Grieg to resume work on Newfoundland post smolt facility

Grieg Seafood has said it is resuming the first phase of construction of its post-smolt building in Marystown, Newfoundland.

Completing the project is expected to cost CAN $14m (£8m). During this phase, the foundation and groundwork on the site will be finalised. The second phase will include the construction of the actual building. The work will be done by a joint venture between Marco Construction and Olympic Construction. Both companies are based in St. John’s, Newfoundland.

The timing of the second phase of construction depends partly on what happens in British Columbia where the federal government plans to end open pen salmon farming and force companies into land-based aquaculture.

Grieg, which pulled out of Scotland two years ago, operates in both British Columbia on the west coast and Newfoundland and Labrador on the east coast.

The building will be located in the Marystown Industrial Park, next to Grieg Seafood Newfoundland’s first feed building and smolt building.

When completed, it will be equipped with the same recirculating aquaculture systems (RAS) technology as the other buildings.

Knut Skeidsvoll, Managing Director of Grieg Seafood Newfoundland, said: “Post-smolt is one of the industry best practices we are implementing into our Newfoundland operations from the get-go. I am also pleased that this investment will contribute to our local communities with the employment of 120 people at peak.

“Grieg Seafood Newfoundland remain committed to develop our operations gradually and responsibly. Based on the experience we have so far, Placentia Bay is well suited for sustainable salmon farming. I strongly believe that salmon aquaculture will bring value and opportunities to the communities of Placentia Bay and Newfoundland for many decades to come.”

The post-smolt approach, where a larger part of the production cycle occurs on land and the time the fish spend in the marine farms is reduced compared to traditional practices, is increasingly being adopted by the big salmon farmers as a way to reduce mortalities in sea cages. The idea is that the larger fish will be more robust and better able to deal with parasites, pathogens and other challenges in the marine environment.

Grieg Seafood Newfoundland said it was committed to develop its operations in Placentia Bay “gradually and responsibly”.

The first generation of fish have completed their first year in Placentia Bay in two marine farms with positive results so far, the company said, including high survival and good growth.

The first harvest is expected to start in the final quarter of this year.