The fish are brought to the factory live in well boats from the grow-out sites. They are starved before harvesting, with the length of time dependent on the temperature of the water. ‘The period is longer when the water is warmer,’ says Ken Schønningsen. ‘It is not shorter than seven hours; it is mostly 10-14 hours depending on the temperature.’
On arrival, salmon are pumped from the well boat into two tanks outside the factory and then flow into sedation tanks inside the building.
