The word hima is used to describe a thin layer covering something, like a thin veil of fog. Hima is a thin protecting cover creating a certain atmosphere, like the mist covering the river, or the mountains surrounding the valley of Rjukan.
At Rjukan, Hima is going to establish a land-based trout farm based on recirculation technology, also known as RAS. This technology is the most sustainable, scalable and environmentally conscious form of aquaculture production available today. When the facility is completed and fully operational, it will produce about 9,000 tonnes of trout, which is equivalent to 22,000,000 dinners per year. This will, by far, be the world’s largest land-based trout farm in the World.
From a fish farming perspective, trout is a robust fish that grows quickly and thrives well in fresh water. Production time is estimated at 17 months from fry to an ideal average weight of around 4 kg. Hima Seafood has entered into a collaboration with Osland Havbruk AS for roe deliveries to the facility. The trout strain to be used in Rjukan is the Osland strain, which Osland has developed since 1963.
Furthermore, Hima has entered into a partnership with Villa Seafood, which is responsible for the sale, distribution, processing and branding of the finished trout product. The fish farm manager at Hima has 40 years of experience in farming salmon and trout, and significant RAS experience.
Construction of the fish farm is scheduled to begin in May 2021.
KIND develops the brand for the world's largest land-based trout facility
The Hima trout that is being developed will be a premium product, originating from the unique Osland trout strain from Høyanger in the Sognefjord.
Hima Seafood's mission is to produce environmentally friendly and sustainable trout using modern technology and clean mountain water.
The RAS technology provided by the RAS specialists EYVI means that large quantities of fish can be produced in an environmentally friendly manner.
The water is naturally filtered through thick moraine masses, which is optimal in terms of achieving the best fish taste.