Traditional method

Previously, the salmon were taken from fish farms located in Western or Northern Norway and processed on land before they were packed with tonnes of ice and placed on lorries that transported them to Europe or were sent by plane to the USA or Asia.

The sustainable method – Reduced footprint

But the fish are now brought much closer to the export markets and fewer operations are involved, which means the fish are exposed to less stress and thus have better quality. The method is kinder to the environment in terms of CO2, because fewer lorries are used on the roads. By reducing time to market, Sekkingstad also increases shelf life and reduces the carbon footprint significantly. At the same time, we also safeguard the animal welfare and reduce the risk of escape and therefore prevent biological contamination.

Quality increased

Mortality and loss along the way are reduced. The fish are also cooled down faster, which increases longevity and the fish will have a much lower temperature when laid in the boxes, which means less ice and more space, resulting in 5–7 % more fish in the boxes.

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