ARIEL D.T2.2.2 RD Catalogue

ARIEL project cod.278 WPT2 “Pilot activities for transnational and regional networking” Act.2.2 SSF AND AQ R&D TRANSNATIONAL BEST PRACTICES CATALOGUE

Type of Document Public use

Authors Institute of Oceanography and Fisheries (IOF) in cooperation with Hellenic Centre for Marine Research (HCMR), University of Montenegro – Institute for Marine Biology (IMBK) and National Research Centre (CNR-ISMAR)

Work Package: WPT2 Pilot activities for transnational and regional networking

Deliverable T.2.2

Version and date Final version - March 2020

TABLE OF CONTENTS

ARIEL PROJECT ...... Error! Bookmark not defined. INTRODUCTION...... 5 GOOD PRACTICE EXAMPLES IN GREECE ...... 8 GOOD PRACTICE EXAMPLES IN CROATIA…………………………………………………………….14 GOOD PRACTICE EXAMPLES IN MONTENEGRO ...... 27 GOOD PRACTICE EXAMPLES IN ITALY ...... …..30

THE ARIEL PROJECT

Small-scale fisheries and aquaculture are emergent sectors and represent key drivers for the sustainable growth of Adriatic-Ionian communities. Beside their socio-economic importance, these sectors are composed of several micro-companies, providing an atomized entrepreneurial landscape and tending to be marginalized in decision-making processes. Small-scale fisheries and aquaculture are currently facing common challenges: key enabling technologies, capacity creation, improved technological, and market researches for more cost-effective and sustainable solutions, resources co- management, science-based policies, improved biological and production data collection and assessment, viability and sustainability of ecosystem function. Under these premises, ARIEL project co-financed by the INTERREG VB ADRION Programme 2014-2020 (https://www.adrioninterreg.eu/), aims to promote technological and non-technological solutions for innovation of small-scale fisheries and aquaculture among scientists-policy-makers-entrepreneurs, acting as a knowledge network and considering in a single frame the complex ecological, economic and societal challenges. ARIEL will develop capacity-building actions for policy makers for the adoption of a science-based approach to improve resources co-management and develop appropriate supporting schemes to stimulate actors clustering. Project activities will lead to strategic and operational guidelines to promote open innovation in SSF and AQ led by research institutes, facilitated by policy makers, endorsed by entrepreneurs and recognized by consumers.

ARIEL promotes the up taking in small-scale fisheries and aquaculture of open innovation led research, facilitated by policy and endorsed by operators involving multiple-skills organizations from Italy, Croatia, Montenegro and Greece able to strategically/operationally tackle the complex challenges of small scale fisheries and aquaculture sectors growth in the Adriatic-Ionian Region and able to identify key innovation drivers for policy and research as well as ensure project results durability and transferability.

The ARIEL partnership is composed by 8 scientific and institutional organizations from 4 Countries:

Lead Partner: CNR-IRBIM Ancona (IT) Marche Region, Region of Sicily (IT) Institute of Oceanography and Fisheries (HR) Public Institution RERA SD for Coordination and Development of Split Dalmatia County (HR) Hellenic Centre for Marine Research (GRE) Region of Western Greece (GRE) Ministry of Agriculture and Rural Development (MEN) University of Montenegro – Institute for marine biology (MEN)

Project duration: 30 months (1.1.2018-30.06.2020) Project budget: € 1 249 234.50

INTRODUCTION

Unlike fast-growing aquaculture sector, where all scientific results and innovations are quickly integrated into business, the situation is quite different in small-scale fisheries (SSF). This fisheries sector is still largely traditional and continues to operate within framework as it was hundreds of years ago. Mediterranean fisheries have existed since ancient times, so the current fisheries pattern is the result of this long history, rather than the outcome of a specific management policy (Matić-Skoko, 2018). For most commercial species, a significant feature is that juvenile fish support most of the fishery. The mean annual landings have been around 1.5 million tons in the last decade. Mediterranean fishing production represents a limited proportion of the world production, which is about 100 million tons. But, on the other hand, the average price of the products of this activity, intended almost exclusively to be consumed when fresh, are five to ten times higher than those in most other regions of the world. Besides, from the European point of view, Mediterranean fishing is far from being marginal, since it represents nearly 20% by weight and 35% by the value of the Community's fishery production. From a socio-economic point of view, fishing activities in the Mediterranean employ several hundreds of thousands of persons. Mediterranean fisheries are highly diverse and vary geographically, not only because of the existence of different marine environments, but also because of different socioeconomic situations. Concerning the catch in recent years, countries that mostly contribute to the total landing in 2014 for the Mediterranean Sea are Italy (177,019 t), Spain (78,467 t), Croatia (78,928 t), Greece (no data), France (15,076 t), Cyprus (1,249 t), Malta (2,403 t) and Slovenia (247 t) (FAO, 2015)2, all EU member states while just small proportion fall on African Mediterranean countries. The only innovations in SSF sector are the modernization of vessels and fishing tools and techniques. Of course, there is also the use of modern fish tracking devices such as echo- sonders, sonars, GPS, ... Therefore, it is difficult to find good practice examples of transferring research results and innovations to SSF. In this sector, it is interesting to diversify the activity in which fishermen turn to fishing tourism as an additional activity during the period when the catch of fish is poor or when it is not allowed to use certain fishing gears or fish in an area. And then there is the sale of their own fish without the extra links in sale chain inside their own fish markets or to serve it directly at their restaurants.

______1 Matić-Skoko, 2017. 3. Mediterranean fisheries in a framework of new Common Fisheries Policy (CFP): Challenges and opportunities. In: “Trends of Fisheries and Aquatic Animal Health” Bentham e-book, pp: 85-101, DOI: 10.2174/97816810858071170101; eISBN: 978-1-68108-580-7, 2017; ISBN: 978-1-68108-581-4 2 FAO, 2015. FAOSTAT. Food and Agriculture Organization of the United Nations, Rome, Italy.

In general fisheries management in the Mediterranean is at a relatively early stage of development, judging by the criteria of North Atlantic fisheries (Papaconstantinou and Farrugio, 2000). Quota systems are generally not applied, mesh-size regulations usually are set at low levels relative to scientific advice, and effort limitation is not usually applied or, if it is, is not always based on a formal resource assessment. Despite this, there has been some progress towards management by means of closed seasons and areas, which has provided positive results (Di Franco et al., 2016). The fisheries legislation of the different Mediterranean countries contains a great variety of conservation/management measures which can be broadly separated into two major categories: those aiming to keep the fishing effort under control and those aiming to make the exploitation patterns more rational. The first set of measures is based on restrictions imposed on the number or fishing capacity of the vessels, rather than on catch limits and control of discards and by-catches, upon which the fisheries policy in the Atlantic mostly relies. Among these measures, some aim at preventing the expansion of the number of fishing vessels through a licensing system, and can be characterized as direct, while other measures aim at placing upper limits on the fishing capacity of individual vessels, through engine power and tonnage limitations, and can be characterized as indirect. The second set of measures is based on provisions concerning gear specification, gear deployment, fishing practices or techniques, fishing seasons or areas, and resource exploitation patterns, which are commonly known as technical measures and such type of management is characteristic for the Mediterranean. For sure multiple control methods have to be used wherever possible and closed areas should be used to buffer uncertainty. They highlighted that these closed areas must be large and exclude all principal gears to provide real protection from fishing mortality and to be really effective. Generally, collected scientific fisheries data on the state of the stocks and related issues have to be more reliable because the fishing industry need to have a better and more stable basis for long-term planning and investment, for example, when regime changes reduce productivity in response to climatic fluctuations. It is expected that this have to safeguard resources and maximize long-term yields. Reliable and up-to-date information about the state of marine resources is essential to support sound management decisions as well as effective implementation of the reformed CFP. But for reliable information accurate assessment of fishing effort, spatio-temporal distribution of fishing effort together with socio-economic issues of requested. From all the aforementioned it is evident that in-depth scientific research together with reliable official statistics would provide a comprehensive understanding of threats and the impact they have on fisheries resources. EU Member States have the obligation to collect, maintain and share scientific data about fish stocks and the impact of fishing at sea-basin level and thus national research programmes are established to coordinate this activity. Since, EU policies and in particular reformed CFP, aim for sustainable fishing over a long period of time through appropriate management of fisheries within a healthy ecosystem, while offering stable economic and social conditions for all those involved in the fishing activity, hence not only the quantity of fish taken from the sea is important, but also their species and sizes, and, indeed, the techniques used in catching them and the areas where they are caught. ______1 Papaconstantinou C, Farrugio H. 2000. Fisheries in the Mediterranean. Mediterr Mar Sci 1: 5-18. 2. Di Franco et al. 2016. Five key attributes can increase marine protected areas performance for small-scale fisheries management. Sci Rep 2016; 6: 38135.

The general impression is that still there is a lack of communication among the managers, fisherman and scientists, while this should be the focus of any management process. Better knowledge of recent changes in coastal fish communities, accompanied with better flow of communication and a sense of trust between scientists, fishermen and fisheries managers should significantly facilitate the desired outcome for the fisheries managed in a sustainable way.

Beside all aforementioned, a better framework for aquaculture is predicted by reform of CFP1 in term to increase production and supply of seafood in the EU, reduce dependence on imported fish and boost growth in coastal and rural areas. This is planned to be implemented through national strategic plans drafted by Member States to remove administrative barriers and uphold environmental, social and economic standards for the farmed-fish industry. Also, a new Aquaculture Advisory Council will be established to give advice on industry-related issues. The main hypothesis of reform CFP is that simplified rules and decentralized management will devolve power to the industry. In the line with that, results-based management, will replace top-down decisions and thus industry will be able to choose optimal ways how to best achieve the agreed outcomes. It’s considered that better marketing of EU fisheries and aquaculture products will help to reduce waste and provide market feedback to producers. Also, in international and regional organizations, the EU will step up its role of honest broker for sustainability and conservation of fish stocks and marine biodiversity, undertake actions with key partners to combat illegal fishing and reduce overcapacity. In bilateral fishing agreements with non-EU countries, the EU will promote sustainability, good governance and the principles of democracy, human rights and the rule of law.

When it comes to aquaculture, a whole host of innovations are constantly being incorporated into the business of large companies: from the special features of building and positioning breeding systems with automated probes that continuously measure all abiotic and biotic factors of the breeding environment, special conditions and tactics in spawning and breeding fish, feeding through automatic feeders to optimize food consumption and environmental pollution, to special genetic laboratories involved in genetic engineering, drug production and antibiotics. Also, of particular importance are also food technology innovations, which constantly set new criteria for the creation of new products, but also the conditions for their preservation, storage and processing.

______1 Common Fisheries Policy (CFP) brochure. European Union, Belgium, 2014; 46 pp.

1.1. Good practice examples in Greece

1) STEFOS seafood manufactory, Messolonghi - Greece

STEFOU BROS and CO LP Seafood manufactory Mpouza-Aitoliko 304 00 Mesolonghi Greece Tel / Fax: +30 26320 22077 Mail: [email protected]

George Stefos and his family grew up on the shores of the lagoon of Messolonghi - Etoliko and learned the art of making botargo near local traditional fishers. For decades "botargo Stefos", based on traditional homemade recipe, was known to a small circle of locals who appreciated and enjoyed it as a tasty and nutritious daily food but also as valuable festive treat. The company has modern facilities for processing, packaging and promoting fishery products combining traditional knowledge with the latest technologic developments in processing/manufacturing. The company owns a 3,000 sq. m. lot next to the town of Aitolikon, with a state-of-the-art installation, equipped with the most up-to-date, innovative equipment. The installation of processing and packaging of the fish roe and other products has been designed in full accordance with the ISO 22000 – HACCP TÜV NORD food safety management standards. It is a unique investment of its kind in Greece and Europe, and will soon be further developed with dedicated premises for presentations and tasting events. Their vision is to create an exquisite selection of botargo and lagoon products worthy of appreciation by connoisseurs around the globe.

Figure 1. https://botargostefos.gr/facilities_en.html

- About Botargo Botargo is a valuable delicacy in the Mediterranean, considered as the caviar of the South and has equal nutritional and culinary value. Its distinct yet delicate flavor places it at the top of gastronomy products and currently holds a prominent place in the menus of distinguished gourmet restaurants around the world. - Products: - TRADITIONAL BOTARGO STEFOS, in a waxed bar, placed in a protective box.

Premium quality Grey Mullet Roe, a 100% natural product, without preservatives, with a distinct yet delicate taste, velvety texture and a long aftertaste. Its color ranges from golden yellow to golden reddish. A unique delicacy, with high nutritional value, is rich in Proteins, energy, Omega-3 fatty acids, Vitamins C and E, Selenium and Zinc. Protected by a 100% natural beeswax to preserve its natural moisture. Use it sliced or grated. A traditional Greek gourmet savoury delicacy. - TRADITIONAL SMOKED BOTARGO STEFOS, in a waxed bar, placed in a protective box. Premium quality Grey Mullet Roe, a 100% natural product. Smoked by natural smoke, with the company’s unparallel recipe that makes it a unique product throughout the world. It is protected by a 100% natural beeswax to preserve its natural moisture. Use it sliced or grated. The absolute gourmet way to start a meal and satisfy the most demanding palate. - SELECTED GRATED BOTARGO STEFOS, in a jar. Premium quality moderately dehydrated Grey Mullet Roe, a 100% natural product without preservatives, with an intense flavor and aroma full of sea notes. Use it to finish dishes, just before serving, over fish, seafood, pasta, risotto, pulses, vegetables or salad. It elevates any food to gourmet status. - SMOKED GRATED BOTARGO STEFOS, in a jar. Premium quality moderately dehydrated Grey Mullet Roe, a 100% natural product. Smoked by natural smoke, with the company’s unparallel recipe that makes it a unique product throughout the world. Sprinkle it over fish, seafood, pasta, risotto, pulses, vegetables or salads. An innovative way to elevate any food to gourmet status. - SELECTED BOTARGO STEFOS IN SLICES, in a jar. Premium quality moderately dehydrated Grey Mullet Roe, a 100% natural product without preservatives, with a fruity flavor and a velvety texture. Its color ranges from golden yellow to golden reddish. A revolutionary packaging that offers for the first time selected botargo in slices preserved in sunflower oil, ready for consumption, so that you can enjoy this unique delicacy in your everyday life.

Figure 2. https://botargostefos.gr/botargo_rec_en.html

2) SAO S.A - Seafood Trade

Packing Plant – Neochori – Messolonghi Address: 300.01 Aitoloakarnania, Western Greece Tel: +30-26310-26981

Fax: +30-26310-26982 Sales & Distribution: [email protected] Website: http://www.saosa.gr

Figure 3. SAO S.A. infrastructure

SAO S.A. has been operating in the aquaculture sector since 2003. It is a family business that is currently laying the foundations for the next generation development. The backbone of the company is the experienced team of employees with long lasting history within the field. Their head office and account department are in the city of Patras, and the packing plant at Neohori, Messolonghi area. Their fish farms are located in Western Greece, at the estuaries of Acheloos River, in the surrounding area of the National Park of Messolonghi-Aitoliko Lagoons (one of the most important lagoons and the second in magnitude in the Mediterranean Sea). It is a place that provides a favourable environment as a nursery and boasts a rapid growth of fish fry and nests of migrating waterfowl. Due to its significance as a wetland the area is protected by the Ramsar Convention Rules on Wetlands and is also included in the Natura 2000 network. This area that SAO has chosen as a place to lay its structure and produce fish, has one unique feature; the combination of fresh and salt water which gives to the flesh of the fish similar features to those of the lagoon and is the secret behind their exquisite taste. SAO focuses on the standards of freshness and quality. The fish are harvested following an order plan, which is based on every day orders. Clients know exactly when their fish are harvested and they are welcome to watch all procedures, ask any questions and discuss about any request. The target has always been for SAO to become the standard choice of clients. Administration, packing station and farm management are located in the same area. This factor allows SAO to maintain a flexible structure for quick decision and action making. The packing station is close to the farms so that the quality and food safety standards are met. The capacity of the plant is 15.000kg of packing on a daily basis. SAO is trying to promote the unique taste of its products and differentiate through its alternative processed line: All types of fillets, handmade, with no addition of preservatives, individually vacuum packed to ensure freshness and safety. SAO also experiments in the field of local, handmade, value added products such as its smoked and salt cured product line.

All procedures in the packing plant are certified with ISO 22000 standards, audited, controlled and reviewed on a yearly basis. Farms are also monitored for all environmental factors that have an impact on health and well-being of the fish. SAO can guarantee the traceability of all of its products since every lot of fish is being watched daily regarding feeding and all handling operations up until harvesting, processing and packing.

Products: • European seabass, Dicentrarchus labrax • Gilthead seabream, Sparus aurata • Bluespotted seabream, Pagrus pagrus • Sharpsnout seabream, Diplodus puntazzo • Processed fish & Filets line • Salt cured and Smoked line – “Nealis”

SAO also deals with the trade of wild caught fish, local and imported. They have a major stand in the fish market of Patras, the third biggest fish market of Greece. Their staff have acquired invaluable experience over the years in the market of all Mediterranean fish species.

3) ANAGENNISI - Fishery Association

Small Scale Fishing Association – Messolonghi Address: Thysias 47, Messolonghi, Aitoloakarnania, Western Greece Tel: +30 6944639305 Website: [email protected]

Greek lagoon fisheries use barrier fish traps to catch sea bream, mullet, sea bass and other species during the seasonal migration of fish to the open sea. The multispecies character of these fisheries suggests that part of the catch may be unwanted and consequently discarded if there is no market demand and usually because it includes small specimens that are not supposed to be landed following the respective regulations. Following the latter, the small- scale fishers of the Messolonghi-Aitoliko lagoon complex took part in the project SELTRAP in the frame of which an escape device was designed and installed on the traps originally used while conducting the specific fishery practice. The device was made of low cost material that could be easily fitted by fishermen, and adapted to the specific type of barrier trap being used in the Messolonghi lagoon so as to minimize unwanted catch depending on the size/species

composition of the catch. As the results of the specific project showed that the adoption of this innovative device enabled escaping of about the 30% of the catches that would otherwise be discarded due to the increased selectivity, while at the same time sorting of the catch was significantly reduced, local fishers of the Anagennisi Association adopted this technique (66% of traps were modified before the end of the project). This effort constitutes one of the few good practice initiatives in small scale fisheries in Greece and underlines the importance of the collaboration between administrations, scientists and fishers in the frame of high-quality research projects aiming to

the better management of the fishery resources while improving labor conditions of fishing communities.

Figure 4. Modification of fish traps to reduce unwanted catch in the Messolonghi lagoon. Website: http://www.marecol.biology.upatras.gr/seltrap_2015/

4) Michalis” fishing tourism in Cephalonia

Fishing income diversification – Cephalonia “ Address: Svoronata, Kefalonia, Greece Tel: +30- 6955 58 8556 Website: https://michalisfishingtourism.com/

Captain Michalis is fishing from the age of 15, when he was still fishing for his father. He was among the first fishers in Greece that get the license for pesca tourism. During the last years, the income from fisheries became more and more marginal, mainly due to the lower catch price but also the decreased landings. To deal with this, Michalis and his family took the strategic decision to get involved in pesca-tourism so as to add an extra source of income and lower economic risks associated with a full occupation in fisheries. The wife of Captain Michalis welcomes visitors to their boat. Speaking fluent English she

describe everything that happens throughout the journey. The vessel has a fully equipped kitchen and shaded living space, W.C., shower with fresh water. The trips usually start at 8.00 am. from the port of Agia Pelagia in Svoronata, 10km from Argostoli (the capital of the island). Michalis fishing tours is nowadays a very successful enterprise that practising fishing tourism activity during the extend touristic season in the island of Cephalonia. Moreover, during the centre of the touristic season (July-August) there are double trips throughout the day to satisfy the increased touristic demand. Marketing strategy of the enterprise is primarily based on the web. More specifically, Michalis

Fishing tours has its own website (https://michalisfishingtourism.com/) and fakebook page, (https://www.facebook.com/kefaloniafishingtourism/) whereas it is also registered to trip advisor. Plenty of positive reviews and comments are the best way of advertising, Michalis’ wife claims.

Figure 5. Michalis” fishing tourism in Cephalonia (https://michalisfishingtourism.com

1.2. Good practice examples in Croatia

1) CROMARIS d.d.

Gaženička cesta 4b, 23 000 Zadar, Croatia mail: [email protected] web: www.cromaris.hr tel: +385 23/254-960 fax: +385 23/250-883 PIN number: 58921608350

Cromaris is a leading company in the aquaculture sector in Croatia and the Adriatic Sea. Their core products are the highest native quality white fish species - sea bream, sea bass, meagre - as well as their processed products which facilitate consumers purchase, preparation and consumption of fish. All of their products feature superb freshness and contain no preservatives or GMO ingredients.

• Total income (2018.): 58,4 million EUR • Sales (2018.): 8.166 tons • Over 80% of production is exported • Number of employees: 520+ • Own fishmongers: 7

Cromaris is a company that specializes in aquaculture, processing and sale of indigenous Adriatic fish. They were established in 2009 through merger of Croatian and European aquaculture pioneers. Their fish is present in the European market for over 40 years. Cromaris is a Croatian aquaculture leader, specializing in farming and processing of white fish with specific emphasis on sea bass and sea bream. Total revenue in 2018 was HRK 438 million, while sales alone amounted to 8,166 tons. Over 80% of their production is exported. Cromaris owns 7 fish markets, while the number of staff is just over 520 people. The corporate headquarters, fish sorting and processing facility are located in Zadar. They have five farms, two of which are located in Istria (northern Adriatic), and three in Zadar's area (central Adriatic). All farm locations are selected for their exceptionally clear waters and unspoiled nature, far away from any possible contaminants.

Figure 6. Entrance in main building http://www.cromaris.hr/

Besides owning an ideal location for fish growing, their farms are also among the most modern ones in the Mediterranean - they are equipped with premium automatic feeding systems, underwater cameras in cages, cleaning robots’ networks, as well as the largest aquaculture boat in the Adriatic Sea (a product of Croatian shipbuilding industry). This allows daily catch and fast shipping from farms to the sorting center.

Figure 7. Cromaris farms positions: http://www.cromaris.hr/en/from-the-sea-to-you-s13

Lamjana Farm - is located near Lamjana bay at the island of Ugljan. The fish are grown in several micro-locations in floating cages in the open sea. There are no potential contaminants in the near and distant surroundings, and the sea is of high quality and purity.

Figure 8. Lamjana farm: http://www.cromaris.hr/en/farms-s32

Košara Farm - largest farm is located on a small island of Košara, southwest of the island of Pašman. In the vicinity of the farm is world famous National Park "Kornati".

Figure 9. Košara Farm: http://www.cromaris.hr/en/farms-s32

Dugi Otok Farm - At one of the most beautiful islands in the Mediterranean is the farm Dugi otok, situated in a cove Velo Zalo on the island Dugi otok. Like the Košara Farm it is also in an immediate vicinity to the National Park "Kornati".

Figure 10. Dugi otok farm: http://www.cromaris.hr/en/farms-s32

Budava Farm - Budava Farm is located on the Istrian peninsula, in one of the most beautiful bays of the area, bay Budava. An interesting fact about this site is that for many years it had been under the protection of the army leaving the nature in the bay and around the bay completely intact.

Figure 11. Budava farm: http://www.cromaris.hr/en/farms-s32

Limski Zaljev Farm - This farm is located in the Fjord Lim, in the heart of a protected sea reserve. North of Rovinj, twenty minutes away by car is one of the most beautiful natural resources of the Istrian peninsula, as someone call it, the Lim Channel or Lim Fjord.

Figure 12. Limski zaljev farm: http://www.cromaris.hr/en/farms-s32

Hatchery A key factor in the process of growing and achieving superior quality is the quality of fry. Fish spawning takes 4-5 months on average, after which the fish is moved to one of their carefully selected farms. The beginning of the farming itself has been set off long time ago, in the year 1981 in the city of Nin, not far from Zadar, one of the first fish hatcheries in the Mediterranean was opened. The complete reconstruction of the facilities started in 2013 and, in September 2015, on the place of the old hatchery, one of the most modern facilities for sea bass and sea bream spawning in Europe was opened for business. This new hatchery increases the annual production capacity from 15 million to 40 million fry, and the production technology in the new highly automated facility allows a shorter development cycle with an increase of fry quality.

The hatchery is organized in such a manner, that all units and reproductive centers are separated, with their individual filtration systems, which enables creating the optimal conditions for planned size and fish species. The process of spawning and harvesting in the hatchery encompasses the conditioning of the brood stock, the cultivation of larvae and fries along with plankton and shrimps. It all begins in the hatchery where the technology painstakingly selects a brood stock which provides the satisfactory quantity of fish-spawn. The spawn acquired by spawning is then implanted in the incubators from where larvae spawn. The farming of zooplankton and phytoplankton, the first food of the larvae, is the most sensitive part of the technological process during the larval stage. When the fry reaches the weight of 5 to 7 grams, for which approximately 5 to 6 months are needed, it is ready to be transported to marine cages in which the development cycle continues.

With the focus on regular fry production, an experimental station was built in the new hatchery, which will accommodate the research of new species for farming. The investing cycle will be completed with the modernization of the facility for fish pre-growth in Mala Lamjana in which the fry will receive supplemental feeding from the hatchery in Nin.

Fish processing By the end of 2012 a new facility in Zadar was opened, equipped with the latest technology for fish sorting and processing. The facility is fully constructed according to the principles of good manufacturing and hygiene practices (GMP, Good Manufacture Practice) for the fishing industry. Fish are sorted immediately after harvesting and once the sorting has finished, it is packed in polystyrene boxes and, depending on orders, sent either fresh to the market or processed into fresh fillets, packed fish, smoked and marinated fish. Product smoking and marinating is accomplished by traditional methods without the use of artificial additives and preservatives. The facility is equipped with a machine for fish wrapping in a controlled MAP atmosphere (Modified Atmosphere Packaging) and IQF freezing system for fish (individually quick-frozen / single freezing method). Harvesting is carried out at least six times a week and at the end of harvesting the fish is delivered to the processing and logistics center. After sorting it is packed and either sent fresh to the market or processed into fresh fillets, packed fish, smoked or marinated fish. Within 5-6 hours after harvesting fresh fish is ready to be shipped to the Croatian and European market. - daily catch of fish and the output from the warehouse on the harvest day or, latest, the day after - fast delivery to target markets (12-48h from the harvest) - fish ordering two days before delivery - established traceability system allowing us to view information on each product from the hatchery to customer delivery.

Cromaris Italia is the exclusive importer of their products in the Italian market. The company is located in Casale sul Sile near Treviso, and is 100% owned by Cromaris d.d. The Italian company ensures better market presence and communication with customers of their products. More than 80% of their production is exported. They are currently present in the markets of Croatia, Italia, Slovenia, Germany, France, Poland, Czech Republic, Slovakia, Austria, Bosnia and Herzegovina, Montenegro, Serbia and Hungary. The company is certified with ISO standards 9001, 14001, 22000 and FSSC for quality, environmental management and food safety. They also obtained ASC, IFS Food certificate, GlobalG.A.P., Friend of the Sea, BRC and Kosher.

The farm in Lim Bay is certified with organic production certificates: - Croatian ECO product - means that their fish is farmed under strict rules attributed to this certificate which is based on the Organic Production Act. - EU Organic - blanket EU certification for organic production. - AB - the French version of the EU Organic Certification. - Bio Siegel - German version of the EU Organic Certification. - Naturland - German national certification for organic food.

Microbiological control maintains the continuous monitoring of product hygiene throughout the year. Regular chemical analysis of the product continuously monitors nutritional value of the fish, while the discrepancies in those values can be attributed to seasonal character, consequences of different food types and nutrition at different seasons throughout the year.

According to environmental impact studies, authorized institutions regularly monitor parameters of the seawater column, seabed sediment and the state of benthic biological communities. Previous results of environmental monitoring indicate that the breeding processes has been carried out as scheduled and within prescribed values in the framework of sustainable development. With the use of modern farming technology, they minimize a negative impact on the environment. In terms of pollution prevention, they apply modern wastewater treatment technologies. Nutrition is one of the key factors that affect the quality of the fish, so the quality and quantity of food is under continuous supervision. Regular chemical and nutritional analysis of food composition is also monitored.

Considering that the cost of food is an important component of the total cost, adequate nutrition management, as well as the choice of food itself (composition) are important factors to consider. The Optimal Food Conversion Factor (FRC) not only covers items that imply its lowest rate or that results in the fastest growth. The optimum FRC for cultivation depends primarily on the enterprise strategy and marketing vision for the end product that is advertised through emphasized quality, size category, time of harvest for market needs, availability and price of food. In addition to the quality of the food and its composition, the adaptation of the diet should be based on the specific conditions of the breeding site and on the quality of the young, the particularity of the individual plantation and the desired result in terms of sales. The employees of Cromaris d.d. presented this to foreign scientists, namely their establishment, adaptation and implementation of feeding management through autonomous feeders (barges) at the breeding sites of Lamjana and Košara, since such management and breeding of pre-consumed and consumed fish (Sparus aurata and Dicentrarchus labrax) have significant savings in production costs, especially when considering the desired results in obtaining a good product range throughout the year. Furthermore, they were also shown ways to improve feeding efficiency, which significantly reduced the negative impact of emissions from non-eating foods (video surveillance during the diet, dosing of food with respect to environmental parameters ...), which is an economic and environmental interest of the company as it does not reduce the rationalization of fish feeding. not only the total cost of production, but also the perception of caged fish farming as an environmentally sustainable and responsible production of the fishing industry.

2) Kali tuna d.o.o., fishing, fish farming and fish processing

Short Name: Kali tuna d.o.o. Headquarter Address: 23272 Kali, Put Vele Luke 70 Activity: 03.21 Marine aquaculture (NKD 2007) Ownership: J Trading Inc, Japan Management: Jiro Kambe, CEO Registry at the Commercial Court of Zadar, MBS 060004899 Phone: +385 23 28 28 00 Telefax: +385 23 28 28 10 E-mail: [email protected]

Kali Tuna have been contributing to the local industry and employment for a long time. Number of employees is more than the 100 people. Their local tuna farmers have more than 20 years

of working experience. The logo on their ship is “Hrvatski uspjeh”, meaning “Croatian success”, and represents the aspiration and ambition of their crew towards success.

Considering that this is a specific activity of aquaculture based on fishing, the technological and technical aspects of the production of bluefin tuna (Thunnus thynnus), at Kali tuna d.o.o. facilitities can be presented: • explanation of the procedure from catching to transporting individuals to cage infrastructures of Mrđina site near Ugljan Island • specificities of tuna farming technology in the production cycle of 2 years and differences with other countries applying so called „fattening“ breeding technology • they have been shown the course of feeding and zootechnical measures on cage infrastructures that ensure optimal breeding conditions for tuna, given that it is a specific species that has not yet been fully domesticated

Figure 13. Kali tuna farms: https://www.kali-tuna.hr/en

In 1996, Kali tuna d.o.o. was established in Kali, Ugljan island, by two Croatian descendants from Australia, and is considered a pioneer of farmed Atlantic bluefin tuna business in the Mediterranean. Since their beginning, the production of Kali tuna has been increasing continuously and it is still considered as one of the most successful companies in the current market.

Since 2015 the company has been a wholly owned subsidiary of the Japanese company J- Trading Inc. Under its leadership Kali tuna has once again made a step forward in production by adding completely new products o its product catalogue: cut/produced in cold chain at 60°C, evaluated as top sushi and sashimi quality.

The intensive feeding of wild tuna caught tried to achieve the quality of meat that meets the standards of the demanding sashimi market, which is almost entirely met by the cultivated tuna, while the tuna from the catch has only 30% of the quality of meat required by the market. Kali tuna has over 100 employees and fishermen with more than 20 years of experience in this industry.

Figure 14. Kali tuna vessels: https://www.kali-tuna.hr/en/sustainable-development

Tuna farming technology is based on catching the wild tuna. During the production cycles their production is fully controlled. They keep the fish in cages for up to 30 months, rather than fattening it quickly. With careful selection of food and controlled feeding regime, they can make a positive impact on quality, or more precisely, on the color and fat levels of the fish. Premium quality of the products branded under the label ToroCro Maguro. Toro means the belly part of tuna, the fattiest part, Cro indicates the origin (Croatia), and Maguro is the Japanese word for tuna. All the employees have participated in creation of the brand, thus the brand itself is their mutual product in every sense.

Figure 15. https://www.kali-tuna.hr/en

Products selection -60°C super frozen:

- BLUEFIN CHUTORO SAKU PLATE: Boneless, bloodless fillets ready for the sushi/sashimi preparation produced out of the “Chutoro muscle”, muscle located just along of the tuna skin, with exception of abdominal cavity part. Its characteristics are light red color and more fat level.

- BLUEFIN AKAMI SAKU PLATE: Boneless, bloodless, skinless fillets cut for the sushi/sashimi preparation, produced out of the “Akami muscle”, muscle located just next to the middle bone of the tuna. Its characteristics are red color and less fat level. - BLUEFIN OTORO BANANA CUT: Vertical fillet cuts ready for the sushi/sashimi preparation produced out of the “Otoro muscle”, muscle located in abdominal cavity of tuna. Its characteristics are pink-white color and high fat level. - STEAK BLOCK: Vertical fillet/loin cut, skin on. - NAKAOCHI: “Tuna tartar”, middle bone scooped meat, boneless, skinless, bloodless, vacuumed and tray packed. - BELLY LOIN: Halved tuna fillet consisted of abdominal cavity part and tail part, fatty part. - BACK LOIN: Halved tuna fillet consisted of back and tail part, less fatty part.

Figure 16.Tuna fillets positions: https://www.kali-tuna.hr/en/products

Kali Tuna follows the procedures of the incorporated and implemented HACCP quality control system. Their products are traceable and can be identified from the origin of the raw material to the final product by BCD (ICCAT Bluefin Tuna Catch Document) authorized under the ICCAT, an organization that preserves the Atlantic bluefin tuna. The traceability of the product that determines the origin of the raw material from cultivation to the final product has been implemented in BCD (ICCAT Bluefin Tuna Catch Document) to a document certified by ICCAT (INTERNATIONAL COMMISSION for the CONSERVATION of ATLANTIC TUNAS) one of the important institution for the conservation of Atlantic bluefin tuna.

Kali tuna d.o.o. has won many prizes and has been awarded the “Superior Taste Award” by the International Taste Institute (ITQ) in Brussels in 2016 and 2019. ITI is one of the leading world organizations dedicated to evaluating and promoting superior products to the world. Certified by the institute for their quality, their products have been tested by many top chefs of best European restaurants with Michelin stars. Out of 100 points for its texture, look, taste and smell, their product scored over amazing 91 points and won the prestigious international certificate of excellence with three golden stars. That clearly shows that the marine products of Kali tuna are the best possible choice, and it is the best possible recommendation for their global promotion. In 2001, 2003 and 2011, Kali tuna was awarded the Golden kuna award by the Croatian Chamber of Economy - Zadar County Chamber for being the most successful mid-sized company. Kali tuna has also won the AAA Creditworthiness Certificate, one of the most important European standards for defining the quality of business and an internationally recognized economic quality indicator.

Figure 17. https://www.kali-tuna.hr/en/sustainable-development/socially-responsible-business

After the visits, a meeting was held at which it was determined that the Croatian technological and technical development of the sector does not lag behind other Mediterranean countries, which have vertically consolidated their production in order to obtain products of greater added value. The latest trend in the development of large integrated maricultural enterprises has significantly influenced the organization of fish and shellfish farming, as today's production requires great efforts in scientific and professional research to achieve the best possible competitiveness. The Republic of Croatia has the best staff of experts and scientists dealing with environmental and nature conservation issues in which aquaculture activities are conducted, which has resulted in the establishment of high ecological standards. However, in order to further develop this industry and improve its competitiveness in the market, research needs to be directed towards improving technological efficiency, diversifying production and creating new products. Currently, only a small fraction of Croatian scientific research can be commercialized after testing and applied at the pilot project level. This item points to the necessity of linking R&D institutions (national and international) with the production itself in order to create the conditions for working on the evaluation and transfer of existing and new knowledge.

3) Restoran Krknjaši, vl. Ivica Špika

Uvala Krknjasi 10, 21225 Drvenik Veliki – Croatia Telefon: 021 / 893073

The family Špika are traditionally oriented at small-scale fisheries with 3 generations of fishers in family. The fisherman's catering industry is known for its offer that includes local cuisine with its own agricultural products served in their own restaurant at island Drvenik Veliki near Trogir.

The Konoba Krknjasi is located in the middle of a nice and well-kept garden. The owner and his sons are fishermen. They serve only their own daily caught fish. The family Špika produce also the fruit and vegetables for their restaurant by themselves.

Figure 18. https://www.tripadvisor.com/Restaurant_Review-g3200725-d8472537- Reviews-Konoba_Krknjasi-Veliki_Drvenik_Split_Dalmatia_County_Dalmatia.html

The fishers operated in waters around middle Adriatic using gillnets, trammel nets, shore seine nets “migavica” and small purse seines for catching more than 50 digfferent fish and crab species. The restaurant is located in a small bay in Drvenik Veliki and they offer quality homemade food from their own production: • own fishery products • own vegetables • homemade barbecue in a natural way They provide the opportunity to organize various celebrations and festivities with a capacity of up to 60 people. They also own their own buoys in front of the restaurant making them available for nautical tourists sailing around middle Adriatic.

Figure 19. Restaurant Krknjaši area: https://www.booking.com/hotel/hr/krknjasi.hr.html

One of the most beautiful beaches on the island is the pebbled Krknjasi Beach. The beach is located on the southeastern coast and is only a 1.7 km walk away from the center, lying directly in front of the small islands of Krknjas Veli and Krknjas Mali. Although the coast around the beach seams rugged and wild at first glance, its shallow shores roll gently into the sea into the fine sand. Alternatively, you can cross the island on foot. Due to the island’s hilly nature, the walk is arduous.

1.3. GOOD PRACTICE EXAMPLES IN MONTENEGRO

1) MONTEFISH Adress: Dumidran BB Tel: +382 69 103 640 Tel2: +382 69 103 641 Tel3: +382 32 675 250 Web: www.montefish.me

Montefish d.o.o. company was established in 2001 in Tivat. Initially, they dealt only with catching fresh fish, but during the time we expanded their activity to production, import, export, packaging, and distribution of fresh and frozen fish and seafood. Their imperative is top quality products. That’s why their breeding is placed on Verige in the cleanest part of Boka Kotorska, because clean sea water is the basic requirement for high-quality fish and shells farming. Their constant desire for improvement and the adoption of new knowledge, business improvements, as well as continuous investment in human resources and technology, are a guarantee that our customers will receive fresh, high-quality and safe products. The speed and quality of their service are confirmed by HACCP (2010) certification, as well as numerous awards at food fairs. They are also working on ISO 9001 standard implementation, which will enable them to manage business processes even better. These are the reasons why they can say that they are successfully striving to their goal – to become a leading company in Montenegro in the field of production and trade of fresh and frozen fish.

Figure 20. https://www.hranaipice.net/montefish-dostava-sveze-i-smrznute-ribe.html

Products: • FRESH FISH: Red Mullet, Sea Bass, Flathead Grey, Salmon fillet, Swordfish fillet, Shrimps, Sprat, Amberjack steak, Amberjack, Monk fish, European Conger, Octopus • FROZEN FISH: Red Mullet, Cuttlefish black, Smoked Salmon sliced, Cod fillet skinless, Cod fillet skin, Sea Bass fillet skin, Hamachi Amberjack fillet, Halibut fillet, Salmo Salar Salmon fillet skin, Seabream fillet, Alaska Pollock fillet • SHELLS • CAVIAR • ASIAN ASORTIMAN • WIBERG • ADRIATIC SPECIALTIES • TRUFFLES • TEAS

2) COGIMAR, KOTOR, MONTENEGRO

Adress: Ljuta bb, Montenegro Location: Kotor 85330 Tel: +382 67 211 802 Tel2: +382 32 333 617 Tel3: +382 67 211 803 Web: www.cogimar.me

Since 1999 following their dream and idea company named Cogimar was establisted. They have created a connection authenticity to our climate - a combination of the finest Mediterranean delicacies, in a place that, because of its quality, becomes a Mediterranean temple. The premises of their Exclusive boutique are a meeting place for all the world's culinary stories that, each in its originality, contribute to the realization of the most enjoyable human experience - that culinary, clear and intangible at the same time.

Figure 21. https://www.cogimar.com/#degustation

Products:

• Fresh fish from our farm: Gilt-head bream, Sea bass and Mussels Fish from fishermen and huts as well as imported fish from all over the world: Tuna, Swordfish, Mullet, Bonito, Monkfish, Dentex, Turbot, Little tunny, Surmullet, Salmon, Cuttlefish, Octopus, Sole, Scorpion fish, Lobster, Carlo, Shrimps, Smallpox, Prawns, Crabs, Sea Urchins, Oysters, Snails, Clams, Pellegrini • Frozen fish and seafood: Salmon fillet, Tuna fillet, Sole fillet, Cod fillet, Shark Steaks, Swordfish steaks, Red King Crab Legs, King prawns and prawns, Shrimp meat, Mussel meat, Oyster meat, Mediterranean cuttlefish (... and many other carefully selected products) • Canned fish products: Beluga Caviar, Salmon caviar, Anchovy fillet in oil, Tuna spread, Urchin meat, Caviar di Lompo Red, Caviar di Lompo Black, Salmon cream, King prawn cream, Anchovy pâté, Cod pâté, Sea urchin meat, Crab meat

1.4 Good practice example in Italy

1) Asaro Seafood di Pasquale Asaro

Adress: Via Imperia, 5 – 91026 – Mazara del Vallo (TP) Sicily – Italy Email. [email protected] Tel: + 39 0923 657180 Fax: +39 0923 672019

ASARO SEAFOOD is a reality in the fishing sector that produces and sells frozen fish products and gastronomic preparations focusing all the attention on every single phase of the production process: from the choice of raw materials to distribution to the final consumer. Fish products purchased from boats of the place already frozen on board, are subjected to a sanitary inspection, then transported to the factory by authorized refrigerated trucks and directly stored in a special storage cell waiting to be marketed.

Asaro Seafood di Pasquale Asaro

At their company fish is processed in all its phases: evisceration, preparation, sorting, defrosting with water and air, shelling or beheading of crustaceans, filleting and various preparations. In their factories in Mazara del Vallo they work fish to produce stuffed calamari, mussels, tuna burgers, swordfish rolls, sea mixed, sardine meatballs, beccafico sardines, stuffed cuttlefish and sardine skewers. Fish products purchased from boats of the place already frozen on board, are subjected to a sanitary inspection, then transported to the factory by authorized refrigerated trucks and directly stored in a special storage cell waiting to be marketed. Maintaining the cold chain is a fundamental requirement to guarantee the highest quality of the preserved products. In the refrigerator consume within 1 day after thawing. In the ice compartment consume within 3 days. In the compartment at a temperature equal to or lower than -18 ° C, consume preferably by the minimum expected date. In the compartment at a temperature equal to or less than -6 ° C, use within a month or by the date of minimum expected duration if this is earlier. In the compartment at a temperature equal to or less than -1 ° C consume within a week. The defrosted product can be kept in the refrigerator, it must not be frozen again and must be consumed within 24 hours. Useful life / Shelf life: 24 months from the date of freezing and in any case within the minimum preservation deadline shown on the label. Recommendations and instructions for use Defrost the product in the refrigerator or in the microwave oven, then use it as fresh.

Products: Anchovys, Swordfish, Cuttlefish, white Sepia, white Moscardino, Prawn, Shrimps,

Crabs, Smallpox, Tuna fillet, Swordfish fillet, Pilchard and many others…

Figure 22.https://www.facebook.com/AUTENTICO1861/photos/a.295092644287059/295222944274 029/?type=3&theater

They develop, produce and market frozen fish products and gastronomic preparations with particular attention to the raw materials used and to the production processes. In recent years, they have developed a line of gastronomic products called "Pronto Cuoci" using the best quality fish from the Mediterranean. The modern technologies in use at AsaroSeaFood establishments guarantee the highest product quality standards. The controlled temperature processing environments ensure the best conservation at all times. They also take care of the direct and personal relationship with suppliers, fishermen, shipowners and companies, thus guaranteeing the traceability of the products sold.

Their strengths: • accurate selection of supply sources • constant monitoring during all processing phases • aseptic environments in compliance with hygiene standards • application of protocols and self-control plans (HACCP) on structures, equipment and vehicles • continuous attention to staff training, to guarantee • highly qualified professional figures • maximum punctuality in deliveries;

The attention of AsaroSeaFood to the quality and traceability of the product, from the boat to the sales counter, aims to offer the guarantee of food safety by involving the entire supply chain, in every phase of production, processing and distribution of food.

2) ANTONIO VERRINI & FIGLI - First Class Seafood

CEO - MANUEL VERRINI: [email protected] Verrini Genoa, Registered and administrative office Address: Via Milano, 162, 16126 Geova GE

Sales Manager for large retail chains - MAURIZIO VERRINI: [email protected] Sales Manager - ALESSANDRO VERRINI: [email protected] Manager of Savona branch - MANUEL VERRINI: [email protected] Branch of Ventimiglia - MASSIMILIANO CONDRO’: [email protected] Branch of Viareggio - MARCO BIANUCCI: [email protected] Branch of Sanremo - MASSIMILIANO CONDRO’: [email protected] Branch of Casarza Ligure - PAOLO MAGGI: [email protected]

In 1950's Antonio Verrini starts up as a commercial distributor of local and national fresh fishery products in Genoa. Today, in 2019 Verrini Holding signs a lease contract for its company branch Chef Sea Food (later named Chef), based near Rimini and specialized in processing and retail distribution of high quality fish products, both fresh and frozen.

Founded in the mid-twentieth century in Genoa, in 1950, thanks to the entrepreneurial spirit of Antonio Verrini (and reflecting his deep interest in the sea), Antonio Verrini & sons SpA is now one of Italy’s major companies operating within the sector of the importing, processing and distribution of fishery products. Over and above its longstanding engagement in the field of commercial distribution of live and “very fresh” seafood, locally, nationally and along the neighboring Mediterranean coastlines, Verrini has developed as a global player by importing fresh, frozen, fish-farmed and preserved products from all continents (more than 40 countries). With its 6 production plants in Liguria and Tuscany, the Group also distributes products to all the regions of north-western Italy and to the French Riviera, serving large-scale organized distribution channels, sales points and food service concerns (hotels and restaurants).

History: In 1950's Antonio Verrini starts up as a commercial distributor of local and national fresh fishery products in Genoa. 1970's – 1990's after broadening the range of his activities to include the importing of products from other European and North African countries, Verrini reaches a turning point in his career, organising airline flight deliveries of fresh fish, while importing from countries further afield (South America and other continents). The company begins to sell both in within domestic markets and in certain countries of Europe. In the new millennium with the arrival of the second generation at the helm, the company engages not only in distribution of fresh fishery products but also in frozen fish imports. In 2007 with the merger of three Group companies (Riviera Pesca Srl, Supermare Srl and Fish Service Srl) the concern enters the market of catering and transport for third parties. In 2008 by taking over Versilfish Srl, Verrini enters the market of distribution for catering in Versilia. In 2010 he open the Ventimiglia branch serving the French Riviera. In 2013 he open the Sanremo branch serving the Riviera di Ponente coastline. Rapallo opening of the first Kyo Fish sales point: Verrini directly joins the catering sector with its own brand.

By taking over the two branches of activity of Vela srl, Verrini begins its activities in the fields of stockfish and klippfisch import and export, processing, wholesale and retail.

In 2015 he open the Sestri Levante branch for distribution on the Riviera Ligure di Levante coastline. In 2018 Verrini Holding acquires 60% of Giopescal, a long-established name in the retail distribution of fish products, with 9 points of sale in Liguria. And in 2019 Verrini Holding signs a lease contract for its company branch Chef Sea Food (later named Chef), based near Rimini and specialized in processing and retail distribution of high quality fish products, both fresh and frozen.

The holding company has full control of the operating company Antonio Verrini & Figli SPA, Kyo Fish, the brand operating in the catering sector, and Giopescal, a benchmark since 1930 in the retail distribution of fish products in Genoa and in Liguria, with 9 points of sale today specialized in frozen food. The holding company also acquired the lease contract of Chef, a company branch based near Rimini, specialized in processing and retail distribution of high quality fish products, both fresh and frozen.

Product types: • Live products: A number of products are delivered to the customer as live products, including certain species of fish, certain types of Crustaceans and all shellfish. • Fresh products: Any edible fishery product available in domestic and international marketplaces. • Fish farming products: Products of fish farms that are selected through consolidated partnership relations. The farms can certify that their production chain is natural and sustainable. Fish farming products include. • Frozen and quick-frozen products: Hundreds of items and all product typologies from all locations worldwide. The products preferred are those already processed on the high seas, aboard “factory ships” capable of directly managing the quick- freezing stages just minutes after the catch has been brought on board, providing maximum safety and quality guarantees. • Smoked and preserved products: A vast range of products including salmon (also fished in the wild), swordfish and tuna for smoking, as well as specialities such as botargo (salted mullet roe), tuna fish preserved in oil and de-luxe caviar. • Salted and dried products: Many regional recipes require salted and dried seafood products. Klippfisch and stockfish are two prime traditional ingredients and very much a part of Italy’s culinary excellence. Verrini serves as a veritable beacon and point of reference within the world of traditional fishery specialities. Verrini has dedicated the Borzoli plant to processing top quality Norwegian arctic cod to provide gourmets with a vast range of klippfisch and stockfish product types and sizes, delighting diners and meeting the needs of all catering establishments. (Salted klippfisch, with bone (Gadus morhua), Salted and soaked large klippfisch fillets (Gadus morhua), Salted and soaked large klippfisch fillets (Gadus macrocephalus), Large fillets of ling, salted and soaked, Salted Brosme (cusk) fillets, Dried stockfish, Soaked stockfish extra, Soaked stockfish, Soaked stockfish, sliced / fresh / frozen)

For each product typology, the process of purchasing, processing and distributing is based on three fundamental parameters:

- selecting the best sources for the products and raw materials supplied - constant monitoring of all processing stages - constant supervision and application of protocols and of auto-control plans (HACCP) on the part of the Verrini Quality Division

• Stockfish and klippfisch are cod products - Italy currently purchases 2/3 of Norway’s stockfish. The old methods of preserving, which vary, add unique flavor and consistency characteristics that set these products apart from fresh fish. The major difference between stock fish and klippfisch is that the former is dried, and the latter preserved in salt. Norway is the only country in the world that that produces stockfish. Production is linked to the cod fishing season (between February and April) in northern Norway (the Lofoten islands). The catch is immediately processed (removal of the heads, gutting, washing and rack drying for about three months between February and June). The drying process is natural, achieved solely by exposure to the sunlight and wind. The rain makes for a gradual process that therefore conserves all the nutritional properties of the cod. Due to changes in weather conditions influencing the quality of the product, only rarely (if at all) can the same production levels be maintained from year to year. In mid-June the selector engages in the task of separating the fish to make up a number of categories on the basis of certain size criteria (length, size and weight), and the quality. Due to cultural and historical factors, the Italian market breaks down into five major zones: Venetia, Liguria, Campania, Calabria and Sicily. Stockfish is less popular in the other regions (with the exceptions of the two cities, Livorno and Ancona, that are traditionally longstanding consumers). The methods of preparation of this product vary from region to region. Consumers must therefore purchase the right kind of stockfish. Before cooking, the stockfish must be “softened” by soaking in water for at least one week. Consumers generally buy it in already cookable form. In north-eastern Italy, people prefer a leaner fish, which is beaten to “recover” it. The preference elsewhere is for a fattier fish, which is “recovered” as a whole piece, After softening for a few days it is then divided up.

• Salted klippfisch and large klippfisch fillets These are the products of the Gadus Morhua or Gadus Macrocephalus cod, obtained by salting and seasoning. The head is removed and the fish is gutted. The fish is cut open “a farfalla” or butterfly style (from the belly to the tail). It is washed and placed in a strong brine for a week. It is then placed on a pallet between layers of salt. It is left to season for three to four weeks, and then packaged in 25-Kg containers with considerable amounts of salt, preserving this product for about two years. The process for the large fillets does not change. However, the backbone is removed.

• Dried klippfisch The process is as for salted klippfisch. However, after seasoning under salt, this product is placed in special warm air drying tunnels for six/seven days. Removing the water in the flesh means less salt is required to preserve this klippfisch, which has a more marked flavor and color than salted klippfisch. • Baccalà San Giovanni (St John’s klippfisch) (Gaspé) For climatic and environmental reasons, production of the St John’s klippfisch can only take place on the Gaspé island in Canada (just as the stockfish can only be produced in Norway’s Lofoten islands). Processing entails the methods used for salted klippfisch

and stockfish (salting and drying). After being cut open “a farfalla” or butterfly style, the fish is seasoned in a mild brine (the formula is a “secret”). It is then dried in the air (exposed to sunlight on a promontory overlooking the Atlantic).

Figure 23. http://www.verrini.com/en/photogallery/logistica/

3) VONGOPLA’S.r.L

VONGOPLA' S.r.l. Address: Via Grazie, 11 - 61039 San Costanzo (PU) - Italy VAT 02300960412 Contacts: [email protected] http://www.vongopla.it/

Vongopla'is a company created by four clams’ fishermen of Pesaro (Marche Region) with the aim of developing a processing system able to keep calms alive and fresh for a long period, ensuring in the meantime hygiene standards and traceability for consumers. The testing starts from vacuum-packed product adding dressing prepared with simple and healthy e ingredients. After one-year testing conducted together with biologist and sector experts, the company developed a method to desand and depurate the molluscs through an ad hoc plant that uses directly the seawater. Another key element is the immediate packaging.

Depuration and desanding The live molluscs’ batches are immediately put into the sea water plant in bins where they remain for a minimum of 24 hours. The SKIMS technology allows an efficient desanding and in the meantime hyperoxygenation of the sea water, purifying from the most part of bacteria. UV lamps complete the sterilization. The different processes are constantly monitored in the plant by controls on water quality, temperature, oxygenation and circulation. The cold rooms and the blast chillers are connected to a software to store temperature data and graphics. The real-time control allows a precise monitoring of each steps of the work.

Packaging The vacuum-packaging is the strength of the company, in addition hygiene the shelf-life of products is notably improved compared to the standards. The seawater depuration fully preserve the taste and freshness of the clams. The protective films of the package are suitable for microwave cooking.

Traceability All the molluscs’ batches are registered in and out and, thanks to a precise data storage, it is possible to trace the products origin in each moment. In addition, also the dressing ingredients are matched with molluscs batches. On each product package, the consumer finds all the information on products traceability such as number, batch number, date and expiry date and bar code. Each Vongoplà batch is recorded according to the HCCP manual and in compliance with the existing rules.

Fresh Products - Adriatic clams - Short-necked clams Dressing: marinara, tomato, in brine

Frozen products - Adriatic clams - Short-necked clams Dressing: marinara, tomato, in brine

Commercialization Vongoplà products are sold in supermarket

4) ALMAR Acquacoltura Lagunare Marinetta Soc. Coop. Agricola a.R.L.

Via G. Raddi, 2 - 33050 Marano Lagunare (UD - Italy) Contacts:T +39 0431 640596 F +39 0431 67411 PEC [email protected] http://www.frescoalmar.eu/

Almar cooperative company was incorporated in the summer of 1995; at present this company is active in several sites of Northern Adriatic Sea starting from the historical premises of the Island of Marinetta in Marano Lagoon. Their activity is shellfish farming in assigned concession areas of Marano Lagoon and in the provinces of Trieste and Ferrara. This company deals with the reproduction, pre-growing, management of clams culture parks and clams fishing in Northern Adriatic Sea, besides Manila clam (Tapes philippinarum = Tapes semidecus satus) on lagoon seabed, and mussels (Mytilus galloprovincialis) in long-lines. Another activity is the management of their own works such as clams hatchery, nursery, pre-growing, facilities,

purifying and dispatch Centre (IT 551 CDM CE) of San Giorgio di Nogaro, consisting of 30 washing columns with a total capacity of 120 bins and 4 pack ging lines, and purifying and dispatch Centre (IT 592 CDM CE) of the island of Marinetta, consisting of 30 washing columns with a total capacity of 90 bins and 2 packaging lines.

Production and supply chain The production chain carries out sustainable aquaculture models, limiting the exploitation of natural resources and complying with precise economic standards. Innovative factory ships are used in mollusc processing (sowing, collection and selection); together with the washing centres, they ensure a constant availability of their own products, even in unfavourable environmental conditions. The aim of the supply chain of PMA FVG, Almar and Molluschicoltura Maranese consists in caring for the food safety of their own products scrupulously. An efficient self-control system applies innovative, fast and effective methods of analysis in collaboration with the territorial laboratories of the Veterinary Medicine Institute of Venetian regions, the Department of Food Science of Udine University and the Department of Life Sciences of Trieste University.

Research Almar is also a Research Institute (No. 51122CDK) carrying out Scientific Fishing activity (M. D. of 27th DEC 2001). This scientific department collaborates with state and private research institutes and agencies in testing innovative processes of production improvement with a perspective of sustainability and safeguard of natural heritage, of a fair development of employment, and of guarantee of healthiness of products offered respecting end users.

Certifications Almar is the leader of the production chain that gathers production and marketing concerns, adopting shared and common practices and procedures specified in a dedicated policy document, besides being certified for the Traceability of Agro-industrial supply chain according to standard UNI EN ISO 22005:2008.

Certified products: - Tapes semidecussatus (Manila clam) - Mytilus galloprovincialis (Mussel) - Crassostrea gigas (Oyster) - Chamelea gallina = Venus gallina (Striped clam) - Acanthocardia spp. and Cardium spp. (Cockles) - Ensis minor and Solen vagina (Razor clams) - Callista chione (Smooth clam)

Figure 24. http://www.frescoalmar.eu/wp-content/uploads/2015/07/brochure.pdf

ARIEL web-page: https://ariel.adrioninterreg.eu/

DISCLAIMER “This Catalogue has been produced with the financial assistance of the European Union. The content of the Catalogue is the sole responsibility of the ARIEL project partnership and can under no circumstances be regarded as reflecting the position of the European Union and/or ADRION programme authorities”.