Displaying items by tag: breeding

EM3 19 AQ Karelia IMG 7144Quality and food safety distinguish trout products

The Republic of Karelia is known as the principle region for cold-water fish farming, and especially for rainbow trout. Karelia differs from other regions of the North-Western district of Russia by its natural conditions which include a large number of deep-water reservoirs with high-quality water at the right temperature.

In 2018, aquaculture companies in Karelia produced a total of 27 200 tonnes of farmed products (up 10% compared to 2017), including 18 200 tonnes of commercial fish (up by 1% to 2017). Rainbow trout represents nearly the entire volumes of farmed fish (99.98%), while the rest is represented by European whitefish and sturgeon. In addition, over 13 tonnes of mussels were farmed in the White Sea.

Processing fish improves competitiveness

Processing of aquaculture products is a very dynamic part of the fish farming industry of Karelia. Large fish farms with significant production volume inevitably come to the idea of building their own processing facilities. The expansion of processing lines and a focus on products with high added value can significantly improve the competitive edge of enterprises during times of volatile market conditions and enable funds for further investment. At present, there are 63 fish farming companies in Karelia, of which 14 have processing plants. The product range includes fresh gutted trout, frozen trout, smoked trout, salted trout, marinated trout, salted trout roe, preserves and other products.

Fish farm Kala i Maryapuyta has been farming rainbow trout in the waters of the two largest lakes of northern Karelia, Upper Kuyto and Nyuk, for nearly twenty years. The enterprise’s production is about 2 000 tonnes per year, and the production cycle is based on the traditions and practices of Finnish trout farmers. Focus is kept on the proper feeding of rainbow trout, control of its growth, and timely sorting. Trout processing is carried out in facilities with modern equipment, where product safety and control is ensured by a HACCP system. The company is constantly working to expand the range of its products: in addition to the traditional salted trout roe, and smoked and salted trout, the company has started to produce trout in various sauces and ready-to-cook products.

Published in Aquaculture