop to their activities, have started taking a long-term interest in the resource.

Aquaculture is highly diversi� ed

Albania also has a substantial pro-duction of Mediterranean mussels (Mytilus galloprovincialis) amou-nting to 1,400 tonnes in 2010 (FAO). � is is in fact the fourth largest in Europe after Italy, Greece and France. Mussel production is primarily in the Butrinti Lagoon

species. In the Ohrid Lake the koran (Salmo letnica) is an autoch-thonous species that is not found anywhere else either in Albania or in the world. � e � sh is symbolic of the lake and of Pogradec, the biggest Albanian city on the lake-shore. E� orts to restock the lake with koran are the responsibility of the local government hatchery, Stacioni i Linit Pogradec, run by Ms Celinike Shegani, an aqua-culture specialist. � e hatchery is located a few meters from the edge of the lake, but the water that is used in the hatchery comes from a spring. � is ensures that the temperature of the water is a

constant 10 degrees. � e water in the hatchery is tested at regular intervals for di� erent elements, including nitrite, nitrate, phos-phates, oxygen, pH, and ammo-nia. � e testing is done at the labo-ratory attached to the hatchery. During the breeding season in Jan-uary and February local � shermen are tasked with stripping the wild spawners of eggs and sperm in the lake and then collecting the eggs and bringing them to the hatchery. � e eggs are placed in incubators and hatch after 40-45 days after which the larvae are kept in the hatchery for 2.5 months and then moved to the nursery. � e nursery

is equipped with 20 tanks of which currently two are in use. Each year about 1m eggs are collected which results ultimately in about 700,000 to 800,000 � ngerlings. In the fall the � sh, now with a weight of 3-4 g, are introduced into the lake.

Cutbacks in funding have forced the hatchery to concentrate on its core objective of breeding koran � ngerlings to restock the lake. About � ve years ago the hatchery carried out a project, whereby it tagged some 120,000 � ngerlings that were released into the lake in order to study the lifestyle of the � sh. � e results would have

ALBANIA

07_ALB.indd 22 16/07/12 3:58 PM


in the south of the country. More recently in the Shengjin Bay to the north entrepreneurs have begun to grow mussels on ropes. Fish and shell� sh farming in Alba-nia is highly diverse. According to a recent report** on Albanian

aquaculture by Mimoza Cobani, the Aquaculture Expert in the Min-istry of Environment, Forestry and Water Administration, it covers both marine, and freshwater envi-ronments, intensive, semi-inten-sive, or extensive types of culture,

and a variety of species. While trout is cultivated in raceways, carps are grown in ponds, and seabass and seabream are farmed in cages in the Adriatic. As mentioned above mussels are cultivated in the lagoons, which are also the site of extensive farming of some species, mullet, sea bream, striped bass, and eel, during certain periods. Seabass and seabream are farmed in cages in the Adriatic and � nally there are restocking e� orts for carp and koran in the large lakes. � e volumes of production are given in Table 1.

Lagoons support a modest wild � shery

� e Albanian coastline is dot-ted with lagoons. � ese bodies are separated from the sea by a

narrow strip of land, but have channels to the sea that allow the water to move in and out depend-ing on the tides. � e � ow of water also brings � sh into the lagoons which supports a modest � shery. Of the eight main lagoons seven about the Adriatic, while the Butrinti is bound by the Ionian Sea. � e most important lagoons for � sh eries production are the Karavasta, Natra, and Butrinti. Turbot, mullets, sea bass, sea bream, and eel which are caught with di� erent artisanal � sh-ing gear are some of the species found in the lagoons.

*Report No.: ICR0000634, 2008, � e World Bank**Economical, social and environ-mental data collection on Albania Aquaculture

Table 3 The main Albanian lagoonsLagoon name Surface (ha)Karavasta 9352

Butrinti 2301

Narta 5914

Kune 250

Vaini 850

Orikumi 799

Patogu 4688

Viluni 1244

Total 25398

Source: Fishery Directorate, Ministry of Environment, Forestry & Water Administration

ALBANIA

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07_ALB.indd 23 16/07/12 3:58 PM


Mare Adriatik is expanding its product line

Farmed mussels in addition to salted and marinated small pelagic fi sh The production of farmed bivalves in Albania goes back half a century to the beginning of the 60s, when Mediterranean mussels (Mytilus galloprovincialis) were farmed in the Butrinti lagoon in the south of the country. The FAO reports that mussels in Butrinti were cultivated using fi xed concrete structures, and by the late 80s production had increased to 5,000 tonnes thanks to the excellent environmental conditions in the lagoon. In 1994 the European Union prohibited the import of live fi sh and seafood on hygienic grounds and as a result Albania’s output of mussels slumped. According to Mimoza Cobani from the Fishery Directorate in the Albanian Ministry of Environment, Forestry & Water Administration, mollusc production fell from 2,500 tonnes in 1990 to 150 tonnes in 2010.

While the three main lagoons for � sh and seafood production are

the Karavasta, the Narta and the Butrinti, mussels are also pro-duced in the Adriatic Sea. Mark Babani, the president of Mare Adri-atik started producing mussels on ropes four years ago o� the coast of Shëngjin, a town in the north of the country. Out at sea Mr Babani has an area of 87 ha of which he is currently using just over half. � e water out here has been certi-� ed by the authorities in Tirana to be Class A, he says, with no pol-lutants or toxins and therefore is eminently suitable to be used for the cultivation of � lter feeders like mussels. � ese � lter the water of its food particles which they use to nourish themselves.

Water purity crucial for quality mussels

Mussels (and other � lter feeders) can accumulate toxins if the water they are � ltering is contaminated with sewage or other pollutants and can thereby endanger human health if they are consumed raw or lightly cooked. � e purity of the water in which the mussels grow is therefore crucial to the quality of the product. � e Mare Adriatik site

is visited regularly by inspectors from Tirana who monitor and cer-tify the water quality. � e environ-ment in which the mussels grow is a zone that prohibits commercial � shing vessels so the only traf-� c is from smaller boats carrying anglers who target the � sh in the area for sport. � e mussel produc-tion started three years ago in 2009 and Mr Babani is expecting his � rst harvest this year in September, when he reckons on a production volume of 250 to 300 tonnes.

Unlike in the Butrinti Lagoon where the mussels are pro-duced using concrete structures, Mr Babani has invested in ropes and � otation devices. Currently he has � ve headropes, each about 800 m in length, that � oat on the surface of the water with the help of � otation devices. � e head-ropes are anchored at either end. At half meter intervals along the headlines are four meter lengths of dropper rope that extend down into the water. It is on these lengths that the mussel spat attaches and develops into full grown mussels, a process that takes 10 to 12 months. � e depth of the sea varies from 8 m at one end of the headline to 14 m at the other. � e sea is fairly rough here with waves and

By adding different herbs and spices Mare Adriatik makes several varieties of salted anchovies in jars.

currents and the mussels are forced to open and close regu-larly, says Mr Babani, which gives slightly longer growth times. On the other hand opening and clos-ing exercises the muscle giving the meat a � rm consistency!

� e company is planning to invest in more headlines increasing the number from � ve � rst to nine and then to 18 to give a � nal tonnage of 1,000 tonnes. � e total investment will amount to some EUR1.2m. Since Albania cannot export to

ALBANIA

07_ALB.indd 24 16/07/12 3:58 PM


Mare Adriatik Company Fact FileShelqet ShkoderAlbania

Tel./Fax: +355 366 [email protected]

President: Mark BabaniProducts: Mussels, salted and

marinated anchovies and sardines

Volumes: 250-300 tonnes mussels, 2,000 tonnes raw materials for small pelagic production

Employees: 260Markets: For small pelagic

products Spain, Italy, Albania, Germany, England, France; for mussels, Albania

Turnover: EUR4m

As the anchovies mature the action of the salt and the natural enzymes bring about changes in the taste and texture of the � sh.

the EU the mussels are intended for the domestic market where they will be sold to the wholesale sector as they are the ones who can distribute to the retailers all over the country, says Mr Babani.

Salted anchovies for Italian and Spanish

buyers

Mussels however are only a part of Mare Adriatik’s business. � e

main activity is the processing of small pelagic � sh such as ancho-vies and sardines into salted and marinated products. � anks to the lower labour costs and high quality of production several Albanian companies are proces-sing anchovies and herrings for Italian, Spanish, and Croatian brands. At Mare Adriatik 80

of the production is anchovy � l-lets in oil, while the rest is sar-dines and anchovies processed in other ways. Currently the com-pany is processing 2,000 tonnes of raw material annually. � ere is hardly any Albanian catch of anchovies so the raw material is imported from Croatia primar-ily, but also Italy and Spain. � e

ALBANIA

07_ALB.indd 25 16/07/12 3:58 PM


The salted anchovies in oil can be � lleted or rolled with capers as shown here or with chilli.

Fresh sardines being salted in large cans.

ALBANIA

raw material may either be fresh or � sh that has been headed and placed in salt immediately after being landed. Salted anchovy � l-lets in oil are extensively used in � sh-loving Italy and Spain where they can be eaten as an appetiser, tapas, or used in the preparation of seafood dishes. Making these � llets is a labour-intensive, time-consuming process, and therefore well-suited to places where wages are relatively low and the workers nimble.

At Mare Adriatik the workforce of 250 to 260 people comprises mainly women. � ey process the � sh as soon as it arrives, � rst wash-ing it and then removing the heads and the guts with a quick twist. � e headed � sh is then layered in bar-rels with salt with a weight placed on the top-most layer to ensure that the � sh is submerged in the brine that forms as the salt mixes with the water it draws from the � sh. � e barrels are stored for up to 1.5 years depending on the tempera-ture and the humidity. � e cooler it is the longer they need to be stored to mature properly. Although Mare Adriatik had barrels that had matured for 18 months this � sh was going to be made into an anchovy paste rather than � llets. More typi-cally the � sh matures in the salt

for 8-10 months. After this period the � sh is removed from the bar-rels and is washed to remove the excess salt and then carefully centrifuged to remove the water. � e � sh is now ready to be � l-leted, a process which is done by hand. � e � llets are collected and arranged in jars or cans which are then � lled with oil, usually sun-� ower seed oil, but also olive oil if the brand owner speci� es this. Finally, the containers are sealed, labelled and packaged.

Spanish client introduces marinated

anchovies

Mare Adriatik is also conduct-ing trials on a new product for a Spanish customer. A representa-tive from the Spanish company is making marinated anchovy � llets by stirring the � llets in solution of acetic acid and salt. � e product is ready after 8-10 hours of being immersed in this solution. � e e� ect of the acid is to bleach the � llet which is why this product is also called white anchovy. Like the salted � llets the marinated � l-lets are also packed in jars under oil and are eaten in Spain as tapas. In fact sometimes a salted � llet is eaten together with a mar-inated one, a combination called

“a marriage” in Spain. � e Span-ish � eet targets anchovies from the Atlantic, says the Spanish company’s representative, but these anchovies from the Adriatic are a di� erent � sh and give a dif-ferent product. He admits, how-ever, that even in Spain marinated anchovies are more a niche prod-uct compared with the volumes of

salted anchovies that are traded and consumed.

By expanding from the produc-tion of small pelagics into farm-ing mussels Mare Adriatik will be one of a few companies well positioned for the time when the EU opens up for exports of fresh mussels from Albania.

07_ALB.indd 26 16/07/12 3:59 PM


Trofte e Gjalle produces large rainbow trout

Lack of information about equipment slows developmentAlbania has an abundance of natural sweet water in lakes, rivers, and reservoirs. The ready availability of freshwater has contributed to the development of an aquaculture sector that initially was based on common cyprinid species, such as common carp and Chinese carps, and was assisted by a close collaboration with China.

After the political changes of the 90s, interest among farmers grew in new spe-

cies of � sh and new techniques of � sh cultivation not only in fresh-water, but also in marine water. Among the freshwater species that are being cultivated today are the salmonids rainbow trout (Oncorhynchus mykiss) and Ohrid trout (Salmo letnica), also called koran, which is an autochthon species of the Ohrid Lake.

Trout cultivation generally small

Between 2001 and 2010 volumes of farmed rainbow trout in Albania averaged 265 tonnes a year accord-ing to the FAO, while those of carps averaged 92 kg. However, in the period 2008-2010 average produc-tion of carps and rainbow trout were both about 265 kg. Trout cultivation is predominantly in raceways and production is fragmented among many companies producing a few tens of tonnes of trout annu-ally. � e Gjini brothers run a fairly

Driving along an Albanian road and the � rst thing that strikes one is the number of car washes that are available. Most of them do not consist of more than a carport and a hose, while in some cases even the carport is dispensed with, but, as if to compensate, the hose is pointed upwards with the

water kept running so that the jet arcs up into the sky and is clearly visible from some distance away. Use of this water is clearly either gratis or so cheap that it is not worth it to ever turn o� the tap. On their farm the Gjini brothers only pay a � at token fee for the water consumed.

Vellezerit Gjini, the joint owner of the trout farm Trofte e Gjalle.

typical trout farming operation in Shkoder producing about 25 tonnes of trout annually. � ey operate a petrol station with an attached cof-fee bar and surrounded by several hectares of land. Some of the land already had a small carp pond in it but they were interested in farming a faster growing and more valuable species. Water was not a problem as the land lay over a spring from which they could tap all the water necessary to run the farm.

Water is a cheap resource in Albania – at least for the moment.

ALBANIA

Trofte e Gjalle Company Fact FileLac Vau DejesShköderAlbania

Tel.: +355 68 6045076

Joint owner: Vellezerit GjiniProducts: Farmed rainbow trout

(Oncorhynchus mykiss)Volumes: 25 tonnes per yearProduct forms: LiveMarkets: Albania

07_ALB.indd 27 16/07/12 3:59 PM


ALBANIA

Carp pond to be replaced with more raceways for trout

� e farm has 18 raceways in total as well as a hatchery and Mr Gjini plans to replace the existing carp pond with another four raceways in due course. � e farm has its own broodstock and the eggs are stripped from the � sh over about three months from the end of October to the end of January. � e eggs are mixed with the milt from the male � sh and then placed in incubators where running water supplies the eggs with oxygen. � e eggs are screened and dead or defective eggs are removed. After four to � ve weeks the eggs hatch releasing tiny fry to which are attached a yolk sac. � e fry are moved from the incubators into tanks and feed on the content of the yolk sacs for about 18 days by which time they have moved into the upper layers of the water in the tanks. Once the yolk sac has been consumed the fry are introduced to a pelleted feed with a pellet size of 0.5 microns (thousandths of a millimeter). � e fry stay in the tanks until they reach 8-9 g after which they are moved to the race-ways where the feeding continues using pellets that increase gradu-ally in size as the � sh grow larger.

Eggs sourced in Denmark

� e � sh take about a year to reach a market size of 500 g, depend-ing on how intensively they are fed. Mr Gjini has sourced his feed from a company in Verona, Italy, but is now experimenting with a new supplier. � e feed is by far the biggest cost in the whole opera-tion, he says, so it is necessary to constantly stay on the lookout for more e� cient solutions. He has also decided to get the next batch of eggs not from his own broodstock, but from a supplier in Denmark to see whether mor-tality rates are lower. Today the production amounts to 25 tonnes a year of market-sized � sh which are sold on the Albanian market, mainly to the towns and cities in the northern part of the country, where his customers, hotels, res-taurants as well as individuals, are located. � e � sh has to be as fresh a possible so Mr Gjini has invested in his own transport comprising an oxygen-supplied tank carried in the back of a van, which he uses to carry the � sh – live – to the mar-ket. Currently live � sh is the only product on o� er, but the brothers are keen on increasing the range of products to include hot and cold smoked � sh and � llets.

The farm has its own brood stock, but the next batch of eggs are being imported from Denmark.

The farm has its own hatchery and nursery, but Mr Gjini is frustrated at the lack of proper equipment for the facilities.

The trout are grown to 500 g and are sold live on the local market.

A farmer’s association belongs to the future

With four years of experience cul-tivating trout Mr Gjini is starting to feel the need for more infor-mation about trout breeding and above all better equipment. Too many of the solutions I am work-ing with are things that I have designed and built myself, he says. I need to know what is avail-able on the markets in terms of incubators and other equipment used in hatcheries, as well as in grow-out facilities. He would like to visit other trout producers to discuss and draw inspiration from them in his quest for a better and more productive farm. Albania’s trout farmers are not organised into an association, which might be one way of pooling knowledge and learning more about the pos-sibilities that exist in terms of equipment. An association would also be a more e� ective way to lobby the authorities as well as to � nd out about issues such as disease or markets. But form-ing an association also calls for a lot of initiative and for compet-ing companies to recognise the strategic advantages of working together to create more favour-able conditions for themselves. Unfortunately the prevalence of a

At the moment the only product form is live � sh which is transported to the customers in this specially equipped van.

certain level of distrust rooted in the infamous pyramid schemes of the mid 90s does not create a cli-mate conducive to cooperation.

07_ALB.indd 28 16/07/12 3:59 PM

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Euro� sh Magazine 4 / 2012 29

New agreements with fi shermen for the supply of fresh fi shKonservimi Adriatik is one of a number of Albanian companies that is exploiting the demand in southern Europe and other countries for salted anchovies. The fi sh is processed under contract for companies in Italy, Spain, and Croatia, who supply the raw material and take back the fi nished product.

Salted anchovies are com-monly eaten in southern European countries, where

they serve to add � avour to food, but they are also consumed as a snack or as tapas. In the past salted anchovies were produced in Spain, and Italy using � sh from the Atlantic or the Mediterranean. While there are still companies that prepare anchovies in these countries, much of the production has moved to lower cost destina-tions such as Croatia and Albania.

Fresh anchovies from Italian � shers

Croatia has the advantage of a � sh-ing � eet that catches anchovies in the Adriatic. Companies that are processing anchovies can use fresh � sh. In Albania anchovy catches are insigni� cant, so processors often get the raw material salted from their customers. Konservimi Adriatik, in Durrës west of Tirana, produces salted anchovies in oil. Until now the company has relied on the salted raw material it gets from the companies for whom it is processing. But this is about to change. Artur Mata, the President of Konservimi Adriatik is entering into agreements with � shermen to ensure a supply of fresh � sh which will be salted at the company. � e agreement has been made with Ital-ian � shers who will operate under the Albanian � ag, but Mr Mata does

Konservimi Adriatik looks for additional raw material sources

not rule out entering into agree-ments with Albanian � shers as well.

While the company is currently mainly processing anchovy it will also start working with sardines in the future. Once these con-tracts are in place and the � shers start supplying us, we will then have our own � sh which we can process and sell as we like. � is will not interfere with the work Konservimi Adriatik is doing for its existing clients. � at will con-tinue in the future too, says Mr Mata, but in addition we will be processing our own � sh. � e fac-tory is certainly large enough to accommodate the expected addi-tional material that is due to start arriving in July 2012. Production currently amounts to 80 tonnes of � llets per year. Once the raw material from our boats starts to arrive we will be handling 100 tonnes of raw material a month, says Artur Mata. � is material will

Artur Mata, the President of Konservimi Adriatik, a maker of salted anchovies for customers in Italy, Spain and Croatia.

comprise not just anchovy, but also sardines and other pelagic � sh such as mackerel and tuna.

Labour intensive processing

At Konservimi some of the ancho-vies after being processed are

packaged in plastic in bulk. � e package weighs 10-12 kilos and on arrival at the destination it is opened, the � llets removed and repackaged in cans or jars with oil. � e role of Konservimi is to accept the � sh from the client, store it until it matures, and then � llet and package it, and return it

ALBANIA

07_ALB.indd 29 16/07/12 3:59 PM


ALBANIA

to the company. � e client compa-nies then distribute the � nal prod-uct on their domestic market, but also abroad. Konservimi’s prod-ucts are, for example, also sold in the USA. Processing anchovies is very labour intensive. Apart from their small size, the � sh have been kept in salt for several months and by the time they are ready to be processed they are practically falling apart. Processing them by machine is therefore not feasi-ble. Once an expert has looked, smelled, and tasted the matured � sh and pronounced them ready, they are gently removed from the salt and washed. � e wet � sh are centrifuged and � nally brought round to the people who do the � lleting. � e � llets are peeled from the spine which goes together with the other waste from the process-ing operation, ultimately to be made into � sh meal. � e � llets are collected and either packaged in vacuum or in oil in cans or jars depending on the requirements of the customer.

Factory sold and then bought back again

In the nineties the factory was bought by another company. However, a few years later Mr Mata, his brother and uncle bought the building back. It had been damaged in the interim and so the family invested about

Konservimi Adriatik Company Fact FileLagja 15Rr Aleksandër GogaSpitallë, DurrësAlbania

Tel.: +355 52 235515Fax: +355 52 235516

[email protected]

President: Mr Artur MataProducts: Salted anchovy, plain or

with spices and condimentsPackaging: Bulk packets of

10-12 kg, in oil in jars or cansVolumes: 80 tonnes per year of

anchovy � lletsMarkets: Italy, Spain, CroatiaEmployees: 120

The factory has enough space to accomodate the salting of fresh � sh that should start in July 2012.

The factory produces plain salted anchovies or with condiments and spices. The � sh is in cans or glass jars in oil, or in bulk plastic packets.

The entire production is exported to Italy, Spain and Croatia. There is no market for the product in Albania.

EUR1.5m in renovating the build-ing, getting new machinery, and new freezers that used freon rather than ammonia. Today the factory is certi� ed to the HACCP and ISO 9001 standards and Mr Mata is also planning to have the factory audited for compliance with IFS and BRC standards. At the European Seafood Exposition in Brussels he met a potential client from Norway who was interested in doing some contract process-ing and who had mentioned the

importance of these standards. Konservimi had partnered with Sippo (the Swiss Import Promo-tion Organisation) when exhibit-ing at the ESE and Mr Mata found the event was very useful for him. I was approached several times by companies that wanted to trade, he says. But before I can make any commitments I need to make sure that I have a reliable supply of raw materials, which is why I am nego-tiating with the vessel owners. By � rst entering into an agreement

with Italian � shers, Mr Mata is hoping that it will attract the attention of the Albanian � shers and show them that he is serious about buying their catch. Cur-rently, he says, Albanian � shers land very small volumes which are intended for the local market and will not be able to sustain a processing operation.

Konservimi brand may soon become reality

All Konservimi’s production is sold outside Albania. � is re� ects di� erent tastes within the country compared with other markets, but also, because of the long maturing period, it is important to turn over large volumes. � e Albanian mar-ket is not in a position to absorb the volumes necessary to make it economically viable to sell there. However, with sardines, mackerel, and tuna the situation may be dif-ferent because there is already a market for these kinds of � sh. Mr Mata would like to start brand-ing Konservimi products with the Konservimi label. However, the lack of a large domestic market makes this di� cult. Mr Mata feels that one of the problems is that the big retail chains discourage consumption of certain products by adding too large a mark-up. But he is hopeful that in a few years more Konservimi products will be seen in local retailers.

07_ALB.indd 30 16/07/12 3:59 PM

www.euro� shmagazine.com

Raiffeisenstr. 8; D-24986 Satrup e-mail: [email protected] Telefon:+0049 (0) 4633 968 515

Euro� sh Magazine 4 / 2012 31

A tourist complex with an attached trout farmThe Dea Kompleksi Turistik offers visitors a variety of forms of entertainment including a vast restaurant, which can be decorated according to a theme, a small zoo featuring wild animals, an earthen carp pond, trout ponds, and rooms where visitors can stay.

Dea Kompleksi Turistik serves freshly caught trout to visitors

Albania has much to o� er tourists both in terms of culture and nature. Placed

between two major civilisations, the Greek and the Roman, the country can ful� l the cultural expectations of even the most demanding tourist, and its natu-ral beauty is well worth exploring. As levels of prosperity increase Albanians themselves are travel-ling more within their country.

Visitors from all over Albania

� e Dea Kompleksi Turistik in Shkodra, a city bordering the Shkodra Lake and close to the bor-der with Montenegro, welcomes visitors from all over Albania. One reason for visiting is the restau-rant which serves freshly caught trout from its own ponds. Special requests for carp are also accom-modated as the complex has its

own carp pond too. But the carp is served only on special occa-sions or for special guests and is also prepared in a special way that is typical of the area. � is involves cooking the � sh in the oven with onion, garlic, vinegar, parsley, and cooked slowly with plums and eaten with pickled vegetables.

Begir Zeneli, the owner of the Dea Kompleksi Turistik, explains that the carp is a particular autochthon species that grows very slowly and has very high quality � esh. It feeds only on natural feed, phyto-plankton, zooplankton and what it � nds at the bottom. Because of its slow growth, and the sin-gle carp pond that the complex has, supplies of the carp are lim-ited and the � sh are only used to feed guests at the restaurant who request it. � e trout on the other hand is a commercial proposition that is caught and prepared at the

restaurant, but is also distributed to shops in Shkodra, as well as to outlets in Tirana, and of course directly to buyers who come to the tourist complex.

Economic crisis, bus mishap, affect business

� e number of tourists has fallen recently due to the impact of the � nancial and economic crisis, but also because of a recent accident involving a school bus that had several fatalities. As a result the government banned such excur-sions from schools. � ese trips had been a signi� cant source of income for the tourist complex that was receiving one to two

ALBANIA

Mr Begir Zeneli, the owner of the Dea Kompleksi Turistik, is looking for information about smoking equipment for trout.

Cement lined tanks are used to grow the � sh to market size. The farm buys � ngerlings which are placed in the grow-out tanks.

07_ALB.indd 31 16/07/12 3:59 PM


ALBANIA

buses a day. � is has made the � sh farming activities even more important for the complex. Trout production is currently 40-50 tonnes a year. � e complex does not include a trout hatchery as the water temperature � uctu-ates too much. A hatchery needs a steady, low temperature, says Mr Zeneli. We draw the water for the farm from the Drinit River, which runs right outside our door, and so the temperature is a factor. Dea buys � ngerlings from a sup-plier even further to the north of the country, but getting a regular supply has proved di� cult. While importing the � ngerlings might be a solution Mr Zeneli would rather try and � nd local suppliers.

Filleting and smoking under consideration

� e water from the Drinit � ows powerfully past the tourist com-plex. Diverting some of the water to the farm is not a problem as the force of gravity is enough to bring the water to the raceways and circulate it through the farm before carrying it out. � e strong current has a bene� cial impact on the � sh resulting in a � rmer � esh.

The Drinit River from where the Dea Kompleksi Turistik draws water for the trout farm.

Although the farm has no hatchery some broodstock are maintained in separate ponds.

some of their catch: usually the smaller � sh like anchovy and bleak. � e government had pro-vided the machinery with which to smoke, but this is now completely obsolete, although some � shers still use it. Dea has carried out some experiments with smoking – hanging the � sh over a � re and even dousing it with raki to add to the � avour! But what the company really needs is modern smoking equipment that meets interna-tional safety and hygiene stand-ards. We would then try and export the product, says Mr Zeneli, as this is being done in Montenegro and Serbia, why not in Albania?

Less illegal � sh on the market bene� ts

trout farmers

With the current level of produc-tion Dea manages to sell all the � sh produced, however Mr Zeneli is not sure he would be able to sell everything if production was increased. Trout is a relatively expensive � sh and not everybody can a� ord it. � ose that cannot, buy bleak and carrasius (Crucian carp) instead. Now however, as the � shery in the Shkodra Lake is bet-ter managed, the levels of illegal � shing have come down and there is less bleak and carrasius available on the black market. � is develop-ment has proved bene� cial for trout farmers, says Ms Cobani, as people turn to trout instead.

Dea Kompleksi Turistik Company Fact FileUra e SpatharitVau DejesShkodraAlbania

Tel.: +355 69 2065896

Owner: Mr Begir ZeneliActivities: Tourist complex with

restaurant, and rooms to overnight; � sh farming

Species: Rainbow trout, common carp (only for guests)

Volumes: 40-50 tonnes of rainbow trout

Products: Live � shMarkets: Direct sales from the

farm, shops in Shkodra and Tirana

Employees: 3 (only dealing with � sh)

� e water is not returned to the river, but will be used for irrigation after it has been used on the farm. Use of the water is relatively cheap. � e tourist complex pays a � at fee irrespective of how much water it draws. About 20-30 of the trout production is used in the restau-rant while the rest is sold outside. All the � sh is sold live as this is the traditional way to sell trout and is also the way the customers pre-fer it. Mr Zeneli is also exploring the possibility to add value to the � sh by � lleting and smoking it. In Shkoder there is a tradition for eating smoked � sh says Mimosa Cobani, the Aquaculture Expert

from the Ministry of Environment, Forestry and Water Resources. In the past � shermen catching � sh in the Shkodra Lake had smoked

07_ALB.indd 32 16/07/12 3:59 PM

07_ALB.indd 33 16/07/12 3:59 PM


Wide range of salted anchovy productsThe company Eurofi sh was established in 1995 and has grown steadily since then. Today it employs 550 people and is one of the biggest processors of anchovies in the Balkans exporting products to Europe, the USA, and Asia.

Eurofi sh processes salted anchovies for the Italian market

While Albania has seen improvements in living standards since its tran-

sitioin to an open market economy in 1991, growth has been in � ts and starts and GDP per capita lags most other countries in Europe. Wages are also lower which makes it advantageous to site labour intensive activities in Albania, a fact that � sh processing compa-nies from Italy, Spain, and Croatia make use of. Processing of ancho-vies for well-known Italian and Spanish brands is often performed by Albanian companies under contract. Lower wages and an e� ective workforce that can exe-cute orders quickly and e� ciently are an irresistable combination.

Imported fresh and salted raw material

Albania has a 427 km coastline along the Adriatic Sea, but its catches of anchovies are almost non-existent. According to the FAO anchovy catches in 2010 were 3 tonnes down from 10

tonnes in 2007. Companies that process anchovies import the product either fresh, for exam-ple, from Croatia or salted. � e salted product comes from sev-eral countries including Spain, Tunisia, Morocco, Algeria, and Argentina. Kujtim Shkreli, man-aging director of the company Euro� sh, says there is no catch of small pelagic � sh in Albania. � e problem he feels is the lack of balance in the � eet, which has several vessels targeting the valu-able demersal species, but hardly any � shing for pelagics. Euro� sh specialises in the processing of salted anchovies which amount to 90 of the � nished production, a volume of 6,000 tonnes per year. � e remainder is other pelagic species such as mackerel and sar-dines, which are canned. � e fresh anchovy is salted in barrels and is then sent to Euro� sh to ripen for several months. During the rip-ening process the colour changes and the muscle proteins degrade releasing peptides, free amino acids, and free fatty acids, all of

which together with the salt are believed to contribute to the taste of the salted anchovy.

Maturation under salt takes 3-12 months

Irrespective of the country of ori-gin the � sh is salted within 24 hours of being caught. � e heads are removed and the � sh are arranged in layers in drums, a layer of � sh alternating with a layer of salt. Since the � sh is not gutted, protein degrading enzymes in the � sh gut contribute to the break-down of the muscle proteins. � e maturation process takes three to twelve months depending on the temperature and the humid-ity. � e � sh matures in large bar-rels stored in a large hall, where both parameters are constantly monitored. � e lower the ambi-ent temperature the longer the maturation process. Samples are periodically taken for testing to

the company laboratory, where the humidity and histamine content of the � sh are measured. Technicians with a special under-standing of the maturation pro-cess check the � sh on a regular basis to ensure that everything is progressing as it should be, such as developments in the colour of

ALBANIA

Dr. Kujtim Shkreli, the managing director of Euro� sh, a major processor of salted anchovies for the Italian market.

Eurofi sh Company Fact FileRr. Shengjinit AL Lezhe Albania

Tel.: +355 215 2494 Fax: +355 215 [email protected]

Managing Director: Dr. Kujtim Shkreli

Products: Seventy varieties of salted anchovies in cans and jars

Volumes of � nished product: 6,000 tonnes per year

Markets: Europe, USA, AsiaRaw materials from: Croatia,

Italy, Spain, Tunisia, Morocco, Algeria, and Argentina

Processing plant: 16,000 sq. mEmployees: 550 The company has 550 employees and an annual production of 6,000

tonnes of the � nished product.

07_ALB.indd 34 16/07/12 3:59 PM

Provisionalprogrammereleased!

17-18 October 2012lTwo day Conference17 October 2012lConference Gala Dinner

Hosted and organised by theTurkish Ministry of FoodAgriculture & Livestock

19 October 2012lVisit to offshore fish farm Conference chair: Neil Sims, Kampachi Farms

The programme can be viewed online and will include sessions on:

4 Planning and development4 Species and feed4 Integration with other technologies and

new approaches to farming4 Innovative cage technologies4 Husbandry and site services4 Turkish offshore aquaculture: planning, execution

and success stories

The 4th Offshore Mariculture Conference will bringindustry professionals together to network, discuss

topical issues and exchange information and ideas onthe business of offshore fish farming.

Following two days of technical presentations anddiscussion, delegates will also have the opportunity

to visit an offshore fish farm.

For further information on the conference, includingdetails of sponsorship packages, please call the

Events Team on +44 (0) 1329 825335

email [email protected] or visit

www.offshoremariculture.com

17-19 OctoberHILTON HOTELIZMIR • TURKEY

OFFSHOREMARICULTURECONFERENCE2012

A MERCATOR MEDIA EVENT

SUPPORTED BY

Turkish Ministry of FoodAgriculture and Livestock

Central Union of TurkishAquaculture Producers

MEDIA SUPPORTERS:

_OffshoreMaric_A4_210x297_Offshore Mariculture 19/06/2012 08:28 Page 1

07_ALB.indd 35 16/07/12 3:59 PM


The salt is removed from the anchovies which are then washed and centrifuged before being � lleted.

ALBANIA

Filleting the � sh is done by hand, a job that calls for precision and speed.

the product and the appearance of the fat on top. After maturation the � sh is desalted, � lleted and the � llets placed in jars or cans in oil. � ere are several di� erent vari-ations on the basic product. For example, with a spicy sauce, rolled with capers, with chilli, garlic, parsley, or provence herbs, and even low salt varieties. Altogether Mr Shkreli says Euro� sh produces 70 di� erent products and di� erent kinds of packaging.

Close supervision of maturation guarantees

quality

Euro� sh has a network of part-ners in the di� erent countries from where the raw material is

imported. � ese partners usually send the raw material and then take back the � nished product. Since the � sh is from di� erent sources it can vary for example in fat content which will result in a � nal product that is slightly di� er-ent depending on the raw mate-rial. Whatever the source of the raw material the maturing and processing operations are closely supervised by Euro� sh to ensure a � nal product of the best qual-ity. In some cases the recipes are provided by the company whose brand is on the product. � e spicy anchovy � llets for example follow an ancient recipe from a well-known Italian company that has been making this for more than a century. � e recipe is a secret

and cannot be reproduced, says Mr Shkreli. Euro� sh’s production for the Italian market is substan-tial. According to Mr Shkreli 38 of the salted anchovies in Italian supermarkets are produced by Euro� sh. Demand for these prod-ucts in Albania itself is limited – Albanians do not eat much by way of � sh and salted anchovies are not a traditional part of their cuisine.

Use of Albanian anchovy stocks under

consideration

As a producer of salted anchovies Mr Shkreli is aware of the demand from the market and the di� er-ences between the raw material from the di� erent countries. He senses an opportunity for using Albania’s own stocks of anchovies which are under-utilised at the moment. Why import fresh raw material from Croatia when Alba-nia has the possibility to catch its own, he asks. � e challenge is the lack of vessels equipped to catch anchovies and therefore Mr Shkreli is negotiating with 10 Indian � shing vessels to come and � sh for anchovy in the Adriatic and the Ionian Seas which Euro� sh would buy and use for the pro-duction of salted anchovies. � e company is also looking into the

possibility of expanding into new � sh and seafood products and is looking forward to changes in leg-islation that would allow him to process bleak (Alburnus albidus) from the Lakes Ohrid and Shköder as well as Mediterranean mussels (Mytilus galloprovincialis) from the Butrinti lagoon. � e capac-ity at the factory is 8,000 to 9,000 tonnes and the area is 16,000 sq. m so setting up new processing lines would not require more space.

Payments slow down due to crisis

Supplying western markets is a lucrative business, but it also means that suppliers are in� u-enced by the economic winds that a� ect western markets. Since the economic and � nancial crisis that started in 2008 Mr Shkreli has noticed that getting � nancing from banks has become more dif-� cult. � e banks are not investing, he says, which makes it di� cult to develop new initiatives. In addi-tion he � nds that payments from clients are taking longer to realise than in the past. � ere has been no loss of clients or even drop in orders, but customers are tak-ing longer to clear their bills, he says. � ere is a crisis of liquidity everywhere.

07_ALB.indd 36 16/07/12 3:59 PM


BELARUS

The fi sheries and aquaculture sector in Belarus

State Programme plans large increase in output of traditional and new speciesThe Republic of Belarus has abundant water resources. There are more than 10 thousand lakes and natural ponds in the country with total area of about 2000 sq. km, 130 water-storage reservoirs with total area of 0.8 thousand sq. km and 20,800 rivers with the total length of 90.6 thousand km. Besides, there are 22.46 thousand hectares of fi sh-rearing ponds and more than 17.0 thousand km of canals used for different purposes. It is for this reason that Belarus is often called a “blue-eyed” republic. Most water bodies are still wild and undisturbed. In rivers with cool spring water one can come across rare fi sh species such as brook trout, grayling, and burbot.

Not coincidentally, rural tourism has become very popular in Belarus of late.

Rafting, bicycle and paddle-boat trips, � shing and hunting, meeting with local life, crafts, and traditions are just some of the things rural farms can o� er today to those who enjoy outdoor activities. A favour-able state policy facilitates the development of rural tourism; it includes tax exemption for rural farmers, preferential bank credits, implementation of the National Programme of Tourism Develop-ment, and the State Programme of Rural Revival and Development. � e development of “green” tour-ism in Belarus is regulated by a special Presidential Decree.

Pond farming has a long history in Belarus

� anks to rich water resources, � sh has always played an impor-tant role in the diet of the popu-lation. Besides good � shing in natural water reservoirs, people have been breeding and grow-ing carp and trout for years. � ey would block small rivers and brooks with mill-dams and let � sh out in these arti� cial ponds.

In those days due to the low population density and low pur-chasing power of most people, natural � sh resources could sat-isfy the demand and the quantity � shed annually could not dam-age the major stock. With the development of capitalism and

construction of railroads sales opportunities grew (to Warsaw, Konigsberg, and Petersburg) together with � shing intensity in rivers and lakes. � is quickly brought about a decrease in the � shing stock, but also contrib-uted to the development of � sh

farming in arti� cial ponds with the purpose of getting � sh of a better quality. Pond � sh farm-ing in the territory of Belarus dates back to the end of the 16th century when it started in mon-asteries and noblemen’s estates. Fish was caught and placed in

Aerators at a trout farm. The State Programme for the development of � sheries and aquaculture envisages a several fold increase in the production of valuable species, including trout.

08_BEL.indd 37 16/07/12 4:00 PM


BELARUS

by specialized � sh farms of the Ministry of Agriculture and Food and 2.2 thousand hectares oper-ated by collective farms (� sh co- operatives). � ere are 19 state-owned � sh farms, the largest of which are OAO (Open Joint-Stock Company) Selets Pilot Fish Farm, OAO Polesye Fish Farm (Brest District), OAO Novinki Fish Farm (Vitebsk District), OAO Volma Fish Farm, OAO Liuban Fish Fac-tory, OAO Krasnaya Sloboda Fish Farm (Minsk District). Of the total pond area, 16.33 thousand hec-tares are used for commercial � sh culture and 3.93 thousand hec-tares for � sh seed growing.

In 2011, commercial � sh sales amounted to 18.8 thousand tonnes, including 16.6 thousand tonnes sold by state-owned com-panies. Carp amounted to more than 80 in the total output; carp is grown in polyculture with pike and herbivorous species (grass carp, silver carp). � e share of herbivorous species reared in polyculture with carp reached 20 in 2011 and it is planned to bring it up to 30 by 2016. Pond � sh culture will remain the lead-ing trend in aquaculture in the near future. Due to the type of existing production facilities carp will remain the basic farmed species, but its share in the total output is expected to diminish steadily.

Increasing the diversity of farmed species

In order to enrich species diver-sity, methods are being intro-duced and tested to farm other � sh species (European cat� sh, bu� alo, tench, and pike-perch). According to the State Pro-gramme, priority is given to trout, sturgeon, cat� sh culture and farming some other species (white� shes, pike-perch, and crustaceans). � e construction of

specialised complexes to increase commercial production of valu-able � sh species is planned. Since 2005, annual imports of these species have amounted to 6.0 thousand tonnes.

Today the share of commer-cial production of valuable species (salmons, sturgeons, and cat� shes) is about 1 (150 tonnes) of the total commercial � sh pro-duction in the Republic. � e reason is the lack of specialised farms, while the existing produc-tion facilities can mostly be used for the culture of carps. In order to expand the species diversity and increase production volumes, the existing facilities (cages, concrete tanks) are being reconstructed and then used for the intensive culture of valuable species. For example, facilities using heated water from Lukoml and Bereza Power Plants have already been partially rebuilt. � ese meas-ures will help to increase annual production of valuable species up to 500 tonnes using existing facilities.

Development of industrial � sh farming

An increase in the volume of � sh production in ponds has certain natural and economic limitations connected with the use of land and water resources. � at is why the introduction of industrial � sh farming using modern intensive and environmentally friendly methods is of high priority. � is will allow the farming of valuable species irrespective of climatic conditions and with the cost-e� ective use of resources. Since 2011, the Republic has launched investment projects aimed at the development of modern industrial � sh farming to expand species diversity and substitute imports by increasing production of valuable � shes. Foreign engineers from

small ponds which were mostly made by damming brooks. Princes’ Radzivil estate Alba near the town of Nesvizh (nowadays Alba Fishery Co-op) was one of the largest pond � sh farms where they grew carp and trout in a chain of ponds. It was an extensive type of rearing using a natural forage base, mostly with a three-year rotation.

Nowadays � shery in the Republic of Belarus is organized around two main activities: � sh farm-ing (� sh breeding and rear-ing in arti� cial conditions) and � shing in natural water reser-voirs. Aquaculture includes pond � sh farming, intensive farming in cages and tanks, and indus-trial � sh farming using recircula-tion aquaculture systems. Among the players in the sector are spe-cialized aquaculture companies, farms, individual entrepreneurs, physical persons, and companies for whom aquaculture is a non-core business.

In 2010, the State Programme of the Fisheries Development for 2011-2015 was adopted. Mr. Anatoli Boulynya, Director of the Department of Land

Improvement and Water Eco-nomy in the Ministry of Agricul-ture and Food of the Republic of Belarus, was one of the key peo-ple involved in the formulation of the Programme. � e Progra mme’s targets were to provide a stable supply of high quality � sh prod-ucts, to increase consumption of � sh delicacies, to increase � sh production, and to ensure the sustainable use of � sh resources. A key indicator of the success of the Programme would be an increase in commercial � sh pro-duction to 25.2 thousand tonnes by 2015, including 23.5 thousand tonnes of pond � sh, 3.8 thousand tonnes of valuable species, and 1.7 thousand tonnes of fresh-water (lake and river) species.

Fish production in ponds dominated by

state-owned enterprises

� e main production of fresh-water � sh in the Republic (up to 88 per cent) is concentrated in state-owned � sh farms within the structure of the Ministry of Agriculture and Food. 22.46 thousand hectares of ponds are used for � sh farming, including 20.26 thousand hectares operated

Mr. Anatoli Boulynya, Director of the Department of Land Improvement and Water Economy in the Ministry of Agriculture and Food of the Republic of Belarus.

08_BEL.indd 38 16/07/12 4:00 PM


BELARUS

Germany, Finland, Israel, Russia, and other countries are actively engaged in these projects.

� e plan is to increase annual pro-duction of salmons, sturgeons, and cat� shes to 3.8 thousand tonnes (15 of the total output) by 2015, including 1.99 thousand tonnes of cat� shes, 1.47 thousand tonnes of salmons, and 0.34 thousand tonnes of sturgeons. � e increase in commercial production of these species will be provided by constructing specialized com-plexes for commercial farming of salmons and recirculation

systems for sturgeons and cat-� shes farming. � e construction is expensive and would not be possible without direct foreign investments. To attract foreign investments the Republic is creat-ing the right investment climate. � e strategy is aimed at creating incentives to direct foreign invest-ment according to the country’s needs to restructure the economy, reform state-owned property, and develop public-private partner-ship in Belarus. In particular, the strategy provides for lend-lease of land and other property for up to 99 years, preferential taxation for

Sturgeon is a highly valued � sh both for its meat and for its caviar.

Cat� sh is another species that is considered valuable and whose production is expected to grow under the State Programme.

Sturgeon species being reared in a closed recirculation system. Foreign investment is being sought for modern systems as they are expensive to build.

investors, and further privatisa-tion of some items of state-owned property.

� e implementation of 16 sched-uled construction projects for intensive aquaculture farms will result in the production of over 4.3 thousand tonnes of salmons, stur-geons, and cat� shes starting from 2016. � e construction of several specialized � sh hatcheries with an annual capacity of up to 300 tonnes is also planned. � ese will provide commercial complexes and � sh farms with high-quality � sh seed of di� erent breeds and crossbreeds (mostly salmons and white� shes).

Selection and stock breeding target rapid

growth and robustness

Selection and stock breeding of pond � shes is carried out by the Fishery Institute in coopera-tion with � sh culture companies. Fish culture companies oper-ate with three carp breeds of Belarus selection (Lakhvinsky, Isobelin sky, and Tremlyansky) and four imported breeds (Ger-man, Yugoslav, Lithuanian, and Amur carp). � e Institute main-tains a collection of European

carp breeds used as genetic mate-rial for the selection of domestic breeds.

Nowadays brood stocks in � sh culture companies are 94.3 thoroughbred, and it is expected that already in 2012 they will be 100 thoroughbred. � e main target in the selection of stur-geons, salmons, and cat� shes is growth acceleration and better sustainability in speci� c farming conditions. Selection and stock breeding of these species will be carried out in specialised repro-duction hatcheries which have been creating replacement and breeding stock and testing meth-ods of growing viable young � sh.

In order to develop selection and stock breeding in � sh farming an integrated selection and genet-ics centre under the National Academy of Sciences of Belarus is planned, which will supervise, guide and coordinate selection and stock breeding.

Improved management of � sh stocks should

result in higher catches

� e State Programme for Fisheries Development is a

08_BEL.indd 39 16/07/12 4:00 PM


BELARUS

strategy for the rational and e� ective use of natural water bodies such as lakes and rivers by commercial and amateur � sh-ers. It seeks to establish an e� ec-tive system of sustainable � shery, maximal use and stable stocking of natural water bodies, recon-struction of natural spawning grounds, upgrading commercial � shing – measures that should bring catches in rivers and lakes to 1.7 thousand tonnes by 2016 (1.9 times more than in 2010).

Populations of indigenous spe-cies (ide, asp, tench, crucian carp, vimba, burbot, grayling, etc.) are low in numbers and cannot be increased by natural spawning. It is planned to increase the num-ber of replacement and breed-ing stocks from 47.8 thousand in 2011 to 105 thousand by 2015. � e implementation of these measures stipulated by the State Programme will lead to qual-ity changes in the structure of production by 2016. Domestic production is expected to grow by 10 thousand tonnes, including pond � sh – by 5.5 thousand tonnes, valuable species – by 3.7 thousand tonnes, and lake and river � sh – by 0.8 thousand tonnes.

Fish processing plants to be modernised and

expanded

In 2011, imports of � sh and � sh products to the Republic amounted to 148 thousand tonnes. Imports of marine � sh are not limited with the exception of processed products. At the same time, 37.1 thousand tonnes of � sh and � sh products were exported. � e share of freshwater � sh in the total volume of consumed � sh products is 18.4 (26.1 thousand tonnes). By 2015, consumption of freshwater � sh should increase to 33.2 thousand tonnes (143 com-pared to 2010).

� ere are more than 60 � sh processing companies in the Republic, the largest of which are SP Santa Bremor OOO (Brest), CP Leor Plastic (Novogrudok), GP Belryba (Minsk), there are also seven � sh processing units at the state-owned � sh farms. Average annual capacity of all � sh processing companies is 127.1 thousand tonnes.

According to the National Statis-tics Committee of the Republic of Belarus the production of

Sturgeon cultivation in raceways. Scienti� c selection of this species will focus on varieties exhibiting faster growth and the ability to grow in recirculation systems.

commercial food � sh prod-ucts (including � sh preserves) amounted to 89.5 thousand tonnes in 2011. � e main raw material in 53 processing companies is imported ocean � sh and seafood (herring, kilka, Baltic herring, mackerel, sal-mons, sturgeons, laminaria, etc.) � e share of value-added products made of imported freshwater � sh is not more than 10 of the total output of commercial food � sh products. Fish processing units at state-owned � sh farms focus on processing freshwater � sh of their own. � ey produce frozen semi-� nished products (� llet, whole � sh, � sh soup package, gut-ted, and gutted and headed � sh), smoked and dried � sh – all in all about 25 items.

In order to improve quality of � sh products (including � sh preserves), enlarge the range and increase production the existing facilities will be upgraded and modernised and new ones built. In particu-lar, six more processing units and one cannery will be created at the state-owned � sh farms. By 2015 the country is expected to produce 31.5 million standard cans of � sh preserves, the volume of processed farmed � sh will grow 4-fold, and the

output of � sh products of domestic raw materials will amount to 2.4 thousand tonnes compared to 0.7 thousand tonnes in 2011. As of January 1, 2012 the Republic of Belarus belongs to the common economic area (CEA) with Rus-sia and Kazakhstan. � at means not only free movement of goods, but also free movement of ser-vices, capital and workforce. � e three countries will coordinate their macro-economical policy based on common principles and competition rules and regulated activity of natural monopolies. It provides good opportunities for expanding sales markets for Belarus products. At the same time, competition with Russian and European producers makes Belarus companies improve the quality of their products, making them marketable and consumer-oriented.

Valery E. BogdanovskyDeputy Head of the Marketing Department , Department of Land Improvement and Water Economy, Ministry of Agriculture and Food of the Republic of [email protected]

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Biological weapon for health management on salmon farms

Fighting salmon lice with “cleaner fish”

Probably everyone has seen pictures in films about coral reefs where small

cleaner fishes swim around the mouths and bodies of large fishes, freeing them from bothersome ectoparasites and dead skin. It is known that about 45 fish species and some shrimps display this kind of cleaning behaviour. And these species do not only exist in the tropics but also in temperate and colder seas. For example, they include wrasse species which live along the coasts of Norway and North America. This raises hopes that it might be possible to solve the salmon louse problem on salmon farms naturally using bio-logical control measures. Wrasse could act as a “green weapon” against the parasite problem, rendering the use of chemicals unnecessary.

In trial tests along the Atlantic coast of Canada researchers are currently investigating whether cunners (Tautogolabrus adsper-sus) might be suitable as health custodians for controlling salmon lice on salmon farms. Should this prove possible, cunners – which have so far had no commercial significance and have at most been used as bait – could sud-denly become immensely impor-tant since salmon lice cause

The salmon louse Lepeophtheirus salmonis causes considerable damages in the net cages of a lot of salmon farms.

severe economic losses on Cana-dian salmon farms. During the first phase of its life the sea louse is pelagic and does not attach itself to a host animal until the copepodite stage when it meau-res 0.7 mm. It clings to the salmon skin with its antennae and a chi-tin hook for several weeks before, later on, when it has reached a size of 5 to 10 mm, it begins to move freely on the body surface

or to jump onto other salmon. The adult parasites continue to feed on the slime, skin and blood of the salmon. The host fishes lose their appetite and grow poorly, and their susceptibility to secondary diseases increases. The more par-asites infest the salmon the more serious are the consequences for the health and wellbeing of the fish and thus the economic suc-cess of the farm. Extreme parasite

infestation can even lead directly to the salmon’s death.

Salmon lice do not only infest farmed salmon but also fishes living in the wild but they spread rapidly in farm environments because of the ideal living con-ditions that prevail there, offer-ing them a generous diet. Up to now Canada’s salmon farmers were almost helpless in the face

Salmon lice are probably one of the biggest threats to salmon farming at the moment. The available control methods are often not sufficient to effectively reduce lice infestation. In Norway radical measures are sometimes even considered, such as slaughtering whole salmon stocks or concerted action to leave farms unstocked. But might it be possible to solve the salmon louse problem biologically using “cleaner fish”?

www.eurofishmagazine.com Eurofish Magazine 4 / 2012 41

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of salmon lice due to the fact that in their country hardly any viable remedies are permitted. In desperation they sometimes then clutch at even the thinnest straw to gain at least partial con-trol of the situation. Scientists at the University of Maine and from the DFO examined, for example, whether mussel cultures might be of help to the salmon farms by filtering the parasite larvae out of the water. In summer 2011 some farmers treated their salmon with hydrogen peroxide (H2O2) in well boats. This worked well, proved to be effective and was also kind to the environment but the method is only suitable for low levels of parasite infestation and certainly not on all farms. In addition, the treatment is complicated and relatively expensive since several cubic metres of H2O2 are required to achieve the same effect as con-ventional therapies that only use one kilogram of Ivermectin or Diflubenzuron. These chemicals are not permitted in Canada, however. This perhaps explains why salmon farmers are putting so much hope on the cunner.

The fishes can measure up to 25 cm, are of varied colouring, but usually reddish brown or green, and have been shown in labora-tory tests to be capable of freeing salmon of salmon lice using their tiny, sharp teeth. If they can also prove their worth as lice pickers in net pens it would give salmon farmers an environmentally friendly method of combating lice without having to use chemi-cals. Although a scientific study carried out by MacKinnon in the year 1995 doubted the efficiency of the cunner (the study with 30 wrasse and 2,000 salmon was not able to show any significant reduction in salmon lice) this could have been due to the strong infestation of the net material. If

sufficient fouling organisms are available it is presumably easier for the small fishes to feed on them than to swim from salmon to salmon searching for lice. In order to further clarify this and other issues Cooke Aquaculture is carrying out tests in Back Bay. Among other things they want to find out how many cunners are needed to delouse the salmon in the cages effectively.

Demand for wrasse cannot be satisfied

Norwegian salmon farming is already one step further: Farming facilities have been using wrasse for years in the context of the National Action Plan against Salmon Lice on Salmonids. All the farmers in a certain region are obliged to start fighting the lice as soon as infesta-tion numbers in the cages exceed a certain critical value.

Already the early pioneers of salmon farming had to cope with salmon lice. At that time the cages were often even dragged into river estuaries because the parasites cannot tolerate fresh-water and fall off the salmon. With today’s production figures, however, this is no longer a fea-sible option. Light can also be used to fight the louse: in deeper water layers and after weeks of darkness infestation rates are considerably lower. Adding glucans (polysaccharides) and vitamins to the salmon feed pre-sumably also scares off some of the salmon lice. It is not known exactly how this works but in experiments salmon fed in this way suffered 25 per cent less lice infestation. Intensive work is also being carried out to find vaccines that might protect the salmon from lice infestation, but it is likely to take years for them to become available.

Wrasses are mostly seen among the public as environmentally friendly and economically effi-cient biological weapons for fight-ing salmon louse, despite the fact that they are not always as effi-cient as would be necessary. In winter, for example, their hunger decreases noticeably. Depending on their origins there are pos-sibly also seasonal differences in the fishes’ cleaning activity. Some farmers also fear that they transmit salmon diseases such as furunculosis, or that they eat the salmon feed, or could themselves be eaten by large salmon. But these are only some of the reasons why their use in Norway is cur-rently still relatively hesitant. The main reasons are to be seen in the difficulties involved in obtaining the cleaner fishes which gener-ally have to be put into the cages in a ratio of 2 to 3 wrasses for 100 salmon. Added to this is the fact that, in order to prevent transmis-sion of diseases, the fishes cannot be reused in subsequent salmon farming cycles. These two factors lead to a tremendous demand for wrasse which is currently far from being satisfied. At least 15 mil-lion wrasses would currently be necessary to meet the Norwegian salmon industry’s requirements.

In reality, however, there are hardly more than 2 million wrasses available and they are mostly caught along the coast by local fishermen. Wrasses are often landed as by-catch but some fish-ermen have specialised in catch-ing this species, as a rule using baited basket traps to avoid skin damages and other injuries to the fishes. In the meantime there are even official guidelines for the fishing, handling and trans-portation of wrasse. Norwegian salmon farms make use of various different wrasse species for com-bating salmon louse, particularly

ballan wrasse (Labrus bergylta), goldsinny wrasse (Ctenolabrus rupestris) and corkwing wrasse (Symphodus melops). Goldsinny wrasse is the most widespread species along Norway’s coasts and probably the most frequently used wrasse on farms. Because this species is relatively small it is especially suitable for young salmon during their first year in the marine pens. It could be eaten itself by larger salmon. However, goldsinny wrasses stop eating altogether at temperatures of below 6°C so that they only effec-tively reduce salmon lice num-bers during the warmer months. In contrast, ballan wrasse grow to a larger size and are thus suit-able for delousing large salmon, particularly since they do not stop eating until temperatures fall below 4°C. Unfortunately this species is not found so frequently off the Norwegian coast so that fisheries are unable to satisfy demand from the salmon farms. Corkwing wrasse can also be used for larger salmon but the cage nets should be kept clean since this species prefers foraging foul-ing organisms than salmon lice.

Many salmon farmers prefer to rely on chemical agents

But no matter which species of wrasse is used to combat salmon louse it would be wrong to expect very quick effects from biological parasite control. Salmon lice in young and smaller development stages on the fish skin are hardly attacked at all. It is only later on when they have grown to a larger size that the cleaner fishes feel tempted to eat them. And accord-ingly, salmon farmers assess the efficiency of the wrasses differ-ently. The spectrum of opinions ranges from useful, effective, and reasonable to unnecessary and


[ AQUACULTURE ]


ineffective. When a number of years ago reports appeared that the wrasse did not only attack salmon lice but also the salmon’s eyes and some farmers lost sev-eral tonnes of large salmon on this account it seemed that the end of this kind of parasite control had come. And it is true that occa-sional cases of eye picking do occur from time to time although it is often unclear whether the wrasse attack the living or dead salmon. It has often been noted that an eye was only missing on one side of the body which would seem to imply that the salmon already lay dead on the bed of the net cage at the moment of attack.

But this is why a lot of farmers prefer to use chemical as opposed to biological means for combat-ing salmon lice. Although the stress to which the salmon are thereby exposed is not inconsid-erable and the substances are not environmentally friendly, chemi-cals are always available, their usage is relatively cheap, and they are a reliable combatant. How-ever, the real problem involved in the “chemical hammer” revealed itself already early on with the first pesticides like Nuvan and Neguvon which were not only harmful to salmon lice but also to the salmon and even the farm-ers themselves – so dangerous in fact that they had to wear special protective clothing, rubber gloves and gas masks. Overdoses of the substance led to panic reactions and increased mortality among the salmon. The biggest problem, however, was that the salmon lice very soon became resistant to these chemotherapeutants. Today the substances are less aggressive and very reliable in their efficacy but the problem of resistance still exists.

When in the mid-1990s Ectobann and Lepsidon came onto the market they had one substantial advantage in that they could be administered orally and just had to be mixed in with the feed. This was a significant step forward. They are only suitable for young salmon, however, because it takes a long time for all the residues to be completely broken down within the fish’s body. Apart from that, Norwegian environmen-talists criticised the substances vehemently arguing, for example, that they could be carcinogenic. Today nearly all of them have dis-appeared almost completely from the market and are only used – if at all – very occasionally. To make up, Emamectin (also called “Slice”) has gained strongly in signifi-cance as a feed additive for fight-ing salmon lice. Originally this substance, too, had to be stopped 120 days prior to the fish’s death but after the EU directive on per-mitted maximum residue quanti-ties of chemicals and medication in aquaculture fishes came into effect in October 2001 the time span was shortened to 175 “day degrees”. In water temperatures of 15°C this means for example that the substance has to be stopped at the latest 12 days before the fish is killed. Farmers can also use other substances such as Ivermectin or Diflubenzuron which combat salmon lice effectively at all stages of their development.

Here, too, however it can be seen that the salmon lice quickly become resistant to the sub-stances. The recommendation to change medication as frequently as possible during any necessary treatment only postpones the problem but cannot solve it. The use of chemicals is also detrimen-tal to the image of salmon farming

because they remain in the fishes’ excrement and can harm crusta-ceans within the ecosystem when they feed on it.

Wrasse now being specifically produced in

aquaculture

This situation can certainly be seen as contributing to the fact that we are currently experienc-ing a revival of cleaner fish in salmon farms. And because wild fish catches alone are not suf-ficient to satisfy demand from salmon, farms attempts are now being made to grow the fishes in aquaculture. The increase in demand for wrasse could be met more easily with farmed fish since the fishes have to be avail-able in sufficient numbers at the required time and in good qual-ity. Whilst supply from fisheries is mainly limited to the relatively short fishing season, aquaculture can guarantee year-round supply. Salmon farmers can purchase the cleaner fish in accordance with the mesh size of their net cages and the size of the salmon. Farmed wrasses are more uni-form in age, size and condition than wild catches and their health can be specifically controlled. And farming also serves to protect the natural wrasse stocks better from overfishing.

During recent years, several com-panies have been developed in Norway alone whose business model is based on farming wrasse: Marine Harvest Labrus, Profunda, Nordland Leppefisk and Clean-fish. Interest in farming this spe-cies is growing in Ireland and Scot-land, too. In February this year the Scottish Salmon Company and the Morpol Group’s Meridian Salmon Group co-operated with

the Scottish Salmon Producers Organization to set up a project for farming wrasse. A three-year con-tract with the Scottish fish farmer Otter Ferry Seafish provides for the production of more than 250,000 cleaner fish for Scottish salmon farms. In Canada, too, researchers were overjoyed when test cunners spawned and reproduced for the first time in the lab in August 2011.

Their pleasure is understandable for up to now little is known about the biology and reproduction of wrasse. Farming these fishes is a real challenge, and much still has to be left to chance. Ballan wrasse (Labrus bergylta), for example, is a protogenic hermaphrodite, i.e. all the fishes are initially female and later on become male. Apart from that, the males are territo-rial and not very compatible with one another. Bites which occur during conflicts can become infected and cause the injured fish’s death. The fishes need special soft feed and sufficient places to hide if they are to repro-duce. The larvae are only 3.5 mm long when they hatch and ini-tially have to be fed on enriched rotatoria. Wrasse farmers benefit from the wealth of existing expe-rience in hatching cod larvae. Despite certain advancements, however, they still have to cope with poor growth, deformations and high mortality rates among the young wrasses. There is still no good commercial feed avail-able and it takes several months for the fishes to grow to 30 to 70 grams (10-14 cm) and thus a sufficient size for them to act as lice pickers. But the effort could prove worthwhile in the long run if salmon louse can ultimately be combated using biological means with the result that less chemicals would be required. mk


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The GLOBALG.A.P. Aqua-culture Standard is a vol-untary standard developed

by a private sector body that sets criteria for legal compliance, food safety, workers’ welfare, animal welfare, and environ-mental and ecological care.

The latest GLOBALG.A.P. Stand-ard, Integrated Farm Assurance Version 4, is the result of four years of research and consulta-tion. Released in March 2011,

Version 4 now covers a wider diversity of fish, crustaceans and molluscs and includes all hatch-ery-based farmed species, as well as the passive collection of spat.

Extensive consultation contributed to setting of

standards

In order to create a compre-hensive set of requirements, GLOBALG.A.P.’s Technical Com-mittee on Aquaculture obtained

feedback from 500 stakehold-ers worldwide to put together a standard that meets the needs of consumers and producers alike. These stakeholders repre-sented 116 organizations, among them those with direct industry involvement such as suppliers, farmers, producer organisations, retailers, and food service rep-resentatives. Contributors with administrative and technical interests included certification bodies, research centers, uni-

versities, NGOs, GLOBALG.A.P.’s National Technical Work-ing Groups, consultants, the animal health industry and metrology institutes. The Tech-nical Committee used the FAO Technical Guidelines on Aquaculture Certification as a reference throughout the standard development process.

The Version 4 Standard is a more concise and comprehensive standard for users. It contains

GlobalG.a.P. standards for farmed seafood

Certified environmentally and socially sustainable aquaculture

The GLobaLG.a.P. aquaculture Standard incorporates feedback from 500 stakeholder across the globe and includes criteria for food safety, workers’ welfare, animal welfare, and environmental protection.


[ AQUACULTURE ]


new criteria, such as a mandatory Environmental Impact Assess-ment (EIA) for all producers. This criteria ensures that aquaculture farms show special consideration for animal welfare and the effects of farming practices on their immediate surroundings. “We strongly support the Aquaculture Standard Version 4, as we see it as the most complete standard for sustainable aquaculture. Not only is food safety covered by the standard, environmental aspects and animal welfare are considered as well, which are the core issues in aquaculture,” says Mr. Juergen Matern, Head of Sustainability & Public Affairs, Metro AG. “In the long term, we intend to involve our suppliers and farmers in GLOBALG.A.P. Aquaculture Version 4 Certifi-cation to provide our custom-ers a sustainable assortment of aquaculture products.”

Close monitoring of certification bodies

GLOBALG.A.P. operates in more than 100 countries, working with certification bodies accred-ited in accordance with ISO 65. Producers all over the world can choose from a wide range of experts to carry out their annual independent farm audits. Main-taining certification integrity in a globalized food market has always been of upmost impor-tance for GLOBALG.A.P. All GLOBALG.A.P. approved audi-tors and inspectors meet the prerequisites in terms of formal education and training, and are required to also complete an annual training programme. An integrity programme continu-ously monitors and calibrates the performance of the certification bodies with which GLOBALG.A.P. works. And specialists from the organisation actually audit the

auditors - both at the certifica-tion bodies’ offices and during farm inspections. This integrity program underpins the funda-mental quality of GLOBALG.A.P. Certification - and helps the system grow continuously in strength and reliability.

one certification system for the entire production

chain

Certification of the supply chain - the Chain of Custody - is an important part of the GLOBALG.A.P. Aquaculture Standard. It ensures the valid-ity of the certification status of the product throughout the entire process, from pro-ducer to retail counter. Chain of Custody elements include, for example, hygiene require-ments in handling certified products and proper segregation of certified and non-certified items in processing operation units. The Chain of Custody can be checked through the GLOBALG.A.P. Number (GGN). This is a unique identifier for the individual producer that

Shrimp farming took off in Ecuador some 35 years ago - by chance, according to some accounts, when high tides deposited shrimps in shal-low lagoons where they subse-quently thrived. Entrepreneurs spotted the opportunity and started farming the new arrivals. Before long, shrimps became a flourishing business.

This did not go unnoticed. Shrimp farming spread to other countries, particularly in South

East Asia, and the international industry grew quickly. But with successful farming came the downside: market saturation, leading to a downward spiral in prices. Farmers felt the pressure to intensify their yield; inevi-tably quality dropped and so did consumption. In response, the Omarsa company decided on a different strategy. Instead of low-cost high-quantity pro-duction they focused on highquality shrimp farming follow-ing Good Aquaculture Practice

and applying the strictest pro-cessing standards.

Now, among its current certifi-cations, Omarsa has achieved GLOBALG.A.P. Aquaculture Certification to demonstrate the quality, safety and sustain-ability of its product. As a result the company has regained its position in the market, becom-ing one of the first farmers and processors to recognize and implement certified farming practices for shrimp.

enables the origin of the farmed product, the processing, the packing and the storage to be traced. It even allows the dis-tributor to print the GGN on the consumer packaging.

GLOBALG.A.P. has recently developed a consumer aquacul-ture website www.my-fish.info, which extends transparency all the way to the end consumer. Producers are encouraged to print their GGN on their con-sumer packaging, so consum-ers can find out information about the producer and the criteria they met to achieve GLOBALG.A.P. certification.

The compound feed manufacturing standard

The new Compound Feed Manufacturing Standard – Ver-sion 2.1 became available for certification in December 2011.

The Livestock and Aquaculture Technical Committees collabo-rated with industry experts on the updated standard, which offers broad assurance on all food safety and sustainability aspects in compound feed pro-duction. It is specifically aimed at commercial rather than home-mixed feeds.

Today more than 20 coun-tries have implemented the GLOBALG.A.P. Aquaculture Standard, and certification soared in 2011. GLOBALG.A.P. certified products from Belgium, Chile, China, Colombia, Denmark, Ecuador, Faroe Islands, France, Germany, Indonesia, Ireland, Italy, Malaysia, Netherlands, Nor-way, Poland, Spain, Suriname, Thailand, Turkey, United King-dom, Vietnam, and Zimbabwe, which totalled over two million tons in 2011 - four times the figure in 2010. mk

Ecuadorian shrimp farmer reaps the benefits of certification


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Salmon smolt production in Chile

Growth in the Chilean salmon production during the 90s required an increasing supply of smolts from freshwater to be stocked in cages for grow-out at sea. Smolts were produced in river water or in lakes, where the water was too cold and the environ-ment was suff ering. Introducing recirculation helped smolt farm-ers to produce vast amounts at a signifi cantly lower cost in an envi-ronmentally safe manner. Also, the optimal rearing conditions resulted in faster growth, which made it possible to produce four smolt batches per year instead the previous one batch a year technology. Th is shift made the

whole chain of production much smoother with a constant fl ow of smolt being stocked into the cages from where large salmon would be harvested at a constant rate at the right size ready for the market.

Turbot farming in China

Saltwater recirculation is a grow-ing business producing many species such as grouper, barra-mundi, kingfi sh, halibut, fl ounder etc. Turbot is a well suited spe-cies for recirculation technology which has been adopted also by Chinese producers. Production results from such installations have shown that turbot perform very well in a completely con-trolled environment. Th e optimal temperature for rearing turbot diff ers with size, and turbot are generally sensitive to changes in living conditions. Th e elimination of such changes apparently pays back in turbot farming as turbot of 2 kilos can be produced in two years compared to 4 years under normal rearing conditions.

Guide to Recirculation AquacultureChapter Eight. Case stories

Figure 8.1 Photo of a recirculation smolt farm in Chile.

Figure 8.2 a turbot farm in China.

Figure 8.4 Photo from bosanska Krupa in bosnia-Herzegovina, where a re-stocking project similar to the one on Funen has been initiated by the help from Fao. The species concerned are brown trout, Grayling and Danube Salmon.

Figure 8.3 a Danish model farm.

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Model trout farms in Denmark

Denmark is without doubt the forerunner in environmentally safe trout farming. Strict environ-mental regulations have forced the trout farmers to introduce

new technology in order to mini-mize the discharge from their farms. Recirculation was intro-duced by developing so called model fi sh farms to increase production while at the same time lowering the environmen-tal impact. Instead of using huge amount of water from the river, a limited amount of ground water from the upper layers is pumped into the farm and recirculated. Th e eff ect is signifi cant, a more constant water temperature all year round together with a modern facility results in higher growth rates and a more effi cient

production with reduced costs, investment costs included. Th e positive eff ect of the environ-mental impact can be seen in chapter 6 fi gure 6.6.

Recirculation and re-stocking

Clean rivers and lakes and natu-ral wild stocks have become an important environmental goal in many countries. Conserving nature by restoring natural habi-tats and re-stocking of endan-gered fi sh species or strains is one among many initiatives.

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Guide to Recirculation AquacultureThe Guide to Recirculation Aquaculture is the result of a collaboration between EUROFISH, Thomas Moth-Poulsen, FAO Fisheries Officer for Central and Eastern Europe, and Jacob Bregnballe, Akva Group, who authored the book.The stringent environmental restrictions to minimize pollution from hatcheries and aquaculture plants in northern European countries have sparked the rapid technological development of recirculation systems. However, recirculation also secures a higher and more stable aquaculture production with less diseases and better ways to control the parameters that influence growth. State-of-the-art of the recirculation methods use far less water than conventional flow-through farms and sophisticated filter-ing technologies are used to treat the water. Recirculation systems thereby offer two immediate advan-tages: cost effectiveness and reduced environmental impact. However, running these systems calls for additional skills and training and the hope is that the Guide to Recirculation Aquaculture will provide readers with some useful insights into the workings of recirculation systems.The Guide is being serialised in the Eurofish Magazine. It is also available as a hard copy from the shop on the EUROFISH website, www.eurofish.dk, for EUR35. The Latvian, Albanian, Romanian, and Lithuanian editions can be freely downloaded as pdf files.

Serialisation in the Eurofish Magazine (EM)Chapter 1: Introduction to recirculation

aquaculture (EM5 2010)Chapter 2: The recirculation system step by step Components in a recirculation system -Fish tanks (EM6 2010) -Mechanical filtration (EM1 2011) -Biological treatment ( ˝ )̋ -Degassing, aeration, and stripping (EM3 2011) -Oxygenation ( ˝ )̋ -Utraviolet light ( ˝ )̋ -Ozone ( ˝ )̋ -PH regulation ( ˝ )̋ -Heat exchange ( ˝ )̋ -Pumps ( ˝ )̋ -Monitoring, control and alarms ( ˝ )̋ -Emergency system ( ˝ )̋ -Intake water ( ˝ )̋Chapter 3: Fish species in recirculation (EM4 2011)Chapter 4: Project planning and implementation (EM5 2011)Chapter 5: Running a recirculation system (EM6 2011)

Chapter 6: Waste water treatment (EM1 2012)Chapter 7: DiseaseChapter 8: Case story examples Salmon smolt production in Chile Turbot farming in China Model trout farms in Denmark Recirculation and re-stocking Mega farmsReferences Appendix - Checklist when implementing a recirculation system

Sea trout is a popular sport fish that occupies many rivers in Denmark, where almost every river has its own strain. Genetic mapping carried out by scientist has made it possible to distinguish between different strains. When the sea trout becomes mature, it migrates back from the sea to its home river to spawn. In the part of Denmark called Funen, rivers have been restored and the remaining wild strains have been saved by a re-stocking programme involving recirculation aquaculture. Mature fish are caught by electrical fishing and eggs are stripped and reared in a recirculation facility. Approxi-mately one year later, the offspring are re-stocked into the same river from where their parents were caught. Different strains have been, saved and in due time the sea trout will hopefully be able to survive by itself in this habitat.

Most importantly this programme has also resulted in a significant better chance of catching sea trout when sport fishermen are fishing from the shores of Denmark. Fish-ing tourism has therefore become a good earning for local businesses such as hotels, camping sites, res-taurants etc. All in all, a win-win situation for both nature and local commercial interests.

Mega farms

The size of fish farms is constantly growing as world production in aquaculture rises. Today, an aver-age sea cage farm in Norway is producing around 5.000 tons of salmon per year, just at one site. In freshwater aquaculture farms are growing in size too, and the fight for space and water is inten-sifying in a number of countries, especially in Asia.

Also, the environmental impact from aquaculture is causing a

growing concern. Recirculation aquaculture offers several advan-tages that can be beneficial in fish mass production. In some areas sea farms are not popular, and land based farms in the form of recircu-lation plants are seen as a future way of producing farmed fish. The footprint is low and so is the water consumption. Food safety and control is high, and the output is constant and foreseeable.

In future, recirculation mega farms will most probably be con-structed in order to minimize the environmental impact as well as bringing production costs to a minimum while producing a con-stant daily volume for the market. Such farms may be placed close to large cities or in areas with high population rates where fresh fish can be supplied readily to consumers.

Figure 8.5 a 3D drawing of mega farm with 15 meter diameter tanks reaching tank volumes of more than 500 m3 each.

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[ TECHNOLOGY ]

A fish’s quality is at its highest directly after the fish has been taken out of the

water and from that point onwards it is no longer possible to increase, but only to maintain, the quality of the raw material. That is because, with the fish’s death, spoilage processes begin whose intensity and speed are strongly dependent on temperature. High temperatures accelerate the growth of bacteria, increase enzymatic activity, and intensify chemical processes within the body tissue. Already a slight increase in temperature of between 0 and 4°C can nearly halve the fish’s shelflife. No other factor has such a strong impact on the durability of seafood products as temperature. For this reason, constant cooling of fish and seafood is particularly vital whenever the products are not eaten immediately in their place of origin but first have to undergo processing, thereby delaying their arrival in the end consumer’s kitchen.

Today, even consumers who live a long way from the coast want to be able to enjoy highquality fish products. These products should as far as possible be constantly available and have a high convenience level. Such requirements can only be fulfilled, however, if the raw materials that often come from far away places and have to

Cold helps maintain freshness and quality

“Keep cool” from the catch to the kitchenConstant cooling or freezing is indispensable in the seafood sector for maintaining the freshness and quality of temperature sensitive products on their way from their source to their final preparation. In addition to ice, which is probably the most common refrigerant, there are a lot of other cooling techniques that together enable products to be kept under optimal temperature conditions throughout the cold chain.

Today’s wide range of refrigerated counters, shelves and freezers enables attractive, temperature-controlled presentation of fish products at the retailers.

undergo long transportation, do not lose too much of their original quality during transport, processing, storage and final presentation at the retailers. This already gives an idea of the necessary spectrum of cooling requirements and of the immense challenges facing producers of refrigeration technology… Because despite long process chains a fish product

does not only have to be safe and edible when it arrives at its final destination but should taste good, too.

The cold chain usually begins at sea because, after removal from the water the fish should be cooled as quickly as possible to a temperature of between 0 and 2°C. Fishes are ectothermic

animals, having a variable body temperature that is more or less equal to the water temperature of the surrounding environment. This does not mean, however, that fishing in cold seas could reduce the requirements placed on refrigeration systems. They are no less necessary than in the tropics where the fishes often arrive on board at a temperature of 30°C or

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Eurofish Magazine 4 / 2012 49www.eurofishmagazine.com

[ TECHNOLOGY ]

more. The body temperature of tuna, for example, can be as much as 10 degrees higher than the surrounding temperature if the tuna has been swimming strongly. In order to cool down a large tuna weighing perhaps 100 kg a refrigerant is needed that can remove the heat from the fish as quickly as possible. Although there are various different ways of doing this, ice is still the preferred method used on a lot of fishing vessels. Smaller boats already take ice with them when they leave harbour but larger trawlers have ice machines on board and can produce their own ice as required. The quality of the different kinds of ice determines the applications to which they are best suited. Whether scale ice, flake ice or nugget ice, it is primarily the temperature, shape, consistency and size of the ice pieces which decides what it will be used for. The right ice is the one that can best cool the catch reliably without damaging it in any way. Its impact on the appearance, colouring or flavour of the fishes should be as negligible as possible.

In the case of smaller pelagic species such as herring, mackerel or sprat it is often not sufficient to simply spread a layer of ice on top

Although there are several possibilities for cooling the catch on board fishing vessels ice is today still the most widespread.

During shrimp processing the raw materials themselves are often re-iced during the production process so that product quality does not suffer.

Even at open markets in the tropics fishes are today often presented for sale on ice to protect them from spoilage.

of the fishes. Already the bottom of the box into which the fishes are placed in a layer measuring at most 15 cms, should be covered with ice. Better still is to mix sufficient ice in with the fishes before the uppermost layer of ice is added. Under such conditions herring, for example, can be stored for nearly a week without any serious quality losses.

The temperature of the ice is of subordinate significance only. Its cooling capacity is above all dependent on its melting point. The larger the surface of an ice particle in relation to its volume

the faster it will melt. This means that small pieces of ice are most suitable for cooling fish quickly because they melt fast and so release their cooling capacity immediately. In contrast, larger ice particles are more suitable for the storage of fish because they melt less quickly. A particularly good refrigerant for freshly caught fish is slurry ice, also called slush ice or flow ice. It is made of sea water which at low temperatures becomes a thick, amorphous ice water mixture, or slush, somewhere between a solid and liquid state. Due to these properties it is pumpable which makes transport

on board easier. Slurry ice consists of many millions of tiny ice crystals that are hardly larger than 0.25 to 0.5 mm in size. The crystals have no pointed corners and no sharp edges so the fish cannot be damaged in any way. The ice slush surrounds the fishes and cools them quickly because of their close contact, giving no rise to freezer burns.

On the basis of slurry ice, a new cooling method called the RSW (Refrigerated Sea Water) technique was developed. It is already in use on a lot of fishing vessels for storing herring and other pelagic species. Chilled sea water which is kept at a constant temperature of between 0 and –1°C by a refrigerating plant flows up from below through perforated bottom plates in the tanks in which the fishes are stored. The ice cold water not only cools the fishes but also keeps them afloat as on a water bed so that the sensitive animals are not squashed. This storage method maintains their quality for at least one week even if the fishes have a high fat content or have full bellies when caught. The cool water circulates constantly within the system between the tanks and the refrigerating plant and any dirty water is discharged.

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[ TECHNOLOGY ]

Freezing gives fish products a long shelf-life

After immediate cooling, the second important method for preserving fishes is freezing. The time between catching and freezing should be kept as short as possible and the fish should be kept cool throughout this time. Raw materials that are of a poor quality at the time of freezing will naturally be no better when they are thawed. Not every fish species is equally suited to freezing. Pressure sensitive raw materials such as sardines or sprat can, for example, suffer damages when the water between the fishes expands during freezing. Freezing can take place both on board the fishing vessel (frozen at sea) which is generally seen as particularly high quality, and on land (land frozen). The prerequisite for the latter is, however, that the fishing trips are not too long and that the raw materials are as fresh as possible when they are landed. Fish products are frozen either individually (IQF – individually quick frozen) or in blocks (block frozen). The blocks should not be too thick so that they freeze through well. Where fatty fishes such as herring or mackerel are concerned the blocks are glazed with freshwater ice after freezing to prevent contact with ambient oxygen and thus oxidation of the fats (rancidity). If the blocks are to be stored for longer periods they are often additionally wrapped in plastic.

The catch can even be directly filleted and the fillets frozen on board factory vessels. This is quite rare today, however, because it involves a lot of work, the technique is relatively expensive and fillet yield is not as high as when the fish is filleted on land. In place of this, the fishes are often frozen whole (round or h&g) and then

Industrially produced frozen products are usually shock frozen at freezing speeds of up to five centimetres per hour.

filleted at a later point in time on land. In China a whole industry has in the meantime established itself for this purpose. Chinese companies buy the frozen fishes from all over the world, thaw them for a short period in their large factories, handfillet them and then refreeze them to double frozen products.

The range of technical systems for freezing is almost overwhelming for it seems possible to fulfil almost any user demands or wishes with regard to size, capacity and output of the freezing units. Roughly, the systems can be divided into tunnel, plate and spiral freezers. In tunnel freezers the products are frozen as they pass slowly through the freezer on a linear, usually several metres long, conveyor belt. The principle behind the spiral freezer is similar only that the conveyor does not travel in a horizontal line but in an endless spiral which winds itself slowly upwards. This means that these freezers take up much less space to produce the same output. In plate freezers, which are mainly used for freezing blocks of fish and other flat products the products are fixed between two plates which transfer the cold. Whilst tunnel and spiral

freezers enable continuous work processes plate freezers can only work in batches.

Industrially produced frozen products are as a rule shock frozen at speeds of up to five centimetres per hour. This prevents drip loss when part of the cell water is released after thawing whereby not only moisture but also a lot of the aroma and quality of the product is lost.

The efficiency and output of freezing systems is largely dependent on the refrigerant they run on. In addition to fluorocarbons (freons) more and more technical gases such as carbon dioxide (R744) or nitrogen are being used which have a very high ‘cold energy’. Carbon dioxide, for example, as dryice snow has a temperature of about –78°C and liquid nitrogen is even colder at nearly –196°C. These cryogenic properties make them highly efficient as refrigerants and they are very flexible in their usages. Compared to “normal” refrigerants, CO2 and liquid nitrogen display the same freezing power but consume less energy so that there is much to be said in favour of these technical gases on climate protection grounds. The traditional

refrigerant R134a, for example, contributes nearly 1,500 more towards the greenhouse effect than carbon dioxide. High freezing speeds also reduce bacterial formation in the products, which helps towards supporting not only HACCP standards but also the valid international hygiene and safety standards.

In the fish industry freezing is not only used for preserving products but also for crust freezing to enhance machine slicing properties, or to render the products more suitable for further processing or packaging.

The process of supercooling or superchilling is located in between normal cooling and freezing. The products are cooled to just before their freezing point whereby most temperatures lie below 0°C, but not so that they actually freeze, or become hard. This enables a longer shelflife – in the case of fresh fish fillets up to two days, for example – than that of normally cooled fillets. A prerequisite for this processing, however, is that the raw materials are absolutely fresh.

Temperature controlled transport by air, over

land, or at sea

It is, of course, also important to maintain the correct temperatures after the production of chilled and frozen fish products, too, i.e. during their further storage and transportation. Most processing companies today have their own cooling and freezing capacities that serve as a buffer between production and delivery. If, however, a company produces more than it can store there are storage companies in a lot of locations that have specialised in cold and cool warehousing. Irrespective of whether the products have been

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[ TECHNOLOGY ]

cooled, frozen or shock frozen they can then be kept under the correct temperature conditions in such facilities. A lot of storehouses additionally offer their customers a wide range of other services from computer controlled management of the stored goods to logistics services such as repacking and packing, order picking and temperaturecontrolled transport of the products.

Within international food trade fresh chilled seafood products are usually transported by air. Frozen products, on the other hand, are more frequently carried in containers which are then taken from continent to continent by shipping lines or from country to country in trucks as this is less expensive. In cargo service, seafood products are usually cooled using dry ice. This type of ice contains enough ‘cold energy’ for longer flights, too, and does not leave any pools. In special cargo containers that are mostly cooled using dry ice frozen products can even be transported for up to 72 hours at a temperature of minus 20°C. The larger ISO containers can be insulated containers that are cooled via two openings on the front side (cold air flows into the container through the bottom opening and leaves the container as warmer air through the upper opening) or integral containers that are equipped with their own cooling unit. These units run on electricity whereby at sea the current is generated by the ship. During transport over land in trucks or via rail, clipon diesel generators produce the necessary electricity.

Containers are only one of many options for transporting chilled and frozen products over land at national and international level. Depending on the quantity, product type, and distance there are

various different possibilities. If a company has only occasional need for refrigerated transport they can use refrigerated trailers or cool boxes, for example. Their separate power supply makes these transport solutions into selfsufficient systems which are very versatile. If they can be connected to a central power network they can even be used as an additional small cold storage depot. Because transport vehicles for chilled and frozen products are often put together with the help of extensions to random truck chassis each customer can have his refrigerated vehicle fitted according to his own individual concepts and ideas. Refrigerated vehicle builders have come up with a wealth of ideas to fulfil their customers’ requirements with regard to safety, hygiene and flexibility. The days are long gone when there was only one vehicle model that had to fulfil all purposes. Vehicles manufactured on a modular system, modern plastics and the possibilities of extra fittings leave hardly any wish unfulfilled. With two separate chambers within the vehicle it is in the meantime even possible to transport chilled fresh and frozen products at the same time. Carrying companies that have specialised in the transport of temperature sensitive foods can have themselves certified according to IFS standards for logistics companies in order to confirm for consumers their reliability, flexibility, good service and guaranteed safety.

Presentation of temperature sensitive

products at the retailers

If all the players in the cold chain act responsibly the products will arrive at the retailers in good quality. And it is there that the demands placed on cooling and freezing systems are particularly

high because not only the retailer himself but also the consumers have direct access to the products. Attractive product presentation at the retailers today entails the customers being able to pick up and handle, to examine and if necessary put back numerous temperature sensitive products. Despite this, the products must not suffer so much damage that they are no longer edible or enjoyable. This is a huge challenge to retailers, but also and in particular to the manufacturers of sales counters, shelves and freezers. Sales furniture should be attractive and its overall design and appropriate lighting should encourage people to buy what they see. At the same time it should be of such ergonomic design that the sales staff have good working conditions, and of course it has to help maintain the quality of the presented products, many of which are temperature sensitive.

It is probably almost impossible to anywhere nearly describe the full range and variety of refrigerated counters, shelves and freezers that are available today. They differ not only in their sizes and dimensions but also in their technical details and design features. Most of them enable temperature sensitive products – irrespective of the size of the presentation area – to be displayed at the required temperature. They either have a special cooling unit or are designed for presentation in an attractive ice bed. Fresh fish counters are generally made of acid resistant materials which can easily be cleaned and disinfected. The requirements of refrigerated wall shelves from which customers can remove products themselves are even higher. They often work with a chilled air flow which surrounds and protects the products. Modern refrigerated counters and shelves even

have a complex air circulation system which can be regulated as required. Infra red sensors measure the temperature contactfree on the product surface and adjust the temperature of the air flow accordingly. In this way it is possible to maintain product quality and at the same time save energy because the products are only cooled as much as necessary. This principle also proves its worth in refrigerated wall cabinets which can quickly be brought back to the necessary temperature even if the doors are opened frequently.

What applies to refrigerated display units is even more applicable to refrigeration technology. There are freezers in all sizes and models. They are mostly plugin systems which just have to be set up: horizontally or vertically, open or with glass doors, with panorama panes for a better view of the products or as island solutions which are accessible from all sides. Modern attractive design is combined with a generous amount of space. Ecological refrigeration technology works with the refrigerant propane and is free from CFCs and fluorocarbons as well as being low on maintenance. Automatic defrosting is frequently standard to prevent excess ice development, to remove frost and thus to save energy. During the defrosting phases the product temperature has to be maintained, too, however, at constantly below minus 15°C as legally required.

If the customer now carries his fresh chilled or frozen products back home correctly, for example in insulated bags with freezer packs and places them immediately into the fridge or freezer when he arrives home then logistics within the “temperature controlled” chain would be perfect from the product’s origins to the consumer. mk

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[ TECHNOLOGY ]

Kosmotecnica plans to develop an ice nugget maker for industrial purposes

Ice-making machinery for food and non-food applicationsGermany is well know for its Mittelstand, the small and medium-sized companies that specialise in niche products, often in engineering, that have made the Made in Germany label well known the world over. Less famous perhaps is the equivalent of the Mittelstand in Italy, where many small and typically family-owned firms have successfully carved niches for themselves in international markets.

Kosmotecnica, based in Milan, has established itself as a supplier of high

quality machinery within a specific range. A small familyowned company, Kosmotecnica has been building automatic icemaking equipment, and only this equipment, since 1965. Today it employs seven people to manufacture relatively large capacity machines that are used to produce ice for a range of sectors. In the food sector our machines are used in the bakery, meat, and fish industries, says Gabriele Padoan, the company director, but they are also used, for example, in the chemicals business. In Italy I know that

major food manufacturers such as Barilla, Colussi and San Carlo, are using our machines, but in many instances, however, we are unaware of the identity of the final customer as the machinery is sold through a reseller. For example we have sold several machines in the south of Spain, in Andalucía, through an exclusive reseller, so we do not know who the user is, explains Mr Padoan.

High capacity flake ice and granular ice

machines

Kosmotecnica machines produce flake ice and granular ice. The

company used to produce a range of machines for ice nuggets in small volumes, but then discontinued that line as over the last 20 years the market became too competitive with other manufacturers from Italy, and later China, entering the market with cheaper products. Only by making and selling thousands of machines would it have been possible to compete so instead the company decided to pull out and concentrate instead on machines for flakes and granular ice. By focusing on these two types of ice we can now offer a range of machines producing from 200 kg to 12 tonnes of granular ice per

day and from 600 kg to 9 tonnes of flake ice per day, although we specialise in the bigger sizes from 2 tonnes and above. At this size level there are not too many other manufacturers who are producing this equipment, particularly for the granular ice machines. Within the fishery and aquaculture industry Mr Padoan is aware that his machines are used in the Greek aquaculture industry by some of the biggest farmers of seabass and seabream. We have been selling our equipment to some of those companies for more than two decades now, he observes, so it must be performing to their satisfaction.

The modular construction of the ice making machinery allows the capacity to be adjusted to the volumes of ice needed, thereby saving on power and water.

Kosmotecnica makes a range of machines for the production of flake ice and granular ice. Capacities vary from 200 kg to 12 tonnes of granular ice and from 600 kg to 9 tonnes of flake ice per day.

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[ TECHNOLOGY ]

At Kosmotecnica the machinery is all made by hand. The kind of precision that is needed cannot be replicated by a machine, says Mr Padoan. Four technicians are needed to work on a large capacity icemaking machine. The entire machine except for the compressor, the thermostat, and the condenser, is made inhouse, while those three components are sourced from specialised companies in different parts of Europe or their distributors in Milan. Since the major part of the machine, the ice generator and all the refrigeration circuitry are made inhouse, one of the major advantages we have is that we can supply spare parts for even our oldest models, says Mr Padoan; the company just has to inform us what part is required and we can ship it over. If a company buys a machine from Kosmotecnica the availability of replacement parts is guaranteed for the life of the machine. Aware of the need to conserve energy, Kosmotecnica’s icemakers are modular in design. This means that one or more modules can be operated simultaneously to adapt the capacity to the production needed and thereby avoid all the waste generated by excessive production. The modular construction also guarantees the production of ice even when the machine is being serviced, since other modules can operate while one module is undergoing maintenance. Granular ice from Kosmotecnica’s machines has a temperature of –0.7 degrees C and therefore excellent refrigeration power. The refrigeration power (the ability to absorb heat) of ice increases as it reaches the stage where it begins to liquefy (0 degrees C). By producing ice at –0.7 degrees the machine saves on power as it will take more power to produce ice at a lower temperature. Power is also saved when storing the ice, as again it does not

Kosmotecnica machines are build by hand for precision. They are sold on markets in Europe, Africa, and even Asia.

have to be stored at temperatures well below zero degrees. The granular ice comes in different sizes with smaller machines giving finer granules and bigger machines producing coarsergrained ice.

Main markets in southern Europe

and Africa

Kosmotecnica’s machines are highly versatile and are available with air condensation, freshwater or saltwater. Their stainless steel construction makes them sturdy and easy to clean while the evaporator cylinder is constructed from a special alloy that is robust yet rapidly transmits the cooling. It is easy to install and commence

The piping for the heat exchanger. All the refrigeration circuitry is made by Kosmotecnica at the company factory.

Senegal, and North Africa – Tunisia, Libya. Kosmotecnica machines have even been sold in Singapore. The most important markets are, however, Spain and Greece.

The crisis in Europe has had an impact on the company and a few months ago sales were lower than they were two or three years ago. And while the crisis in Europe was economic and financial, in North Africa there have been political problems and wars that have depressed sales to this region. This instability in many of its markets has meant that for the last couple of years Kosmotecnica has not invested in developing new machines or new technologies. Now, however, the situation looks better, sales have been picking up and Mr Padoan hopes that things are finally moving in the right direction. Within Europe he wants to move into countries where the company’s products are not currently being sold and Africa is an important market with a lot of potential. The company has started considering other developments and including an ice nuggets machine with a capacity of 15 tonnes of cubes a day for industrial use. This machine will differ from the ice nugget makers Kosmotecnica produced in the past in that those were for hotels, restaurants, and bars and had a lower capacity, while the new product will be used by industry and have a much higher capacity.

operations as the machine only needs to be connected to an electricity source and a water supply. Several safety features are also built into the machine including an automatic restart after a temporary loss of water or power, circuit breakers to protect the compressor and refrigeration circuits in case of fluctuations in pressure, and a delaying mechanism that prevents the screw from stopping immediately when the machine is idle to protect the reduction gear. These features together with the reliability of Kosmotecnica’s machines have made them popular products in several parts of the world including Spain, Greece, Italy, Finland, Ukraine, Croatia, parts of Central Africa – Congo, Angola, and

Kosmotecnica S.r.l. Company Fact FileVia Mantova, 2 I-20098 San Giuliano M. Italy

Tel.: +39 02 982 81031 Fax: +39 02 982 81909 [email protected] www.kosmotecnica.it

Director: Mr. Gabriele Padoan Products: Flake ice and granular

ice making equipmentMachine capacities: 200 kg to

12 tonnes of granular ice per day and from 600 kg to 9 tonnes of flake ice per day

Markets: Spain, Greece, Italy, Finland, Ukraine, Croatia, parts of Central Africa – Congo, Angola, and Senegal, and North Africa – Tunisia, Libya.

Employees: 7

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[ TECHNOLOGY ]

Cooltech has 25 years experience in liquid ice technology

Easy Ice – an inexpensive cooling method for fishermenLiquid ice and slurry ice have certain advantages over flake ice. The liquid “binary” ice surrounds shrimps or fish within just seconds, and the ice doesn’t have to be broken up, so a pickaxe and shovel are superfluous. With “Easy Ice”, the refrigeration engineering company Cooltech now offers a new soft, snow-like ice which provides fast intensive cooling. On-board production of Easy Ice is inexpensive and the machine requires only little space.

The use of flake ice on board fishing vessels has a number of disadvan

tages. For a start, the ice has to be taken on board and paid for already in the harbour. Conventional flake ice clumps together within just one to two days so that the fisherman has to break it apart with a pickaxe. Ernst Jahn, copartner at Cooltech, sees a further danger here: ice burns: “When ice flakes at a temperature of about –6 to –10°C lie on the surface of the fish or shrimps the cell fluid can freeze. This cooling in one spot leads to freezer burns.” As an alternative, Cooltech from Satrup in SchleswigHolstein, northern Germany, offers binary ice, also known as slurry ice or flow ice. One binary ice variant is pumpable. The ice surrounds the fish or shrimps completely so that the cooling process only takes seconds. Due to the storage space and pumps which binary ice machines require, however, they demand greater investments. With the new Easy Ice technology Cooltech has now presented an ice machine which does not need this technical periphery, making it less expensive than binary ice production. The machine also takes up less space on board.

Quick cooling rate without the risk of

freezer burns

Easy Ice technology produces a snowlike ice with a soft consistency. With a salt content of three per cent Easy Ice has a temperature of –2.5°C. Water content is just 30 to 40 per cent making this ice comparatively dry and not pumpable. “The water between the ice crystals is in the form of capillary

water and not as a flowing liquid”, explains Ernst Jahn. Because the microscopically small ice crystals (their diameter is less than 0.5 mm) have a fine structure and are not angular but round this ice does not stick together. The Easy Ice surrounds the fish or shrimps completely and thus has a better cooling rate than flake ice without any risk of freezer burns. The ice can easily be distributed over the fish boxes using a shovel.

Compact, plug-in device

Because Easy Ice technology – in contrast to classic binary ice – does without an ice storage bin the machine is a small, compact, plugin system which can also be used on board smaller fish and shrimp cutters. The water used for ice production is pumped into the ice generator from the

With their new ’Easy Ice’, refrigeration engineer now offers a soft, snow-like ice which enables fast, intensive cooling. Production on board is inexpensive and requires only little space.

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[ TECHNOLOGY ]

‘Easy Ice‘ is a snow-like ice which with a water content of 30 to 40 per cent is comparatively dry. Due to its fine structure it wraps itself around the fish or shrimps and has a better cooling rate than flake ice.

The microscopically tiny ice crystals with a diameter of less than 0.5 mm are not angular but round. This means that Easy Ice surrounds the fish or shrimps completely and has a better cooling rate.

sea. The required salinity is low at as little as 0.8 per cent which also enables its use in the western Baltic, for example, which is considerably less salty than the North Sea – salinity sometimes falls below 0.8 per cent. Jahn: “If the salt content is even lower there is the possibility of mixing

to reach the minimum limit of 0.8 per cent.”

140 ice machines for Ecuador

The Easy Ice method is Cooltech’s latest development and is the result of 25 years’ experience

in liquid ice technology. Since the company’s reestablishment in 2008 by Ernst Jahn and his commercial partner Detlef Hansen nearly two hundred ice machines with capacities of between 0.5 and 3.5 t have been sold to buyers worldwide. The machines’ sizes differ mainly in the height of the ice machine, the refrigerant evaporator, which is perceivable from the outside as a pipe. In 2011 Cooltech was very busy working

on a big contract from a foreign customer who had ordered about 140 ice machines for use in Central America in Ecuador. Given the modest dimensions of the production hall the project had been a logistical challenge, said Production Manager Kurt Ivers: “To adapt to construction progress in Ecuador we had four delivery phases.” In Ecuador the aircooled ice machines are to be used at onshore shrimp farming facilities. bm

Cooltech Company Fact FileCooltech GmbHRaiffeisenstraße 8D-24986 Satrup

Tel.: +49 46 33 - 96 85 15Fax: +49 46 33 - 96 85 17E-mail: [email protected]

Business: Production of ice machines

Owners: Detlef Hansen, Ernst JahnManager: Detlef HansenTechnical Manager: Ernst JahnEmployees: 5Sales: 500,000 EURFounded: 2008

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[ TECHNOLOGY ]

Kaeliver designs customised cooling systems

Efficient refrigeration and freezing systems for the fish industryFish quality is directly related to the temperature at which it is stored. Deterioration of the product starts immediately upon the death of the animal and from then on can not be reversed, but only arrested. Keeping product at the correct temperature is crucial to bringing the process of deterioration almost to a standstill, thereby maintaining quality. A substantial body of scientific literature has proven the direct link between the temperature at which the product is maintained and its shelf life. If the integrity of the cool chain is compromised even briefly, this will influence the shelf life of the product.

Fresh and chilled products are particularly sensitive and have to be maintained

at the correct temperature from the boat or farm to through the valueaddition chain to the final customer even if he is on the other side of the world. This places demands on product storage facilities which must maintain the product at the correct temperature before it proceeds to the next step in the chain. Cold and frozen storages are highly dynamic places with products, people and equipment constantly moving in and out. Maintaining a constant temperature in this environment is a challenge as other constraints including cost, energy efficiency, and the buildup of ice must all be taken into account.

Collaboration with major international

manufacturers

Kaeliver is an Icelandic company that specialises in the installation and maintenance of cooling and freezing systems for buildings. Based in Reykjavik and active throughout the country Kaeliver designs and builds systems using ammonia or other refrigerants for large and small applications.

Ammonia is typically used for bigger applications such as large coldstores or freezing or refrigerating plants, while other refrigerants are preferred for smaller applications. The company’s main customers are freezing plants, abattoirs and shrimp processing plants using ammoniabased systems, but it has also worked with many other kinds of facilities onshore and onboard including vessel operators and smaller fish and meat processing units, shops, cafeterias, hotels, restaurants, farmers and vegetable producers. When designing a system all the larger components, such as compressors, monitoring systems, and doors, are sourced directly from the manufacturer. Kaeliver has extensive experience in integrating these components to deliver a turnkey project for the client.

Huge facility being established for Icelandic

customer

One of the projects the company is currently working on is the installation of a spiral freezer. This, however, is not just any installation, but, according to Hilmir Vilhjalmsson, the sales and marketing manager, possibly

the biggest installation of its kind in Europe with an output of 900 kW at minus 40 degrees centigrade. The project is being built in the north eastern part of Iceland. The megaproject is a typical illustration of how Kaeliver uses its inhouse expertise to integrate

equipment from different supplier into one smoothly functioning unit. In this case two Sabroe compressors with 315 kW motors will drive a Dantech (Marel) double drum spiral freezer almost 10 m high. The system will use R717 ammonia, a highly efficient

Freezer vestibules provide unrestricted doorway usage, are completely frost free, and ensure superior energy efficiency where conventional refrigeration is employed.

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[ TECHNOLOGY ]

refrigerant that has been in use since the 1930s and has minimal impact on the environment.

One of the key components in any refrigerating or freezing facility is the door as it is the channel for the passage of goods, machines, and personnel, as well as the conduit for heat and cold. Kaeliver is the distributor in Europe for the American HCR Air Doors, a company with nearly 40 years of experience in recirculatory air doors. HCR stands for its working principle: a Horizontally directed air stream that travels in a Curvilinear path and is ReCirculatory. HCR applies the principles of psychrometrics, the science of air conditions such as humidity and temperature and their changes, in the design of its doors. The American Society of Heating, Refrigerating and AirConditioning Engineers (ASHRAE), has demonstrated that once a door is opened the air on either side is exchanged within seconds. If there is a big temperature gradient on either side of the door the exchange of air results in cold outgoing air being replaced with warm moist air from outside increasing the

Kaeliver Company Fact FileKaeliver ehf.Vagnhofda 9 IS 110 Reykjavík Iceland

Tel.: +354 530 3100 Fax: +354 530 3101 [email protected] www.kaeliver.is

Sales and marketing manager: Hilmir Vilhjalmsson

Activities: Installation and main-tenance of cooling and freezing systems

Markets: Iceland (95%), rest of Europe

Employees: 8-20 depending on the active projects

load on the refrigerating unit. Rigid doors work well when there is little traffic through the door or when the difference in temperature on either side of the door is not great. In many refrigerated storages however traffic through the door can be so intense that having a door is no more effective than not having a door.

Conditioned air vestibule instead

of doors

HCR’s solution is to remove the door altogether and to replace it with a vestibule that provides a continuous barrier with conditioned air. There are several advantages to this approach. The

lack of a physical door facilitates the traffic into and out of the storage space. The conditioned air in the vestibule means that warm moist air is not entering the storage chamber preventing the presence of frost, fog and the buildup of ice in the chamber. The vestibule thus contributes to greater energy efficiency, worker safety, and lower maintenance costs. These solutions are available in several formats to cater to different applications and can be customised to suit the exact requirements of the client.

Kaeliver provides a range of services in addition to designing and building cooling systems. Once the system has been installed

and tested the company can offer comprehensive service and maintenance agreements under which the system is regularly overhauled, tested and adjusted. Damaged or worn out elements are replaced with original spare parts sourced directly from the manufacturer. It is this attention to detail and the high level of service that distinguishes Kaeliver from others in the business says Hilmir Vilhjalmsson. Also the knowhow that we have accumulated over the years we have successfully deployed to solve problems that were proving to be quite intractable. Most of our work is done on Iceland (about 95%), but we also get contracts in continental Europe, particularly for the installation of systems on vessels, to carry out inspections, and to provide advice. Currently, however, due to the economic conditions, vessel renovations are less frequent than shorebased projects.

Kaeliver sees enormous potential in the HCR Air Doors and will be promoting them widely in the future as they are an effective and economic tool for a wide range of refrigeration purposes.

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[ PROcessing ]

High yields from sophisticated equipmentDanish fi sh processing equipment manufacturers have for many years been at the forefront of developments in their fi eld. As the world became more globalised Danish processors needed to automate their operations in order to stay competitive. Processing equipment manufacturers responded to this need, building machines that were increasingly sophisticated and that could run virtually with no or very limited human intervention. Now, in other parts of the world too, this expertise in automation is increasingly sought after.

Kroma combines smart software with advanced hardware

This gutting machine is designed for salmon and salmon trout weighing 1.5 kg to 8 kg. It is particularly suited to handling fi sh with roe as the roe can be safely removed during the gutting process.

The fi sh processing equip-ment industry in Denmark has certain advantages. Th e

labour force is highly educated, many products are developed by companies in close collaboration with their customers, the equip-ment is rigorously tested in the most demanding environments, and cooperation between com-panies and technical universities enables the implementation of up-to-date research. As a result the equipment tends to be sophisti-cated, robustly yet elegantly built, easy to operate – and expensive.

Th e Danish fi sh processing equip-ment industry includes a range of companies both large and small, some producing equipment that can handle any processing opera-tion for any species, others special-ising in certain operations for cer-tain species. One of the latter is the company Kroma based in Skive in Jutland, the Danish mainland.

Focus on primary processing

Since 1975 when it started, Kroma has focused on what its

owner and managing director, Ivan Kristensen, terms primary processing, the basic processing operations, de-scaling, gutting, and filleting (including heading and tailing), for portion sized fish. This is a strategic decision the company has taken, to leave further processing operation to other manufacturers. The most common species for which Kro-ma’s machines are built include trout, seabass and seabream, tilapia, as well as mackerel and herring, and even salmon. Most recently the company sold

one of its gutting machines to a factory in Thailand that was processing skipjack tuna to be canned. The factory wanted to reduce the labour intensity of the processing operation and automate this part of the pro-cess. It approached Kroma to see if they could provide such a machine, although tuna gutting machines are not in fact part of the company’s product line. However, as gutting in general is an area on which they focus, it was of interest to take on this project.

11_Processing_PRO.indd 58 13/07/12 5:38 PM


[ PROcessing ]

The solution lay in a machine that was fundamentally the same as a gutting machine for trout. But to use it for tuna called for extensive re-tooling, the frame and screens were the same, but the insides are completely different. Although being used in this instance for skipjack, the machine can be used for other varieties of tuna in the size range of 1-4 kg. This pro-ject is an example of the kind of service Kroma can provide. We will certainly consider something

new, but only if it is falls within our area of competence, says Ivan Christensen, that is de-scaling, gutting, or filleting. If somebody asked us to build a packaging machine, we would decline.

Solid experience in trout processing

Kroma has developed, for example for trout, a series of machines that can be coupled together to take care of all the initial processing

steps, that is de-scaling, gutting and filleting. Denmark is among the biggest farmers of trout in the EU, both in freshwater (36,500 tonnes of rainbow trout in 2010) and in cages in the sea (80 tonnes of sea trout) and Kroma has been producing equipment for trout since 1975, so “we have a lot of experience in that area,” says Ivan Kristensen. Mackerel is another species with which Kroma has a lot of experience, in particular gut-ting and filleting. Machines that perform these operations have been in demand in the Nether-lands, where smokehouses sup-plying the domestic market as well as Germany have been important customers. The machines can be tailored to handle fresh or thawed raw material, which allows the customer a degree of flexibility. For example, Bond Seafood in Breda, Netherlands, a producer with a 250 year tradition in fish products, uses Kroma’s gutting and filleting equipment to prepare the mackerel before it is smoked.

Although many of the fish species for which Kroma’s equipment is intended are portion-sized fish it also is working with some

customers to develop filleting machines for small fish like sprats and sardines. The equipment’s ability to handle different sized fish is continuously under devel-opment and tends to reflect the customer’s requirements and the country in which it is intended to work. Trout in Denmark for example used to range from 180 g to 7-8 kg, while in Turkey sea-bass and seabream are from 200 to 450 g. The machines when they are installed are adjusted for the outer size limits and then as each fish passes through the machine it is measured (the length and the height of the abdomen) and the measurements used to define the size of the fish and thereby identify the size of the head, and the position of the gills and the collarbone. This information is then used to adjust the position-ing of the knives. The entire pro-cess takes place so rapidly that the bigger gutting machines can per-form at a rate of up to 65 fish per minute. The way the system works means that a single machine can be optimised for different species and once the optimisation has been carried out for a particular species the size of each individual

Ravnstrup Mølle, a Danish trout processing company, has a long history of using gutting machines from Kroma. The company bought its first three gutting machines from Kroma in 1975.

Kroma has a lot of experience with trout having produced machinery for this species since 1975. Pictured, a gutting machine for small and medium enterprises.

Kroma specialises in primary processing, that is, de-scaling, gutting, and filleting machinery for portion sized fish. Here, a de-scaling machine.



[ PROcessing ]

fish is of little consequence. The machines are also equipped with a sophisticated logging system that will keep track of how many fish are processed during the day, by which operator, the size of the fish, and the efficiency of the machine, among other details.

Turnkey solutions are also developed

While Kroma itself specialises in primary processing it can also offer turnkey solutions for a whole processing line. We work with other producers of equip-ment that can then be integrated with ours to give a complete solution if that is desired by the customer, says Mr Kristensen. The company also offers a roe

handling system as an add-on to the gutting machine. While the gutting machine gently removes the roe sac from the body cavity, the roe handler can then sepa-rate the eggs from the row sac. So far this has mainly been used for processing trout.

Kroma’s machines are highly advanced. Clever software melds with sophisticated hardware to measure each fish and adjust the knives allowing a wide range of sizes to be processed on the same machine and eliminat-ing the need to grade the fish before it is processed. The gut-ting machines clean the fish neatly and thoroughly and the filleting equipment is engineered to give a very high yield. After a

Tommy Brøgger, the owner of Ravnstrup Mølle, is completely satisfied with the Gutmaster 1200 he bought in 2009.

Kroma AS Company Fact FileMarius Jensens Vej 7 DK 7800 Skive Denmark

Tel.: +45 9752 2099 Fax: +45 9752 0572 [email protected]

Managing director: Mr. Ivan Kristensen

Products: De-scaling, gutting

and filleting machines for portion-sized fish including trout, mackerel, seabass, seabream, tilapia

Sales: WorldwideCustomers: Fish producers, fish

processing industryImportant export markets:

Scotland, Spain, Greece, Italy, the Netherlands, France, Finland

Founded: 1975Employees: 15

couple of bad years in 2009 and 2010 brought on by the financial and economic crisis, companies have realised that this Danish company has something special to offer and business has picked

up substantially. This year the company has sold three projects in Italy and is optimistic that if it can sell in Italy despite all the hardship there, it must be possi-ble in other countries too.



[ FISH INFONetwOrk NewS ]

Projects

Regional workshop on market access

Cyclope 2012 launched at event in Paris

National workshop on bivalve safety management

A delegation from INFOPESCA led by its Director Roland Wiefels, par-ticipated in a regional workshop titled “Market Access and Value Chains in Fisheries and Aquacul-ture.” The workshop took place on May 24-26 in Tegucigalpa, the capital of the Honduras, and was inaugurated by the Vice Minister of

Livestock of the host country. The workshop was organized jointly by FAO, INFOPESCA and other national and regional institutions. The agenda included topics such as international trade, the role of the WTO, issues of quality and labeling standards, certification and traceability.

The Director of INFOPESCA, Roland Wiefels authors the chapter on fishery and aquaculture products in Cyclope, a French publication that analyses the global trade in commodities.

Albania is the fourth-largest European producer of Mediterranean mussels (Mytilus galloprovincialis) after Italy, Greece and France, with a production of about 1,400 tonnes in 2010 (FAO).

The National Albania-Montene-gro workshop on “Bivalve safety management” was organised in Albania by FAO and Eurofish. The event was held on 26-28 June 2012 in Saranda, located about 300 km south of Tirana, on the Ion-ian Sea coast. The national work-shop targeted both Albanian and Montenegrin participation and it is part of the 8 series workshops

(1 inception workshop, 6 national workshops and 1 regional work-shops) that take place in the target countries Albania, Croatia, Mon-tenegro and Turkey in connection with the FAO/TCP/RER/3301(D) project “Sustainable develop-ment of the aquaculture sector from a post-harvest perspective with focus on quality, traceability and safety”.

Cyclope is a prestigious publica-tion that analyses the global trade in commodities each year. The Director of INFOPESCA, Roland Wiefels, has been the author of the chapter on fishery and aquaculture products since 2000. He was invited to participate at

the launching event, which took place at the headquarters of the Automobile Club of France, on the Place de la Concorde in Paris. The coordinator of this yearbook is Professor Philippe Chalmin, from the University Paris-Dauphine.

Publications

The workshop was attended by 50 people, including organis-ers, translators and speakers. The participants represented mussels and oyster producers, veterinary inspections, central and local government. There were 9 people from Montenegro and 37 peo-ple from Albania. The event was organised in close cooperation with the Ministry of Environment, Forestry and Water Administra-tion of Albania.

The workshop provided the Albanian bivalve industry sector

with the latest information on several topics, including updates on the bivalve market and con-sumption trends and require-ments for export to the EU of fishery products. The workshop was considered very useful by the participants, including the Mon-tenegrins, who travelled a long way by bus from Montenegro to Saranda. The field visit to the depuration plant was also appre-ciated. Despite language barriers, there was a good interaction with speakers and between partici-pants of different nationalities.

12_NewsFIN.indd 61 16/07/12 4:04 PM

www.eurofishmagazine.com62 Eurofish Magazine 4 / 2012

Stay afl oatwith the latest information

Pick up your copy atEurofi sh stand

AQUA 2012Booth 76

1-5 September 2012Prague

or visit

www.eurofi shmagazine.com

Stay afloat2.indd 1 14/07/12 6:06 PM

The Fish Infonetwork ( FIN )The FIN consists of 7 independent partner organizations. They cover all aspects of post-harvest fisheries and aquaculture. With more than 50 governments support-ing the network, which also has strong links to the private sector, the activities are truly international. The FIN pages, which are a regular feature in the four network magazines – Infofish International, Infopesca Internacional, Eurofish Magazine, and Infosamak Magazine – present the FIN-wide spectrum of activities, showing actions and results. The FIN has more than 80 full-time staff and works with more than one hundred international experts in all fields of fisheries. Through its link from FAO Globe-fish to the FAO Fisheries and Aquaculture Department, it also has access to the latest information and knowledge on fisheries policy and management issues worldwide.

FIN executes donor projects, prepares market research for private companies, and organizes training courses on marketing and quality assurance. All seven services offer different possibilities for co-operation with the private sector, institutes, government offices and donors.

GlobefishFisheries and Aquaculture Policy and Economics Division, FAOViale delle Terme di Caracalla I 00100 Rome, Italy Tel.: (+39) 06 5705 2692 Fax: (+39) 06 5705 5188 [email protected] www.globefish.orgPartners: Ministry of Food, Agriculture and Fisheries, Copenhagen, Denmark; National Marine Fisheries Service (NMFS/NOAA), Maryland, USA; European Commission (DG MARE) Brussels, Belgium; ASMI, Alaska Seafood Marketing Institute; Norwegian Seafood Council, Tromsoe, Norway; AGRIMER, France - Division Observatoire Economique Etudes; Ministerio de Agricultura, Pesca y Alimentación, Madrid, Spain

InfopescaCasilla de Correo 7086Julio Herrea y Obes 1296 11200 Montevideo, Uruguay Tel.: (+598) 2 9028701/2 Fax: (+598) 2 9030501 [email protected] Member Countries: Argentina, Belize, Brazil, Columbia, Costa Rica, Dominican Republic, Honduras, Mexico, Nicaragua, Uruguay, Venezuela

Infofish Menara Olympia, Level 28 Jalan Raja ChulanKuala Lumpur 50200, MalaysiaTel.: (+603) 20783466Fax: (+603) 2078 [email protected] Countries: Bangladesh, Cambodia, India, Indonesia, Iran, Maldives, Malaysia, Pakistan, Papua New Guinea, Philippines Solomon Islands, Sri Lanka, Thailand

InfopecheTour C -19éme étage, Cité Administrative, Abidjan 01, Cote d‘Ivoire Tel.: (+225) 228980 / 215775Fax: (+225) 218054

[email protected]/index.php?id=1113Member Countries: Benin, Cameroon, Congo, Côte d’Ivoire, Eritrea, Gabon, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Mauritania, Morocco, Namibia, Nigeria, Senegal, Sierra Leone, Togo

InfosaSouthern African suboffice of InfopecheP.O. Box 23523, Kenya HouseRobert Mugabe Avenue, 4th FloorWindhoek, NamibiaTel: (+264) 61 279430Fax: (+264) 61 [email protected] www.infosa.org.naMember Countries: Angola, Botswana, Democratic Republic of Congo (DRC), Lesotho, Madagascar, Malawi, Mauritius, Mozambique, Namibia, Seychelles, South Africa, Swaziland, Tanzania, Zambia, Zimbabwe

EurofishH.C. Andersens Boulevard 44 - 46DK-1553 Copenhagen V, DenmarkTel: (+45) 333 777 55Fax: (+45) 333 777 [email protected], www.eurofish.dkMember Countries: Albania, Croatia, Denmark, Estonia, Italy, Latvia, Lithuania, Norway, Poland, Romania, Spain, Turkey

InfoyuRoom 203, Bldg 18, Maizidian Street, Chaoyang District Beijing 100026, P.R. China Tel.: (+86) 10 64195140 Fax: (+86) 10 64195141 [email protected] www.globefish.org/index.php?id=2074Member Countries: China

Infosamak71 Boulevard Rahal Meskini B.P.16243 Casablanca, MoroccoTel.: (+212) 22540856 Fax: (+212) 22540855 [email protected] Countries: Algeria, Bahrain, Mauritania, Morocco, Sudan, Syrian Arab Republic, Tunisia, Yemen

[ FISH INFONetwOrk NewS ]

12_NewsFIN.indd 62 16/07/12 4:04 PM

Add your event to www.EurofishMagazine.com

DIARY DATES

14-17 August, 2012Nor-FishingTrondheim, NorwayTel.:+47 73 56 86 40Fax :+47 73 56 86 [email protected]

www.nor-fishing.no

1-5 September 2012AQUA 2012Prague, Czech RepublicTel.: +32 9 233 4912 [email protected]

11-13 September 2012Asian Seafood ExpositionWanchai, Hohg KongTel.: +1 207 842 54 00www.asianseafoodexpo.com

17-20 September 2012World Food MoscowMoscow, RussiaTel.: +44 207 596 5086www.world-food.ru/eng

26-27 September 2012Value Added Seafood ConferenceLondon, UKTel.: +44 20 3377 3658http://valueaddedseafood.agraevents.com/

2-4 October, 2012Conxemar 2012Vigo, SpainTel.: +34 986 433351Fax: +34 986 [email protected]

4-6 October, 2012Holland Fisheries EventUrk, The NetherlandsTel.: + 31 0527 25 13 [email protected]

5-7 October 2012Polar FishSisimiut, GreenlandTel.: +45 3935 5555www.polar-fish.net

8-12 October, 2012AgroProdMashMoscow, RussiaTel.: +7 499 795 37 35Fax: +7 495 609 41 [email protected]

15-17 October, 2012Seafood BarcelonaBarcelona, SpainTel.: +34 93 452 18 00Fax: +34 93 452 18 01www.seafoodbarcelona.com

17-19 October, 2012Offshore Mariculture Conference 2012Izmir, TurkeyTel.: + 44 1622820622Fax: +44 1329 [email protected]

6-8 November 2012GLOBALG.A.P Summit 2012Madrid, Spainwww.summit2012.org

9-11 November, 2012Slow FischBremen, GermanyTel.: +49 421 3505 [email protected]

8-9 December 2012Shanghai International Fisheries and Seafood ExpositionShanghai, ChinaTel.: +86 21 3414 0187www.sifse.com

13_Dairy_Dates.indd 63 13/07/12 6:31 PM


Guest PaGes

Gustavo Larrazábal is president of the Spanish holding company Grupo Tinamenor. Through its daughter companies the group is involved in the production, processing and sales of seabass, seabream, and shellfish. Each stage of the production is covered in-house, from the eggs to the market-sized product. Tinamenor’s hatcheries and nurseries not only supply eggs and fry for the group’s own requirements, but also to other companies in Europe and outside. With nearly 30 years of experience in the aquaculture industry Mr Larrazábal is well acquainted with the issues facing the sector. This knowledge and experience have also led to his selection as chairman of the board of the European Aquaculture Technology and Innovation Platform (EATiP), a network of companies, research institutes, associations, and other organisations. One of EATiP’s objectives is to define a vision of European aquaculture in 2030. To achieve this vision the network will identify strategic research priorities and from there develop a plan of action that describes the research and innovation challenges, as well as the training, education, and dissemination that will be needed to carry out the vision. As chairman Mr Larrazábal is playing a key role in shaping some of the discussions about the future of European aquaculture, a sector, which, as apparent from this interview, is facing threats on several fronts.

Farmed fish production is exploding in parts of the world, particularly in Asia, but is stag-nant in Europe. What are the reasons behind the lack of growth in the European aqua-culture sector and what can be done to change this situation?

The reasons are mainly two: the lack of a level playing field and spatial planning. The first one affects severely the competitive-ness of business, investment environment and food safety among other issues. The second constraints the agility and effi-ciency of the investment process. It is just too difficult and time con-suming to invest in this sector.

Producers of farmed fish in Europe complain about the lack of a level playing field in relation to imports from third countries, which do not have the same regulations regarding the environment. How can con-sumer demand for cheap fish be reconciled with a European

aquaculture industry that has to follow strict environmental legislation?

I would like to elaborate on the lack of a level playing field: it is not only environmental con-cerns; there are also food safety, processing, feed ingredients, ani-mal welfare, working conditions, marketing and socio-economic issues. It is also a matter of the food supply model that Europe wants for its citizens. Do we want to secure part of our needs pro-duced within our domains or do we prefer just to be a service society?

Regarding cheap fish and its influence on growth in the Euro-pean aquaculture sector, I can say there is a need for reliable and transparent information for consumers to make clever and conscious purchase deci-sions. All stakeholders have a responsibility here. The con-sumer has biased information. For instance, let’s take the case

Mr Gustavo Larrazábal, President of Grupo Tinamenor and Chairman of the Board of the European Aquaculture Technology and Innovation Platform (EATIP).

European aquaculture hobbled by the lack of a level playing field

Consumers need better information to make informed choices

14_GuestPage_Last_Page_Intrw.indd 64 16/07/12 4:05 PM


Guest PaGes

of panga and Spain: for Span-iards, fish is deeply associated with health. That is the princi-ple reason mothers give fish to their children and that culture persists throughout life. Despite uncertainty about contaminants, for me the most important issue about panga consumption com-pared with other seafood is its lack of omega-3. Omega-3 is health; panga do not provide it.

The use of fishmeal and fish oil made from wild small pelag-ics in feed for farmed species is deemed to be contributing to the pressure on wild stocks. The pro-portion of fishmeal and fish oil in feed has been reducing over the years, but increasing aquacul-ture production could mean an increase in the absolute volumes of fishmeal and fish oil needed. Should the production of vege-tarian fish be favoured over car-nivorous species?

Again, this is biased information. IFFO, the world organisation of Fishmeal and Fish Oil Producers provides very good science-based and trustworthy information. According to its most recent pres-entation that I trust, the future is just the contrary. It seems likely that even the so-called “carnivo-rous fish” will be increasingly commercially farmed so as to yield a net production of fish protein and oil. It seems unlikely that there will be a “fishmeal trap” and that aquaculture growth will be limited by the availability of marine ingredients.

I believe that there will be a con-tinuing growth in aquaculture production, and thus a continuing

growth in demand for aquaculture feed, but at the same time a con-tinuing trend towards substitution of marine ingredients and to their use mainly as strategic ingredients during critical stages in the life cycle of our fish. I strongly believe in man’s ability to find solutions through research, development and innovation.

By the way, the actual “whole fish-in: whole fish-out” (FIFO) ratios are much lower than those commonly used, i.e.: 1.4 for sal-monids, 0.9 for marine fish, 0.3 for total fed aquaculture. These figures and the actual conver-sion factor of feed into fish makes aquaculture the most efficient producer of food when compared to other livestock activities.

Considering the emphasis on the environment in the formu-lation of different EU policies, do you see organic aquaculture evolving from a niche activity to playing a greater role in the European production of farmed fish? And what role do you fore-see for European aquaculture in the production of biofuels?

Regarding organic production I do not foresee a massive expan-sion. Its cost of production is high enough to rule out this possibility. The gap between the production cost of organic farming and that of modern intensive cultivation is too high and the vast majority of consumers will not consider pay-ing the difference.

Biofuels could play a major role in European aquaculture. It makes sense in the long term. In our companies resides the knowledge

for consistent and affordable algae production. It is a consid-erable mistake to attempt mas-sive production of algae without using the expertise acquired in marine aquaculture. But biofuels are a matter of energy balance – how much energy do you use to produce biofuels that are in turn going to be converted into energy. This is critical when attempting to mass produce algae.

In densely populated Europe one of the major challenges for the aquaculture sector is the availability of suitable sites the use of which for fish or shellfish farming does not conflict with the needs of other users from other sectors. How do you see this problem being addressed to the satisfaction of all concerned?

Spatial planning is one of the two major constraints for the devel-opment of a profitable European aquaculture industry. The prob-lem is not being addressed at all in the countries with the best pos-sibilities for aquaculture develop-ment in the Mediterranean. The only European country that has really addressed this critical issue is Norway. Again, it is a matter of the food supply model EU wants for its citizens. Do we want any production at all within Europe?

What must the aquaculture industry do to successfully com-pete with other (and cheaper) sources of animal protein in light of recent statistics which show that fish consumption is falling in some countries? The way forward is to pro-vide reliable and transparent

information to the consumer. All stakeholders must contribute to it. Seafood is not only a fantastic animal protein, but also a health promoter – think omega-3s – and in most cases a gastronomic experience. We have a good story to tell; we have to learn to do it.

Rainbow trout, Atlantic salmon, seabass and seabream, are the species currently domi-nating European farmed finfish production. What other fish species do you see as coming to play a bigger role in European aquaculture in the future and why?

I do not see that many. But we really do not need a bunch of new species to expand the market. The real needs or the real imbalance between supply and demand is there and we do not need that many new species to fill the gap. After all, chicken and pork are just one species each.

Having said so, sole and meagre will be successful commercial stories. Meagre is the only Medi-terranean species with the rapid body growth suitable for cages in which our scientist and tech-nicians have succeeded. Its pro-duction cost can be as cheap as salmon, which is not the case with seabass and seabream.

Sole is a very well known species worldwide. Its capture and con-sumption were a lot higher in the past, so the potential for growth is immense. There are several companies that have succeeded solving the main technical constraints.

14_GuestPage_Last_Page_Intrw.indd 65 16/07/12 4:05 PM

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Telefax 0 47 21 /208-100

FRANKFURT / MAIN-AIRPORTGebäude 456 A, Raum Nr. 3435

Telefon 0 69 / 69 76 76-30Telefax 0 69 / 69 76 76-50

Packaging

Frozen seafood specialties

Liquid smoke

tasty-Smoke GmbHHövelsstr. 2748488 EmsbürenTel.: +49 (0) 591 610 4451Fax: +49 (0) 591 610 4507www.liquid-smoke.com

Liquid smokeBBQ-OilHickory-SmokeSmoke PowderLiquid-Smokers

August 4 / 2012

Eurofish M

agazine




www.eurofi shmagazine.com ISSN 1868-5943

August 4 / 2012 C 44346


High quality processing of salted

anchovies for reputed brands

Albania

EU

RO

FISH


Fresh frozen North Atlantic

seafoodOne of Scandinavia’s strongest suppliers of

North Atlantic fishery products


Sirena Denmark

Sirena Salmon

Sirena Norway

Sirena Portugal

Sirena / JFK UK

Sirena Russia

Sirena China

Sirena Vietnam


A fleet of modern factory trawlers guarantees top quality and supplies in large volumes of: Greenland

halibut, coldwater shrimp, redfish, cod, saithe among others.



Hall 3, Booth E457

01_Cover 4p.indd 1

11/07/12 5:13 PM

SALMON-SLICERS worldwide

Promens is the world’s leading manufacturerof rotational molded insulated plastic

containers and pallets.Promens is the manufacturer of Sæplast,one of the best-proven brands in the worldof food approved multi-purpose containers.

Our Reputationand Experience

are Your Guarantee

For more information see our website:www.promens.com/saeplast

Röntgenstraße 1221493 Schwarzenbeck

Phone: +49 4151 866955 Fax: +49 4151 867188

http://www.maass-slicers.dee-mail: info@ maass-slicers.de

RUDOLF MAASS + PARTNER GMBH

MINISTERIODE AGRICULTURA, ALIMENTACIÓNY MEDIO AMBIENTE

GOBIERNODE ESPAÑA

01_Cover 4p.indd 2 16/07/12 5:26 PM

August 4 / 2012

Eurofish M

agazine







Albania

EU

RO

FISH




Sirena Denmark

Sirena Salmon

Sirena Norway

Sirena Portugal

Sirena / JFK UK

Sirena Russia

Sirena China

Sirena Vietnam





Hall 3, Booth E457

01_Cover 4p.indd 1 16/07/12 5:26 PM

Documents

Eurofish Magazine 4 2012