Sustainability from the sea

For us, sustainability is about giving future generations better opportunities than ourselves. It’s about making sure that environmental, societal and economical aspects are taken care of, and that technology and knowledge are the building blocks for the future of seafood.

There are more than

2 000 000

unknown species in the ocean

In Norwegian waters, there are 332 species of fish. Worldwide, the carp is the most common industrially produced fish. In Norway, it is the Atlantic salmon (Salmo Salar), that is the most prevalent within aquaculture. Different species, such as halibut and bluefin tuna are also emerging as promising options for the future of seafood production.

There are about 8000 species of marine Bivalvia in the world. The most common ones have a high amount of protein and a low amount of fat. Additionally, some of them have different upsides: Mussels, for example, can store CO2 in their shells.

Seaweed has been used in Asia for thousands of years. But the usage of seaweed is becoming more and more common, also in the west, due to its unique abilities and tastes. Sugar kelp (Saccharina latissima) for example, has a huge potential within integrated aquaculture, with its ability to absorb nutrient salts from salmon production.

Crustaceans is an animal group with big potential. With the right technology and fodder resources, Crustaceans can be a central part of the future of seafood. They are known for their exclusivity, both in texture and in taste.

Technology

SjømatStaden's seafood production is going to be future-oriented. This gives us a clear guideline and dictates our technological choices. Our salmon production, a fundamental part of our future development, will take place in closed containment. The smolt going out to these cages arrives from distinguished hatcheries and juvenile fish farms.

Closed system

The production will not affect the wildlife beyond the sea cage walls. Any byproduct or sludge from the fish farm will be gathered and processed. With these closed cages, we will be able to enjoy the same benefits on land as well as at sea.

Production

We are going to make sure that partners can easily use our byproducts for different purposes and productions. Innovation will be key, and our goal is that new species will be commercially introduced with their own brand names.

Renewability

By collaborating with Lefdal Mine Datasenter, we will utilize the waste heat from the data storage centre in our production. In that way, we can lay the foundation for the sustainable production of species that demand warmer water. This is a resource that has yet to be used.

Along with the leading research and business communities in their fields, SjømatStaden is going to be an important engine for driving the future of Norwegian seafood production forward.

Kalneset

SjømatStaden is going to blossom on the industrial area Kalneset in the beautiful Nordfjord village Bryggja. Formerly, Kalneset was a shipping port for the rare mineral Olivin. Now, with its strategic placement and infrastructure, Kalneset is going to become home to the future of seafood production, in a unique symbiosis between land and sea.

"Bølga"

“Bølga” (waves), is the one common feature for all bodies of water. It forms the very face of the earth's surface and moves from the mild and almost invisible, to the harsh and enormously grotesque. We believe that the world beneath them, and the shores that receive them is the sole foundation for the future of food production. To us, there is no better symbol for this, than how the waves break in the stiff northwestern wind coming towards Hoddevika. Our building “BØLGA” has been built in the midst of these natural powers, and it is going to be the flagship for the future of marine food production.

People

Both Eide Fjordbruk and Kvernevik are family businesses built on a brick-by-brick philosophy, and the people behind SjømatStaden are dedicated to this very same idea.