Up until this year, the Norway-based Kvarøy Arctic exclusively used open-ocean net-pen farming to raise its fish. Now, the company is tapping into both sides of the coastline courtesy of its Arctic Seafarm project. Coastally located about 30 minutes south of Kvarøy Arctic’s headquarters, the land-based Arctic Seafarm facility's construction commenced this fall, with the site capable of producing up to 15,000 metric tons of fish annually, according to the company. The recently-formed Kvarøy Smolt will supply the stock that will eventually be harvested at the facility by Kvarøy Arctic and then sold in the U.S. by 2023.
With prompting from Stranda, Norway-based Platina Seafood, which produces fine foods with Norwegian salmon cuts, Kvarøy Arctic helped to create and launch a new line of frozen salmon hot dogs and salmon burgers this summer for sale across the U.S. According to Kvarøy Strategic Development Officer Jennifer Bushman, once the Kvarøy Arctic and EatSalmon/Platina teams creatively converged, the difficult challenge became achievable.
“Once we began to collaborate, we were off and running,” Bushman said.
SeafoodSource interviewed Bushman to discuss how Kvarøy Arctic’s expansive approach to all things seafood applies to its processing methods and aspirations, and what 2021 has in store for its rapidly-growing aquaculture enterprise.
SeafoodSource: How does seafood processing factor into Kvarøy’s investment and innovation strategies?
Bushman: Processing is a significant part of what we are focused on each and every day. We have spent over three generations perfecting the way in which to raise the most sustainable salmon possible. We impart the best in fish husbandry in an effort to make sure that the fish we raise has had the best life possible. It takes nine months to raise the fish from egg to smolt, then another nearly two years until harvest. It only takes one wrong move at processing to lose years of investment. That is why we work hand-in-hand with our harvest and processing partners. We have invested in our own equipment when necessary for these lines, as well as our own team of QC experts, to ensure that everything is done as close to our specifications as possible.
SeafoodSource: What kind of processing trends have informed the company’s latest product developments, such as its salmon burgers and hot dogs?
Bushman: At Kvarøy Arctic, we had always planned to produce an innovative value-added line. The question was the timing. Top of mind for us was the need to create a line that could better utilize the trim and off-cuts of our salmon. We were motivated by the creativity that the EatSalmon team brought to the problem. We wanted to create a delicious and nutritious line of burgers and dogs. One that would connect with an iconic item in the American diet, but that would also bring access to our salmon – access in vulnerable communities that need nutritious fish and seafood products. We are so proud of the fact that you can get an entire weekly recommended allowance of [omega-3 fatty acids] in one 100-gram Kvarøy Arctic burger or dog. The fact that they are affordable means we can stretch into retailers that would normally not be able to offer our fresh or frozen salmon.
Kvarøy Arctic salmon burgers and dogs are offered frozen and have a year-long shelf life. They are the perfect pantry item for anyone that wants a dinner on the table in minutes that includes fish and seafood. Frozen really is the new fresh.
SeafoodSource: What are some of the key features of Kvarøy’s “best-in-class” freezing technology?
Bushman: We believe that with the increasing demand for fish and seafood, best-in-class freezing technology is essential. We have seen a huge spike in demand for a variety of frozen specs as we came into market this year. We work closely with our processor to produce environmentally sustainable IQF sides and portions that are reliable, durable, and extend shelf life. This plate freezing technology helps to minimize ice crystals and maintain quality. The appearance, texture, and aroma of the fish is so good that many customers will comment that they cannot tell the difference between our fresh salmon and the frozen.
This is essential to us. We want to ship more fish over the water than by air to reduce our carbon footprint. Plus, with best in class freezing technology, we have very low waste. In the case of the burgers and dogs, we freeze our trim and off-cuts. This is then shipped to Stranda, Norway for production as needed at the EatSalmon plant. The hot dogs are 60 percent trim and the burgers are 75 percent – an amazing way to return income to the farm that would have otherwise been considered a loss.
SeafoodSource: Are there other processing innovations that are helping to expand Kvarøy’s business?
Bushman: Yes! Film. We need to be able to produce with best-in-class, branded film. We have a line we are launching in a meal-kit program. Hundreds of thousands of pounds of portions, double-packed in eight-ounce portions, in 10k OTR film. The antimicrobial films and their place in the processing system are exceptionally important as we broaden both our retail frozen and skin-pack products.
SeafoodSource: What can expect from Kvarøy heading in 2021?
Bushman: We will have at least two more flavors launch with the burgers and dogs. [There is also] a large announcement on the product innovation side that we cannot speak about yet and a sustainability announcement that has been in the works on the farm for months. We will have broken ground on our land-based flow-through farm, which will come into production in 2023. From the market side, we will be announcing a strategic partnership with a large foodservice company and a new campaign aligning fishers and farmers.
Photo courtesy of Kvarøy Arctic
