Salmon Evolution ‘delighted’ with quality in first batch
LAND-based fish farmer Salmon Evolution has successfully carried out its initial test slaughter and says it is well on its way to the company’s first commercial harvest before the end of the year.
Presenting its second quarter update, the company said the fish is of good fillet quality, firm meat texture and excellent taste.
Following a 100,000 smolt release in March, fish had reached an average weight of around 1.5 kg by the end of June, significantly exceeding expectations.
The strong performance has continued into the third quarter and the fish now have an average weight of around 2.3 kg, confirming that Salmon Evolution is on track for its debut harvest in Q4 this year.
The facility, in Indre Harøy, Norway, operates a hybrid flow-through system.
Last month Salmon Evolution released its second smolt batch at Indre Harøy consisting of around 230,000 smolt with an average weight of 125 grams.
As of 15 August, the second batch had an average weight of around 235 grams.
The company reported that all buildings and structural facilities at Indre Harøy are now completed.The remaining construction works are mainly related to the installation of equipment and piping, along with system integration.
“We are now holding fish in two of the fish tanks. Over the coming months we will gradually put the remaining tanks into operation following the stocking of new smolt batches and transfer of existing batches into new tanks.”
Salmon Evolution has an agreement for slaughter services with Vikenco, one of the leading salmon processors in Norway, located only 10 km from Indre Harøy.
The statement continued: “Following the first smolt release in late March, Salmon Evolution has now been operating the Indre Harøy facility for almost five months.
“Taking a facility of this magnitude into operation is a highly complex process involving a lot of tuning and adjustments in the beginning. Nevertheless, we have been able to maintain stable conditions and provide a good environment for our salmon not only to live, but also to thrive.”