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Mowi, Norway, to install Skaginn 3X's innovative Sub-Chilling™ salmon cooling system.
“We are constantly working with solutions that reduce our carbon footprint throughout the value chain. This is one of the systems that make salmon production even more sustainable.” says Ørjan Tveiten, regional director of Mowi Nord.
One of the largest seafood companies in the world, and the world’s largest producer of Atlantic salmon, Mowi has decided to install the innovative, no-ice, SUB-CHILLING™ system from Skaginn 3X at their facility in Herøy, Norway.
The future in chilling
“We are proud to have Mowi as our customer and excited to take on this project. This will be the largest salmon slaughterhouse that uses our patented cooling technology,” says Magni Veturlidason, general manager of Skaginn 3X AS, Norway. “This is an important milestone for us as it is yet another confirmation of the fact that the future of cooling and preserving the quality of seafood lies with our patented method of SUB-CHILLING™.”
Sub-zero chilling without ice
Extensive R&D lies behind Skaginn 3X’s new SUB-CHILLING™ technology and a patent was granted in 2019. The system cools the fish down to -1.2 ℃ without using ice. The fish itself becomes the cooling refrigerant and stays at a sub-zero temperature for longer than if chilled with ice. This delivers better quality to the consumer and extended shelf life by up to 7 days.
Significant savings in shipping
The new system at Mowi will deliver significant savings in shipping, while maintaining product quality for longer. As ice becomes superfluous, 20% more product can be shipped for the same price.
20% less transport weight
“Even if you choose to use 10% of the usual amount of ice to preserve moisture in boxes you still reduce both cost and your carbon footprint significantly as the weight of each semi-trailer will be about 4-5 tons less,” says Veturlidason. “This means great savings in terms of shipping costs, but most importantly, the method - from harvest to consumer - supports sustainability in the seafood industry.”
Great quality, great ROI
Suitable for whitefish, onboard processing and all types of farmed fish and seafood, the sub-chilling technology has been up and running at whitefish and salmon processors in Iceland and Norway for several years now. As the system has proven its performance both in terms of product quality and ROI, further sales are in the pipelines from Norway to Europe and beyond.
Stop shipping ice
“We see great opportunities in Norway for our solutions as the country is the world's largest salmon exporter,” says Veturlidason. “In 2019, approximately 1.4 million tons of fresh salmon were exported. About 80-90% are transported by truck and about 10-20% by air. Roughly calculated, 300 thousand tons of ice are exported by truck and 30 thousand tons by air annually in Norway alone. It is neither sustainable, nor cost effective to be shipping ice around for the same price as the fish itself. Eliminating ice from the cool chain creates tremendous opportunities for savings.”
Read more on our SUB-CHILLING™ solutions for aquaculture
