Ava Ocean is focused on reinventing seabed harvesting, enabling revitalization and preservation of marine ecosystems while providing sustainable seafood. Self-described as developing game-changing technology for identifying and sorting bottom-dwelling species without harming the environment.

Ava Ocean

Conservation Programs

Ocean Green Project

Ava Ocean | 2,119 followers on LinkedIn. Sustainable Seabed Harvesting | Forbes “One to watch” Norwegian Green Companies | As highlighted in The Economist Impact | Our revolutionary technology for non-invasive, precision seabed harvesting not only preserves, but can also help to revitalise fragile and often overlooked ecosystems at the bottom of the sea.

To us, the bottom of the sea is the most exciting place on earth. 
Everything we do, we do using the best available knowledge, combining vast experience from fishing, offshore and marine science with a determination to make a positive difference.

Managing director, ship design & engineering

Harald Bigset

Chief Financial Officer at Ava Ocean

Geir Ingebrigtsen

Founder CEO at Ava Ocean

Øystein Tvedt

CMO/CCO Ava Ocean | Driving International Growth Through Strategic Comms & Marketing | Helping Sustainable Seafood Be Seen, Heard, And Eaten |…

Anette Grøttland Zimowski

Curious about what we are all about in Ava Ocean? Follow our journey to the most exciting place on earth in this beautiful film. (sound on is best!) #seafoodindustry #seafood #sustainability #seafoodlovers #scallops #blueeconomy Gavin Mackinnon-Little - Norwegian Seafood Council - Bread and Butter Pictures

🐟Finding the route to blue carbon financing and valuing restoration 🪸𝗜𝗻𝘁𝗿𝗼𝗱𝘂𝗰𝗶𝗻𝗴 𝘁𝗵𝗲 𝗢𝗰𝗲𝗮𝗻 𝗚𝗿𝗲𝗲𝗻 𝗣𝗮𝗿𝘁𝗻𝗲𝗿𝘀: 𝗔𝗸𝘃𝗮𝗽𝗹𝗮𝗻-𝗻𝗶𝘃𝗮🪸 Akvaplan-niva is on a mission to ensure that our kelp restoration efforts are both financially sustainable and ecologically viable. @Paul Renaud, their research and development manager, shares the vision: “We want to make sure that the concept of restoring kelp beds on a large scale can be a self-perpetuating process.” 𝗛𝗲𝗿𝗲’𝘀 𝗔𝗸𝘃𝗮𝗽𝗹𝗮𝗻-𝗻𝗶𝘃𝗮'𝘀 𝗿𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝗶𝗲𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗢𝗰𝗲𝗮𝗻 𝗚𝗿𝗲𝗲𝗻 𝗽𝗿𝗼𝗷𝗲𝗰𝘁: 💸 𝗖𝗿𝗲𝗮𝘁𝗶𝗻𝗴 𝗮 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗙𝗶𝗻𝗮𝗻𝗰𝗶𝗮𝗹 𝗠𝗼𝗱𝗲𝗹: Developing ways to fund the long-term removal of sea urchins and restoration of kelp beds. 🥬 𝗔𝘀𝘀𝗲𝘀𝘀𝗶𝗻𝗴 𝘁𝗵𝗲 𝗧𝗿𝘂𝗲 𝗩𝗮𝗹𝘂𝗲: Identifying the market potential of sea urchins and kelp, and the economic benefits they can bring to small and medium-sized businesses. 💼 𝗗𝗿𝗶𝘃𝗶𝗻𝗴 𝗝𝗼𝗯 𝗖𝗿𝗲𝗮𝘁𝗶𝗼𝗻: Highlighting how restoring kelp can lead to new job opportunities in various sectors, from tourism to pharmaceuticals. 🫧 𝗟𝗶𝗻𝗸𝗶𝗻𝗴 𝘁𝗼 𝗖𝗮𝗿𝗯𝗼𝗻 𝗖𝗿𝗲𝗱𝗶𝘁𝘀: Exploring how kelp restoration can be part of habitat mitigation strategies, aiding businesses in meeting their carbon offset goals. The Ocean Green project is focused on boosting biodiversity through restorative harvesting. By adapting Ava Ocean ’s unique non-invasive seabed harvesting technology, we aim to bring back kelp forests, which are vital ecosystems that act as carbon sinks, protect our coasts, and provide habitats for various marine life. 🐟 With over 80% of Norway's original kelp forests lost to the spread of urchin barrens, this initiative seeks to rehabilitate these forests while finding commercially viable uses for sea urchins, ensuring zero waste in the process. Through collaboration between leading Norwegian research institutions and industry players in fisheries, biotechnology, and tourism, Ocean Green is determined to restore our kelp ecosystems and support coastal communities while addressing climate change. For more details on Akvaplan-niva and their role, as well as more info on the Ocean Green project, check out the article: https://lnkd.in/dKYchTam And make sure you 𝗳𝗼𝗹𝗹𝗼𝘄 this page to get updates on how the project is going! 🪸🐟🌿🐚

𝗦𝗵𝗼𝘄 𝗺𝗲 𝘆𝗼𝘂𝗿 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀 𝗮𝗻𝗱 𝗜 𝘄𝗶𝗹𝗹 𝘁𝗲𝗹𝗹 𝘆𝗼𝘂 𝘄𝗵𝗼 𝘆𝗼𝘂 𝗮𝗿𝗲 🐚 (why is there no scallop emoji!?) Time for another “𝗧𝗵𝗶𝗻𝗴𝘀 𝘆𝗼𝘂 𝗱𝗶𝗱𝗻’𝘁 𝗸𝗻𝗼𝘄 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝗸𝗻𝗼𝘄 𝗮𝗯𝗼𝘂𝘁 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀”-post! We’ve talked about how scallops are harvested, different species, and how water content can make or break a scallop. But today, we move on to the best part— eating them! 😋 In most of Europe, scallops tend to be an occasional luxury, enjoyed at a fancy restaurant or to impress a dinner party. More often than not, it involves a minty pea puré and some crispy fried pancetta. By all means – it IS a match made in heaven. But we can definitely learn a thing or two from our friends around the world! We all need to eat more seafood for our own and the planet’s health … so… 𝗟𝗲𝘁’𝘀 𝘁𝗶𝗰𝗸𝗹𝗲 𝗼𝘂𝗿 𝘁𝗮𝘀𝘁𝗲𝗯𝘂𝗱𝘀 𝗼𝗻 𝘁𝗵𝗶𝘀 𝘀𝗰𝗮𝗹𝗹𝗼𝗽-𝘀𝗵𝗮𝗽𝗲𝗱 𝗷𝗼𝘂𝗿𝗻𝗲𝘆!🎉 🥖- The French don’t mess around when it comes to food, and the Coquilles Saint-Jacques are no exception! Often served up roe on, baked in the shell with butter, herbs, and garlic. The rest of Europe should take note – the French eat about 5 times more scallops than the rest! 🗽 – It is safe to say that the US is not exactly known for the cuisine. But when it comes to scallops – they rock! 🥓The official book of American wisdoms states: If you wrap something in bacon - it gets better. It is true. 👘 – The holy grail of seafood excellence, JAPAN sets the gold standard. And it is raw. Or grilled. Or dried. Or marinated. To a western palate, I must admit not all of them float my 🛥️ (The office dog wouldn’t even touch the dried scallop snacks I brought back). But put those delicate little morsels on some rice and you have the most amazing sushi. 🍣 It ought to be a staple! Dried scallops are also a thing in China. Adding depth and flavour to soups, but also as a snack served with a glass of Tsingtao 🍻 not unlike the tørrfisk we have in Norway. In Asia, they like to eat the scallops whole, roe, coral and all (I tried it in Japan, see photo in earlier post). But - before you dig in, beware that some scallops can have elevated levels of heavy metals stored in their intestines, which is why they are usually removed before consumption. 𝗢𝗵 𝗱𝗲𝗮𝗿! 𝗧𝗵𝗮𝘁 𝗶𝘀 𝗻𝗼 𝘄𝗮𝘆 𝘁𝗼 𝗲𝗻𝗱 𝗮 𝗽𝗼𝘀𝘁 𝗮𝗯𝗼𝘂𝘁 𝗵𝗼𝘄 𝗱𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀 𝗮𝗿𝗲!! I am on a mission to try as many dishes and scallop species as possible. But – for now at least – scallop ceviche is my absolute favourite! It’s fresh, simple, and lets the natural flavours of the scallop shine through. (Particularly Ava Ocean 's Arctic Scallops!) 𝗥𝗲𝗰𝗶𝗽𝗲 𝗶𝗻 𝘁𝗵𝗲 𝗰𝗼𝗺𝗺𝗲𝗻𝘁𝘀 – 𝗽𝗶𝗰𝘁𝘂𝗿𝗲 𝗯𝗲𝗹𝗼𝘄! Apologies to all die hard ceviche connoisseurs … let’s just say this is fusion! I’d love to try your favourite dishes, so feel free to share in the comments! And of course – I’d love to hear about it if you try my ceviche.

For Ava Ocean , Nor-Fishing wasn't -just- about winning the Innovation award, and me swanning around clutching a giant cardboard credit card prize and statuette. 💳 🏆 I also got to speak about our scallop harvesting adventures as part of the professional program. And it has been captured on film - so in case anyone has 12 minutes they want to dedicate to learning more about what we're up to in the Barents Sea, check out the link below. 🪸

🤨Before I started working with them, 𝗜 𝗱𝗼𝗻'𝘁 𝘁𝗵𝗶𝗻𝗸 𝗜 𝗸𝗻𝗲𝘄 𝘁𝗵𝗲𝗿𝗲 𝘄𝗲𝗿𝗲 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝘁𝘆𝗽𝗲𝘀 𝗼𝗳 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀 (or at least, I hadn't thought about it). And that's why this post is all about 𝘀𝗰𝗮𝗹𝗹𝗼𝗽 𝗱𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆! Testing out the slideshow format for this third edition of "𝗧𝗵𝗶𝗻𝗴𝘀 𝘆𝗼𝘂 𝗱𝗶𝗱𝗻'𝘁 𝗸𝗻𝗼𝘄 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝗸𝗻𝗼𝘄 𝗮𝗯𝗼𝘂𝘁 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀" 🫨 Having watched people like Fredrik Fornes and Erlend Haddeland working their magic in this format and being jealous, I (stupidly) thought: "Well, why shouldn't I make one about a nerdy seafood topic"?😶🌫️ 5 hours later, here I am! Thanks guys... 🫠 In this rather lengthy concoction, I have compiled what I think you need to know about the different species of scallop--- and as a 🌟 special treat 🌟 , I am also gonna teach you the mysteries of scallop sizing! Missed my earlier posts? Head over to my profile to checkout my first post in this series where I talked hidden water in scallops 💧 - and my second one, which was all about different harvesting methods for scallops 🎣 𝗙𝗼𝗹𝗹𝗼𝘄 𝗺𝗲 𝘁𝗼 𝗹𝗲𝗮𝗿𝗻 𝗺𝗼𝗿𝗲 𝘁𝗵𝗶𝗻𝗴𝘀 𝗮𝗯𝗼𝘂𝘁 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀 𝘆𝗼𝘂 𝗱𝗶𝗱𝗻’𝘁 𝗸𝗻𝗼𝘄 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝗸𝗻𝗼𝘄! - and whilst your at it - follow Ava Ocean too!

𝗗𝗮𝘁𝗮 𝘀𝗵𝗮𝗿𝗶𝗻𝗴 𝗱𝗼𝗲𝘀 𝗻𝗼𝘁 𝗺𝗲𝗮𝗻 𝗴𝗶𝘃𝗶𝗻𝗴 𝗮𝘄𝗮𝘆 𝘆𝗼𝘂𝗿 𝗰𝗼𝗺𝗽𝗮𝗻𝘆 𝘀𝗲𝗰𝗿𝗲𝘁𝘀! 🔏 It’s time for the ocean industry to step up: How can the private sector lead the way in marine knowledge through better data sharing? 𝙻̲𝚎̲𝚝̲ ̲𝚖̲𝚎̲ ̲𝚋̲𝚎̲ ̲𝚌̲𝚕̲𝚎̲𝚊̲𝚛̲:̲ ̲𝚜̲𝚑̲𝚊̲𝚛̲𝚒̲𝚗̲𝚐̲ ̲𝚍̲𝚊̲𝚝̲𝚊̲ ̲𝚌̲𝚘̲𝚕̲𝚕̲𝚎̲𝚌̲𝚝̲𝚎̲𝚍̲ ̲𝚍̲𝚞̲𝚛̲𝚒̲𝚗̲𝚐̲ ̲𝚘̲𝚞̲𝚛̲ ̲𝚋̲𝚞̲𝚜̲𝚒̲𝚗̲𝚎̲𝚜̲𝚜̲ ̲𝚊̲𝚌̲𝚝̲𝚒̲𝚟̲𝚒̲𝚝̲𝚒̲𝚎̲𝚜̲ ̲𝚍̲𝚘̲𝚎̲𝚜̲ ̲𝚗̲𝚘̲𝚝̲ ̲𝚎̲𝚚̲𝚞̲𝚊̲𝚝̲𝚎̲ ̲𝚝̲𝚘̲ ̲𝚎̲𝚡̲𝚙̲𝚘̲𝚜̲𝚒̲𝚗̲𝚐̲ ̲𝚘̲𝚞̲𝚛̲ ̲𝚌̲𝚘̲𝚖̲𝚙̲𝚊̲𝚗̲𝚢̲ ̲𝚜̲𝚎̲𝚌̲𝚛̲𝚎̲𝚝̲𝚜̲.̲ It means taking proactive steps to ensure the future of our oceans—and the sustainability of our businesses. Last week, I heard Kimberly Mathisen from HUB Ocean launch the report, "Tides of Transparency," at Aker Solutions in Oslo. The discussions throughout the day kept coming back to the same number -> 3%. 3% of global ocean biodiversity data is sourced from the private sector. 🤯 Data is the new oil... 🤦♀️This statement made a few years ago set us on the wrong path, and it's built on a general lack of understanding and wrong approach to defining value in data. The era of data is complex and overwhelming, I can understand why the first reaction of private industry is to just put a large red tape around it all. However, that large red tape set by industry and actually unintentionally facilitated by governments doesn't serve anyone. We are proud to be part of the UN Ocean Decade #CorporateDataGroup , where we actually get to understand what are the red tapes and what does an actual viable solution look like. Data sharing means: 🔹 𝗘𝗻𝗵𝗮𝗻𝗰𝗶𝗻𝗴 𝗢𝗰𝗲𝗮𝗻 𝗦𝗰𝗶𝗲𝗻𝗰𝗲: better decision-making from industry, academia and governments. 🔹 𝗗𝗿𝗶𝘃𝗶𝗻𝗴 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻: Innovation through collaboration, meaning solutions that can enhance operational efficiency while simultaneously protecting ocean health, aka future business. 🔹 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝘆 𝗮𝗻𝗱 𝗜𝗺𝗽𝗮𝗰𝘁: Let's move away from the 'business as usual until regulation makes you' approach. 🔹 𝗖𝗼𝗺𝗽𝗲𝘁𝗶𝘁𝗶𝘃𝗲 𝗔𝗱𝘃𝗮𝗻𝘁𝗮𝗴𝗲: It's an actions with measurable metrics, able to feed into a company's theory of change and impact KPI's. I keep hearing '"breaking the silos", well the way I see it, 𝗯𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝗮 𝗱𝗮𝘁𝗮 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 is one of the few steps which works towards that overarching goal. I saw that also in the case study presented by Hermione van Zutphen from Ecowende , and their impressive data collection and sharing plan, same goes for how WWF were invited on-board Aker BioMarine ASA vessel for more transparency. Ava Ocean has worked on being able to close the technology gap for low-impact seabed harvesting, now it's time to start tackling the data gap. Healthier oceans means healthier businesses.🪸 Louis Demargne Kimberly Mathisen Vigdis Hvaal David Eades UN Ocean Decade HUB Ocean Seabed 2030 Tjalling de Bruin

Dagny-Elise Anastassiou

🪸𝗜𝗻𝘁𝗿𝗼𝗱𝘂𝗰𝗶𝗻𝗴 𝘁𝗵𝗲 𝗢𝗰𝗲𝗮𝗻 𝗚𝗿𝗲𝗲𝗻 𝗣𝗿𝗼𝗷𝗲𝗰𝘁! 🪸 We are thrilled to create this page to share our progress on the unique #OceanGreen project. Ocean Green is a multidisciplinary project in Northern Norway, aimed at boosting biodiversity and bringing back vital kelp forests through restorative harvesting of sea urchins. At the same time we aim to create viable business opportunities based on urchin fisheries and ocean science. Kelp forests play a crucial role in supporting diverse marine life, protecting coastlines, and absorbing carbon. Unfortunately, in Northern Norway over 80% of these important ecosystems have disappeared in recent decades due to overfishing and climate change. These former underwater rainforests have given way to so called urchin barrens, practically devoid of other life. 🌱𝗪𝗵𝗮𝘁 𝗺𝗮𝗸𝗲𝘀 𝗢𝗰𝗲𝗮𝗻 𝗚𝗿𝗲𝗲𝗻 𝘀𝗽𝗲𝗰𝗶𝗮𝗹? We employ innovative non-invasive sea urchin harvesting techniques and pursue circular economy ambitions for urchin-derived products. It is supported by the Norwegian Green Platform (run by Innovation Norway and Norges forskningsråd ), which is an initiative that helps fund research- and innovation driven green transition projects. This project is a collaboration among outstanding partners: Across Nature , Akvaplan-niva , Hofseth BioCare ASA , NIBIO Norwegian Institute of Bioeconomy Research , The Norwegian Institute for Water Research (NIVA) , Wandering Owl , Wild Lab Projects , and project lead Ava Ocean . Each organization bring unique expertise, and we can’t wait to showcase them and their people in our upcoming "Meet the Partners" series! 🎥Check out the video below to learn more about the project’s importance and our goals for restoring kelp forests! 🫵Follow this page to keep up with the progress of the project and to learn more about kelp, urchins and all things we ought to care more about below the surface! #KelpRestoration #BoostingBiodiversity #Sustainability #CircularEconomy #GrønnPlattform Dagny-Elise Anastassiou - Giovanna Ottaviani Aalmo - Johan Johansen - Pernilla Carlsson - Camilla With Fagerli - Marianne Frantzen - Merete Nygaard Kristiansen - Øystein Tvedt - Ronan Gombau - Øyvind Berg

I got to spend 2 days at UNESCO headquarters in Paris, for the UN Ocean Decade Corporate Data Group. I left feeling pretty impressed to see the eagerness of private industries to share data to improve our knowledge of the ocean. If we see that the percentage of seabed mapped can increase from 20 to 40% if data from private industry is shared, imagine what else we can learn from the data already there. Data Management Plans in companies and research projects shouldn't just be a box to tick or a fillable pdf, with the ocean being our main 'stakeholder' then it's in all our best interests to consider the power of shared knowledge. Louis Demargne , Mark Heine , Vidar Helgesen , David Millar , Robert De Bruin , Peter Marcus K. Greve, Arne Uno Myhrvold, Rennie Meyers ,Lucie EVAUX,Benjamin Marsh, Jean Aude , Andrew (Andy) Hill, Laurent CAZES TotalEnergies , Equinor , Van Oord , bp , Ava Ocean ALCATEL SUBMARINE NETWORKS MARINE , Fugro , Ørsted , Seabed 2030 Photo credit: UNESCO

𝗘𝘃𝗲𝗿 𝘄𝗼𝗻𝗱𝗲𝗿𝗲𝗱 𝗵𝗼𝘄 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀 𝗳𝗶𝗻𝗱 𝘁𝗵𝗲𝗶𝗿 𝘄𝗮𝘆 𝘁𝗼 𝘆𝗼𝘂𝗿 𝗱𝗶𝗻𝗻𝗲𝗿 𝗽𝗹𝗮𝘁𝗲? Most likely not – but here's part 2 of my “𝗪𝗵𝗮𝘁 𝘆𝗼𝘂 𝗱𝗶𝗱𝗻’𝘁 𝗸𝗻𝗼𝘄 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝗸𝗻𝗼𝘄 𝗮𝗯𝗼𝘂𝘁 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀”-series! 🌊 Today, I’ll explore how scallops are harvested, covering both traditional methods and some innovative newcomers like Ava Ocean . 🚢 𝗪𝗶𝗹𝗱 𝗖𝗮𝘂𝗴𝗵𝘁 𝘃𝘀. 𝗔𝗾𝘂𝗮𝗰𝘂𝗹𝘁𝘂𝗿𝗲 - Did you know that more than 70% of the world’s scallops are farmed? This sector has grown rapidly as wild harvests have declined. US, Canada, and Japan dominate wild scallop fisheries, whereas China and Peru lead in aquaculture. Europe contributes only about 2% of global production, all from wild fisheries. 🪮 𝗧𝗵𝗲 𝗗𝗿𝗲𝗱𝗴𝗲 𝗗𝗶𝗹𝗲𝗺𝗺𝗮: 𝗥𝗮𝗸𝗶𝗻𝗴 𝘁𝗵𝗲 𝗦𝗲𝗮𝗯𝗲𝗱 Most scallops are harvested by 𝗱𝗿𝗲𝗱𝗴𝗶𝗻𝗴, a method dating back to the mid-1800s with little innovation since. Put bluntly, they are metal rakes scraping the seabed, collecting everything in its path—scallops, corals, rocks and more. Dredging is increasingly criticized because: 🪸 It damages fragile ecosystems and habitats, leaving a literal trail on the seabed. 📉 It can deplete scallop populations over time 🫧 More and more data is coming out confirming that dredging also disturbs CO2 deposits in the sediments. 👑 𝗧𝗵𝗲 𝗛𝗮𝗻𝗱-𝗗𝗶𝘃𝗲𝗱 𝗘𝗹𝗶𝘁𝗲: 𝗔 𝗦𝗼𝗳𝘁𝗲𝗿 𝗧𝗼𝘂𝗰𝗵 𝗯𝘂𝘁 𝗮𝘁 𝗮 𝗛𝗶𝗴𝗵 𝗣𝗿𝗶𝗰𝗲 On the other end is 𝗱𝗶𝘃𝗶𝗻𝗴, where each scallop is hand-picked. In the UK, 2% of scallops are hand-dived, compared to 95% from dredging. These luxury scallops are often delivered live to top restaurants. However, diving is dangerous, and many have 𝘁𝗿𝗮𝗴𝗶𝗰𝗮𝗹𝗹𝘆 𝗹𝗼𝘀𝘁 𝘁𝗵𝗲𝗶𝗿 𝗹𝗶𝘃𝗲𝘀 in the hunt for these exclusive delicacies. 🪩𝗧𝗵𝗲 𝗣𝗮𝗿𝘁𝘆 𝗣𝗼𝘁 𝗶𝘀 𝗢𝗻: 𝗗𝗶𝘀𝗰𝗼 𝗗𝗮𝗻𝗰𝗶𝗻𝗴 𝗦𝗰𝗮𝗹𝗹𝗼𝗽𝘀 Also noteworthy is Fishtek Marine 's solution. They’ve developed a 𝗹𝗶𝗴𝗵𝘁 𝘀𝘆𝘀𝘁𝗲𝗺 for fishing pots, attracting scallops to a “disco party” inside. 🕺 It’s a gentle approach, but not a contender to replace the dredge in terms of efficiency. 🚀 𝗧𝗵𝗲 𝗔𝘃𝗮 𝗥𝗮𝘆: 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝗙𝗶𝘀𝗵𝗶𝗻𝗴 𝟮.𝟬 Finally, at Ava Ocean , we’re revolutionizing seabed harvesting with a potentially industry changing technology. We have reopened the fishery for 𝗔𝗿𝗰𝘁𝗶𝗰 𝗦𝗰𝗮𝗹𝗹𝗼𝗽𝘀 in Norway, closed for over 30 years due to Norway’s dredging ban. Our 𝗔𝘃𝗮 𝗥𝗮𝘆 harvester hovers above the seabed, using a controlled water flow to gently lift scallops without disturbing the ecosystem. 💡𝗛𝗶𝗴𝗵𝗹𝗶𝗴𝗵𝘁𝘀: 🦐Efficient 𝘀𝗼𝗿𝘁𝗶𝗻𝗴 𝗼𝗳 𝗯𝘆𝗰𝗮𝘁𝗰𝗵 and undersized scallops at depths of up to 120 metres 🎥Cameras and AI technology for 𝗽𝗿𝗲𝗰𝗶𝘀𝗶𝗼𝗻 𝗵𝗮𝗿𝘃𝗲𝘀𝘁𝗶𝗻𝗴 🎣𝗦𝗰𝗮𝗹𝗮𝗯𝗹𝗲 𝗮𝗻𝗱 𝗮𝗱𝗮𝗽𝘁𝗮𝗯𝗹𝗲 to other global fisheries 👩🔬A 𝘀𝗰𝗶𝗲𝗻𝗰𝗲-𝗯𝗮𝘀𝗲𝗱 𝗮𝗽𝗽𝗿𝗼𝗮𝗰𝗵 with impact study alongside our fishery ❓ Wanna know more? Get in touch!

The Ocean Green Project was presented yesterday at the #G7Agriculture summit. In Norway, an overabundance of sea urchins has resulted in sea barrens, while in Italy, the sea urchin population has drastically declined since 2017, leading to a ban on fishing. To tackle these challenges, collaboration and knowledge exchange are essential. Over the coming months, the #OceanGreen project will initiate this critical dialogue across the sea 🌊 # Ava Ocean

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Company Name	Ava Ocean
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MSH ID	NO:AVAOCEAN
Market	PRIVATE
Sector	Consumer Goods
Industry	Seafood and Marine Technology
Country	NO
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Website	avaocean.no
LinkedIn	ava-ocean
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AVAO

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Ava Ocean

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