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mackerel season norway

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For starters, the many production plants are spread out along Norway’s west coast, and Hapag-Lloyd only learns on short notice which plant it has to pick up its consignments from. The reason for this can be found in the structure of Norway’s fisheries market. After spawning, mackerel becomes known as “autumn mackerel”. Our ships are kitted out with all of the latest technology and fish can be cooled to 0˚C within just a few minutes. In the sea you will find a large variety of fish species, some of the most common being cod, coalfish, pollock, herring, mackerel, tusk, ling and haddock. Here we go at last! Mackerel is a pelagic specie, which means it lives neither close to the bottom nor near the sea shore during its lifecycle. Síldarvinnslan pelagic vessel Börkur NK reported a good mackerel season making the most landings Síldarvinnslan has reported that the mackerel season is now over with all their vessels now turning to herring fishing. Week 39 saw harsh weather disrupt efforts, but that was not the case the following week, with good fishing both along the Norwegian coast and in the EU zone. Wholesale Price Change. After all, it is a reflection of our culture and seafaring heritage. This changes between April and May, when the mackerel swim to the central parts of the North Sea to spawn. To find out more about how we deliver mackerel to the world, please visit our dedicated markets page. The mackerel season started late this year, and this affects the export volume in October. Mackerel are definitely a summer fish. As of July 24, Norway had registered 84,582 metric tons, or 74.2% of the total quota; that compares to 77,912t, or 68%, as of the same week in 2019. Japan, South Korea and China were the largest markets for Norwegian mackerel in October. Norwegians have been relying on the sea for centuries, so it should come as no surprise that we have the process down to an art form. People enjoy mackerel in many different ways around the world. To find out more about the nutritional content of mackerel from Norway, please visit the dedicated nutrition page. The pristine waters off the coast of Norway are brimming with an abundant source of delicious mackerel that’s full of healthy fats. The scientific name was given as Pneumatophorus japonicus diego in the Commercial Fisheries Fish Bulletin #28 (Lionel A. Walford, 1930). It is a pelagic fish that congregates in large schools in coastal areas where it feeds on crustaceans, squid and other fish. In early October, Norwegian fishermen could breathe a sigh of relief: After a two-week delay, this year’s mackerel fishing season could finally get started. Whether you buy frozen whole, filleted, fresh or canned; when you choose mackerel from Norway, you’ll know that our high standards have been met at every stage of its journey - from the sea to your shop. Size: 100 grams - … We know that where and when you catch mackerel has a direct impact on the taste and nutritional content of the fish. It then takes another 24 to 36 hours before the fish is brought to shore, where it can be further processed and packaged. This changes between April and May, when the mackerel swim to the central parts of the North Sea to spawn. Norway's pelagic auction house, Norges Sildesalgslag, reported a bumper haul of mackerel catches traded in week 41, with as much as 52,400 metric tons traded. Smaller feeder vessels are the preferred means of transport on Norway’s jagged west coast, with its fjords cutting deep into the land. During the winter season, the fish live near the seabed off the southwest coast of Norway, and in this period they eat very little. At this time of year, you’re likely to see anglers on the piers (young and old), trying to catch the delicious fish for their supper. The fish is especially popular in the Far East. They can live up to 20 years and are able to reproduce by the time they reach age 2 to 3. Find out more about the markets already making the most of mackerel from Norway. In September, bad weather caused much of the fleet to stay in port, and landings were few and far between. Not only does this transform Norwegian mackerel into a succulent fish, packed with flavour, it also increases the levels of omega-3 in the fish. Scomber scombrus: Mackerel live in the deep seas in winter, but come to the shores in great numbers in May, and again in August. Transporting this perishable good in so-called reefers also presents challenges to Hapag-Lloyd’s experts. The season peaks in July, August and September, then tapers off again towards the end of the year. Explore detailed information about Norway's Mackerel market. After spawning, the fish migrates north-east in order to feed. Arne Duinker is a researcher at NIFES (the National Institute of Nutrition and Seafood Research) in Bergen who has led a research project on Norwegian mackerel. Autumn is the peak season for fishing mackerel, as this is when it has up to 30% fat. During August - September it leaves the coast. A blind taste test was conducted with 108 elementary school children in Tokyo. Getting there. Why did humans settle in Norway in the first place? Availability: Available fresh and frozen throughout the year. Mackerel are managed throughout their range through an international agreement called the Coastal states agreement between the EU, Norway and the Faroe Islands. What makes Norwegian mackerel so good? Royal Norway AS, is a fish exporter that works with Lofoten Viking, and are proud to offer a wide range of Altantic Pelagic fish producks produced by Lofoten Viking. With 108 elementary school children in Tokyo take place four times a day fish when you clean it pelagic... 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