Growing with their jobs
Challenges and opportunities make Newfoundland and Labrador’s aquaculture industry a rewarding career choice: young professionals
In the ever-evolving aquaculture industry, technology is always changing.
“You have to be adaptable for sure and willing to learn,” says Chris Malanka, smoltification manager for Grieg NL in Marystown.
Grieg uses a recirculating aquaculture system (RAS) for smoltification, the process during which salmon go through physiological changes so they can adjust from fresh water to salt water. A RAS filters water so it can re-used in the fish tank.
Malanka say filtration has changed “dramatically” from what he learned while completing the advanced diploma program in sustainable aquaculture from the Marine Institute in St. John’s just a half dozen years ago.
“How we deal with that does seem to improve as time goes on, in a good way, of course, in a very sustainable way,” he says.
As research and development manager in Marystown with Grieg NL, part of Laura Dwyer’s job is to keep track of advances in technology and new types of approaches.
While it’s impossible to keep on top of everything, Dwyer sees opportunity within the technological evolution, particularly for a young company like Grieg NL.
“You kind of need to be a bit proactive, which can be at times a little bit challenging,” Dwyer says.
STUMBLED UPON CAREERS
Malanka, who is from Cape Breton, N.S., and Dwyer, a native of Norris Arm, are still early into their aquaculture careers.
They took similar paths into aquaculture careers, neither setting out to get into the industry from the get-go and both loving their jobs they are in.
Dwyer completed a biology degree at Memorial University and along the path stumbled upon the diploma program at the Marine Institute.
While she was in the middle of the year-long course, she saw some job postings for Grieg, applied on a whim and started working for the company while she was finishing up the diploma.
“In this industry, there’s so much room to grow and there’s so many different areas that you can focus on,” says Dwyer, who has been with Grieg for five years.
“Even when I started, I wasn’t sure exactly where I kind of fit into the big picture but being able to work in a startup kind of allows you go get a feel — you do a little bit of everything.”
Malanka came to Newfoundland to do a marine biology degree at Memorial, heard some professors talking about aquaculture during his studies, and after doing some research on his own, thought it would be a fit for him.
He completed the Marine Institute’s diploma and was working in the aquaculture industry in British Columbia when Grieg came calling in 2019.
“Supplying food for everyone is something that I think is very important,” Malanka says.
Having the opportunity to be part of a company as it gets off the ground — Grieg’s smoltification facility was recently commissioned — has been valuable and exciting, he says, adding it’s been a unique experience.
Both Malanka and Dwyer say publicity of the province’s aquaculture industry and background information was lacking during their studies, a challenge in itself for attracting youth.
“I feel like a lot of students, you know, they’re trying to figure out what to do, aquaculture never comes across their mind. It didn’t for me. I never in a million years would have thought, ‘Oh, I’d love to go into the aquaculture industry.’ It just wasn’t out there,” Dwyer says.
The amount of available information and promotion is increasing, she says.
“Hopefully, it continues to grow,” Dwyer said.
RISING STARS
Dwyer and Malanka were recently recognized as young up-and-comers in Newfoundland and Labrador’s aquaculture industry, selected by the Newfoundland Aquaculture Industry Association’s (NAIA) board of directors for its 2020 distinguished early career award.
Perry Power, Grieg NL’S director of human resources and communications, had high praise for the two, saying they have “stuck out” for big accomplishments in their young careers.
As for receiving the NAIA award, the pair were both surprised.
“It is nice to feel recognized in the industry,” Dwyer said.