A controlled production environment and stable water parameters give better fish health, increased growth and shorter time to maturity. Heating the water will provide a stable temperature of 12-14°C throughout the production cycle.
The risk of parasites such as salmon lice is eliminated by taking water from deep in the sea. Treating and disinfecting this intake creates an infection-free environment and reduces the risk of sickness. Combined with minimal handling of the fish, this will provide good growth conditions and opportunities for optimum feeding and reduced losses throughout the production cycle.
Extending The Ocean Potential
We will be a beacon for sustainable development of quality seafood.