BREMNES FRYSERI Look to Nature Our focus is healthy food. We harvest the sea. We create good workplaces. We ensure sustainable production. We build on local pride and identity. Our quality is uncompromising. That’s what Bremnes Fryseri stands for!

2 BREMNES SEASHORE AS (100 %) Smolt, fish for consumption, processing and packing

SALMON BRANDS AS (100 %) Marketing and sales for SALMA products

KALD FISK AS (100 %) BREMNES FRYSERI AS Research and development Parent company, holdings and properties SØLVFISK AS (100 %) License holder, smolt production

OCEAN QUALITY AS (40 %) Sale and distribution of whole fish and processed salmon

SÆVAREID FISKEANLEGG AS (16.67 %) Smolt production

3 It is truly a privilege to be able to offer the finest seafood “ available to our customers in Norway Olav Svendsen Sr, ca. 1965. and abroad.

4 Pioneer and Innovator

Ever since its inception in 1937, Bremnes plant of its type in the world. Always its headquarters in Oslo, with sales offices Fryseri has remained a family owned and experimenting, we made our first internationally. Olav Svendsen Jr. operated company. The founder was my attempts at hatching trout roe. A trout In recent years we have expanded our CEO father, Olav Svendsen Sr, who started hatchery at Goddo and trout farming in a facilities in the Bømlo archipelago, with a doing business in kelp and seaweed closed cove near Øklandsvågen formed major new building that contains a cutting on the quays of his home village of the foundation for further expansion. edge fish processing plant, refrigeration Øklandsvågen in Bømlo. He may have Bremnes Fryseri has always been terminal and administrative offices. been a mere 14 years old, but he had a pioneer and innovator, continually Now as then, it’s vital to preserve our enthusiasm and vision, as well as a knack developing better ways to sustainably local identity. That includes remaining for buying and selling. It didn’t take long harvest resources from the seas. an attractive employer. We take many before my grandfather put him in charge For us it is truly a privilege to offer measures to promote the well being of of his lobster and salmon trade, which Norwegian consumers and markets our employees and their families. Bremnes for centuries had been the mainstay of abroad the very best seafood available. Fryseri sponsors local sports teams, Øklandsvågen trading post. In 1946, just Our quality assurance is renowned as cultural work and youth activities. after the way, they started building a new uncompromising, and a skilled workforce As you can see, our company’s history facility at Kvednavikjo, on the other side has enabled us to create Norway’s leading is founded on the pioneering spirit. Today of the harbour. Soon Bremnes Frysery brand for fresh fish. we continue to innovate in order to was receiving daily catches of mackerel, Our salmon farming facilities control remain the market leader when it comes canning mackerel roe, receiving prawns the entire value chain, from hatchery to quality. I am confident that with such and craps, saithe and sturgeon. to fish processing. Success has made skilled people on my team, we will reach A new era started in the 1950s, and our company one of Norway’s largest the new goals we have set! for almost 30 years porbeagle, a shark salmon producers. Bremnes Fryseri is whose taste is reminiscent of veal, was still situated in Øklandsvågen, but has the company’s most important catch. expanded with many additional facilities In fact, we operated the largest fish throughout Norway. Salmon Brands has

BREMNES FRYSERI 5 6 Knowledge and Wisdom Yield the Best Harvest

The philosophy behind Bremnes Fryseri’s salmon production is simple: “Look to nature”. At every stage of the salmon’s development, from fertilised roe to adult fish, we do our utmost to replicate natural conditions, building on our extensive knowledge of salmon biology. Our prime objective is to ensure that our salmon remain healthy and thrive – that core value permeates every stage of our operations.

Let’s start with the roe. At our facility we Salmon thrive best when they’re not our salmon are healthier and happier gently place it on an artificial river bottom over-crowded. That’s why our salmon for the extra space. Extra deep salmon that resembles the ones where wild are given a larger volume of water than pens allow each fish to seek the water salmon spawn. at facilities operated by many of our level and temperature it prefers at any Currently, Bremnes Fryseri operates competitors. In our 160-metre wide fish moment. fish farms at 23 locations. At each of pens, the fully mature salmon take up After the smolt are released into the them we make sure there are current less than one percent of the space – the salmon pen, they remains there until fully conditions that ensure an ample supply of rest of the volume is clean, circulating mature. We never move salmon from one fresh, clean seawater. We regularly adjust seawater. This concentration of fish is facility to another. In this way, we avoid the placement of each facility to account less than half of that which is allowed by exposing the salmon to unnecessary for local currents and conditions. government regulations, but we believe stress.

BREMNES FRYSERI 7 A Secure Production Process that Ensures Top Quality!

Roe Fry Transfer of smolt JANUARY 2011 MARCH 2011 APRIL 2012 In close cooperation with In our freshwater facility, the When the salmon smolt reach broodstock facilities, we roe hatch and salmon fry care 100 grams, they are transferred to have developed a roe with closely monitored as they our sea cages, where they live until excellent characteristics. grow. mature and are ready for harvesting.

8 BREMNES FRYSERI A Secure Production Process that Ensures Top Quality!

Growth Harvesting/Processing To the consumer APRIL 2012–AUGUST 2013 AUGUST 2013 At all of our facilities, clean When the salmon are 5 kg, they A broad range of products for the water, good flow conditions and are transported live from the fish consumer market are prepared for extra large fish cages ensure the farms to the processing plant in distribution to customers all over salmon’s health and well being. Øklandsvåg. the world.

BREMNES FRYSERI 9 Inge Robberstad Hatchery Supervisor

10 x

The Farmer’s Son Who Became an Expert on Salmon Smolt Inge Robberstad grew up on a farm, aspiring to husbandry as a livelihood – but life led him in another direction. Today he farms the sea.

His plans were clear; Inge wanted to expertise is required to raise high-quality “We need an orderly workplace that attend agricultural school, but the smolt. With 35 years experience in allows us to be fully focused on fish health minimum age for admissions was 18 aquaculture, Inge is definitely the right and welfare. We do our utmost to ensure years. In 1978, while waiting impatiently man for the job. that they have ideal conditions for their for his birthday, the 17-year-old visited “This was one of the first salmon smolt development and growth. For instance, Øklandsvågen and asked Olav Svendsen facilities in the country. Through the our salmon fry have twice as large tanks Sr. if he could work for him. “Come back years, we’ve expanded and rebuilt three as required by Norwegian regulations. tomorrow, and we’ll see if we have or four times, always with the intention of something for you.” remaining the best salmon smolt producer Won’t run out of work Since that day, Inge has been in Norway.” The wellboats leaving the Gjeravågen employed by Bremnes Fryseri. facility carry away live smolt in one of “There has been incredible Fish health and welfare two sizes: 90 grams or 100–120 grams. development,” says Inge. Inge tells us at great length about the However, there’s no chance of Inge and fertilised salmon roe, about the hatching his colleagues running out of work. The right man at the right place process, the precise temperatures “The tanks are constantly being He manages the facility at Gjeravågen needed in the tanks, about fry feed and replenished with salmon at various stages in Bømlo, one of the three salmon smolt vaccinations. Crucial procedures and key of development. In all the years I’ve been farms operated by Bremnes Fryseri. environmental parameters are tacked to here, there has never been any lack of Gjeravågen is licensed to produce up the walls. The entire facility is orderly and work,” says the farmer’s son who became to 1.2 million fish per year, and great clean, inside as well as outside. an expert farmer of the sea.

BREMNES FRYSERI 11 Cautious Beginnings

At Bremnes Fryseri we use roe from biological challenges they will encounter for its smolt facilities. The rest of the the Salmo Breed. The production of during the production period. production cycle is carefully managed in broodstock and roe is the result of a Every broodstock facility that provides our own closely monitored facilities. carefully controlled breeding programme. our roe is certified in accordance with the The objective is to ensure a high yield GlobalGAP standard, a guarantee that of smolt, a high production of superior the production is fully controlled. Roe quality salmon and optimal filet yield. production has to be based on careful Another priority of the breeding family breeding work, in order to produce programme is to achieve healthy salmon salmon with the very best traits possible. that have good natural resistance to the Bremnes Fryseri purchases eyed eggs

12 BREMNES FRYSERI SETTEFISK

Salmon Fry by the Thousands!

We operate three smolt facilities, at The environmental parameters at Knowledge is the key to producing Gjeravåg and Skålevik in the Bømlo these facilities vary; as a result, the quality salmon fry and smolt. That’s archipelago, and in Trovåg on the Vindafjord. production is carefully adapted to local why we employ experts who have In addition, Bremnes Fryseri owns a conditions. The size and number of considerable aquaculture experience. 16.7 % share in Sævareid Fiskeanlegg. smolt produced is optimised to take into Well-designed facilities, and continuous Top quality smolt is an absolute account all factors. In this way, the smolt monitoring of water quality and other pre-requisite for successful salmon will develop the natural resistance to environmental parameters, ensure optimal production, which is why we have handle the biological challenges it will conditions that allow the development of invested a great deal in building modern encounter as it develops in its marine top-quality smolt. smolt facilities. environment.

BREMNES FRYSERI 13 14 fish “Look to Nature” – The Key to Growth

The fish farms operated by the Bremnes continue to make a concerted effort to a large fallow zone in inner Sunnhordland, Group at 23 localities in Hordaland and optimise our production methods. We and in 2012 we did the same for outer Rogaland counties ensure excellent continually carry out a variety of measures Sunnhordland. The results of this have conditions for our salmons’ development, aimed at achieving consistently high been very promising, and we will do the with good currents and ample access quality salmon throughout the year. same in other zones in the years ahead. to fresh, clean seawater. Considerable We are an innovator when it comes Our vision is always to “Look to nature” investments have been made to to environmental thinking, continually – and these and other measures will ensure good working conditions for our striving to minimise the biological enable us to reach our goals! employees and steady growth in our challenges. In addition to operating our production. own facilities, we jointly manage the Our insistence on using extra large fish operations of other facilities with local pens assures that the fish are healthier. fish farming companies. The skilled employees at our facilities In 2011, we intentionally established

BREMNES FRYSERI 15 Yvonne Sett Fish Breeder

16 Yvonne Has a Dream Job

On the sea beyond Øklandsvågen, gentle waves rock the boat as Yvonne steers her workboat on a steady course, toward the fish farm out west where she works.

If someone had told Yvonne five years “I love my job. I get to work both do our work in a safe and responsible ago that she would be living in Norway, outdoors and indoors, and the tasks are manner.” working with salmon farming, and driving incredibly varied. The focus of my work is Yvonne’s message is sincere and a boat to and from work, she would to give the salmon as healthy conditions passionate, and she smiles as she tells her have laughed uproariously. And for good as possible, and to make sure they have a story. If Kevin Costner could dance with reason. Yvonne had grown up in Pärchen, good life while they’re in our pens,” says wolves, well, then surely Yvonne can read a 90-minute drive from Berlin, and had Yvonne. the behaviour of salmon. became a certified pharmacist after “Over time I’ve learned to tell when extensive studies. As fate would have it, A jigsaw puzzle the fish are thriving – and believe me, our a visit to Norway piqued her curiosity – She describes demanding tasks, salmon thrive! perhaps a year here might be exciting? One maintenance work, feeding routines, year soon became three and a half. Our procedures and security at the facilities. Beneficial lumpfish conversation gives the impression she has “We have to be on top of things and With precision she pulls the boat been here far longer. She speaks the Bømlo keep up with the latest developments. alongside the fish-farming facility, secures dialect like a native, one of the fruits of a This job is like a jigsaw puzzle, where it and disembarks, climbing the stairs to three-month intensive Norwegian course every single piece has to be put in exactly the control room of the feeding station. and her attentive attitude to life. the right place. And always we must Yvonne points to one of the monitors and

BREMNES FRYSERI 17 tells me how to read the behavioural signs as safety officer for the company and is to grow. We’re engaged in good, healthy of the fish. A lumpfish looms before one currently training to become a certified food production! of the underwater cameras. aquaculture operations manager. Yvonne jumps into her workboat and “Our lumpfish project is exciting. This unties the lines, pushes the throttle while fish has proved to be a very effective Berlin and Bømlo – a comparison setting a course for the next facility, weapon against salmon louse. We’ll When she visits Berlin, she soon finds farther west. Yvonne’s smile tells us she introduce lumpfish into more and more herself longing for the fresh sea air of has the best job she can imagine! facilities.” western Bømlo. Yvonne is very dedicated to doing “This is where I want to be. I care for a good job for the fish, her colleagues and feed the fish, making sure they have and Bremnes Fryseri. She was elected everything they need and ideal conditions

18 I love my job!

“ 19 +

H82

1 1 Harvesting23 the Sea23

Good and efficient harvesting routines a focus on good hygienic routines, as well This expansion of our production are essential to the company’s product as good ergonomics for our employees capacity has opened up new quality. In 2010, Bremnes Fryseri started who man the production line. The capacity opportunities. We are currently offering building its own processing plant. The of our facility is impressive; in 2012 we processing services to other salmon facility completed in 2011 is cutting shipped 40,000 tonnes of fish products. producers, which is a win-win situation edge, comparing favourably with other In June 2012 we further increased the for everyone involved. The quality of processing plants anywhere in the world. capacity to 6100 fish per hour, more Processing No. H82 is highly reputed, This processing plant raised the quality than double that of our previous facility. thanks to our skilled and dedicated work 25,000 bar for our products, and gave us and the Today we are able to process 48,800 fish force. TONNES/YEAR producers whose processing we handle on every eight-hour shift, yielding 244 great flexibility. The plant is designed with tonnes.

20 BREMNES FRYSERI From a Resource to a Delicacy Since 2009, our state-of-the-art In 2012, our plant processed 6,500 a market with a growing demand for fresh processing plant has handled the last tonnes of salmon. This included 3,900 processed salmon products. We aim to stages of production before the salmon tonnes of filets,25 of 000which 1,400 tonn tonnes further strengthen5 kgour position in the 15 middagar product is shipped to our customers. were Salma products.FRÅ BREMNES Meeting FRYSERI Salma’s PR. ÅR years ahead. PR. NORDMANN PR. ÅR PR. NORDMANN From Day One, there has been a particular high standards has been the guiding emphasis on hygiene and quality objective of our production design. Our 400,000 DINNERS EVERY DAY assurance. Cutting edge equipment allows staff’s dedication to delivering superior us to tailor our production to customer products to our customers has given specifications and market demand. Bremnes Fryseri its strong position in

25 000 tonn FRÅ BREMNES FRYSERI PR. ÅR

5 kg 21 PR. NORDMANN PR. ÅR

15 middagar PR. NORDMANN Addicted to Salmon

For Sissel Innvær, salmon has become a lifestyle. She works with salmon, processes salmon, eats salmon, and enjoys giving quality salmon as gifts to friends. She exemplifies the people who make our company a success; Sissel is a lady you can trust!

Eleven years have passed since Sissel Salmon on Midsummer’s Eve A good ambassador started working at Bremnes Fryseri, and Sissel’s positive attitude is apparent Sissel is undoubtedly a great ambassador she hasn’t regretted a single day. in many ways. She is an avid out doors for Bremnes Fryseri. In the supermarket, “This is a great workplace. It can be woman who often hikes the nearby she can’t resist dropping by the fish very hectic at times, but I love it here. wilderness, and at home she often eats counter to see whether our quality And I must admit, I’m proud of the Salma salmon. products are available to customers. Her products. My colleagues and I do our “I love hiking; it’s hard for me to sit still. healthy diet and active life keep her in utmost to ensure top quality. And I love seafood, especially salmon, good shape. which can be served in a thousand “I’ve only missed a single day of work Great colleagues different ways. During the traditional during the last ten years.” From time to time, the people on the Midsummer’s Eve Celebration, my family Yes, Sissel is a great example of what Salma production line exchange stations. prefers grilled salmon to hot dogs. I often makes our company a success – she’s “That keeps us on our toes. In our give Salma products as gifts. They’re a lady you can trust! job, we all rely on each other. With such always well received. friendly and skilled colleagues, there’s never a hitch.”

22 BREMNES FRYSERI I’m proud to be making “ Salma products!

Sissel Innvær Processing Operator

23 “I love raw salmon!”

Jonas Stautland Eide Five years old

24 Salmon is Jonas’ favourite food – and the five-year-old prefers it raw.

“Will it be long before the photo guy gets salmon for dinner, he begs to have it raw. able to attack his favourite dish. First he here?” Jonas casts a yearnful glance at the “It’s very important not to have too much uses both hands to make the fish slices plate of sashimi, impatient that he can’t help soy sauce,” explains the young connoisseur. disappear. “I’m learning how to eat with himself before the photographer comes. “And you mustn’t drink the sauce. You’ll get chopsticks, but it’s so much easier to use my Fish is an increasingly popular food a tummy ache.” hands.” The young seafood aficionado is so with kids. Part of the reason is the growing “Is there anything else you like to eat busy savouring the salmon that he hardly selection of delicious products that are with your salmon, other than soy sauce?” has time to smile at the camera. Before I can guaranteed bone-free. Jonas is an avid fan “Banana.” blink the plate is empty. of Salma salmon. “Banana!?” “Got any more?” asks the photographer. “Dipping-salmon is the best! It tastes so “Yes!” Than he breaks into a grin, laughs The young lad’s parents have been good, it’s healthy and it makes me smart. Just uproariously and shakes his head. “I was watching. Jonas’ mother nods and opens the think how smart I’m going to be when I have just kidding!” He casts a quick glance at my fridge, and his dad cuts up some thin slices eaten a thousand billion fish!” In case you’ve jumbled journalist notes. “Are you learning of raw salmon. never heard of it, dipping-salmon is what cursive longhand?” he asks knowingly. “You can manage a few more bites?” I ask. Jonas calls the sashimi he dips in soy sauce. Five minutes later the photographer has “I love Salma salmon. Give me twenty When the rest of his family is having broiled his equipment set up, and Jonas is finally million bits more!”

BREMNES FRYSERI 25 Healthy and Delicious Food

Farmed salmon is a healthy and delicious system. The key elements of the QA on it is systematically stored and food. Salmon from Bremnes Fryseri is of programme are comprehensive employee easily retrievable. This comprehensive the highest quality and always safe to training, full product traceability, and information enables us to monitor the eat; all of our products are thoroughly stringent monitoring and control of every history and development of each salmon, controlled and documented, from production process. from fertilised egg to finished food fertilised roe to finished food product. product – all the way to our customer. Bremnes Fryseri is certified in Training: Skilled people who have a accordance with international standards strong commitment to their work are Monitoring and control: Bremnes established by GLOBALG.AP, BRC essential to producing high-quality Fryseri carefully monitors and controls and Friend of the Sea. In addition, our products. Many of our employees every production process. We carry out products meet the specifications of our are highly trained aquaculture and microbiological, chemical and sensory demanding customers. GOLOBALG.AP fish industry experts. Each employee analyses of our products, production makes stringent demands on every level undergoes training courses in hygiene, equipment and the water in our facilities, of our production with the aim of ensuring HSE and in the production tasks on which all according to a fixed schedule. food safety, environmentally friendly they will be working. Temperature readings and controls for operations, HSE and the well being of our water purity are vital to ensuring our fish. BRC is a global standard for the food Traceability: Every product from product quality. In addition, frequent industry to ensure food safety. Friend of Bremnes Fryseri is fully traceable. measurements of the colour, quality the Sea sets standards for sustainability In practice, we can account for the and fat content of the fish aid us in our and environmental impact. full history of every single fish. We efforts to produce a consistently high In order to ensure delivery of healthy have achieved this by implementing quality salmon that also meets customer top-quality products, Bremnes Fryseri has a QA system whereby every fish is specifications. implemented a strict Quality Assurance marked, and all information gathered

26 BREMNES FRYSERI +

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Omega-3 (EPA + DHA) Omega-3 (EPA+DHA)

Omega-3

The Omega-3 that occurs naturally in our salmon products brings greater health benefits than Omega-3 in tablet form.

27 A Sense of Quality

“Brand building is the most exciting challenge I know,” says Inger Saxebøl, Marketing Director of Salmon Brands.

So it should come as no surprise that markets, clear about what consumers huge international potential. Today, we SALMA and Inger are the perfect match! have a right to expect of Salma salmon, sell 80 percent of our products in Norway, The marketing director claims to have and feels she has many good reasons to with the remaining 20 percent being one of the most exciting jobs in Norway, speak highly of her colleagues. exported, primarily to France, Switzerland where the key traits are: a renowned “I was hired by Salma in 2009. During and Sweden. However, given the large brand, an international as well as domestic these four years I have been part of an consumption of salmon in many countries, market – and excellent prospects for the incredible team that understands quality our prospects on the international market years to come. must imbue the entire Salma value chain. are excellent. I believe the key is to “It’s very satisfying to work with a I consider myself lucky to be working with grow at a measured pace, to continue brand name that almost everyone has a good products and great people. Every satisfying more of the market demand, positive impression of, one which makes morning I wake up looking forward to a while maintaining the uncompromising Norwegian consumers proud. I dare say new day’s work!” standards that make Salma a unique it is no exaggeration to claim that the quality seafood product!” introduction of Salma transformed the Salma in brief way Norwegians consume fresh fish. If you ask Inger Saxebøl to describe With Salma products, anyone can succeed Salma with a single word, her answer is with seafood in the kitchen – and kids immediate: love Salma salmon!” “Quality!” There really is no need to flesh it out, An excellent team and the future looks very promising. Inger’s message is simple and sincere. “In my view, Salma is Norway’s most She is passionate about the products she exciting brand name, one which has a

28 BREMNES FRYSERI A Sense of Quality

In my view, Salma is Norway’s “ most exciting brand name, and it has a huge international potential.”

Inger Saxebøl Marketing Director of Salmon Brands

29 Conquering the world Bremnes Fryseri’s key strategic market is exports – and our proximity to the EU countries as well as Russia is an important advantage. Given our convenient access to several airports in our region, we are also able to ship fresh seafood products quickly and efficiently to more distant markets.

30 31 In 2012, Bremnes Fryseri acquired full Salmon Brands is headquartered in ownership of Salmon Brands, a decisive Oslo, with sales offices in Stockholm and Salmon signal to the market of our long-term France. In addition to its 15 employees, Brands strategy of providing the highest quality the company contracts external sales Main product: salmon products. It is worth noting that and marketing people. In 2012, Salmon SALMA. Salmon Brands owns the brand SALMA, Brands had a turnover of nok 220 million, www.salma.no which has become firmly established an increase of 28 % over the previous as a new category of premier seafood year. While maintaining its strong products, significantly raising the position within the domestic market, the bar for the definition of “fresh fish”. company has gradually acquired a valuable The marketing strategy of increasing customer base in Germany, France, customer awareness of the uniqueness Switzerland and Sweden. of SALMA products has been a great success.

32 BREMNES FRYSERI To strengthen our market position, Bremnes Ocean Quality has its corporate Fryseri and Grieg Seafood established a headquarters in Bergen, with sales offices joint sales company in 2010: Ocean Quality. in Beijing as well as Bømlo in western Ocean Quality This benefits both companies through a Norway. Thanks to a very efficient Main product: Salmon – whole and processed. more comprehensive product range, and organisation, a relative small team is able www.oceanquality.no results in increased sales. to generate a high volume of sales. In The Ocean Quality brand has been very 2012, the company sold 73,000 tonnes well received and has gained a reputation of salmon – whole and processed – as a major provider of quality products. generating revenue of nok 2.2 billion. Ocean Quality has a close and ongoing Salmon from Bremnes Fryseri has been dialogue with its customers, which served at the dinner tables of discerning enables us to secure our entire value customers in Paris, Berlin, Amsterdam, chain. These customers are well aware of Tokyo and many other cities of the world. who we are and the quality we represent.

BREMNES FRYSERI 33 BERGEN

Fusa Jondal 28 FACILITIES Os IN NINE MUNICIPALITIES: BØMLO

Austevoll Folgefonna SVEIO Tysnes

Fitjar Kvinnherad KVINNHERAD

Stord Bømlo JONDAL

Etne

VINDAFJORD Sveio Vindafjord

FINNØY

Haugesund Tysvær STRAND

Karmøy

FISH FOR CONSUMPTION Bokn SANDNES SMOLT Finnøy

PACKING / PROCESSING / ADMIN.

Strand FUSA

34 Skudenesfjorden STAVANGER Sandnes +

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International Sales Ocean Quality has its corporate headquarters in Bergen. The company’s sales activities span the globe, with Europe, Asia and North America as the prime markets. Thanks to our excellent logistics, Ocean Quality ships fresh salmon daily to customers throughout the world. Salmon Brands is headquartered in Oslo, with sales offices in Stockholm and Paris. While maintaining its strong position within the domestic market, the company is expanding its valuable customer base throughout Western Europe.

BREMNES FRYSERI 35 The People Who Make it all Possible

A sure sign of a healthy and well- We are well aware that people managed company is skilful employees thrive when they’re given fascinating who are genuinely passionate about and rewarding work. Our feedback their work. That’s exactly what we have indicates they appreciate the at Bremnes Fryseri – and you meet a egalitarian structure of our company, few of them in this brochure. At our with short lines of communication and stage of our operations, we have the an informal tone. We intend to keep it great fortune of having knowledgeable, that way. hard-working people on the job. Together, we are pushing Time again, we hear employees Norway’s most exciting and openly showing pride when they innovative salmon farming tell others about their work. They enterprise towards new and are proud of being able to produce greater goals, such as expanding the renowned Salma products, and into new markets. We also intend they’re proud to be farming the sea, to remain the Norwegian salmon producing millions of tasty, healthy producer of choice. Our skilled salmon dinners that are enjoyed by our employees continued to be customers throughout the world. Bremnes Fryseri’s greatest asset! And Bremnes Fryseri, in turn is very proud of its employees!

36 Knowledge and Wisdom Yield the Best Harvest

BREMNES FRYSERI 37 A Vibrant Workplace

The well being of our employees is essential to our Absence due to sickness 2012: company. We have implemented an HSE strategy with that in mind, with motivational measures, 8 % measures for reduction and close follow-up of sickness absence, minimisation of work-related 7 % mishaps and injuries, and systematic training and 6 % skill building. 5 % Bremnes Fryseri’s HSE Manager Silje Kathrine % 4 % 4.3 Alvsvåg is quite clear: “We want Bremnes Seashore to be a workplace where our employees really notice the 3 % HSE practice, and that they are included. HSE must 2 % never allowed to be just so many words on paper.” “Our 2012 survey show a high rate of job 1 % satisfaction – and sickness absence has gone down every quarter since 2008. We’re quite proud of that!” 2008 2009 2010 2011 2012

38 BREMNES FRYSERI 39 www.seashore.no [email protected] Tel. +4753428200—Fax 8201 Øklandsvågen, NO-5430Bremnes,Norway Bremnes FryseriAS

OKTAN Stord — Photos: Øyvind Sætre / Magne Langåker / Jan Rabben / Bremnes Seashore