About Us

The main idea behind Hav Line is to reduce as many elements as possible in the slaughtering process. This to reduce the number of handlings on the fish and to improve fish welfare, and to get as streamlined way to the market as possible. Less handling on the fish will also result in reduced stress and mortality, and give higher quality on the product and reduce food waste. By slaughtering at the fish farmers cage, the need for live transport of fish (in well boat) is removed, furthermore there is no need for waiting/holding cages for live fish, no road transportation in Norway, or ferry transport to Denmark.

The main operating area is currently between Stadt and Hirtshals, but there are no problem going further north of Norway, or to Scotland, Shetland, the Faroe Island, the Orkney Islands or to Iceland. Within the main operating area, we can currently make two to three trips per week, depending on the location of the slaughter, as well as the volume. We normally go on two trips a week, a weekend trip and a mid-week trip.

Rapid cooling and a long, uninterrupted cooling chain means that the fish is chilled to approx. -0.5 to -1,0 Celsius when the fish emerges the , ready to be sorted, packed and shipped out into the market and this contributes to a higher quality product.