Ava Ocean

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

💥BIG NEWS! 👉 To seafood lovers in 𝗚𝗲𝗿𝗺𝗮𝗻𝘆 - Ava Ocean's uniquely harvested Arctic scallops are 𝗻𝗼𝘄 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝘁𝗼 𝘁𝗵𝗲 𝗽𝘂𝗯𝗹𝗶𝗰 𝗼𝗻𝗹𝗶𝗻𝗲! LINK TO PURCHASE IN THE COMMENTS! The lovely people in 68°NOORD - SEAFOOD PASSION have added our fantastic scallops to their already impressive selection of premium shellfish from the far North, through the Papafrost platform. 🦀🐚 So 𝗻𝗼𝘄 𝗶𝘀 𝘆𝗼𝘂𝗿 𝗰𝗵𝗮𝗻𝗰𝗲 𝘁𝗼 𝘀𝗮𝗺𝗽𝗹𝗲 𝘁𝗵𝗲𝘀𝗲 𝘂𝘁𝘁𝗲𝗿𝗹𝘆 𝗱𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀, 𝘀𝘄𝗲𝗲𝘁, 𝘀𝗹𝗼𝘄-𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝘀𝗰𝗮𝗹𝗹𝗼𝗽𝘀 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝘄𝗶𝗹𝗱 𝗕𝗮𝗿𝗲𝗻𝘁𝘀 𝗦𝗲𝗮, harvested with our industry changing, non-invasive seabed harvesting technology. 😍Share with everyone you know - and get ordering and cooking! 🤩 Impress your family and friends with these little delicacies this Christmas, and let me know what you think in the comments! 👇 Norwegian Seafood Council - #seafoodfromnorway - Norwegian Seafood Council - Deutschland

As part of the Ocean Decade Corporate Data group, @Ava Ocean is really proud to have contributed to this “𝗕𝗮𝘁𝗵𝘆𝗺𝗲𝘁𝗿𝘆 𝗦𝗵𝗮𝗿𝗶𝗻𝗴 𝗚𝘂𝗶𝗱𝗲𝗹𝗶𝗻𝗲 𝗿𝗲𝗽𝗼𝗿𝘁”, released by UNESCO recently. 🪸 𝗕𝗮𝘁𝗵𝘆𝗺𝗲𝘁𝗿𝘆 is not in most people’s daily vocabulary, but it basically means the study of measurement of the depth of ocean floors and seas so we can better understand the topography and structures of the seabed. 🐟And with only 𝟮𝟲% 𝗼𝗳 𝘁𝗵𝗲 𝗼𝗰𝗲𝗮𝗻 𝗳𝗹𝗼𝗼𝗿 𝗰𝘂𝗿𝗿𝗲𝗻𝘁𝗹𝘆 𝗺𝗮𝗽𝗽𝗲𝗱, sharing data from industry and research alike is crucial for understanding our oceans better and to manage them sustainably. This resource underscores the importance of collaboration between industry and science, as the benefits of data sharing impact everyone who works for and with the oceans. Together with UN Ocean Decade and the rest of the industry partners in the Data Group, we look forward to continue to work for a better understanding of our most important natural resource.   🐙 ALCATEL SUBMARINE NETWORKS MARINE - Jean Aude - bp - Andrew (Andy) Hill - Equinor - Arne Myhrvold - Fugro - David Millar - @Paula Garcia Rodiguez - HUB Ocean - Anna Silyakova - Mainstream Renewable Power - Juan Pablo del Rio - Ørsted - Emma Hospes - TotalEnergies - Eric Cauquil - Van Oord - Lucie EVAUX - UNESCO - Dagny-Elise Anastassiou - Stephen Hall - Laurence Janssens #OceanDecade

𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝗔𝗻𝗮𝘁𝗼𝗺𝘆 – 𝗦𝘂𝗿𝗲𝗹𝘆 𝘁𝗵𝗲𝗿𝗲'𝘀 𝗿𝗼𝗼𝗺 𝗳𝗼𝗿 𝘁𝗵𝗶𝘀 𝗰𝗼𝗻𝘁𝗲𝗻𝘁 𝗼𝗻 𝗟𝗶𝗻𝗸𝗲𝗱𝗜𝗻?🤭 🤓 I’m back at it again, scallop nerding and sharing some of the useful – and not so useful – titbits of accrued scallop knowledge. Following my previous LinkedIn deep dives into water content, global recipes, harvesting methods, and other pub-quiz-worthy factoids you never knew you needed to know! In this latest post, we’ll be exploring the fascinating anatomy of these bivalve beauties. 🦴 Remember to check out Ava Ocean and follow us as we revolutionize the scallop fishing industry with our unique harvesting technology and those utterly delicious Arctic scallops that I won’t stop going on about! Dive in and enjoy!   Oh - and do let me know what you think!😍 #scallops #funfacts #sustainability #ocean #seafood #sustainableseafood #seafoodlover

𝗠𝗲𝗲𝘁 Ava Ocean: 𝗣𝗿𝗼𝗷𝗲𝗰𝘁 𝗟𝗲𝗮𝗱 𝗳𝗼𝗿 𝗢𝗰𝗲𝗮𝗻 𝗚𝗿𝗲𝗲𝗻 - 𝗣𝗶𝗼𝗻𝗲𝗲𝗿𝗶𝗻𝗴 𝗕𝘂𝘀𝗶𝗻𝗲𝘀𝘀-𝗗𝗿𝗶𝘃𝗲𝗻 𝗥𝗲𝘀𝘁𝗼𝗿𝗮𝘁𝗶𝗼𝗻  It is time to introduce our project lead, Ava Ocean and Chief Impact Officer, Dagny-Elise Anastassiou. The Ocean Green project isn’t just your usual kelp restoration project -we want to show the world it is possible to engage private actors in restoration efforts, transforming conservation challenges into viable business opportunities. The overpopulation of sea urchins threatens our kelp forests, which play a crucial role in marine ecosystems. By focusing on the removal of these urchins, we’re not just looking to restore the kelp; we’re also working to develop the market for harvested urchins, ensuring that restoration is economically viable. ☝️Put simply: 𝗜𝗳 𝗮 𝗽𝗿𝗼𝗳𝗶𝘁𝗮𝗯𝗹𝗲 𝗳𝗶𝘀𝗵𝗲𝗿𝘆 𝗼𝗳 𝘂𝗿𝗰𝗵𝗶𝗻𝘀 𝗼𝗳 𝗮𝗹𝗹 𝘀𝗶𝘇𝗲𝘀 𝗶𝘀 𝗽𝗼𝘀𝘀𝗶𝗯𝗹𝗲, 𝘁𝗵𝗲𝘆 𝘄𝗶𝗹𝗹 𝗻𝗼 𝗹𝗼𝗻𝗴𝗲𝗿 𝗯𝗲 𝗮 𝗽𝗿𝗼𝗯𝗹𝗲𝗺. Kelp will grow back, and along with it all the positive ecosystem services it offers. The goal is to create win-win situations for industry and nature. Ava Ocean is leading the charge to develop innovative harvesting technologies that effectively remove urchins while minimising environmental disruption. It’s a complex balancing act - marrying ecological goals with business interests - essential for attracting private investment in marine restoration. With 47 million NOK in funding from Norway’s Green Platform for the Ocean Green project, we’re seeing growing recognition of our approach. The recent EU Nature Restoration Law further enhances the opportunities for this work, bringing renewed enthusiasm and potential funding to our efforts. However, as Dagny-Elise Anastassiou points out in the article (link in comments 👇 ), we remain mindful of the regulatory challenges, particularly regarding marine conservation areas. Navigating these complexities will be key to establishing a new fishery model while maintaining ecological integrity. As we move forward, we look to align economic incentives with environmental goals, paving the way for a sustainable future for our oceans. To check out the great partners making Ocean Green a reality, visit our website: https://lnkd.in/dZbEYnv5 and drop us a follow for updates on Ocean Green Project and our collective impact on marine restoration! Ava Ocean - Akvaplan-niva - The Norwegian Institute for Water Research (NIVA) - NIBIO Norwegian Institute of Bioeconomy Research - Hofseth BioCare ASA - Wandering Owl - Innovation Norway - Norges forskningsråd

An Arctic Frontiers event with The Norwegian Institute for Water Research (NIVA), Ava Ocean and SINTEF Ocean

🌊Meet Hartvig Christie and the rest of the The Norwegian Institute for Water Research (NIVA) IVA team in this latest “Meet the Ocean Green partners” post!🪸 Hartvig is what you can call an urchin-veteran! With decades of experience in kelp restoration, Hartvig is dedicated to addressing the challenges posed by invasive sea urchins in Norway’s coastal ecosystems.  Together with the rest of the team from NIVA, he’s responsible for the crucial environmental impact assessments of the Ocean Green project. On the whole, Hartvig is just a fountain of knowledge on the kelp restoration challenge and in this latest article he shares some of his broad expertise and many things they are working on at NIVA in this space:  🌿 Leading environmental impact assessments to guide restoration efforts. 🪼 Developing sustainable strategies to manage sea urchin populations and revive kelp forests. 💰 Highlighting the immense value of kelp ecosystems—estimated at €83.6 billion annually! Discover more about his work and the role of NIVA in the Ocean Green initiative! 👉 Link in the comments! #OceaGreen #kelp #restoration #ocean #sustainability Ava Ocean - NIBIO Norwegian Institute of Bioeconomy Research - Akvaplan-niva - Hofseth BioCare ASA - Wandering Owl - Across Nature

🐟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. 🪸