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ePaper created 2015-04-22, 14:48:24 | version 1.37.0
Issue One 2015 31 International Norway's Bring Frigo AS delivers freshly caught fish to the counter in no time. The main company product is juicy salmon. From the fjord onto the plate kogsvåg, 30 kilometres south of the town of Bergen in Norway. It is Monday, almost seven in the evening. Steinar Aasen's work week has just begun. He opens the backdoors of his trailer, then climbs onto the driver`s seat, and reverses the last me- ters against the loading bay of the Norwe- gian company Sekkingstad. The family-run business, which is one of the many regular customers of Bring Frigo, has specialised in sellingwholefishandrefiningfishproducts– it ships fresh salmon and trout to over 120 clients in Europe and the world. Sekkingstad's premises are bustling with people. Living salmon is being sucked in from fish pens in the fjord and transport- ed through big pipes into the factory halls. Each day, the company processes around 100 tonnes of salmon. After harvesting, the fish is inspected and weighed, sorted, covered in ice, and ultimately prepared for shipping. The boxes full of fish are made in such way that redundant water from the thawing process can run off. A robot stacks them onto pallets. During loading, Aasen gets help from a colleague of his. The men must hurry be- cause the salmon is supposed to be at the customer in Oslo early Tuesday morning. Norway's capital is 500 kilometres away, and no-one knows how the weather and the driving conditions in the mountains will be. Down at the fjord, the ground looks nor- mal, it is only a few degrees below zero. But up in the Fjell, the snow is metres high. Tak- ing the route means competing with strong winds. In the worst case, the road will be closed for a few hours, sometimes even for several days. Aasen signs the bill of lading and meticulously compares the number of boxes on the paper to the number S