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Super Chilling is forward thinking
www.skaginn.is
Image: Peter Prokosch. http://www.grida.no/photolib/detail/atlantic-cod-gadus-morhua-alesund-aquarium-norway_cf29
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F or most developed countries wild capture fisheriesare not economically very significant, but Iceland isone of the exceptions. Fisheries have for a long time
been the backbone of the Icelandic economy. In 2012 some1.5 million tonnes of fish were caught around the islandwith an export value of €1.7bn. Fisheries and fish processingrepresent some 11% of GDP and 27% of the total exportearnings. New research indicates that, if the various sectorssupporting the fisheries sector are taken into account, theircontribution to GDP might be as high as 26.7%. Today, fisheriesin Iceland are sustainable, efficient and highly profitable.
How did this come about?In Iceland, like most other coastal states, there was no perceived need for fisheries management in the early days,when landings just kept on increasing year after year. Inter-
national acceptance through UNCLOS (UN Convention onthe Law of the Sea) of the 200 mile Exclusive Economic Zonefinally gave Iceland full control of its fishing grounds. After the“cod wars“, when foreign fleets were excluded from Icelandicwaters, fishing was free and practically unrestrained for allIcelanders. Around 1977 signs of overfishing had becomeundeniable. Something had to be done. To deal with theproblem, Iceland, like most other nations, opted for “inputcontrols“ such as “days at sea“ programmes plus variousother technical options to curb the fishing power of the fleet.However, this proved to be ineffective. The fleet was quickto increase its fishing efficiency within this framework, sooverfishing persisted. Fishing was really driven by fiercecompetition for the fish, regardless of quality and marketconditions. To catch the most the fastest was the name ofthe game. As an example, 70% of the cod (representing over
Sigurður Ingi Jóhannsson, Minister of Fisheries and Agriculture in Iceland considers the role the fishing industry plays on the Icelandic economy
Icelandic fisheries: Sustainable and efficient
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50% of the value of total fish exports) was caught in a periodof 3 months in the summer, often leading to very poor yieldsand poor quality.
In 1984, permanent quota shares of the annual total allowablecatch (TAC), decided by the Minister of Fisheries, were allocated to individual fishing vessels. This meant that eachfishing vessel could now catch its share of the different fishstocks in its own time. The benefits soon came to light, suchas saving fuel by not racing to the fishing grounds, staying inharbour in bad weather, using the most efficient vessels etc.Quotas became transferable between vessels in 1990, leadingto a market system for fishing quotas that were neverthelesssubject to certain restrictions. On the whole, this led to animportant transformation of the industry: From a quantitymentality to that of quality and value. The quota systemalso led to vastly improved efficiency: Only 9,000 people arenow directly employed in fishing and fish processing. Thiscorresponds to 5.3% of the Icelandic workforce, but new jobshave been created in specialised industries serving the fisheriessector, driving the change to more efficiency every year.
Improvement in productivity has been achieved by constantstreamlining and the use of automation and robotics, as wellas incentive schemes of various types. As a result, the real
value of cod products over the last 30 years has doubled dueto higher yields, better quality, value-added products andmore focussed marketing. By-products, which were formerlyconsidered as waste, such as fish heads, livers, fish frames,skin etc. are now processed.
From a political point of view many view the system as being“unfair“. Cases have been brought to the courts of law,even international courts, to test various aspects of accesslimitations to this common resource of Icelanders. There isan on-going debate on how high the resource rent or fishingfee should be. Admittedly, the system has not proved to beperfect. Many of the remote villages around the island havefaced severe difficulties, e.g. when fishing quotas have beentransferred to vessels operating in other parts of the country.It is a system under constant development and variousmeasures have been taken by the government over theyears to counteract the negative aspects. Yet, it is clear thatthe nation as a whole is the biggest beneficiary of an efficientfisheries management system. That is the fact that shouldbe kept in focus – the rest is all about fine tuning a wellfunctioning system.
The figures about efficiency speak for themselves. The industryis efficiently managed, rather than (top down) regulated,and it is not subsidised. Over the years, vessel ownership hasbecome more concentrated through the transfer of quotasand a vertical integration of companies has taken place.Most importantly, management decisions are moving towardslong-term harvesting rules and discards are forbidden. Alldecisions of this kind are now based on the best availablescience, a policy that is supported by most of the industry.The outcome has been that fish stocks are now generally atgood levels. That is the key issue when it comes to responsibleand sustainable harvesting of living marine resources.
Sigurður Ingi Jóhannsson Minister of Fisheries and AgricultureMinistry of Industries and Innovationwww.anr.is
Sigurður Ingi Jóhannsson Minister of Fisheries and Agriculture
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Super Chilling is forward thinkingA revolutionary technique by Icelandic pioneers of Skaginnwelcomed by the seafood industry
“The quality ofseafood caught inthe pristine waters
around Icelandhas been well
documented fordecades.”
Image: Peter Prokosch. http://www.grida.no/photolib/detail/atlantic-cod-gadus-morhua-alesund-aquarium-norway_43d6
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Super Chilling is a fish processing technique developed by the Icelandicpioneers of Skaginn. Tests have con-firmed that by using the Super Chillingtechnique the shelf life of products canbe up to doubled. An environmentallyfriendly solution, Skaginn's mission isalso to minimise, even eliminate, theuse of ice for cooling. Currently undergoing a patenting process, therevolutionary technique has alreadythrust Skaginn into the limelight as one of the seafood industry's brightestinnovators of the modern era.
The quality challengeThe quality of seafood caught in thepristine waters around Iceland hasbeen well documented for decades.Adequate on board chilling methodsimmediately after catch – the impor-tance of which has been outlined byvarious Icelandic scientists and theircounterparts the world over – is nowa pivotal element in the catching
challenge. The sheer distance from Iceland to its most important marketspresents a major logistical hurdle. Acknowledging the importance ofthe initial cooling process at sea in maintaining product quality, thiswas a challenge eagerly embracedby Skaginn's team of specialists. Theresult is the company's Super Chillingtechnique that is now taking theseafood industry by storm.
Added product valueDriven by the ingenuity and innova-tional vision of its co-founder and nowpioneer CEO, Skaginn's Super Chillingsolutions offer a range of benefits.Through highly automated features,Super Chilling increases yield, preservesquality and adds to product value. The efficient processing – now with arevolutionary high speed, gentle handling, quality controlled weighingand packing system – eliminates allunnecessary product transport.
process. Through the Super Chillingtechnique the initial quality loss,mainly explained by autolytic changes,is significantly slowed down.
While temperature mapping of chilledsupply chains has underlined the importance of thermal protection ofpackaging during transport and storage, especially in air transportationchains, a rising demand for freshseafood products has presented localseafood processing companies with a
Albert, manager of Research and Development at 3x Techmnology, demonstrates the firmness of Super Chilled Cod right after landing.
“Tests have confirmed that byusing the SuperChilling techniquethe shelf life ofproducts can beup to doubled.”
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Reduced carbon footprintSkaginn's Super Chilling techniquemakes a significant contribution toproduct quality and shelf life. As a con-sequence, the rigor process onboard isslowed down resulting in firmer flesh.By using the Super Chilling technique, thedesired temperature of -1°C is reachedin just one hour, whereas chilling downto 0°C by traditional cooling methodswith ice can take up to 48 hours.
Moreover, the technique reduces carbonfootprint through various benficial factors. With the Super Chilling techniqueon board, vessels do not need to storeice for cooling. A lighter vessel subse-quently saves fuel. The technique alsomeans fishing vessels can extend theirstay at sea up to 72 hours and doubletheir catch. Fewer trips to the fishinggrounds contribute to a significant reduction in the use of fuel while optimising the investment in the vesseland the equipment on board.
The Super Chilling techniqueThrough a patented technology, theSuper Chilling technique on land involves superchilling the skin side offillets through a freezer tunnel on aTeflon coated aluminium conveyorbelt at a temperature of approximately-8°C and simultaneously blastingcold air over the fillets, allowing for a
rapid lowering of fillet temperaturedown to -1°C.
Prior to Super Chilling the fillet goesthrough fluid-ice with about 2.5% saltcontent to avoid freezing of the flesh inthe tunnel. This process facilitates fur-ther handling of the fillets, in particulardeskinning and effective cooling prior to
Traditionally chilled fish (left) and Super Chilled fish (right) after cooking.The photos highlight a clear visual in colour, texture and drip.
A Skaginn technician makes final adjustments to ensure the production line delivers to its capacity.
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packaging. A report by Matís, IcelandicFisheries Laboratories, confirms testshave reveleaed that the Super Chillingtreatment of fillets contributes to aslower quality degradation rate at earlystage, extending the freshness periodof the product and its shelf life.*
Tailor made solutionsAlready an industry leader in Icelandwhen it comes to efficient pelagic pro-cessing, freezing and chilling solutions,Skaginn's growing reputation for itsadaptability to tailor make solutions toindividual assignments if needed, isfast establishing the company as a keyplayer in a fiercely competitive interna-tional environment. Skaginn's recentacquisition of an 80% stake in 3XTechnology – another leader in its fieldin Iceland – has further fortified its position, coupled with an 1800 squaremetre expansion of its manufacturingfacilities. The two companies, estab-lished in traditional Icelandic fishingtowns, have a history of co-operationon a range of projects, making closerties between them a logical progression.
Volumes replaced by valuesIceland’s fishing industry has been
through some tough years, emergingas not only one of the most modern inexistence, but also one of the most progressive. When quotas are tight, values replace volumes. In an industrywhere there are no state subsidies andno safety net to fall back on, you haveto push hard, break with convention,sometimes forgo tradition and breaknew ground. These are exactly the values that have driven Skaginn's innovative approach.
About SkaginnFounded in 1998, the company's rootslie in the fishing industry, initially as aspecialised department of the localshipyard in Akranes in West Iceland.Goundwork for the the development ofsophisticated hi-tech solutions withinthe seafood industry simultaneouslyopened up channels into the meat andpoultry industries. Skaginn's productsinclude Pelagic Processing Solutions,IQF Freezers, Automatic Box Freezers,Fluid Ice Systems, Tup Tippers, IceClean cleaning systems and more.
Skaginn's co-founder and now principal owner and CEO is Ingólfur Árnason. The company and its affiliatescurrently employ a staff of around 170.
* Matís: Overview on fish quality research.Impact of fish handling, processing, storage and logistics on fish quality deterioration. (Matís Report 39-10)
“…Super Chillingincreases yield, preserves qualityand adds to product value.”
Pelagic products packed following automated processing,ready for transport or freezer storage.
A line of hi-tech freezers from Skaginn and affiliates at a modernpelagic processing plant in Eastern Iceland.
