TemaNord 2015:566 TemaNord TemaNord 2015:566 TemaNord Ved Stranden 18 DK-1061 Copenhagen K www.norden.org BAT in fish processing industry Nordic perspective BAT in fish processing industry The Nordic Council of Ministers, the BAT Group under the Working Group for sustainable consumption and production, has requested the consultant to prepare a report on Best Available Techniques (BAT) in fish processing industry in the Nordic countries. The project describes the present status of the used techniques, their emissions and impacts on the environment and technologies that can be considered BAT. The provided information can be utilized by operators, environmental consultants and competent environmental authorities. The report will also be used as an input from the Nordic countries to the EU process under the Industrial Emissions Directive (IED) for preparation of the BAT Reference Document for Best Available Techniques in the Food, Drink and Milk Industries (FDM BREF) concerning the fish processing sector. TemaNord 2015:566 ISBN 978-92-893-4313-8 (PRINT) ISBN 978-92-893-4315-2 (PDF) ISBN 978-92-893-4314-5 (EPUB) ISSN 0908-6692 TN2015566 omslag.indd 1 15-07-2015 13:05:46 BAT in fish processing industry Nordic perspective Renata Tomczak‐Wandzel, Eilen Arctander Vik and Tomasz Wandzel TemaNord 2015:566 BAT in fish processing industry Nordic perspective Renata Tomczak‐Wandzel, Eilen Arctander Vik and Tomasz Wandzel ISBN 978‐92‐893‐4313‐8 (PRINT) ISBN 978‐92‐893‐4315‐2 (PDF) ISBN 978‐92‐893‐4314‐5 (EPUB) http://dx.doi.org/10.6027/TN2015‐566 TemaNord 2015:566 ISSN 0908‐6692 © Nordic Council of Ministers 2015 Layout: Hanne Lebech Cover photo: Øyvind Stavnes; Stokmarknes, Norway Print: Rosendahls‐Schultz Grafisk Printed in Denmark This publication has been published with financial support by the Nordic Council of Ministers. However, the contents of this publication do not necessarily reflect the views, policies or recom‐ mendations of the Nordic Council of Ministers. www.norden.org/nordpub Nordic co‐operation Nordic co‐operation is one of the world’s most extensive forms of regional collaboration, involv‐ ing Denmark, Finland, Iceland, Norway, Sweden, and the Faroe Islands, Greenland, and Åland. Nordic co‐operation has firm traditions in politics, the economy, and culture. It plays an im‐ portant role in European and international collaboration, and aims at creating a strong Nordic community in a strong Europe. Nordic co‐operation seeks to safeguard Nordic and regional interests and principles in the global community. Common Nordic values help the region solidify its position as one of the world’s most innovative and competitive. Nordic Council of Ministers Ved Stranden 18 DK‐1061 Copenhagen K Phone (+45) 3396 0200 www.norden.org Contents Preface ................................................................................................................................................................. 7 Summary............................................................................................................................................................. 9 List of abbreviations ...................................................................................................................................13 1. Introduction ............................................................................................................................................15 1.1 Background ...............................................................................................................................15 1.2 Scope and methodology ......................................................................................................15 1.3 Industrial Emissions Directive (IED 2010/75/EU) ...............................................17 1.4 BAT in fish processing industry ......................................................................................18 1.5 The fish processing industry.............................................................................................22 1.6 Environmental emissions, recipients and local regulation ................................33 2. Overview of fish processing and techniques ...........................................................................43 2.1 General ........................................................................................................................................43 2.2 Preliminary processing .......................................................................................................44 2.3 Canning ........................................................................................................................................48 2.4 Salting ..........................................................................................................................................48 2.5 Smoking ......................................................................................................................................49 2.6 Drying...........................................................................................................................................49 2.7 Fish meal/oil production ....................................................................................................50 2.8 Cleaning .......................................................................................................................................51 2.9 Environmental challenges ..................................................................................................52 3. Consumption and emissions ...........................................................................................................55 3.1 Environmental overview ....................................................................................................55 3.2 Water consumption ...............................................................................................................58 3.3 Wastewater generation .......................................................................................................58 3.4 Waste, solid generation and recovery ..........................................................................64 3.5 Energy consumption and savings ...................................................................................67 3.6 Air emission ..............................................................................................................................67 3.7 Other emissions ......................................................................................................................69 3.8 Reduction of the emissions – industry example ......................................................69 4. Case studies .............................................................................................................................................71 4.1 Pelagic fish industry ..............................................................................................................71 4.2 Salmon processing industry ..............................................................................................89 4.3 Canning industry ....................................................................................................................96 4.4 Emerging techniques ............................................................................................................99 5. Conclusion ............................................................................................................................................. 111 6. References ............................................................................................................................................. 113 Sammendrag ................................................................................................................................................ 117 Preface The Nordic Council of Ministers, the BAT Group under the Working Group for sustainable consumption and production, has requested the consultant Aquateam COWI to prepare a report on Best Available Tech- niques (BAT) in fish processing industry in the Nordic countries. The project describes the present status of the used techniques, their emissions and impacts on the environment and technologies that can be considered BAT. The provided information can be utilized by operators, environmental consultants and competent environmental authorities. The report will also be used as an input from the Nordic countries to the EU process under the Industrial Emissions Directive (IED) for prepara- tion of the BAT Reference Document Best Available Techniques in the Food, Drink and Milk Industries (FDM BREF) which started in 2014. The team of consultants that have contributed to the report • Eilen Arctander Vik – Aquateam COWI. • Renata Tomczak‐Wandzel – Aquateam COWI. • Tomasz Wandzel – Aquateam COWI. The work was supervised by the following Nordic BAT‐group members • Egil Strøm, The Norwegian Environment Agency, Norway. • Kaj Forsius (Chairman of the group), Finnish Environment Institute. • Lena Ziskason, Environment Agency of Faroe Islands. • Sigurdur Ingason, Environment Agency of Iceland. • Susanne Särs, Environmental and Health Protection Agency of the Aland Islands. • Birgitte Holm Christensen, Danish Environmental Protection Agency. • Annika Månsson and Maria Enroth, Swedish Environment. Summary The Nordic Council of Ministers, the BAT Group under the Working Group for sustainable consumption and production, has requested the consultant to