Shuma TERAUCHI,Yusa NAKAMURA,
Moe HOSOI,
Shunji YUKAWA
Tokyo University ofMarine Science andTechnology
09/03/2018

Bergen Value
Chain Trip
~ 1/3 -2/3 ~Outline
1/3 Thursday

2/3 Friday• Institute of Marine Research• National Sales Organization
for pelagic fish

• PELAGIA• BIOMEGA• Interaction of UiB students• Conclusion

Value Chain in Norway

FishermenAuction

Processing

・Institute ofmarine research・National sales
Organization forpelagic fish

・PELAGIA
・BIOMEGAConsumers

Institute of Marine Research• Purse seine• Trawls

High tech, state of art
The fish is caught alive

Can catch a lot of fish in one time
Acoustic technology is used to locate the fish

In Norway this method dominates 98.5% of total
catch of mackerel

Whereas trawls are used for 1.5% of total
mackerel catch
Source: MSC

Institute of Marine ResearchupATPdown• Stresses on fish fillet
Trawls→fish exhaustion→ ATP depletion →Lactic acid produced→

lower pH→ specific enzymes starting to work→more gaping

Purseseinemethod

Norwegian
MACKEREL

JapaneseNEEDSNational Sales Organization
for pelagic fishFishery markets
Norwayvessel date

Weight

Yusa

9/33t

Moe

9/32t

Japan

In Japan

Brand mackerel• A lot of diversities of environment• Many ways to catch mackerel

Mackerels are so different depend onthe area and who caught

Misaki saba

Seki saba

Kinka saba

Matsuwa saba

Are there any Norwegian mackerel brands?

In Norway• A few environmental differences
Tromso• The main ways are only two
Tronheim

All mackerels are similar

Stavanger

Norwegian mackerel is one of the biggest brands!
Stable quality
・Affordable
・Rich in fat

Filleting
Mechanical method of filleting
Merit・Low labor cost・High speed
Defect (Gaping)

By Machine

Rest raw material
MissionFor the 100% use of fishRest raw material
MissionFor the 100% use of fish
Advantage
・Environmentally friendly・Profitable

FilletRest raw material

Rest raw material
MissionFor the 100% use of fish
Advantage
・Environmentally friendly・Profitable→FilletRest raw material

Use of rest raw material is big advantage.

What is the Japanese approach???

How about in JAPAN ?
For Japanese retailer
・Skin on the top is usual.
・Customer can’t checkthe gaping.
→ Gaping is a important factor for retailer??
Customer :Taste > Appearance

Mackerel (Japanese supermarket)

How about in Japan ?
New Product・The fish not for dish・Utilization of unutilized
Different approach to same problem.
Disgusting might be delicious!?

KAMABOKO and Gusokumushi

BIOMEGA• Main mission:
Producing byproducts of salmon• Characteristic:
To use enzyme for processing rest raw material

BIOMEGA
Why they use way of enzyme hydrolysis?
To increase value of byproducts
Effects of hydrolysate• Nutrition refinement• Reduce allergenicity• Changing taste

BIOMEGA
New byproducts idea

Spicy Cod roe bread• Seafood-taste breadSmells fishGood nutritionSource: SEVEN-ELEVEN JAPAN CO., LTD.

Interaction with UiB students•Actively engaging
in discussion

Interaction with UiB students

Conclusion ~What we could learn in Bergen~• Connection of world

Conclusion ~What we could learn in Bergen~• Connection of time

FutureNow
Past

Conclusion ~What we could learn in Bergen~• Connection of people
Fisherman

AuctionProcessing

Consumers

TimePeople

WorldThank you for your attention