Salmon Quality Nofima

Salmon Quality Nofima Passed

Tuesday March 3, 2026 14:00 - 14:45 CET Museum

Lecturers: Lars Moksness (Consumer analyst), Erik-Jan Lock (Research Director), Heidi Nilsen (Research Director), Thomas Larsson (Researcher), Trine Ytrestoyl (Senior researcher)

Visual fillet appearance, such as fillet color, dark melanin spots and fillet gaping, of farmed salmon is important for consumer acceptance. Fillet quality can be challenging, for various reasons, to measure at large scale. In this session, the food research institute Nofima will present and discuss challenges and potential solutions related to objectively recording fillet quality at large scale.

The Norwegian Seafood Council will relate this to a global consumer perspective. High quality data on fillet quality has the potential to improve production in order to achieve end products of superior quality, simplify decision making, and to accelerate research on finding causes of poor - and good - quality.

Presenting companies:

14:00-14:03: Welcome and Introduction
Speaker: Erik-Jan Lock
Company: Nofima

14:03-14:11: From Anonymous Fillet to Documented Quality: How Data and Technology Create Trust and Value in Seafood
Speaker: Lars Moksness
Company: Norwegian Seafood Council

14:11-14:19: Fillet quality: color; knowledge status, challenges and possibilities
Speaker: Dr. Trine Ytrestøyl
Company: Nofima

14:19-14:27: Fillet quality: dark spots and muscle integrity; knowledge status, challenges and possibilities
Speaker: Dr. Thomas Larsson
Company: Nofima

14:29-14:37: Technology for on-line registration of fillet quality
Speaker: Dr. Heidi Nilsen
Company: Nofima

14:37-14:45: Using salmon farming production data to identify key drivers of quality and production performance – an example for highlighting potential of data approach for achieving superior end products
Speaker: Dr. René Alvestad
Company: Nofima

Speakers

Lars Moksness SpeakerPresenting company

Consumer analyst
Norwegian Seafood Council

Lars Moksness is an Analyst at the Norwegian Seafood Council, working in the Insight department in Tromsø. His role centers on producing consumer and market insight, with a strong analytical foundation supported by expertise in trend analysis, market segmentation, survey and questionnaire design, statistical analysis, and competitive and brand analysis.
He has broad experience across both qualitative and quantitative research, including forecasting, data interpretation, and performance benchmarking. His work frequently involves delivering structured insights, developing presentations, and supporting strategic decision‑making through thorough market research project management.

Erik-Jan Lock Speaker

Research Director
Nofima

Heidi Nilsen Speaker

Research Director
NOFIMA AS

Thomas Larsson SpeakerPresenting company

Researcher
Nofirma

I mainly work with fillet quality of farmed salmon. This can be related to feed/feeding, production/farming practices, disease etc. In order to understand underlying mechanisms, molecular and histological methods are often applied. I am also involved in the development of methods for predicting quality parameters (such as fillet colour and fat and pigment content) by image analyses.

Trine Ytrestoyl SpeakerPresenting company

Senior researcher
Nofirma

I have worked with fillet quality in salmon, mainly with fillet color, for more than 20 years, and I have been working in Nofima since 2008. I am a qualified biologist from the Norwegian University of Science and Technology i Trondheim (NTNU), with a specialization in general zoology and physiology. I completed my PhD at NMBU/Akvaforsk on the topic fillet pigmentation in salmonids.
The focus of my research is to understand how the rearing environment, including light, water quality and stress, interacts with diet composition and diet content of vitamins and antioxidants, and affect the performance, welfare and quality of the salmon.
I also work with issues related to resource utilization and sustainability in Norwegian salmon farming, particularly with how efficient the feed resources are used in the production of Norwegian salmon and the impact of Norwegian salmon farming activities on the environment.

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