Icelandic processing equipment supplier Skaginn 3X introduced a new chilling technique at the North Atlantic Seafood Forum (NASF) in Bergen, Norway, last week.

Using the process, which the company calls "sub-chilling," can help whitefish suppliers to extend the shelf life of their products up to seven days -- and for salmon even longer.

According to Jon Birgir Gunnarsson, who joined the company as sales director late last year, the process is already being used on board Icelandic fishing vessels, and salmon producer Arnalax is using it at its processing plant.

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