LIVE-LANDED PROVIDES INCREASED QUALITY

Live-landed provides increased quality. Haddock delivered live to fish receiving stations and filleted early provides significantly better fillet quality and higher value creation compared to fish that are bled and slaughtered on board fishing vessels.

This emerges from the report of an extensive research project conducted by Nofima and the Institute of Marine Research.

Researchers document how good fish welfare during capture and transport has a direct correlation with good quality and yield. Live-landed haddock that has been handled optimally provides fillets with less gaping, firmer consistency, less blood, and longer shelf life than haddock that arrives dead at the facility.

Live is better

And the quality differences persist during storage. Even after 8 and 12 days, the fillets from live-delivered haddock still maintain superior quality.

“Current knowledge until now has been that rapid bleeding is the main principle for achieving good fish quality. This is not necessarily the case anymore. Bleeding is still important, but the principle of keeping fish in good condition and alive until slaughter time is in a completely different league when it comes to quality,” researcher Torbjørn Tobiassen firmly states.

“One fact is indisputable: You get the best quality from fish that are alive and minimally stressed at the time of slaughter. If increased quality of raw materials is the goal, live catch and/or live landing and live storage is the solution. The principle that fish must be well-treated to achieve top quality is broadly documented,” adds colleague Sjurdur Joensen.

The latter is editor of “Handbook for Live Catch and Live Storage of Fish – Better Quality and Welfare” which was launched in August 2024.

“As the title suggests, the handbook provides an introduction to proper handling of fish that are to be kept alive. In other words, the path to good quality and welfare both in live catch and in ordinary fishing,” says Sjurdur Joensen.

High survival rate with proper treatment

To achieve good survival rates and thus good quality of the haddock, researchers state it must be caught gently with small seine net hauls.

“Boarding must be carried out quickly and gently. Fish that are damaged or exhausted should be sorted out. In the tanks, it’s important to have a good supply of seawater. The most crucial factor for the haddock to survive during transport is to ensure a supply of clean, oxygen-rich water through the bottom of the tanks, and to adjust the number of fish in each tank. Most fish rest on the bottom of the tank during transport”, points out Torbjørn Tobiassen.

Simple method for better sorting

In the project with seine-caught haddock, researchers have investigated various vitality measurements to assess which fish are suitable to withstand live landing, and which should be slaughtered on board. Perhaps the simplest and most effective method is to assess the eye reflex of the haddock.

“A live haddock in good condition will adjust its eye. Typically, the eye looks downward when the fish lies on its side. A dead or reduced fish stares straight out, and it should not be selected for live landing,” says Torbjørn Tobiassen.

Significance for the industry

The findings in the project show how both the design of new fishing vessels and the execution of fishing must be adapted to ensure the best possible catch quality. Live delivery gives the industry better control over the slaughter process and the possibility of early filleting (pre-rigor – that is, before rigor mortis sets in), which provides products of the highest quality.

“Live delivery strengthens profitability throughout the entire value chain. Better raw material quality leads to fewer complaints and higher prices, which benefits fishermen, industry, and local communities alike”, says Torbjørn Tobiassen.

The project is funded by FHF – The Fishery and Aquaculture Industry Research Fund and carried out in collaboration with Båtsfjordbruket AS, Lerøy Norway Seafood AS, Gunnar Klo, Båtsfjord Central Freezer Storage, and the seine net vessel MS Julie Pauline.

Main findings of the project

• Live-delivered haddock has less gaping, better consistency, and less blood in the fillets
• Longer shelf life of the products
• Live-delivered haddock yields significantly higher quality products than regular haddock deliveries
• Good welfare leads to high survival rates, which in turn leads to high quality and good yield
• Vitality measurements are useful for assessing the welfare and survival chances of haddock
• Correct oxygen levels and water supply are critical for survival
• Weather conditions and catch depth affect the fish’s vitality

Image: The quality difference between live-caught and traditionally caught haddock is noticeable – even to the naked eye. Photo: Torbjørn Tobiassen, Nofima

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