She previously worked as a food scientist at the Icelandic Fisheries Laboratories in Reykjavík (1976–1986) and was the head of the chemistry department between 1980 and 1986.
Between 1986 and 1999 she held various positions at the Icelandic Freezing Plants Corporation -- now Icelandic Group.
Möller started working on the International Groundfish Forum Conference in 1992 as secretary and editor of the Groundfish Forum Proceedings.
She also works as a seafood industry consultant since 1999 to the present date, and has worked on projects in cooperation with the Icelandic Ministry of Fisheries, the seafood industry and the United Nation's Food and Agriculture Organisation (FAO).
IntraFish Media: How did you begin working in the seafood industry?
This was outdoor work, messy and really a test of endurance. We had to finish what the vessels brought before the fish spoiled. I was fiercely ambitious to finish as many barrels as others, but I needed a wooden step to reach to the bottom. We were paid good money by the barrel. This work would be banned today for youngsters -- sharp knives, backbreaking work and long hours. The era ended when the Atlanto-Scandian herring stock collapsed in 1968.
IF: What attracted you about the seafood industry?
AM: I have always been connected somehow to the seafood industry. From salting of herring I progressed first the quality lab of a large herring meal/oil factory and later to the local cod processing plant during holidays from my university studies. After graduation in food science in the UK, I worked in fisheries research in Iceland and from there moved to the Icelandic Freezing Plants Corporation (IFPC, now Icelandic Group) where I worked in product development, sales, public relations and gradually edged towards working for Groundfish Forum, which was organized from the company for many years.
To answer the question, the seafood industry attracted me because it was – and still is, a major industry in Iceland and the only truly international business. I also knew of its volatility and uncertainties from my younger days, and that may have been an added attraction.
IF: What obstacles have you faced in your career a man might not have encountered?
AM: If there were any, I probably ignored them but, truthfully, they cannot have been major. I found in my first few years at the IFPC that the male veterans had a distrust towards me, frequently declaring 'that᾽s how we've always done things.'
I decided that my ignorance was bliss.
IF: Would you encourage other women to seek a career in this industry? Why?
AM: Well, it is a fairly volatile industry still and if you prefer to see the work ahead carved in stone, it is not a place for you. But if you thrive on the challenges of changes it may well work well for you. I have met people of all ages and interests in my work and found that if they last at all beyond a brief time in the industry they develop a passion for it. So, in a way, the question of a career in the industry provides its own answer soon enough.
IF: What advice would you give aspiring female seafood executives?
AM: Always try to get an overview of the company you work and preferably also of your main customers. Don't be satisfied with knowing just your own sphere of daily work. There are many ways to get to know a company nowadays. This knowledge will provide new opportunities and may prevent unpleasant surprises.
IF: What are the biggest challenges facing female seafood executives in the industry?
AM: I think probably lack of confidence and lack of mentors. Experienced people are so busy nowadays. Don't be tempted to use charm to hide lack of effort; do your work and use your charm with knowledge and confidence.
IF: How can the industry recruit more women into the sector?
AM: This has to work both ways. Women have to be interested and show staying power. Some companies will doubtless need a new generation of CEOs to even consider women as executives. An overview of the company and its ethics will help women decide whether to stay or look for work elsewhere where prospects are better.
IF: Why are there so few women in executive roles in seafood?
AM: The food industry as a whole is rather traditional and the image of the seafood industry is probably more 'masculine' (rugged fisherman) than most. In the end the business is as much about people as fish and needs women as much as men to lead. One feature of the seafood business is that it is quite localized and, actually, a small part of the global food business. It tends to get overlooked by young people looking for a career, possibly more so by young women.
I must add that I know a number of women in executive roles in large companies. All are powerful and passionate about their work and have come to their positions through hard work. Passion is probably undervalued as an ingredient for success. We need more women that become passionate about seafood in their work.
IF: If there were one thing you could change about the industry to make it a better place for women workers, what would it be?
AM: Old boys networks allow intrigues to fester. Doing away with cliques will allow real talent to emerge.
IF: What was the dumbest advice a man in the seafood industry has ever given you?
AM: This from around 1990: 'New products will never be significant, producers like the safety of the cello-five and fillet blocks.'
