KAPP ads

𝗗𝗮𝘆 𝟭 𝗮𝘁 Nor-Fishing 𝟮𝟬𝟮𝟲 𝗶𝘀 𝘂𝗻𝗱𝗲𝗿𝘄𝗮𝘆 𝗶𝗻 𝗧𝗿𝗼𝗻𝗱𝗵𝗲𝗶𝗺. Viggo Brevik is introducing KAPP’s approach to the Norwegian seafood market and the solutions we are highlighting at the show: • Chilling and freezing • Bleeding and sub-chilling • Onboard processing • Fish processing • Complete processing systems We help seafood producers improve product quality, processing efficiency, and operational performance from catch to finished product. Come meet Viggo, Heimir Halldórsson, and Sigurður Skulason at Stand A-104. KAPP Skaginn, Kami Tech Inc. #NorFishing2026 #SeafoodProcessing #FishProcessing #KAPP

How Hildur SH-777 is using OptimICE (CO2) to protect the catch from sea to shore. For a fishing operation like Hildur SH-777, quality begins the moment the fish comes onboard. Operating out of Rif on the Snæfellsnes peninsula in West Iceland, the crew works in an environment where speed, consistency, and careful handling are critical. Their daily trips, focused mainly on cod and haddock, depend on quickly and evenly chilling the fish to preserve freshness, texture, and product quality throughout landing, processing, and export.

How Hildur SH-777 is using OptimICE (CO2) to protect the catch from sea to shore. For a fishing operation like Hildur SH-777, quality begins the moment the fish comes onboard. Operating out of Rif on the Snæfellsnes peninsula in West Iceland, the crew works in an environment where speed, consistency, and careful handling are critical. Their daily trips, focused mainly on cod and haddock, depend on quickly and evenly chilling the fish to preserve freshness, texture, and product quality throughout landing, processing, and export.

Traditional icing places greater physical strain on the crew due to the manual work involved. With slurry ice, the process is easier and less demanding onboard. That may sound like a practical detail, but on a working fishing vessel, it has real value. Reduced strain, smoother handling, and a more efficient workflow all contribute to better overall operations. For the crew, this has become part of the everyday advantage of using the system.

Traditional icing places greater physical strain on the crew due to the manual work involved. With slurry ice, the process is easier and less demanding onboard. That may sound like a practical detail, but on a working fishing vessel, it has real value. Reduced strain, smoother handling, and a more efficient workflow all contribute to better overall operations. For the crew, this has become part of the everyday advantage of using the system.

How Hildur SH-777 is using OptimICE (CO2) to protect the catch from sea to shore. For a fishing operation like Hildur SH-777, quality begins the moment the fish comes onboard. Operating out of Rif on the Snæfellsnes peninsula in West Iceland, the crew works in an environment where speed, consistency, and careful handling are critical. Their daily trips, focused mainly on cod and haddock, depend on quickly and evenly chilling the fish to preserve freshness, texture, and product quality throughout landing, processing, and export.