More answers: seafood and health
Four years, a budget of NOK 70 million and around 45 planned scientific articles on what effect fish and seafood consumption have on our health. The FINS-results are ticking in.
‘Fresh’ cod all year round with the right freezing and thawing method
Controlled freezing and thawing of cod give consumers a product all year round that rivals fresh fish. A new research project shows that the way in which cod is frozen and thawed makes all the difference to the quality of the product.
Mould toxins can end up in fish feed
So far, fish have been spared the problem of mycotoxins produced by mould. The increase of plant ingredients in farmed fish feed has resulted in more such toxins in fish feed too.
Good status for imported seafood
Seafood imported to Norway in 2015 was of overall good quality and rarely exceeded the applicable maximum limits for contaminants and infective agents.
Norway receives praise for its ocean science
Norway received the IOC prize for its ocean science knowledge and capacity. Director General of NIFES Ole Arve Misund accepted the prize on behalf of Norway during the UN Ocean Conference in New York this week.
New dietary recommendations for salmon
Some of the recommendations on vitamin and mineral supplements in the feed for Atlantic salmon must be changed. This happens because a shift from mainly marine ingredients to feeds where more than 70% comes from plants has changed the requirements.
The Government has approved co-location in a new building
The Norwegian government has said yes to a new building co-locating the soon-to-be-merged Institute of Marine Research and NIFES.
Could kelp be the new potato?
A nutritious vegetable grows along our shores that we barely use. Scientists now want to investigate whether kelp can make up a greater part of the European diet.
Potentially dangerous parasite found in farmed fish from Vietnam
NIFES scientists were surprised to find the parasite Chinese liver fluke in farmed Pangasius in Vietnam. At worst, the parasite can cause serious liver disease and cancer if the actual seafood is eaten raw, without prior freezing or properly heating.
Went from too little to harmful levels of iodine
The prevalence of goitre used to be high in the mountainous country of Nepal, and children were born with brain damage because of serious iodine deficiency. Now, Norwegian research shows, on the contrary, that many Nepalese people have a too high iodine intake. What happened?