October

Over the past four years, with a budget of NOK 70 million and around 45 planned scientific articles, researchers have endeavoured to find out what effect fish and seafood consumption have on our health. The Fish Intervention Studies project (FINS) is near completion and the results are starting to come in.

Controlled freezing and thawing of cod give consumers a product all year round that rivals fresh fish. A new research project shows that the way in which cod is frozen and thawed makes all the difference to the quality of the product.