Tag: Markets

Reports

Hunting, processing and exporting of live bait king

Published:

06/12/2018

Authors:

Jónas R. Viðarsson, Ásbjörn Jónsson

Supported by:

AVS Fisheries Research Fund (V 11005-11)

Contact

Jónas Rúnar Viðarsson

Director of Business and Development

jonas@matis.is

Hunting, processing and exporting of live bait king

This report outlines the implementation and main results of a research project that took place in the years 2012-2013. The reason for delaying the publication of the final report of the project is that in 2013 the owner of the project, Sægarpur ehf. bankrupt. The project was therefore not completed and has been largely dormant since 2013. However, since most of the project had been completed before Sægarpur went bankrupt, the authors consider it right and obligatory to publicly report here what took place in the project and what the main results are. its were. The aim of the project was to develop fishing, processing, storage and transport of live bait kingfishers, as well as to explore the market for such products. Experiments were carried out with different catch treatments on board a fishing vessel and storage or transport, which gave indications that with the right handling and finishing it would be possible to keep the bait king alive for approx. week. the aim had been to ensure at least 10 days of survival in order for it to be considered realistic to intend to export a live bait king. However, the results of the experiments showed that when more than a week had passed since the hunt, survival decreased rapidly and the meat had become unfit for consumption on the tenth day. It is possible that these processes could be better developed to ensure better survival, but based on these results, the shelf life is not long enough to be considered a viable option at this time. Attempts were also made to keep the bait king alive in a cycle system in a fish tank. The aim of these experiments was to investigate whether it was possible to store live bait king in a "warehouse" for processing on land. A circuit system was equipped with filter equipment that was sufficient to keep the bait king alive for a week. The authors believe that it would be possible to extend the time with more powerful filtering equipment. These results must be considered positive and conducive to the fact that they could be taken up by companies that process bait king. Markets for live bait king were also examined, but it can be said that this survey has finally brought home the truth that the export of live bait king is not a viable option. It is simply a better option to win the bait king here at home. If market conditions change, however, it is not ruled out that processes can be improved to make such exports possible.

This report contains an overview of the progress and main results in a research project that ran in 2012-2013. The reason for the delay in publication of this final report is that the project owner was declared bankrupt in 2013 and the project has been dormant since then. The authors of the report did however feel obligated to make public the progress and main results that were achieved before the owner went out of business. The aim of the project was to develop best practice for catching, handling, packaging, storage and transport of live whelk; as well as studying the markets for live whelk. Experiments were made with different onboard handling, storage and transport of live whelk. These experiments indicated that it should be possible to keep the whelk alive for one week after capture, with correct handling. The goal had however been to ensure that the whelk could be kept alive for at least ten days. Experiments were also made where it was attempted to keep whelk alive in a regular plastic fish-tub equipped with a circulation system. The objective with this was to examine if whelk could be stored, in a relatively simple and inexpensive manner, in-stock for land-based processing. The results indicate that such a system could be used to keep a living inventory of whelk for the processing. The authors of this report are confident that the timeframe could be extended by fitting the system with more efficient filtration equipment. The markets for live whelk were briefly analyzed and the results of that analyzes indicate that export of live whelk from Iceland is not economically feasible or practical. There is simply too little premium paid for live whelk at the moment.

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Reports

Lobster Bisque from the Chef - development and marketing

Published:

01/01/2013

Authors:

Vigfús Ásbjörnsson, Jón Sölvi Ólafsson

Supported by:

AVS Fisheries Research Fund

Lobster Bisque from the Chef - development and marketing

The purpose of the project was to start marketing both domestic and foreign markets at Kokkar's Lobster Broth. A market study was conducted both in the domestic market and in foreign markets. Business contacts were established in foreign markets, in addition to which extensive product design was carried out on the product, which is useful both domestically and in foreign markets. The product was made ready for foreign markets so that products can be sent out at short notice. A proposal was made on how best to manage the production and make the product more efficient in production, in addition to which a powerful marketing campaign was launched which resulted in a 30% increase in sales right at the beginning of the campaign.

The purpose of the project was to initiate target attendance in both domestic and overseas market for the Lobster Bisque from the chef. A market research vas performed both in domestic and foreign markets. Business relationships were developed onto foreign markets as well as the product was taken into a major product design process which can be used both on domestic as well as foreign markets in order to make the product ready to be sent out to foreign markets in the future. It was proposed how the best in practice production for the product could look like in order to make the production more efficient. In the end a power full marketing process was lunched which generated 30% increase in sale for the domestic market.

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Reports

Fishing, grading, processing and marketing of mackerel caught by pelagic vessels / Fishing, grading, processing and marketing of mackerel caught by pelagic vessels

Published:

01/03/2011

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS Fisheries Research Fund

Fishing, grading, processing and marketing of mackerel caught by pelagic vessels / Fishing, grading, processing and marketing of mackerel caught by pelagic vessels

In 2005, mackerel catches were first registered in Icelandic jurisdiction, although Icelandic vessels did not start fishing for mackerel systematically until 2007, mackerel fishing increased rapidly, but in 2009 fishing rights for mackerel were first limited. During these years, the catch has gone from 232 tonnes to 121 thousand tonnes. Initially, all the catch went to smelting, but in 2010 Icelanders froze 60% of the catch for human consumption. This report discusses fishing and processing of mackerel, equipment needed for mackerel processing for human consumption, handling of catch, measurements of mackerel caught in Icelandic jurisdiction and the market. In the project, samples were collected and measured in shape, gender and fat content. In the summer, mackerel enter Icelandic jurisdiction and are caught with herring, but both species are caught in trawls. When mackerel is processed for human consumption, it is decapitated and gutted, but in order to do so, in addition to the traditional processing line, so-called suction is needed, which sucks the slag from inside the mackerel. Mackerel also needs a longer freezing time than herring due to its cylindrical shape. The mackerel that enters Icelandic waters is often 35-40 cm long and weighs between 300 and 600 g. The main markets for summer-caught mackerel caught in Iceland are in Eastern Europe, where it continues to be processed into more valuable products.

In the year 2005 Icelanders first caught mackerel in Icelandic fishing grounds, but it was not until 2007 that Icelandic vessels began to catch mackerel by purpose. The fishing of mackerel increased fast but in 2009 the government put a limit on the catching. In these years the catch has increased from 232 tons to 121,000 tons. At first, a meal was made from all the catch, but in 2010 60% of the catch was frozen for human consumption. The subject of this report is the fishing and processing of mackerel, mechanisms that are needed to process the mackerel for human consumption, handling of the catch, measurement of mackerels and markets. For this project samples were collected and geometrician measurements performed by qualified staff. In the summer mackerel can be caught in Icelandic fishing grounds together with herring, it´s caught in pelagic trawl. When mackerel are processed for human consumption it´s headed and gutted, to do that a suck has to be used to suck the guts out. Mackerel also need longer time in the freezing device because of their cylindrical shape. The mackerel caught here are often 35‐40 cm long and 300‐600 g of weight. The main markets for mackerel caught during the summer are in Eastern Europe where it's processed into more valuable products.

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Reports

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels. Markaður / Fishing, grading, pre ‐ processing, processing and marketing of mackerel products catches by pelagic vessels. Markets

Published:

01/01/2009

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels. Markaður / Fishing, grading, pre ‐ processing, processing and marketing of mackerel products catches by pelagic vessels. Markets

The aim of this project is to study the fishing of pelagic fishing vessels for mackerel in Icelandic waters, make formal measurements, come up with solutions on how to sort the mackerel from other fish on board and how to process it in freezer vessels. The equipment options necessary for the processing will be analyzed, and markets for mackerel caught in Icelandic waters will also be explored according to the seasons. In this section, markets for mackerel products are described. The main exporters and main buyers are covered. The two largest exporting nations are also deepening their exports in terms of products and prices.

The objective of this project is to examine mackerel fishing on Icelandic fishing grounds, perform geometrician measurements, find the best solution for grading the mackerel by size and species on board and how to process it in freezer vessels. Analyze what kind of technology is necessary. Moreover, to examine the markets for mackerel caught on Icelandic fishing grounds during the summer. In this part requirements analysis was carried out about what is needed to process mackerel on board vessels caught during summertime on Icelandic fishing grounds. In this section the focus is on markets for mackerel products. The focus is on exporters and buyers and also more about exports and prices at the two biggest export nations for mackerel products.

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