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Water

To farm fish you need good water

Water Quality in RAS Plant Operation

Knowledge of the water quality parameters, how they influence the fish and the microorganisms, and how parameters are influenced by treatment processes, are vital to the design and operation of a RAS plant. The higher the degree of recirculation, the higher the demand for understanding and controlling the water quality.

Dissolved gases

Acute and extensive fish mortality in land based fish farms can very often be attributed to gases out of control. Oxygen (O₂), nitrogen (N₂) and carbon dioxide (CO₂) must be kept within narrow and safe ranges, and hydrogen sulphide (H₂S) must be avoided alltogether, to ensure a good water environment. In-depth knowledge of gas-water physics and chemistry enables us to design good process- and automation solutions. Thorough project execution with systematic risk- and design evaluations minimises the risk of unwanted gas levels and the danger of H₂S.

Particles and water colour

Fish faeces and uneaten feed pellets make murky water and serve as a feed source for fast-growing and oxygen-consuming heterotrophic bacteria. Accurate feeding control prevents excessive feeding and a rapid and effective mechanical particle removal keeps the levels of suspended solids in the water at a minimum. Knowledge of particle composition, particle size distribution, and the effect of organic particles on the fish as well as the effect of particle and colour removal strategies on the fish and bacteria is focus area for Pure Salmon Technology.

While mineral particles such as silt, and clay etc. are proved to be detrimental to the fish health (especially the gill health), the roles of organic particles are much more complex. While crystal clear blue water may appeal to the human eye, it is not likely to be optimal for salmonids grown in tanks. How filtration, protein skimming, ozonation, UV, and other water quality processes should be used (or not used) to ensure optimal and stable conditions for the fish, the microbiota and the farm operators, is knowledge being under constant development. PSTech is engaged in a number of R&I activites to ensure that our water treatment processes are based on the latest scientific consensus.  

Microbiology

In flow through systems, the intake water is disinfected and the microorganisms are kept at low levels. In RAS water however, the microorganism levels are sky high. Not only in the bioreactors, but also in the water circulating through the fish tanks. Thus, RAS farmers are not only fish farmers, but ecosystem managers. An environment with a healthy microbiom provides good water quality in terms of levels of dissolved substances such as ammonia, nitrite and organic compounds as well as providing protection against diseases and infections.

The design, start-up, conditioning, operation and maintenance of the moving bed biofilm reactor (MBBR) is at the heart of Pure Salmon Technology. This is not only based on the history of the company, but also on the substantial research and development performed over many years. Microbiome management and the microbiome’s role in fish health and welfare are fields of high importance and thus fields with high research activity. In which Pure Salmon Technology is taking an active role.

Decreased water usage

The development from flow-through plants to recirculating plants, reduced the water usage by 99%. To further decrease the water usage, additional water treatment steps must be added. Firstly, nitrate and phosphorous must be removed and for even lower water usage, certain metals and other components must be removed. When approaching 100% recirculation, several new challenges come into play. Elements and trace components in the intake water, the feed and in the few chemicals used, may accumulate to harmful and even toxic levels in the water circuits if not efficiently removed.

Designing and building RAS facilities for harvest sized salmon at sites far from any coast with limited water supply and strict effluent limits, requires especially low water usage and elaborate water treatment systems. To correctly design these highly advanced water treatment systems, knowledge of the fish’ demands, the retention of components in the fish, as well as of the various water treatment processes and their effect on the water quality is needed. This is a largely unchartered territory at the front of research and development.

Research and innovation

Recirculation aquaculture systems at large commercial scale is still a fairly new industry. In phase 1, put behind us, we (and other RAS providers) proved that RAS works. Now we are in phase 2 – the improvement and optimalization phase. Pure Salmon Technology works closely with several research institutes, universities, clients and partners in various research and development programs to widen the knowledge about RAS. Water quality is at the core of the research. We are a valued for our combination of theoretical knowledge and practical experience.
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Xavier Govare

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Chairman, Pure Salmon France

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"Over 30 years of experience in the food industry, including 15 years as Chairman and CEO of Labeyrie Fine Foods (LFF) Group."

  • Over 30 years of experience in the food industry, including 15 years as Chairman and CEO of Labeyrie Fine Foods (LFF) Group.
  • Chairman and CEO of the Labeyrie Fine Foods Group since 2002, Chief Executive Officer since 2000, and Sales and Marketing Director from 1989 to 1999. Significant shareholder of the LFF Group since 1999.
  • Business leader who led the creation, in 27 years, of Labeyrie Fine Foods, a well-recognised food group, through aggressive organic growth policies, as well as 12 acquisitions and creation of synergies:
  • Turnover increased from EUR 30M in 1989 to EUR 1.1 Billion in 2016
  • EBITDA X 30 in 25 years
  • Expert in strategic vision, marketing strategy, brand development, private label, sales strategy, product innovation, as well as in P&L, and Working Capital & Investment management.
  • Excellent knowledge of European markets, of food customers and consumers in supermarkets, in food service distribution, and in specialised channels.
  • Great knowledge of the industrial food sector with more than 20 factories under management.
  • Expert in bank financing and high-yield debt raising.
  • Experiences with 3 types of shareholders: Listed company (France and Iceland), Company under LBO (3 different sponsors), Private company (foreign shareholders).

LFF Group’s main companies: Lyons Seafoods, Farne of Scotland, Labeyrie, King Cuisine, Père Olive, Blini, Le traiteur Grec, Delpierre, Labeyrie Traiteur Frozen, Salé Sucré.

Track Record: 

  • Building of a benchmark food group in Europe with the vision of being the leader of Pleasure and Trendy Food sector.
  • Turned around a loss making company in 1989 into a solidly and continuously profitable company for the last 25 years since then.
  • Internationalization of the LFF Group. Exclusively French until 2000, LFF is today international with 45% of turnover originated outside of France.
  • Business diversification: smoked salmon and foie gras until 2000, multi-product and multi-market today.
  • Building, year after year, of solid leadership positions in all its markets and in several countries, with very strong brands in terms of image and reputation: Labeyrie, Blini, Delpierre, Farne of Scotland, Lyons Seafoods, Père Olive, etc.
  • Successful and continuous management of the Group with 6 shareholding changes over the last 17 years and several refinancing of all types.
  • Creation of a very professional management team, that is committed, senior, and loyal to the group, with a shareholding stake of up to 15%.
  • Close and regular management of a team of 7 General Managers, each in charge of their Business Unit and surrounded by a comprehensive management teams.
  • Management of the Group’s Finance and Administration Unit in charge of group financing, of the consolidation of Business Units’ results, of group management control, and of shared support functions between the Business Units.
  • Responsible for the management of the industrial Investment plan of EUR 35M per year.
  • Performance management within highly framing Business Plans and Budgets.

Directorships: Snacks International, SIA Group Savencia Fromages and Dairy, Logismose Meyers Denmark, Alliance Etiquettes and Family Service.

  • Over 30 years of experience in the food industry, including 15 years as Chairman and CEO of Labeyrie Fine Foods (LFF) Group.
  • Chairman and CEO of the Labeyrie Fine Foods Group since 2002, Chief Executive Officer since 2000, and Sales and Marketing Director from 1989 to 1999. Significant shareholder of the LFF Group since 1999.
  • Business leader who led the creation, in 27 years, of Labeyrie Fine Foods, a well-recognised food group, through aggressive organic growth policies, as well as 12 acquisitions and creation of synergies:
    o Turnover increased from EUR 30M in 1989 to EUR 1.1 Billion in 2016
    o EBITDA X 30 in 25 years
  • Expert in strategic vision, marketing strategy, brand development, private label, sales strategy, product innovation, as well as in P&L, and Working Capital & Investment management.
  • Excellent knowledge of European markets, of food customers and consumers in supermarkets, in food service distribution, and in specialised channels.
  • Great knowledge of the industrial food sector with more than 20 factories under management.
  • Expert in bank financing and high-yield debt raising.
  • Experiences with 3 types of shareholders: Listed company (France and Iceland), Company under LBO (3 different sponsors), Private company (foreign shareholders)

LFF Group’s main companies: Lyons Seafoods, Farne of Scotland, Labeyrie, King Cuisine, Père Olive, Blini, Le traiteur Grec, Delpierre, Labeyrie Traiteur Frozen, Salé Sucré.

Track Record: 

  • Building of a benchmark food group in Europe with the vision of being the leader of Pleasure and Trendy Food sector.
  • Turned around a loss making company in 1989 into a solidly and continuously profitable company for the last 25 years since then.
  • Internationalization of the LFF Group. Exclusively French until 2000, LFF is today international with 45% of turnover originated outside of France.
  • Business diversification: smoked salmon and foie gras until 2000, multi-product and multi-market today.
  • Building, year after year, of solid leadership positions in all its markets and in several countries, with very strong brands in terms of image and reputation: Labeyrie, Blini, Delpierre, Farne of Scotland, Lyons Seafoods, Père Olive, etc.
  • Successful and continuous management of the Group with 6 shareholding changes over the last 17 years and several refinancing of all types.
  • Creation of a very professional management team, that is committed, senior, and loyal to the group, with a shareholding stake of up to 15%.
  • Close and regular management of a team of 7 General Managers, each in charge of their Business Unit and surrounded by a comprehensive management teams.
  • Management of the Group’s Finance and Administration Unit in charge of group financing, of the consolidation of Business Units’ results, of group management control, and of shared support functions between the Business Units.
  • Responsible for the management of the industrial Investment plan of EUR 35M per year.
  • Performance management within highly framing Business Plans and Budgets.

Directorships: Snacks International, SIA Group Savencia Fromages and Dairy, Logismose Meyers Denmark, Alliance Etiquettes and Family Service.