Value adding in Salmon production, fresh and frozen

Klukkan 09:15 in Hvammur

Sigurjón Arason, Chief Engineer/ Professor emeritus, Matís

One of the main obstacles for value adding production of salmon in the Nordic, is the distance from production to the retail/catering market. Logistic for fresh retail products will be a challenge. But would it be possible to market frozen products, specially to the catering markets?

Or could a mix of fresh and frozen produce increase trade and value addition, while adding more value to the by-product?