Report on visit to Iceland, Faroe Islands and Norway to observe and ...
Transcript of Report on visit to Iceland, Faroe Islands and Norway to observe and ...
c -
Project Re port No. 23
Canada. [Dept. of] Fisheries. Industrial Development Service
PROJECT REPORT
REPORT ON VISIT TO ICELAND, FAROE ISLANDS AND NORWAY TO OBSERVE AND STUDY FISH CATCHING, HANDLING AND PROCessiNG METHODS WITH
PARTICULAR EMPHASIS ON SALTED CODFISH PRODUCTION
(April 18 -- May la, 1968)
by
w. D. McDougall and M. Barnes
for
Industrial Development Service I
Department of Fisheries of Canada, Ottawa July 1968
• Report on Visit to Iceland, Faroe Islands and Norway to Observe and study Fish Catching, Handling and Processing Methods with
Particular Emphasis on Salted Codfish Production
(April 18 -- May 10, 1968)
by
w. D. McDougall and M. Barnes Industrial Development Service
Department of Fisheries of Canada
Opinions expressed and conclusions reached by the authors of this report are not necessarily endorsed
by the sponsor of this project.
This was a project carried out by the Industrial Development Service of the Department of Fisheries of Canada.
- 1 -
ICELAND
Iceland is a republic with a population of just under
200,000. Reykjavik, the capital, has a population of over
80,000, and is located just north of the 64th parallel. The
surface area of Iceland is about 40,000 square miles, of which
approximately 10% is covered by permanent ice. The climate,
however, is not as cold as the name and geographical location
would suggest since the island is encircled by the relatively
warm waters of the Gulf Stream. The island contains active
volcanoes, glaciers and hot springs. As a matter of interest,
Reykjavik is heated by water from nearby hot springs, whose
steam has inspired its original name "Smoky Bay".
The fishing industry accounts for more than 90% of total
exports and plays a very important role in the economy of the
country. A very small percentage of the catch is consumed
domestically.
Fishing Vessels and Methods
Most of the cod, in particular for the salted production,
is taken during the period January to May on the south and west
coasts in inshore waters. Daily landings are made when weather
permits.
Large combination fishing vessels of up to 120 ft., many
of which are of steel construction, are used in the cod fishery.
They are designed and equipped for seining, longlining and
••••• 2
- 2 -
gi11netting. After the cod fishing season they are used primarily
for herring seining. During the early part of the cod fishing
season, most of the vessels use 10ng1ines because weather
conditions restrict the lifting of gi11nets daily and increase
the chance of gear loss. During March, or as early as weather
conditions permit, most of the vessels use gillnets. Regulations
permit the use of up to 105 gil1nets per vessel.
A small number of vessels also purse seine for cod and
some excellent catches are made when weather permits. The
peak cod fishery takes place around the middle of April and
involves a spawning population of mainly large cod. Some gillnet
vessels were making daily landings of up to 50 tons, round weight,
of large cod. There is also a small boat cod fishery from the
north coast during the summer, but this involves a relatively
minor production.
Salt Codfish Plants, Processing and Quality Control
There are approximately 200 salt fish processing plants
in Iceland. The larger plants handle up to 4,000 tons annually,
and the small plants less than 1,000 tons round cod. About 40
of the larger plants are equipped with mechanical heading and
splitting machines. Some of the smaller plants are equipped with
mechanical heading machines, but splitting is usually done by
hand in these plants. Most of the plants do not have mechanical
refrigeration, since during the cod fishing and processing season
••••• J
,
- 3 -
o the temperature would seldom reach 50 F. Most of the product
is exported in the wet salted state and, under normal conditions,
it is practically all shipped by early ,June.
Some plants are equipped with mechanical dryers, but only
fish not suitable for shipment in the wet salted state is hard
dried. Brazil is the principal market for dried codfish.
There would appear to be a very rigid inspection on the
quality of fish at the time of discharge from the vessels. The
fish is landed in the round state but must be bled at sea when
caught. In the case of gillnet-caught fish, it is bled and
separated onboard as live bled and dead bled, and is landed
separately.
Quality is determined by a government fish inspector
from samples collected from each vessel. The samples are gutted
and split and the inspector examines each fish and determines
the percentage of each grade.' Receipts are issued by the buyer
on the basis of the inspection. It was understood that periodic
disagreements from fishermen occur regarding quality determination;
however, all fish is purchased subject to inspection, and the
inspector's decision is final. This system of inspection assists
greatly in improving the quality of fish landed because fishermen
make a much greater effort to' lift their nets daily, if at all
possible, as the more live bled fish delivered, the higher the
percentage of No.1 quality. Prices are paid according to
quality, size and season.
.U
- 4 -
The plant has complete control over the entire processing
operation as well as, indirectly, the catching and handling at
sea because of the incentive for landed quality. The following
steps are involved in the processing operations:
1. Bled fish is headed either by machine or hand with
the gut still in.
2. The fish is then ripped and the gut removed by hand.
After being gutted, any fish that might be soft or
considered unsuitable for splitting and salting is
washed and prepared for hanging for stock-fish
production. It seems that only the poorer quality of
fresh fish is used for stock-fish.
). After gutting, the fish is split by machine or by hand
and is thoroughly washed before salting.
4. It is then salted in long kenches; salt is shovelled
(aluminum shovels) on the fish in the proportion of
1 pound of salt to 1 pound of split fish.
5. After 4 - 6 days in bulk, the fish is repiled with the '
top of the bulk going in the bottom. Each fish is again
carefully salted using the same salt and extra salt is
added if required.
• •••• 5
5
6. After 12 - 14 days in the second bulk, all fish is
again repiled. The bulks are stacked higher than
previously, and salt from the original salting is
used again. The reason for repiling is to ensure that
the fish is uniformly salted and pressed. It is
recommended that fish should remain in salt not less
than one month.
7. The fish is graded for size and quality. Wet salted
fish for export is classified in three grades. Fish
of lower quality than third grade is hard dried. All
wet salted is tied in bundles of 50 kilos and wrapped
in hessian.
Observations would indicate that the industry is very
quality-conscious, especially with wet salted fish, where there
is obviously a good market for good quality fish.
Approximately 90% of the salted fish production is exported
to European markets as wet salted. Normally there is a large
production of stock-fish which is exported mainly to Nigeria;'
however, due to present difficulties within this country, sales
are being adversely affected. There is also a market for good
quality stock-fish in Italy.
Cod roe, a very worthwhile by-product, is recovered and
processed. It is graded and the better quality is preserved in
barrels (about 200 pounds each) with salt and sugar; the poorer
••••• 6
- 6 -
quality with salt only. This product is exported to European
markets. The recovery of roe was averaging about one barrel
per five tons of round cod.
Export Organization
The Union of Icelandic Fish Producers is the main exporter
of salted fish. This organization works on a commission basis,
such that the processors receive the fullest possible benefit
from prevailing market prices. They have recently constructed a
modern two-storey salt fish processing plant including mechanically
refrigerated cool storage and mechanical dryers. This plant
is used primarily for the storage and further processing, when
required, of salted fish, mainly from plants which do not have
the required facilities. In addition, the branding and distribution
of all packaging materials for salted fish is carried out at this
plant.
Prices and Fishermen's Unions
Minimum prices for landed fish are stipulated in advance
by a Price Board. Prices are determined by mutual agreement
between sellers and purchasers. The representatives of the
groups involved are members of the Price Board. The fishermen's
Trade Unions take an active part in the price negotiations.
Prices are determined on the basis of size, landed quality and
season. There are three prices for both large cod (over 22 inches)
and small (16 to 22 inches). A subsidy of approximately t cent
per pound is paid for line-caught fish.
• •••• 7
"
- 7 -
Factors Contributing to the Quality of Salted Fish
(1) All fish must be bled at sea.
(2) Price incentive to fishermen for landed quality.
()
(4)
(5)
(6)
Inspection of fresh fish landings.
Entire processing operation carried out in plants.
Good processing procedures.
Cool temperatures prevail during catching and
processing operations.
(7) All wet salted fish normally exported by end of May.
(8) Plant operators very quality-conscious.
Other Fish Plants
In addition to the salted fish operation, limited
observations were carried out on two of the larger frozen fish
operations, which were operating at capacity. It was noted in
one plant that considerable modern mechanical equipment for
processing of herring for food purposes had not been in operation
during the past few years. It was understood that this was
attributed to a lack of suitable markets for this product.
• •••• 8
- 8 -
FAROE ISLANDS
The Faroes are a self-governing community within the
Danish State consisting of a group of 18 islands situated at
approximately 610 North latitude. The total land area is
about 550 square miles and 17 of the islands are inhabited.
The population is just under 40,000. The largest town is ,
Torshavn, the capital, with a population of about 10,000.
The climate is mild and damp all year round, due to the
influence of the Gulf Stream. There is a poor covering of soil
and an almost total lack of trees and bushes, although grass
grows abundantly in the valleys.
The fishing industry accounts for about 98~ of exports.
The main industry is the production of salted fish.
Fishing Vessels and Methods
Most of the cod catch is taken from Greenland waters
from March to November by modern longliners (100 to 120 ft.).
These vessels usually operate with a crew of up to 25,and
they split and salt the catch onboard. A trip may last 2 monthe
or more, and they may make 2 or J trips during the March to
November period. A catch of 200 tons per trip would be considered
reasonable. The longliners usually fish the Icelandic or local
waters during the winter. The trawlers (relatively few) fish the
I
- 9 -
Greenland waters during the summer, but usually fish the
Newfoundland and Labrador waters during the Winter. They carry
a crew of about 50, and a trip may last J months with a catch of
500 tons or more. Gillnets have not been permitted for catching
groundfish in Faroe, although 4 vessels with special permits for
experimental purposes fished gillnets this year. There is a
Bill before Parliament seeking to grant permission for the use
of gillnete in certain areas. The longliners object to the use
of gillnets because of the limited longlining grounds available
around Faroe. A substantial number of fishermen and small boats
are transported to Greenland annually, where a summer inshore
cod fishery is carried out (similar to Labrador stationers).
There is also a small boat inshore seasonal fishery around the
Faroe Islands. but this fishery accounts for a small percentage
of the overall production.
Processing
The fish is bled (all fish must be bled at sea), split,
washed and salted as soon after catching as is practicable.
although it is preferred to let the fish bleed at least one hour
before further processing is carried out. About 40 pounds of
salt per 100 pounds of split fish is used, with a repiling after
two days, at which time 15% extra salt is added.
Total cod landings amount to approximately 200 million
lb. (equivalent round weight). and about 80~ 9f this amount is
••••• 10
- 10 -
salted. The bulk of the salted landings is exported wet salted
(about 10% for dried). Some of the wet salted catches are not
landed in Faroe, but may be carried direct to market. There
is a subsidy for top quality wet salted, only, if landed in
Faroe; the subsidy is higher for line-caught fish than trawler
caught fish.
The wet sal ted fish fr10m vessel is graded in plant as
discharged. It is wrapped in hessian for export and held in
refrigerated cool rooms if there is any delay in export shipment.
Dried fish is also held in refrigerated cool rooms if any delay in
shipment is involved.
Production of dried salted cod has fallen off sharply
in the last few years, the main reason being the declining market
in Brazil, although Brazil must still be considered as a fairly
substantial market. The wet salted production is exported to
Italy, Spain, Norway and Greece. Apparently some of the wet
salted sold to Norway is dried in Norway and exported to Brazil.
There appears to be excess drying capacity available
because of the decrease in production of dried salted and an
increase in wet salted export.
The salt fish plants are used mainly for packing and
storing wet salted fish and for drying and packing of dried
fish. Plants observed were large multi-floor structures with
mechanical dryers and refrigerated cool room facilities.
• •••• 11
- 11 -
Fishermen's Union
The Faroese Fishermen's Union (more than ),000 members)
appears to be quite strong and well organized. It represents
the fishermen in matters of fish prices and payments. Only
those who "sign on" as crew members and are full-time fishermen
are eligible for membership. The share payments of the vessel
crew is negotiated by collective agreement. There is a minimum
wage guarantee which is supported by a levy on fish exports.
The crew also receives 7~ of their annual income corresponding
to holiday pay.
Summary
1. All fish must be bled at sea as soon after catching
as is practicable.
2. Fish allowed to bleed for at least 1 hour prior to
processing.
). Fish then split, washed and salted as quickly as
possible.
4. Fish salted with about 40 pounds of salt per 100 pounds
split fish, repiled after 2 days, at which time a
further 15% salt is added.
5. Fish may be in salt aboard vessel up to ) months.
6. Most cod for salted prodUction caught by modern
large longliners in distant waters, although large
trawlers also used for salt fish production.
• •••• 12
- 12 -
7. Longliner and trawlers (from limited observation)
landed good quality wet salted fish.
8. Wet salted fish graded on discharge from fishing vessels
as payments to fishermen on basis of size and quality
in accordance with set prices.
9. Subsidy for top quality wet salted fish landed in Faroe.
Subsidy for line-caught fish higher than for trawler
caught fish.
10. Dried salted production declining, wet salted production
increasing.
11. Fishermen have strong,w.ell organized union.
12. Vessel crews guaranteed minimum wage.
13. Vessel crews paid 7~ of annual income corresponding to
holiday pay.
NORWAY
The fishing industry of Norway is primarily an export
industry, where most of the catch is processed and exported.
The export value of fish products, however, is a small
percentage (about 15%) of the total value of all exports,
compared with Iceland and Faroe. The entire fishing industry
is very dependent on sales conditions in export markets.
• •••• 13
r
- 13 -
The total Norwegian fish landings in 1967 amounted to
about 6.6 billion pounds with a landed value of about $170
million. (Canada's total seafish landings in 1967 amounted
to about 2.4 billion pounds with a landed value of about
$145 million.) Over 80~ of the Norwegian catch was herring,
mackerel and capelin, and about 93% of this total was processed
into fish meal and oil. The 1967 Norwegian cod catch was
about 450 million pounds compared with the 1967 Canada cod
catch of about 513 million pounds.
A large part of the cod catch is processed as stock-fish
and salted fish. Most of the salted fish is dried. Saithe and
ling are also processed for dried salt fish production. Due
to market difficulties in Nigeria, there is a large quantity of
stock-fish being held in Norwegian warehouses at this time.
(The annual export of stock-fish is in the order of 60 million
pounds.) The distant water catch, mainly from Greenland and
Newfoundland waters, increased considerably during 1967 with the
addition of two new factory stern trawlers and a number of
large shelter deck longliners producing salted and frozen fish.
Most of the distant water wet salted production is landed at
Aalesund for further processing or as required for market
consignment. A good proportion of the Lofoten wet salted
production is also dried at Aalesund. All fish is bled at
sea as soon after catching a's practicable. The distant water
••••• 14
- 14 -
wet salted catch is then split, washed and salted aboard vessel.
Trips may last several months. The inshore catch is usually
landed head-off gutted.
* Almost all fish landed in Norway is sold at first-hand
through the fishermen's sales organizations, all of which enjoy
statutory protection by the Raw Fish Act. All the white fish
is sold at first-hand by ten. different sales organizations of
which Norges Rafisklag is the most important. A minimum price
system is used for all white fish sold by Norges Rafisklag.
The minimum prices, which a~e determined by the sales organizations
with the various buying groups, are differentiated according
to species, quality, size, district where catch landed, periods
when catch landed (season), and processing purposes (drying,
salting, freezing, or fresh). In prinCiple, the fishermen have
the right to deliver their catches to any buyer who has been
approved by the sales organization, and the individual sales
are made between the fishermen and the buyers. However, the
seller and buyer are obliged to observe the rules and regulations
laid down by the sales organization, as regards prices and
sales conditions.
As already mentioned, a large part of the white fish
catch landed in county of Suhnmore og Romsdal (Aalesund area)
is caught in distant waters and landed in a semi-processed
* (Information on price systems from "Price Systems in the
Fishing Industry" O.E.C.D. 1966.)
,
- 15 -
form as wet salted fish. The sales organizations which cover
this district, take an active part in the actual selling.
Minimum prices are ruling, but beyond this level the fish
is, in fact, sold in a way similar to the auction system; the
buyer offering the highest price gets the fish. This is not
usual and represents a speCial case.
From limited observations, the salt fish appeared to be
of generally good quality. Dried (salted) fish is generally
held in refrigerated storage after processing.
S~~
1. All cod bled at sea as soon after catching as
practicable.
2. Cod catch is normally landed head off, gut out.
3. Salted fish from distant waters is bled, split, washed
and salted aboard vessel. (Trips may last several
months.)
4. Almost all fish landed in Norway is sold at first-hand
by the fishermen'S sales organizations.
5. Minimum prices, which are determined by the sales
organizations with the various buying groups, are
differentiated according to species, quality, size,
district where landed, season and processing purposes.
6. The sales organizations involved take an active part
in the actual selling of wet salted fish from distant
water landed in the county of Sunnmore og Romsdal.
• •••• 16
- 16 -
Minimum prices are ruling, but beyond this the fish is
sold in a way similar to the auction system. This,
however, is a special case.
7. A large part of the cod catch is processed as stock
fish.
8. Most of the salted fish is dried, but some is exported
wet salted.
9. Dried fish ready for export is generaliy held in
refrigerated cool storage.
Notes on Plants
AALESUND
Visited large salt fish plant; about 70~ of production
cod, the remainder ling and pollock. It would appear that a
fair amount of the production is dried (compared to plants
visited in Iceland and Faroe) although wet salted is also
exported. Observed some excellent quality dried cod. Heavy
pickling some ling at time of visit. Wet salted landings
are mainly from Greenland and Newfoundland waters. A mechanical
splitting machine is used mainly for ling caught in Aalesund area.
Dried fish kept in very clean refrigerated (about 400P.) cool
rooms o The plant also handles fish from Lofoten area. Visited
government operated freezing plant; both groundfish and herring
(for human consumption) processed with emphasis on herring • •
Mechanical herring filleting machines are used. Brine freezing
,
- 17 -
equipment for herring but changing to blast freezing at
minus 400 F. Capacity 8,000 herring/hr. Cold storage capacity
20 million pounds - several rooms from OOP. to minus 200P.
Mechanical heading, filleting and skinning machines are used
for groundfish.
Visited large reduction plant; capacity 1,000 tons/day
with 40,000 tons raw material storage consisting of huge open
concrete bins. Storage of herring may be up to 8 weeks
(with preservatives) during the winter operation. Dry storage
capacity 5,000 tons. Good year would be 5Q,000 tons raw
material. Plant not operating at time of visit. Poor herring
fishing past winter.
HONNINGSVAG
Honningsvag is located at about 72oN. which is the
most northerly point of Continental Europe. At time of visit
temperature was in ~he Jots, with 24-hour daylight. Much snow
with little evidence of any real melting. Town has population
of about 5,000; apparently quite prosperous.
Visited medium size frozen fish plant. Potential landings
at time of visit (peak season) estimated at 250,000 pounds
per day, not including trawlers - 2 stern and 2 side. Small
boats fish mainly with longlines but also use jiggers .during
peak season. When jigging, 1 man may operate 2 hand-powered
••••• 18
- 18 -
reels with 7 or 8 hooks per line (3,000 pounds per day per
2 men would be considered -good for jigging). Main production
is frozen groundfish with some stock-fish production, very
little salted. Lack of labour is a problem, and many female
plant workers are from Finland. Plant has glazed tile walls
and a stone-like tile floor. Mechanical filleting equipment.
A large fleet of boats fishes out of Honningsvag (all sizes).
There is, at this time, a gdvernment subsidy of .12 N.K.
or about 3/4 cents/lb. for fresh large codfish with head off,
gut out for freezing.
Also visited large reduction plant processing capeline
Good offshore capel in fishery in Finmark county this winter.
Raw material storage capacity about 50,000 tons, some in tanks,
other in open concrete bins with some protection over. Raw
material may be held up to 8 weeks (with preservative) during
winter. (Mainly 32oF. and lower during this time.) Plant
operates with 8 men per shift.
Also visited fisheries school (Statens Fiskarfagskole).
There are four other government operated fisheries schools
in Norway. Training emphasis in Honningsvag school appears
to be on crew vessel requirements; navigation, and marine
engineering. Only cost to students is books and pocket money •
••••• 19
(
- 19 -
HAMMERFEST
Visited the Pindus operation. They apparently
accommodate many plant visitors, during the summer in particular,
at which time a guide is hired for this requirement. Have
a relatively large theatre-type room where visitors are given
a short talk on the history of the organization, products
produced, capacity, etc. with colour slides for demonstrations.
A very large modern plant in all respects; capacity
about 100,000 pounds fillets in 15 hours, although maximum
capacity of about 60,000 pounds fillets has been reached in
7* hours. Lack of labour is a real problem apparently, and
many female workers are imported from Finland. Total organization
at Hammerfest involves about 700 people. Plant is pretty much
self-sufficient. All filleting and skinning operations performed
by filleting and skinning machines. A very large line for
production fish sticks, portions, etc. Plant and eq~ipment
very clean and in good condition. All fish is bled at sea,
head off, gutted and boxed (with ice) in 100 pound (fish) boxes.
Apparently much care and attention emphasized on quality at
sea. Maximum time at sea 7 to 8 days. (Will E21 process fish
in excess of 8 days old.) Fish individually graded in plant for
size and quality prior to processing. Boxes (wooden) thoroughly
washed. Investigating plastio boxes. Tried aluminum boxes
with unsatisfactory results.
- 20 -
Products labelled "guaranteed boneless". Recovery from
pin bone waste used for production of "fish balls".
Blocks and fillets are frozen to minus 250 0. (minus
130 F.) core temperature and stored at minuB 300 0. (minus 220F.).
Filleting offal frozen for mink food. A very impressive plant
and operation, obviously very quality-conscious throughout
the entire operation.
It was understood that under Norwegian regulations,
fish plants are not permitted to own fishing vessels. Hence,
all vessels operating for this plant are chartered, but this
still enables the plant to have quite adequate control of the
fishing operation, especially on quality. Trawlers, mainly
side type, only two stern type; one of which is now operating
with 8 men rather than the normal 14 for a vessel of this size.
- 21 -
r
r
Salt Fish Plant, Iceland
Stockfish, Iceland
Iced Fish in Plant. Icel~nrl
- 22 -
Salting Codfish, Iceland
Salting Codfish, Iceland
Torshavn, Faroe Islands
- 23 -
(
,
Harbour at Torshavn, Faroe Islands
Unloading Fish, Faroe Islands
- 24 -
Frozen Fish Plant, Faroe Islands
Dried Salt Fish, Faroe Islands -------,
, ,
Honningsvag, Norway
- 25 -
r
Frozen Fish Plant, Faroe Islands
f
Net Loft, Faroe Islands
- 26 -
'\
Large Saltfish Plant, Aalesund, Norway
Fisheries School, Honningsvag, Norway
Aalesund, Norway
- 27 -
r
r
Aalesund, Norway
f
• t
Stock Fish, Norway r-~------_____ -
Dried Salted Fish, Norway
- 28 -
Concrete Storage Tanks for Raw Herring for Reduction, Norway
,
•
• t