Small-scale fishing boats make up 80% of Norway’s 5,600 fishing vessels, playing a vital role in harvesting cod, crab, langoustine, and other whitefish. Despite their significance, only 5% of their total catch is properly refrigerated, leading to reduced freshness, lower quality, and significant seafood waste.
The Importance of Onboard Refrigeration in Small Fishing Boats
Maintaining low temperatures is one of the most effective ways to enhance fish shelf life and quality. For instance, cod stored at 1°C lasts six days longer compared to storage at 5°C. However, the lack of refrigeration systems on smaller vessels continues to impact the seafood supply chain negatively.
To address this, the Climate-Friendly and Energy-Efficient Cooling in Small Fishing Vessels Project—led by SINTEF in collaboration with HAV Kjølesystemer and Cadio AS—has developed and tested two new prototype cooling systems for small boats.
Real-World Impact: A Fisherman’s Story from Trondheim
Fishing skipper Ervik Ervik, based in Skansen, Trondheim, recently installed one of these compact, durable refrigeration units on his vessel, the Odd-Angel. The system fits neatly into the boat’s engine room and is designed to function under rough sea conditions.
“Now I can stay at sea longer and reduce diesel costs,” says Ervik. “More importantly, the langoustines remain in better condition, thanks to chilled seawater circulation on board.”
Ervik uses individual “hotel room” tanks for langoustines, filled with chilled, circulated seawater, significantly improving survival rates and catch quality.
Seafood Waste Reduction and Better Market Value
According to the UN Food and Agriculture Organization (FAO), over 30% of global fish and seafood is wasted. Poor temperature control during harvesting and transport is a major contributor. While large vessels already use Refrigerated Seawater (RSW) systems, smaller boats often lack such infrastructure due to high customization costs.
This new plug-and-play RSW system prototype offers a scalable, cost-effective solution. Fishermen like Ervik can now deliver higher-quality, live seafood to processors such as Fosen Skalldyr in Vallersund, where temperature stability is critical—especially for sensitive species like langoustine.
“Langoustines don’t handle temperature changes well,” explains Ove Andreas Mandal, owner of Fosen Skalldyr. “In summer, when ocean temperatures rise to 7°C and onboard temps hit 20°C, they become lethargic, which increases mortality.”
Live langoustines fetch a higher market price than frozen ones. A reliable refrigeration system can reduce waste, increase profits, and improve the reputation of small-scale fisheries.
Sustainable Technology Using Natural Refrigerants
The cooling units tested have a cooling capacity of 8 kW and use CO₂ as a natural refrigerant, which is climate-friendly and environmentally safe in case of leaks. This is especially important because marine environments pose greater risks of system leaks than land-based settings.
Demand for CO₂-based refrigeration systems is increasing, according to Roger Tellefsen from HAV Kjølesystemer. Many fishers now actively request eco-friendly alternatives to synthetic refrigerants at trade shows and fisheries expos.
The project continues to evaluate how these systems perform across different vessels, species, and working environments—aiming to create more energy-efficient, sustainable solutions for small-scale fisheries worldwide.
Final Thoughts: Toward a Greener Fishing Industry
The integration of smart, eco-friendly refrigeration systems into small fishing vessels is a game-changer for seafood sustainability. By reducing waste, improving product quality, and lowering environmental impact, these innovations mark a step forward in building a resilient and responsible fisheries sector.
As technology becomes more accessible and customizable, small boat owners across the globe—especially in coldwater fisheries like Norway—may soon benefit from better catch conditions and longer shelf life, driving both economic and environmental benefits.