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Abba GoBlueFishing Report 2011
Abba Seafood’s history has been entwined with the history of the sea. For 170 years we have been living in its immediate proximity. That is how we know that sea conditions are constantly changing and that we must change with the sea. We know also that care for the raw material results in high-quality products. Protecting the marine environment is an integral part of our quality assurance work. We must protect and nurture the sea responsibly and with respect - for the sake of the future. This is a never-ending process. There is always room for improvement.
Abba GoBlue
p4 Latest NewsMajor and minor successes from the past year. An internal marine environment group – Ocean5, a tuna �sh project in Thailand, the partnership with Allwin and a prestigious prize.
p5 GoBlue is Sailing with the Wind Johan Sundelin, CEO of Abba Seafood, on Abba’s investment in marine environment matters,
new MSC certi�ed products and continued work with GoBlue.
p6 The Sea is Our OriginThe story of a company that has been living in harmony with the sea. From 1838, the year when it all began, when Christian Gerhard Ameln started selling �sh and herring in Norway’s Bergen - to Abba Seafood today.
p8 In the Mind of the Consumer Where does the �sh come from? Can a �sh stocks disappear? What is the real cod situation like?
How does the consumer interpret all the markings on the packaging? Who should I believe? We’ve have got the answers.
p10 Follow Abba beneath the SurfaceFollow us out to the sea and into the depths below. Read and learn about �sh, �shing methods and the sea we �sh in. The world we live and work in – in black and white.
p20 Products from a Blue World What is hiding in the jars, cans and tubes? Read more about the tasty herring, sardines
and anchovies. Discover more about Kalles kaviar – and do not forget the �sh balls!
Table of Contents
Abba Seafood’s history has been entwined with the history of the sea. For 170 years we have been living in its immediate proximity. That is how we know that sea conditions are constantly changing and that we must change with the sea. We know also that care for the raw material results in high-quality products. Protecting the marine environment is an integral part of our quality assurance work. We must protect and nurture the sea responsibly and with respect - for the sake of the future. This is a never-ending process. There is always room for improvement.
Abba GoBlue
p4 Latest NewsMajor and minor successes from the past year. An internal marine environment group – Ocean5, a tuna �sh project in Thailand, the partnership with Allwin and a prestigious prize.
p5 GoBlue is Sailing with the Wind Johan Sundelin, CEO of Abba Seafood, on Abba’s investment in marine environment matters,
new MSC certi�ed products and continued work with GoBlue.
p6 The Sea is Our OriginThe story of a company that has been living in harmony with the sea. From 1838, the year when it all began, when Christian Gerhard Ameln started selling �sh and herring in Norway’s Bergen - to Abba Seafood today.
p8 In the Mind of the Consumer Where does the �sh come from? Can a �sh stocks disappear? What is the real cod situation like?
How does the consumer interpret all the markings on the packaging? Who should I believe? We’ve have got the answers.
p10 Follow Abba beneath the SurfaceFollow us out to the sea and into the depths below. Read and learn about �sh, �shing methods and the sea we �sh in. The world we live and work in – in black and white.
p20 Products from a Blue World What is hiding in the jars, cans and tubes? Read more about the tasty herring, sardines
and anchovies. Discover more about Kalles kaviar – and do not forget the �sh balls!
Table of Contents
Latest News
Ocean5 - Our Internal Marine Environment GroupAbba’s internal marine environment group, Ocean5, was founded in 2010. The task of the group is to constantly strive for improving the marine environment with a special focus on the species and stocks Abba Seafood works with.
Ocean5 works primarily with monitoring the development of all �sh stocks from which Abba obtains its raw materials. Every year the International Council for the Exploration of the Sea and other organisations issue reports on �sh stocks as well as �shing guidelines. Ocean5’s job is to analyse these and weigh together the results with the internal work and the group's own assessment and come up with a �sh matrix based on which we assess the �sh stocks internally.
The group comprises representatives from many di�erent parts of the company. Why Ocean5? Well, as we all know, there are 5 oceans.
Collaboration with AllwinAbba Seafood has been cooperating with Allwin for many years. Allwin is an organisation that manages the overproduc-tion of companies and that with full traceability distributes goods to di�erent organisations which help people in need.
Every week for the past year Abba Seafood has been delivering approximately one pallet of herring and other products to Allwin. The products have then been transported to, for example, charity organisations, shelters, churches and women’s houses in or in the vicinity of Gothenburg.
The collaboration with Allwin helps spare the environment and any excess is given to people in need instead of being wasted. This is a win-win solution for everyone!
Tuna Project in ThailandIn 2010 Abba started a project involving our tuna suppliers, the Thai �shery authorities and the Thai �shery researchers. With this project we wish to raise today’s knowledge of the tonggol tuna in Thai, Indonesian and Malaysian waters where the tuna we purchase is caught.
Fishery management today is not as good as we would want it to be. By collecting all available data about the �shery and by describing the changes required to ensure sustainable �sheries in the future, we hope that we can contribute to a tonggol tuna management plan.
We believe this is possible and that it can be done by involving key players from the entire value chain in the project, from �shermen to researchers. As a partner in this project we have chosen Sustainable Fisheries Partner-ship, a very competent organisation aimed primarily at securing the health of the sea, improving the situation of communities that live on �shing and securing future generations' access to �sh as a source of food.
Abba was awarded the E-prizeIn 2010 Abba Seafood was honoured with the E-prize award. The E-prize was presented jointly by E.ON and the Swedish business journal Veckans A�ärer to the company that according to them best succeeded in promoting energy e�ciency in the past year.
Almost 100 companies were nominated for the E-prize in 2010. Six of them went to the �nals in the category large-scale companies but it was Abba Seafood that brought home the award. We can now call ourselves Sweden’s most energy e�cient company. The E-prize jury’s justi�cation: “There are no quick solutions to promote energy e�ciency. It is partly about being smart and innovative, but even more about commitment, sagacity and knowledge. This year’s winner in the large-scale category has exhibited all these qualities in its work, which for more than 12 years has resulted in 30-50% energy savings in an industry where energy will always be an important raw material. This year’s winner has demonstrated ability to see the big picture, commitment and detail work that can set an example and be a source of inspiration to all Swedish companies that wish to increase their pro�t and become more climate-smart.”
The focus on e�cient energy use is nothing new to Abba Seafood. Targeted work to reduce the energy consumption has been in full swing for the past 12 years. For example, Abba Seafood has an energy e�ciency group that meets once a month to discuss new measure proposals. The E-prize is a welcomed recognition after long and dedicated environmental work.
GoBlue is Sailing with the Wind
Johan SundelinVD Abba Seafood
It is from the sea that we acquire our most important raw materials, which we re�ne and pack with great care and proudly place our brand on. If all our fantastic employees are Abba’s brain, then the sea is our heart - a live organ that we cherish, protect and want to keep for future generations. Our future as a company and as inhabitants of our planet is closely connected with the great blue sea.
Marine environment issues draw more and more attention. Over�shing, bycatch and �shermen’s working conditions are widely debated in media, business forums and co ee rooms. An information jungle of lists, comments, advice and �ndings puzzle consumers a great deal. Abba’s �rst GoBlue report laid the beginnings of signi�cant investment in the marine environment from our part as well as for increased focus on facilitating good choices of �sh for our consumers.
Throughout the year we have made many signi�cant steps in our GoBlue work. One of the most important was the founding of Ocean5, our internal marine environment group. At Abba we have long experience and extensive knowledge of environmental work, and the regular invitations ofkey persons from di erent areas of the company to discuss and assess the development within the marine environment area has proven to be fruitful.
In 2010 Ocean5 developed its own score matrix for assessing �sh species. With this system we weigh together the guide-lines of several di erent external organisations. A �sh species can get extra points via Abba Seafood’s e orts directed to this species. The total, which we for the sake of simplicity translate to colour codes (red, green or yellow), gives us an internal assessment of how the �sh species should be handled. When
a �sh species is assessed to be red or yellow, measures are initiated. In addition, Abba continued to increase the number of MSC-certi�ed products. One of them is our �ne grained caviar made from herring roe, which has been a total success on the market.
During the summer we carried out a project together with “Städa Sverige”, one of our country’s largest environmental organisations. In cooperation with diving associations in the Kungshamn area, my colleagues and I dived at Smögens bridge and picked rubbish out of the water. A funny and rewarding e ort during the last days of summer.
Our work with GoBlue continues. The bar is raised higher and we want, of course, to be at the top with a good margin. Before the end of 2011, our Abba herring products shall be 100% MSC-labelled. An important challenge to both us and our industry as a whole. The tuna �sh project in Thailand (please see the previous page) is another great investment that we are pleased with and proud of being a part of.
Why GoBlue? The answer is simple. ”Go” stands for direction – a desire to continue to drive the marine environment work forward, to lead the way in our industry. “Blue” stands for the sea, Abba’s past and future. The heart of Abba.
Latest News
Ocean5 - Our Internal Marine Environment GroupAbba’s internal marine environment group, Ocean5, was founded in 2010. The task of the group is to constantly strive for improving the marine environment with a special focus on the species and stocks Abba Seafood works with.
Ocean5 works primarily with monitoring the development of all �sh stocks from which Abba obtains its raw materials. Every year the International Council for the Exploration of the Sea and other organisations issue reports on �sh stocks as well as �shing guidelines. Ocean5’s job is to analyse these and weigh together the results with the internal work and the group's own assessment and come up with a �sh matrix based on which we assess the �sh stocks internally.
The group comprises representatives from many di�erent parts of the company. Why Ocean5? Well, as we all know, there are 5 oceans.
Collaboration with AllwinAbba Seafood has been cooperating with Allwin for many years. Allwin is an organisation that manages the overproduc-tion of companies and that with full traceability distributes goods to di�erent organisations which help people in need.
Every week for the past year Abba Seafood has been delivering approximately one pallet of herring and other products to Allwin. The products have then been transported to, for example, charity organisations, shelters, churches and women’s houses in or in the vicinity of Gothenburg.
The collaboration with Allwin helps spare the environment and any excess is given to people in need instead of being wasted. This is a win-win solution for everyone!
Tuna Project in ThailandIn 2010 Abba started a project involving our tuna suppliers, the Thai �shery authorities and the Thai �shery researchers. With this project we wish to raise today’s knowledge of the tonggol tuna in Thai, Indonesian and Malaysian waters where the tuna we purchase is caught.
Fishery management today is not as good as we would want it to be. By collecting all available data about the �shery and by describing the changes required to ensure sustainable �sheries in the future, we hope that we can contribute to a tonggol tuna management plan.
We believe this is possible and that it can be done by involving key players from the entire value chain in the project, from �shermen to researchers. As a partner in this project we have chosen Sustainable Fisheries Partner-ship, a very competent organisation aimed primarily at securing the health of the sea, improving the situation of communities that live on �shing and securing future generations' access to �sh as a source of food.
Abba was awarded the E-prizeIn 2010 Abba Seafood was honoured with the E-prize award. The E-prize was presented jointly by E.ON and the Swedish business journal Veckans A�ärer to the company that according to them best succeeded in promoting energy e�ciency in the past year.
Almost 100 companies were nominated for the E-prize in 2010. Six of them went to the �nals in the category large-scale companies but it was Abba Seafood that brought home the award. We can now call ourselves Sweden’s most energy e�cient company. The E-prize jury’s justi�cation: “There are no quick solutions to promote energy e�ciency. It is partly about being smart and innovative, but even more about commitment, sagacity and knowledge. This year’s winner in the large-scale category has exhibited all these qualities in its work, which for more than 12 years has resulted in 30-50% energy savings in an industry where energy will always be an important raw material. This year’s winner has demonstrated ability to see the big picture, commitment and detail work that can set an example and be a source of inspiration to all Swedish companies that wish to increase their pro�t and become more climate-smart.”
The focus on e�cient energy use is nothing new to Abba Seafood. Targeted work to reduce the energy consumption has been in full swing for the past 12 years. For example, Abba Seafood has an energy e�ciency group that meets once a month to discuss new measure proposals. The E-prize is a welcomed recognition after long and dedicated environmental work.
GoBlue is Sailing with the Wind
Johan SundelinVD Abba Seafood
It is from the sea that we acquire our most important raw materials, which we re�ne and pack with great care and proudly place our brand on. If all our fantastic employees are Abba’s brain, then the sea is our heart - a live organ that we cherish, protect and want to keep for future generations. Our future as a company and as inhabitants of our planet is closely connected with the great blue sea.
Marine environment issues draw more and more attention. Over�shing, bycatch and �shermen’s working conditions are widely debated in media, business forums and co ee rooms. An information jungle of lists, comments, advice and �ndings puzzle consumers a great deal. Abba’s �rst GoBlue report laid the beginnings of signi�cant investment in the marine environment from our part as well as for increased focus on facilitating good choices of �sh for our consumers.
Throughout the year we have made many signi�cant steps in our GoBlue work. One of the most important was the founding of Ocean5, our internal marine environment group. At Abba we have long experience and extensive knowledge of environmental work, and the regular invitations ofkey persons from di erent areas of the company to discuss and assess the development within the marine environment area has proven to be fruitful.
In 2010 Ocean5 developed its own score matrix for assessing �sh species. With this system we weigh together the guide-lines of several di erent external organisations. A �sh species can get extra points via Abba Seafood’s e orts directed to this species. The total, which we for the sake of simplicity translate to colour codes (red, green or yellow), gives us an internal assessment of how the �sh species should be handled. When
a �sh species is assessed to be red or yellow, measures are initiated. In addition, Abba continued to increase the number of MSC-certi�ed products. One of them is our �ne grained caviar made from herring roe, which has been a total success on the market.
During the summer we carried out a project together with “Städa Sverige”, one of our country’s largest environmental organisations. In cooperation with diving associations in the Kungshamn area, my colleagues and I dived at Smögens bridge and picked rubbish out of the water. A funny and rewarding e ort during the last days of summer.
Our work with GoBlue continues. The bar is raised higher and we want, of course, to be at the top with a good margin. Before the end of 2011, our Abba herring products shall be 100% MSC-labelled. An important challenge to both us and our industry as a whole. The tuna �sh project in Thailand (please see the previous page) is another great investment that we are pleased with and proud of being a part of.
Why GoBlue? The answer is simple. ”Go” stands for direction – a desire to continue to drive the marine environment work forward, to lead the way in our industry. “Blue” stands for the sea, Abba’s past and future. The heart of Abba.
The Sea is Our OriginThe sea is at the heart of Abba Seafood’s business. The history begins in 1838 when our founder, Christian Gerhard Ameln, began his business selling �sh and herring in Bergen, Norway. Shortly afterwards the head o�ce moved to Stockholm. Production of herring and sardines began in Glyngøre, Denmark, in 1941.
When everything was ready for the new factory in Kung-shamn in 1970, a new chapter in the company’s history began. Since its beginning over 170 years ago, a pure and healthy sea has been the foundation of our entire business. Concern for aquatic life has grown in pace with the company. Today, Abba Seafood is the Nordic region’s leading producer of premium seafood products.
A Swedish HeritageAnd out future Abba's History 1838 C G Ameln establishes a company in Bergen, Norway, selling herring and �sh.
1877 The herring moves to Bohuslän by the Swedish coast and a new era for herring begins.
1906 The company is registered as The Ameln Brothers Ltd.
1920s The Abba brand is launched.
1928 The company becomes a major �gure in the canning industry and opens its �rst factory in Gravarna (Kungs-hamn), Abba+konserver.
1933 Abba acquires Munken’s canning factory at Rösholmen. The number of employees rises to 200.
1943 The entire production is moved to Rösholmen.
1954 Kalles kaviar makes its debut on Swedish breakfast tables.
1970 The current Kungshamn factory is built.
1980s The company expands and takes over the ownership of Export AB Franz Witte & Co, as well as of Bohusräkor in Lysekil.
1990s International expansion. Marina, Glyngøre and Lim�ordskompaniet become a part of Abba.
1995 Abba Seafood becomes a part of the Norwegian Orkla Group.
2000 Abba Seafood is certi�ed under ISO 14001.
2005 Abba Seafood acquires Hållö Fisk.
2006 Abba Seafood is the �rst to launch KRAV-labelled herring.
2009 Abba receives WWF’s Green Fish award, an award given to the producer with the largest increase in environmentally labelled �sh products during the year. Abba has increased the share of KRAV- and MSC-labelled products 18-fold.
2010 Abba Seafood is awarded the E-prize for its successful work with energy savings.
2010 Abba’s internal marine environment group Ocean5 is founded.
2011 Abba Seafood announces one of its objectives this year: 100% MSC-labelled herring products.
In recent years the situation for many wild �sh stocks is getting worse. The extensive �shing, carried out for many years in Swedish and international waters, has led to several important �sh stocks currently being overexploited. The situation in Kattegatt, Skagerrak and large parts of the North Sea is serious and therefore �shing there has become severely restricted. In order to operate our company successfully and long term, we depend on ecologically sustainable seas. Years of experience have taught us to work actively for the sustainable management of marine resources. The future of the sea is our future.
Naturally, we use only �sh and other raw material from the sea that have been caught, landed, cultivated and processed in accordance with national and international legislation. But we intend to do far more than that. We have developed clear guidelines for ecologically sustainable �sheries in a special Fishing Policy – a document that clearly describes our position regarding individual issues that directly or indirectly a¥ect our production. We must ensure ecologically sustainable �sh stocks in order to be able to conduct our business long-term. In choosing �shing areas and catching methods, our decisions are based on as broad as possible national and international expertise obtained from authorities, organisations and researchers. ICES, MSC, MSR, NAFO and KRAV are among them. Our products shall be fully traceable. We want to be able to provide factual and balanced information about our products and raw materials. Moreover, we want to contribute to increased knowledge about �shing, the sea and its conditions, especially for our customers and consumers.
In the production process we use natural resources such as water and energy wisely and we work actively and continuously towards reducing our energy consumption. The distribution of our products is made using environmentally e¦cient transportation and we actively work to reduce the amount of waste created by our production. A good example is our biological waste, which has been used in the production of biogas for several years. Our packaging is recyclable and easily sorted.
For a number of years we have also called upon our suppliers to engage in active environmental work. This is included as a part of our audit work, which we also use for selecting our suppliers. Abba Seafood has also its own tool for monitoring sustainable �shing, the Fish Matrix. All the information is continuously gathered here to provide guidance on how we should act.
Abba supports and encourages research within the marine environment, sustainable �shing and food quality/nutrition and participates in the Swedish Nutrition Foundation, as well as in di¥erent forums within SIK (Swedish Institute for Food and Biotechnology) and DTU Aqua (National Institute of Aquatic Resources, Denmark), to name a few.
We have always strived to reduce our environmental impact. It is therefore natural to us to consider the environment and the climate in all our investment decisions. The basis of our environmental work is characterised by preventive actions and continuous improvement. A good example of such e¥orts is that we have been ISO 14001-certi�ed since 2000.We can, and must, always improve!
The Sea is Our OriginThe sea is at the heart of Abba Seafood’s business. The history begins in 1838 when our founder, Christian Gerhard Ameln, began his business selling �sh and herring in Bergen, Norway. Shortly afterwards the head o�ce moved to Stockholm. Production of herring and sardines began in Glyngøre, Denmark, in 1941.
When everything was ready for the new factory in Kung-shamn in 1970, a new chapter in the company’s history began. Since its beginning over 170 years ago, a pure and healthy sea has been the foundation of our entire business. Concern for aquatic life has grown in pace with the company. Today, Abba Seafood is the Nordic region’s leading producer of premium seafood products.
A Swedish HeritageAnd out future Abba's History 1838 C G Ameln establishes a company in Bergen, Norway, selling herring and �sh.
1877 The herring moves to Bohuslän by the Swedish coast and a new era for herring begins.
1906 The company is registered as The Ameln Brothers Ltd.
1920s The Abba brand is launched.
1928 The company becomes a major �gure in the canning industry and opens its �rst factory in Gravarna (Kungs-hamn), Abba+konserver.
1933 Abba acquires Munken’s canning factory at Rösholmen. The number of employees rises to 200.
1943 The entire production is moved to Rösholmen.
1954 Kalles kaviar makes its debut on Swedish breakfast tables.
1970 The current Kungshamn factory is built.
1980s The company expands and takes over the ownership of Export AB Franz Witte & Co, as well as of Bohusräkor in Lysekil.
1990s International expansion. Marina, Glyngøre and Lim�ordskompaniet become a part of Abba.
1995 Abba Seafood becomes a part of the Norwegian Orkla Group.
2000 Abba Seafood is certi�ed under ISO 14001.
2005 Abba Seafood acquires Hållö Fisk.
2006 Abba Seafood is the �rst to launch KRAV-labelled herring.
2009 Abba receives WWF’s Green Fish award, an award given to the producer with the largest increase in environmentally labelled �sh products during the year. Abba has increased the share of KRAV- and MSC-labelled products 18-fold.
2010 Abba Seafood is awarded the E-prize for its successful work with energy savings.
2010 Abba’s internal marine environment group Ocean5 is founded.
2011 Abba Seafood announces one of its objectives this year: 100% MSC-labelled herring products.
In recent years the situation for many wild �sh stocks is getting worse. The extensive �shing, carried out for many years in Swedish and international waters, has led to several important �sh stocks currently being overexploited. The situation in Kattegatt, Skagerrak and large parts of the North Sea is serious and therefore �shing there has become severely restricted. In order to operate our company successfully and long term, we depend on ecologically sustainable seas. Years of experience have taught us to work actively for the sustainable management of marine resources. The future of the sea is our future.
Naturally, we use only �sh and other raw material from the sea that have been caught, landed, cultivated and processed in accordance with national and international legislation. But we intend to do far more than that. We have developed clear guidelines for ecologically sustainable �sheries in a special Fishing Policy – a document that clearly describes our position regarding individual issues that directly or indirectly a¥ect our production. We must ensure ecologically sustainable �sh stocks in order to be able to conduct our business long-term. In choosing �shing areas and catching methods, our decisions are based on as broad as possible national and international expertise obtained from authorities, organisations and researchers. ICES, MSC, MSR, NAFO and KRAV are among them. Our products shall be fully traceable. We want to be able to provide factual and balanced information about our products and raw materials. Moreover, we want to contribute to increased knowledge about �shing, the sea and its conditions, especially for our customers and consumers.
In the production process we use natural resources such as water and energy wisely and we work actively and continuously towards reducing our energy consumption. The distribution of our products is made using environmentally e¦cient transportation and we actively work to reduce the amount of waste created by our production. A good example is our biological waste, which has been used in the production of biogas for several years. Our packaging is recyclable and easily sorted.
For a number of years we have also called upon our suppliers to engage in active environmental work. This is included as a part of our audit work, which we also use for selecting our suppliers. Abba Seafood has also its own tool for monitoring sustainable �shing, the Fish Matrix. All the information is continuously gathered here to provide guidance on how we should act.
Abba supports and encourages research within the marine environment, sustainable �shing and food quality/nutrition and participates in the Swedish Nutrition Foundation, as well as in di¥erent forums within SIK (Swedish Institute for Food and Biotechnology) and DTU Aqua (National Institute of Aquatic Resources, Denmark), to name a few.
We have always strived to reduce our environmental impact. It is therefore natural to us to consider the environment and the climate in all our investment decisions. The basis of our environmental work is characterised by preventive actions and continuous improvement. A good example of such e¥orts is that we have been ISO 14001-certi�ed since 2000.We can, and must, always improve!
The Swedes are concerned
Could Fish stocks be exhausted?
In the Mind of the Consumer
I am worried about how fishing is being done today, but I am also convinced that it is possible to pursue sustainable fishing if we want to”
82% eat �sh because it tastes good
74% eat �sh because it is healthy
”On the one hand, I know that �sh is healthy, everyone should eat more �sh. Omega-3 from �sh and unsaturated fat is a good thing. But then we have the situation with over�shing, cod which is running out, and pollution of the sea. And the labelling, red, green, yellow recommendations – what is actually OK to eat? What is the origin of the �sh I have in front of me? And what is the situation regarding �sh caught by trawler? Are bottom trawlers simply bad for the marine environment? It is not easy for consumers to orient themselves in matters regarding �sh and �shing. The information comes from many sources. The questions are often complex and di�cult to give a simple answer to.
Whom should I believe?Follow the debate about Swedish and international �shing and you will realise that it is a complicated debate involving a wide range of stakeholders with a wide variety of points-of-view and recommendations. It is di�cult for consumers and traders to know what holds true – Whom should I believe? The markings on the packaging? The media? Environmental organisations or researchers? Many people also feel that there is a gap between political guidelines and the views of researchers about what sustainable �shing is. In this chapter we will present the main features taken from the survey we have commissioned
The �gures speak for themselves: ”70 percent of Swedes say that they are concerned about the way �shing is conducted today. ” The greatest uncertainty revolves around worries that the marine environment is being adversely a�ected – closely followed by fears that the �sh could actually run out. This is something we, �sh-producing enterprises, must take seriously. There is a huge need for information and we must ask ourselves what we can do to help consumers. At the same time, it is pleasing to note that the Swedes retain hope for the future, despite everything. 83 percent are of the opinion that it is in fact possible to catch �sh sustainably. When it comes to the debate, it can also be stated that researchers and environ-mental organisations, such as the WWF and Greenpeace, are the ones trusted the most in the debate about the impact of �shing while politicians are the least trusted.
together with United Minds. It will also attempt to clarify some of the questions.
I want to eat more fish but find it difficult to make the right choice. The most difficult thing is to find out what the stocks are like in the place the fish comes from”
We want to eat more �sh!According to the National Food Administration's recommendations, we are encouraged to eat �sh 2-3 times a week. Our study shows that four out of ten Swedes eat �sh only once per month or even less frequently – a �gure that is clearly troubling.
86% choose �sh based on how it tastes 67% choose �sh according to how
they can cook the �sh
Where does the �sh come from?
I am most worried that the marine environment is being harmed and that we will run out of fish but I think that herring is definitely the fish that is best to eat from a sustainability perspective”
At the same time, there is a widespread desire to eat more �sh. 73 percent indicate that they would like to eat more �sh than they do today. What are the obstacles and what can we do to make things easier for consumers? One way to get more people to choose �sh when they are shopping for groceries could be by o�ering more tips about cooking �sh, recipes in stores and the training of store personnel. Consumers see individual �sh products on the shelf and �sh counter, but they do not see the �nished meals in the same way as when they are standing by the pasta shelf. Consumers need to be inspired!
When buying �sh, the choice of product is mainly deter-mined by its price and taste. But Swedes also wonder whether the �sh are endangered and from which seas they come. In this regard, we and the other �sh producing companies have a joint responsibility to clarify this as best we
Prawns are the most popular among Swedes, followed by herring and tuna.can. What is interesting to note is that facts regarding the survival status of �sh, their origins and the �shing methods used is something that is given far more attention than the additives and nutritional values found in the products – and what markings are on the packaging.This may be due to the vast number of di�erent labels are available and that the signi�cance of what they stand for is not generally known. Here too, there is a need for information – for the industry and for buyers.
Where did the fish come from, and what fishing methods were used incatching it?
The Swedes are concerned
Could Fish stocks be exhausted?
In the Mind of the Consumer
I am worried about how fishing is being done today, but I am also convinced that it is possible to pursue sustainable fishing if we want to”
82% eat �sh because it tastes good
74% eat �sh because it is healthy
”On the one hand, I know that �sh is healthy, everyone should eat more �sh. Omega-3 from �sh and unsaturated fat is a good thing. But then we have the situation with over�shing, cod which is running out, and pollution of the sea. And the labelling, red, green, yellow recommendations – what is actually OK to eat? What is the origin of the �sh I have in front of me? And what is the situation regarding �sh caught by trawler? Are bottom trawlers simply bad for the marine environment? It is not easy for consumers to orient themselves in matters regarding �sh and �shing. The information comes from many sources. The questions are often complex and di�cult to give a simple answer to.
Whom should I believe?Follow the debate about Swedish and international �shing and you will realise that it is a complicated debate involving a wide range of stakeholders with a wide variety of points-of-view and recommendations. It is di�cult for consumers and traders to know what holds true – Whom should I believe? The markings on the packaging? The media? Environmental organisations or researchers? Many people also feel that there is a gap between political guidelines and the views of researchers about what sustainable �shing is. In this chapter we will present the main features taken from the survey we have commissioned
The �gures speak for themselves: ”70 percent of Swedes say that they are concerned about the way �shing is conducted today. ” The greatest uncertainty revolves around worries that the marine environment is being adversely a�ected – closely followed by fears that the �sh could actually run out. This is something we, �sh-producing enterprises, must take seriously. There is a huge need for information and we must ask ourselves what we can do to help consumers. At the same time, it is pleasing to note that the Swedes retain hope for the future, despite everything. 83 percent are of the opinion that it is in fact possible to catch �sh sustainably. When it comes to the debate, it can also be stated that researchers and environ-mental organisations, such as the WWF and Greenpeace, are the ones trusted the most in the debate about the impact of �shing while politicians are the least trusted.
together with United Minds. It will also attempt to clarify some of the questions.
I want to eat more fish but find it difficult to make the right choice. The most difficult thing is to find out what the stocks are like in the place the fish comes from”
We want to eat more �sh!According to the National Food Administration's recommendations, we are encouraged to eat �sh 2-3 times a week. Our study shows that four out of ten Swedes eat �sh only once per month or even less frequently – a �gure that is clearly troubling.
86% choose �sh based on how it tastes 67% choose �sh according to how
they can cook the �sh
Where does the �sh come from?
I am most worried that the marine environment is being harmed and that we will run out of fish but I think that herring is definitely the fish that is best to eat from a sustainability perspective”
At the same time, there is a widespread desire to eat more �sh. 73 percent indicate that they would like to eat more �sh than they do today. What are the obstacles and what can we do to make things easier for consumers? One way to get more people to choose �sh when they are shopping for groceries could be by o�ering more tips about cooking �sh, recipes in stores and the training of store personnel. Consumers see individual �sh products on the shelf and �sh counter, but they do not see the �nished meals in the same way as when they are standing by the pasta shelf. Consumers need to be inspired!
When buying �sh, the choice of product is mainly deter-mined by its price and taste. But Swedes also wonder whether the �sh are endangered and from which seas they come. In this regard, we and the other �sh producing companies have a joint responsibility to clarify this as best we
Prawns are the most popular among Swedes, followed by herring and tuna.can. What is interesting to note is that facts regarding the survival status of �sh, their origins and the �shing methods used is something that is given far more attention than the additives and nutritional values found in the products – and what markings are on the packaging.This may be due to the vast number of di�erent labels are available and that the signi�cance of what they stand for is not generally known. Here too, there is a need for information – for the industry and for buyers.
Follow Abba beneath the Surface
COD Gadus morhua There are di�erent types of cod; migratory, oceanic cod and the more stationary coastal variety. Each has its own characteristic colouring. Fishermen can often distinguish between the di�erent stocks by their appearance. The commercial �shing methods include hook, gillnet, trawl and seine. Cod is one of the �sh that has been discussed most frequently in the �shing debate. We make sure, therefore, that we catch cod in areas where stocks are sustainable, and reproduction is secure and under constant control.Our cod is from the north-east Arctic stock in the Norwegian Sea and the Barents Sea. A small part of the roe we use comes from farmed cod. We do not take any cod from the Baltic Sea, Skagerrak, Kattegat or the North Sea.
The sea – a seemingly endless resource. At the same time, we understand that the sea is a fragile and threatened environment. How long will the �sh last? What �sh should you eat? How do I know that the �sh has been caught using proper methods in the right waters? Stocks, methods and quotas? And what does traceability mean? There are many questions and it can sometimes seem di�cult to get a simple answer. In this chapter, we therefore want to explain to you how we �sh, where we �sh and what we �sh. Follow us underneath the waves to Abba's world.
MACKAREL Scomber Scombrus Mackerel is a seasonal �sh. In the spring and summerit is generally found in Skagerrak, Kattegatt andÖresund. On rare occasions, it is also found in the Baltic Sea. In the autumn, it moves to deeper waters in the western North Sea or to the waters west of the British islands. In Kattegat and Skagerrak, the mackerel spawn during June-July.
Fishing is done by trawler or purse seine. Other catch areas are the waters northwest of Scotland and Northern Ireland. We are proud to oer a MSC labelled mackerel in our range.
SPRAT Sprattus sprattus We catch most of our sprat, a smaller relative of theherring, o� the west coasts of Sweden, Ireland and in the Norwegian �ords. A large part of the catch is preserved whole. Depending on how the sprats are prepared, they can be processed into either anchovies or sardines.Catching methods are gillnets, purse seine and trawl.
SAITHE Pollachius virensIn Sweden saithe is generally found in the North Sea, Skagerrak and Kattegatt. It is less common in Öresund and is hardly found at allin the Baltic Sea. Saithe swimin fishschools and frequent the sameroutes as herring. Saithe is in season all year round and is caught with nets, hooks, trawl and seine. Catch areas: North Sea, Skagerrak, the Norwegian Sea and the Barents Sea.
HADDOCK Melanogrammus aegle�nusHaddock is common in the North Sea, Skagerrak and Kattegat, but is rare in Öresund, and is only an occasional guest in the Baltic Sea. The species prefers to be near the bottom of deep water, down to 300 metres. Evidence suggests that they move to deep water in the winter and back to shallower waters in the summer. The best tasting haddock is caught from September-April. The most common fishing gears for haddock is trawl, seine and hook. Catch areas: North Sea, Skagerrak and the Norwegian Sea.
TUNA Thunnus tonggol/Katsuwonus pelamis
Abba Seafood wants to emphasize that we have never used the highly endangered bluefin tuna! For Abba's canned tuna, we use the Tonggol (Thunnus tonggol ) species and for tuna spreads we use the Skipjack (Katsuwonus pelamis) species.
Tonggol is a small species of tuna that lives along the coasts of Thailand. It is fished locally by Thai boats but there is a lack of management plans for the fishery. Abba is working actively with our suppliers, SFP and the authorities to ensure sustainable fishing of tonggol for the future. Catch areas: The Pacific and Indian Oceans. (Thai, Malaysian and Indonesian waters)
Skipjack tuna is a quick swimming, relatively small tuna species, very common in tropical waters around the world. It is fished using purse seines. Generally speaking, the stock of this species is in good condition. The fishing, however, is controversial because of a fishing method that is used together with the purse seine. It is called FAD (Fish Aggregating Device) and it covers the sea surface in order to attract fish. FADs attract many different species of fish as well as juvenile fish, which may cause larger bycatch of endangered species and of juveniles. Under “Latest News” you can read more about Abba´s engagement in the fisheries in Southeast Asian waters.
Follow Abba beneath the Surface
COD Gadus morhua There are di�erent types of cod; migratory, oceanic cod and the more stationary coastal variety. Each has its own characteristic colouring. Fishermen can often distinguish between the di�erent stocks by their appearance. The commercial �shing methods include hook, gillnet, trawl and seine. Cod is one of the �sh that has been discussed most frequently in the �shing debate. We make sure, therefore, that we catch cod in areas where stocks are sustainable, and reproduction is secure and under constant control.Our cod is from the north-east Arctic stock in the Norwegian Sea and the Barents Sea. A small part of the roe we use comes from farmed cod. We do not take any cod from the Baltic Sea, Skagerrak, Kattegat or the North Sea.
The sea – a seemingly endless resource. At the same time, we understand that the sea is a fragile and threatened environment. How long will the �sh last? What �sh should you eat? How do I know that the �sh has been caught using proper methods in the right waters? Stocks, methods and quotas? And what does traceability mean? There are many questions and it can sometimes seem di�cult to get a simple answer. In this chapter, we therefore want to explain to you how we �sh, where we �sh and what we �sh. Follow us underneath the waves to Abba's world.
MACKAREL Scomber Scombrus Mackerel is a seasonal �sh. In the spring and summerit is generally found in Skagerrak, Kattegatt andÖresund. On rare occasions, it is also found in the Baltic Sea. In the autumn, it moves to deeper waters in the western North Sea or to the waters west of the British islands. In Kattegat and Skagerrak, the mackerel spawn during June-July.
Fishing is done by trawler or purse seine. Other catch areas are the waters northwest of Scotland and Northern Ireland. We are proud to oer a MSC labelled mackerel in our range.
SPRAT Sprattus sprattus We catch most of our sprat, a smaller relative of theherring, o� the west coasts of Sweden, Ireland and in the Norwegian �ords. A large part of the catch is preserved whole. Depending on how the sprats are prepared, they can be processed into either anchovies or sardines.Catching methods are gillnets, purse seine and trawl.
SAITHE Pollachius virensIn Sweden saithe is generally found in the North Sea, Skagerrak and Kattegatt. It is less common in Öresund and is hardly found at allin the Baltic Sea. Saithe swimin fishschools and frequent the sameroutes as herring. Saithe is in season all year round and is caught with nets, hooks, trawl and seine. Catch areas: North Sea, Skagerrak, the Norwegian Sea and the Barents Sea.
HADDOCK Melanogrammus aegle�nusHaddock is common in the North Sea, Skagerrak and Kattegat, but is rare in Öresund, and is only an occasional guest in the Baltic Sea. The species prefers to be near the bottom of deep water, down to 300 metres. Evidence suggests that they move to deep water in the winter and back to shallower waters in the summer. The best tasting haddock is caught from September-April. The most common fishing gears for haddock is trawl, seine and hook. Catch areas: North Sea, Skagerrak and the Norwegian Sea.
TUNA Thunnus tonggol/Katsuwonus pelamis
Abba Seafood wants to emphasize that we have never used the highly endangered bluefin tuna! For Abba's canned tuna, we use the Tonggol (Thunnus tonggol ) species and for tuna spreads we use the Skipjack (Katsuwonus pelamis) species.
Tonggol is a small species of tuna that lives along the coasts of Thailand. It is fished locally by Thai boats but there is a lack of management plans for the fishery. Abba is working actively with our suppliers, SFP and the authorities to ensure sustainable fishing of tonggol for the future. Catch areas: The Pacific and Indian Oceans. (Thai, Malaysian and Indonesian waters)
Skipjack tuna is a quick swimming, relatively small tuna species, very common in tropical waters around the world. It is fished using purse seines. Generally speaking, the stock of this species is in good condition. The fishing, however, is controversial because of a fishing method that is used together with the purse seine. It is called FAD (Fish Aggregating Device) and it covers the sea surface in order to attract fish. FADs attract many different species of fish as well as juvenile fish, which may cause larger bycatch of endangered species and of juveniles. Under “Latest News” you can read more about Abba´s engagement in the fisheries in Southeast Asian waters.
perspektiv kan det framstå som en till synes oändlig resurs. Men
områden.
världshaven indelats i ett antal fångstzoner. Dessa är dock
ska känna sig trygga med produkternas ursprung.
som av myndigheter bedöms som icke ekologiskt hållbara. Vi förlitar oss här på statistik och rapportering från ICES och FAOs
Nordsjön, Skagerrak, Kattegatt eller Östersjön.
Fisk som skulle kunna drabbas av miljöföroreningar i ett visst
som värderats som miljömässigt utsatta.
På den här kartan kan du se var Abba Seafood främst köper
är härifrån som vi köper det mesta av vår
Icelandic Sea
Faroese Sea
Our Fishing WatersOceans cover more than 70% of the globe. From a �shing industry perspective, it may appear to be a seemingly endless resource. But a �sh species can have di�erent ecological sustainability in di�erent geographic areas.
In order to facilitate the traceability and control of �shing, the world's oceans have been divided into a number of �shing zones. These are insu�cient, however. Since Abba Seafood buys most of its �sh in the Northeast Atlantic, we have chosen to further specify the source of the �sh within this area – so that our consumers can feel certain about the origin of products.
We do not use �sh or other marine raw materials from the catch areas that have been deemed ecologically unsustainable by the authorities. For this, we use the statistics and reports from ICES andfrom FAO's regional �shing organisations. For example, we do not take any cod from the North Sea, Skagerrak or Kattegat.
Nor do we use �sh that might be a�ected by environmental pollution in any given geographic area. As an example, we do not take �sh from the Baltic Sea or fresh-water lakes that have been assessed as environmentally vulnerable.
On this map, you can see where Abba buys its �sh from and where our products come from.
Our fish comes from several seas. Here you can see the most important fishing waters for us. It is from here that we purchase most of our fish, such as herring, cod and mackerel, for example.är härifrån som vi köper det mesta av vår
The Norwegian Sea
Skagerrak
The North Sea Kattegatt
The Barents sea
perspektiv kan det framstå som en till synes oändlig resurs. Men
områden.
världshaven indelats i ett antal fångstzoner. Dessa är dock
ska känna sig trygga med produkternas ursprung.
som av myndigheter bedöms som icke ekologiskt hållbara. Vi förlitar oss här på statistik och rapportering från ICES och FAOs
Nordsjön, Skagerrak, Kattegatt eller Östersjön.
Fisk som skulle kunna drabbas av miljöföroreningar i ett visst
som värderats som miljömässigt utsatta.
På den här kartan kan du se var Abba Seafood främst köper
är härifrån som vi köper det mesta av vår
Icelandic Sea
Faroese Sea
Our Fishing WatersOceans cover more than 70% of the globe. From a �shing industry perspective, it may appear to be a seemingly endless resource. But a �sh species can have di�erent ecological sustainability in di�erent geographic areas.
In order to facilitate the traceability and control of �shing, the world's oceans have been divided into a number of �shing zones. These are insu�cient, however. Since Abba Seafood buys most of its �sh in the Northeast Atlantic, we have chosen to further specify the source of the �sh within this area – so that our consumers can feel certain about the origin of products.
We do not use �sh or other marine raw materials from the catch areas that have been deemed ecologically unsustainable by the authorities. For this, we use the statistics and reports from ICES andfrom FAO's regional �shing organisations. For example, we do not take any cod from the North Sea, Skagerrak or Kattegat.
Nor do we use �sh that might be a�ected by environmental pollution in any given geographic area. As an example, we do not take �sh from the Baltic Sea or fresh-water lakes that have been assessed as environmentally vulnerable.
On this map, you can see where Abba buys its �sh from and where our products come from.
Our fish comes from several seas. Here you can see the most important fishing waters for us. It is from here that we purchase most of our fish, such as herring, cod and mackerel, for example.är härifrån som vi köper det mesta av vår
The Norwegian Sea
Skagerrak
The North Sea Kattegatt
The Barents sea
Her
ring,
or C
lupe
a ha
reng
us to
giv
e it
its L
atin
nam
e ha
s tw
o na
mes
in S
wed
ish. W
hat t
he �
sh is
cal
led
depe
nds
on w
here
it is
cau
ght.
Her
ring
that
live
s in
the
Balti
c Se
a, o
r nor
th o
f Kris
tiano
pel i
n no
rth-
east
ern
Blek
inge
, to
be e
xact
, is c
alle
d “s
tröm
min
g”. H
errin
g th
at is
cau
ght o
n th
e w
est c
oast
or o
th
e co
asts
of
Skån
e (a
nd o
th
e co
asts
of N
orw
ay a
nd Ic
elan
d) is
cal
led
“sill
”.
“Str
ömm
ing”
is sl
ight
ly sm
alle
r and
thin
ner t
han
“sill
”, as
the
low
er th
e sa
linity
, the
smal
ler t
he �
sh. H
errin
g is
slend
er in
sh
ape,
but
has
a fa
t con
tent
that
mak
es it
cou
nt a
s fat
. H
errin
g ha
s alw
ays b
een
a po
pula
r �sh
to e
at a
nd is
pre
pare
d in
man
y w
ays:
fried
, sm
oked
(kip
pers
), pi
ckle
d or
cur
ed.
The
di e
rent
her
ring
prod
ucts
such
as s
alt h
errin
g, c
ured
he
rring
and
mar
inat
ed h
errin
g ar
e ob
tain
ed th
roug
h va
rious
pr
epar
atio
n m
etho
ds.
An e
xam
ple
of c
ured
her
ring
is ou
r ”m
atje
s her
ring”
.
Belo
ved
Her
ring
A Sw
edish
Cla
ssic
We
felt
that
we
shou
ld g
ive
the
herr
ing
its v
ery
own
page
as i
t has
a v
ery
spec
ial
pla
ce in
our
hea
rts a
nd in
that
of t
he S
wed
ish
peop
le. A
fter a
ll, h
errin
g, is
cer
tain
ly so
met
hing
of a
Sw
edis
h na
tiona
l dis
h!Bu
t the
her
ring
has g
ot it
s ow
n pa
ge fo
r ano
ther
reas
on to
o:
Her
ring
is a
goo
d ex
ampl
e of
a �
sh p
rodu
ct th
at y
ou c
an e
at
with
a c
lear
con
scie
nce!
Find
nic
e he
rrin
g re
cipe
s at
ww
w.a
bba.
se
Know
ledg
e an
d Fe
elin
g =
Qua
lity
Wha
t dist
ingu
ishes
var
ious
her
ring
supp
liers
is th
e pr
oduc
t qua
lity.
The
qua
lity
prim
arily
‘d
epen
ds o
n th
e ra
w m
ater
ial a
nd th
e pr
epar
atio
n. It
is im
port
ant f
or th
e �s
h to
be
caug
ht
at th
e rig
ht ti
me
and
to b
e se
ason
ed a
nd st
ored
cor
rect
ly. I
t sho
uld
have
the
right
fat
cont
ent a
nd a
ppro
pria
te te
xtur
e. H
errin
g sh
ould
ther
efor
e be
cau
ght i
n au
tum
n an
d w
inte
r whe
n th
e fa
t con
tent
of �
sh is
righ
t.
For A
bba,
qua
lity
of th
e ra
w m
ater
ial i
s of f
unda
men
tal i
mpo
rtan
ce. I
n or
der t
o en
sure
the
best
qua
lity,
our
insp
ecto
rs a
re a
lway
s pre
sent
at t
he p
urch
ase
and
proc
essin
g lo
catio
ns
thro
ugho
ut th
e w
orld
. The
y ju
dge
the
raw
mat
eria
l's �
avou
r, as
wel
l as i
ts sm
ell,
text
ure,
ap
pear
ance
and
fat c
onte
nt. T
his a
sses
smen
t wor
k re
quire
s tra
ined
min
ds a
nd le
ngth
y ex
perie
nce.
Onc
e th
e ra
w m
ater
ial �
nally
arri
ves a
t Kun
gsha
mn,
stor
age
and
proc
essin
g aw
aits
. Aga
in, t
he in
spec
tors
are
resp
onsib
le fo
r qua
lity
cont
rol.
In th
e gi
gant
ic st
orag
e sp
ace
deep
in th
e be
droc
k of
Boh
uslä
n, th
e he
rring
and
spra
ts a
re m
atur
ed fo
r one
to
seve
ral m
onth
s and
are
then
pre
pare
d.
The
entir
e he
rring
pro
duct
ion
chai
n is
ther
efor
e an
exa
mpl
e of
our
qua
lity
wor
k at
its b
est.
It is
abou
t a p
rodu
ct th
at h
as b
een
caug
ht re
spon
sibly
, and
is b
ased
on
the
long
term
su
stai
nabl
e m
anag
emen
t of m
arin
e re
sour
ces.
The
entir
e w
ay, f
rom
sea
to ta
ble,
the
herri
ng
unde
rgoe
s pre
vent
ive
qual
ity a
ssur
ance
– re
ceiv
ing
chec
ks a
nd fo
llow
-up
spot
che
cks t
o en
sure
trac
eabi
lity,
pro
duct
safe
ty a
nd q
ualit
y du
ring
the
prod
uct's
life
cyc
le.
Toug
h de
man
ds o
n KR
AV h
errin
g
Abba
Sea
food
was
the
�rst
to la
unch
KRA
V la
belle
d he
rring
. Pre
viou
sly,
ther
e w
as o
nly K
RAV
labe
lled
praw
ns a
nd fa
rmed
salm
on. In
the
sprin
g of
200
6 it
beca
me
poss
ible
for t
he �
rst t
ime
to la
unch
KRA
V la
belle
d he
rring
. It w
as a
hist
oric
eve
nt.
The
KRAV
labe
l mea
ns th
at th
e he
rring
is �
shed
from
stoc
ks th
at K
RAV
has a
sses
sed
as b
eing
sust
aina
ble
in th
e lo
ng te
rm. T
his m
eans
that
th
e �s
hing
doe
s not
exc
eed
the
biol
ogic
al re
prod
uctiv
e ca
paci
ty.
Trac
eabi
lity r
equi
rem
ents
are
also
in fo
rce
to e
nsur
e th
at th
e �s
h ar
e ta
ken
from
thes
e st
ocks
. Env
ironm
enta
l dem
ands
are
also
pl
aced
on
the
boat
s, �s
hing
met
hods
and
gea
rs. F
or e
xam
ple,
m
esh
size
in th
e ne
t sho
uld
be la
rge
enou
gh to
allo
w sm
all �
sh to
pas
s thr
ough
. As f
ar a
s rea
dy p
rodu
cts a
re c
once
rned
, suc
h as
Ab
ba's
Mus
tard
Her
ring,
the
othe
r ing
redi
ents
and
the
man
ufac
ture
itse
lf m
ust a
lso b
e KR
AV a
ppro
ved.
-
We
wer
e th
e fir
st t
o la
unch
KRAV
labe
lled
By t
he e
nd o
f 201
1 al
l Abb
a’s
Her
ring
prod
ucts
will
be
MSC
labe
lled"
The
entir
e w
ay, f
rom
the
sea
to
the
tabl
e, t
he h
errin
g un
derg
oes
prev
entiv
e qu
ality
ass
uran
ce.”
The
inde
pend
ent,
glob
al n
on-p
ro�t
org
anisa
tion
MSC
is a
ctiv
ely w
orki
ng to
secu
re th
e w
orld
's �s
h re
sour
ces f
or th
e fu
ture
by p
rom
otin
g th
e be
st e
nviro
nmen
tal a
ltern
ativ
es. B
y the
end
of 2
011,
al
l Abb
a’s h
errin
g pr
oduc
ts w
ill b
e M
SC la
belle
d.
Her
ring,
or C
lupe
a ha
reng
us to
giv
e it
its L
atin
nam
e ha
s tw
o na
mes
in S
wed
ish. W
hat t
he �
sh is
cal
led
depe
nds
on w
here
it is
cau
ght.
Her
ring
that
live
s in
the
Balti
c Se
a, o
r nor
th o
f Kris
tiano
pel i
n no
rth-
east
ern
Blek
inge
, to
be e
xact
, is c
alle
d “s
tröm
min
g”. H
errin
g th
at is
cau
ght o
n th
e w
est c
oast
or o
th
e co
asts
of
Skån
e (a
nd o
th
e co
asts
of N
orw
ay a
nd Ic
elan
d) is
cal
led
“sill
”.
“Str
ömm
ing”
is sl
ight
ly sm
alle
r and
thin
ner t
han
“sill
”, as
the
low
er th
e sa
linity
, the
smal
ler t
he �
sh. H
errin
g is
slend
er in
sh
ape,
but
has
a fa
t con
tent
that
mak
es it
cou
nt a
s fat
. H
errin
g ha
s alw
ays b
een
a po
pula
r �sh
to e
at a
nd is
pre
pare
d in
man
y w
ays:
fried
, sm
oked
(kip
pers
), pi
ckle
d or
cur
ed.
The
di e
rent
her
ring
prod
ucts
such
as s
alt h
errin
g, c
ured
he
rring
and
mar
inat
ed h
errin
g ar
e ob
tain
ed th
roug
h va
rious
pr
epar
atio
n m
etho
ds.
An e
xam
ple
of c
ured
her
ring
is ou
r ”m
atje
s her
ring”
.
Belo
ved
Her
ring
A Sw
edish
Cla
ssic
We
felt
that
we
shou
ld g
ive
the
herr
ing
its v
ery
own
page
as i
t has
a v
ery
spec
ial
pla
ce in
our
hea
rts a
nd in
that
of t
he S
wed
ish
peop
le. A
fter a
ll, h
errin
g, is
cer
tain
ly so
met
hing
of a
Sw
edis
h na
tiona
l dis
h!Bu
t the
her
ring
has g
ot it
s ow
n pa
ge fo
r ano
ther
reas
on to
o:
Her
ring
is a
goo
d ex
ampl
e of
a �
sh p
rodu
ct th
at y
ou c
an e
at
with
a c
lear
con
scie
nce!
Find
nic
e he
rrin
g re
cipe
s at
ww
w.a
bba.
se
Know
ledg
e an
d Fe
elin
g =
Qua
lity
Wha
t dist
ingu
ishes
var
ious
her
ring
supp
liers
is th
e pr
oduc
t qua
lity.
The
qua
lity
prim
arily
‘d
epen
ds o
n th
e ra
w m
ater
ial a
nd th
e pr
epar
atio
n. It
is im
port
ant f
or th
e �s
h to
be
caug
ht
at th
e rig
ht ti
me
and
to b
e se
ason
ed a
nd st
ored
cor
rect
ly. I
t sho
uld
have
the
right
fat
cont
ent a
nd a
ppro
pria
te te
xtur
e. H
errin
g sh
ould
ther
efor
e be
cau
ght i
n au
tum
n an
d w
inte
r whe
n th
e fa
t con
tent
of �
sh is
righ
t.
For A
bba,
qua
lity
of th
e ra
w m
ater
ial i
s of f
unda
men
tal i
mpo
rtan
ce. I
n or
der t
o en
sure
the
best
qua
lity,
our
insp
ecto
rs a
re a
lway
s pre
sent
at t
he p
urch
ase
and
proc
essin
g lo
catio
ns
thro
ugho
ut th
e w
orld
. The
y ju
dge
the
raw
mat
eria
l's �
avou
r, as
wel
l as i
ts sm
ell,
text
ure,
ap
pear
ance
and
fat c
onte
nt. T
his a
sses
smen
t wor
k re
quire
s tra
ined
min
ds a
nd le
ngth
y ex
perie
nce.
Onc
e th
e ra
w m
ater
ial �
nally
arri
ves a
t Kun
gsha
mn,
stor
age
and
proc
essin
g aw
aits
. Aga
in, t
he in
spec
tors
are
resp
onsib
le fo
r qua
lity
cont
rol.
In th
e gi
gant
ic st
orag
e sp
ace
deep
in th
e be
droc
k of
Boh
uslä
n, th
e he
rring
and
spra
ts a
re m
atur
ed fo
r one
to
seve
ral m
onth
s and
are
then
pre
pare
d.
The
entir
e he
rring
pro
duct
ion
chai
n is
ther
efor
e an
exa
mpl
e of
our
qua
lity
wor
k at
its b
est.
It is
abou
t a p
rodu
ct th
at h
as b
een
caug
ht re
spon
sibly
, and
is b
ased
on
the
long
term
su
stai
nabl
e m
anag
emen
t of m
arin
e re
sour
ces.
The
entir
e w
ay, f
rom
sea
to ta
ble,
the
herri
ng
unde
rgoe
s pre
vent
ive
qual
ity a
ssur
ance
– re
ceiv
ing
chec
ks a
nd fo
llow
-up
spot
che
cks t
o en
sure
trac
eabi
lity,
pro
duct
safe
ty a
nd q
ualit
y du
ring
the
prod
uct's
life
cyc
le.
Toug
h de
man
ds o
n KR
AV h
errin
g
Abba
Sea
food
was
the
�rst
to la
unch
KRA
V la
belle
d he
rring
. Pre
viou
sly,
ther
e w
as o
nly K
RAV
labe
lled
praw
ns a
nd fa
rmed
salm
on. In
the
sprin
g of
200
6 it
beca
me
poss
ible
for t
he �
rst t
ime
to la
unch
KRA
V la
belle
d he
rring
. It w
as a
hist
oric
eve
nt.
The
KRAV
labe
l mea
ns th
at th
e he
rring
is �
shed
from
stoc
ks th
at K
RAV
has a
sses
sed
as b
eing
sust
aina
ble
in th
e lo
ng te
rm. T
his m
eans
that
th
e �s
hing
doe
s not
exc
eed
the
biol
ogic
al re
prod
uctiv
e ca
paci
ty.
Trac
eabi
lity r
equi
rem
ents
are
also
in fo
rce
to e
nsur
e th
at th
e �s
h ar
e ta
ken
from
thes
e st
ocks
. Env
ironm
enta
l dem
ands
are
also
pl
aced
on
the
boat
s, �s
hing
met
hods
and
gea
rs. F
or e
xam
ple,
m
esh
size
in th
e ne
t sho
uld
be la
rge
enou
gh to
allo
w sm
all �
sh to
pas
s thr
ough
. As f
ar a
s rea
dy p
rodu
cts a
re c
once
rned
, suc
h as
Ab
ba's
Mus
tard
Her
ring,
the
othe
r ing
redi
ents
and
the
man
ufac
ture
itse
lf m
ust a
lso b
e KR
AV a
ppro
ved.
-
We
wer
e th
e fir
st t
o la
unch
KRAV
labe
lled
By t
he e
nd o
f 201
1 al
l Abb
a’s
Her
ring
prod
ucts
will
be
MSC
labe
lled"
The
entir
e w
ay, f
rom
the
sea
to
the
tabl
e, t
he h
errin
g un
derg
oes
prev
entiv
e qu
ality
ass
uran
ce.”
The
inde
pend
ent,
glob
al n
on-p
ro�t
org
anisa
tion
MSC
is a
ctiv
ely w
orki
ng to
secu
re th
e w
orld
's �s
h re
sour
ces f
or th
e fu
ture
by p
rom
otin
g th
e be
st e
nviro
nmen
tal a
ltern
ativ
es. B
y the
end
of 2
011,
al
l Abb
a’s h
errin
g pr
oduc
ts w
ill b
e M
SC la
belle
d.
Clea
n Ca
tch
H
errin
g sw
ims i
n op
en w
ater
from
the
surfa
ce d
own
to a
dep
th o
f abo
ut 2
50 m
etre
s. Th
ey sw
im in
�sh
sc
hool
s tha
t can
be
enor
mou
s. Th
e di
et c
onsis
ts o
f pl
ankt
on a
nd sm
all �
sh. H
errin
g us
ually
swim
in th
e la
rge
dens
e sh
oals,
rela
tivel
y cl
ose
to th
e su
rface
, w
hich
mea
ns th
at �
shin
g fo
r her
ring
resu
lts in
so
-cal
led
"cle
an" c
atch
es. T
his m
eans
that
ther
e is
alm
ost n
o by
catc
h.
In S
kage
rrak
and
Katt
egat
her
ring
spaw
n in
the
autu
mn
but i
n th
e la
rger
ope
n se
as, t
here
are
st
ocks
that
spaw
n in
the
win
ter o
r spr
ing.
Egg
s an
d la
rvae
are
sens
itive
to e
xter
nal e
nviro
nmen
tal
cond
ition
s, th
eref
ore
the
stoc
k va
ries g
reat
ly
from
yea
r to
year
dep
endi
ng o
n ho
w m
any
�sh
surv
ives
.
Prev
ious
ly, h
errin
g w
as c
augh
t clo
se in
shor
e, b
ut
toda
y he
rring
is �
shed
furt
her o
�sho
re. W
e ge
t ou
r her
ring
from
the
cold
wat
ers o
f the
Nor
th
Atla
ntic
, the
Nor
weg
ian
Sea
and
the
Nor
th S
ea.
Her
ring
usua
lly s
wim
in
larg
e fis
h sc
hool
s pr
ovid
ing
clea
n ca
tche
s.”
Clea
n Ca
tch
H
errin
g sw
ims i
n op
en w
ater
from
the
surfa
ce d
own
to a
dep
th o
f abo
ut 2
50 m
etre
s. Th
ey sw
im in
�sh
sc
hool
s tha
t can
be
enor
mou
s. Th
e di
et c
onsis
ts o
f pl
ankt
on a
nd sm
all �
sh. H
errin
g us
ually
swim
in th
e la
rge
dens
e sh
oals,
rela
tivel
y cl
ose
to th
e su
rface
, w
hich
mea
ns th
at �
shin
g fo
r her
ring
resu
lts in
so
-cal
led
"cle
an" c
atch
es. T
his m
eans
that
ther
e is
alm
ost n
o by
catc
h.
In S
kage
rrak
and
Katt
egat
her
ring
spaw
n in
the
autu
mn
but i
n th
e la
rger
ope
n se
as, t
here
are
st
ocks
that
spaw
n in
the
win
ter o
r spr
ing.
Egg
s an
d la
rvae
are
sens
itive
to e
xter
nal e
nviro
nmen
tal
cond
ition
s, th
eref
ore
the
stoc
k va
ries g
reat
ly
from
yea
r to
year
dep
endi
ng o
n ho
w m
any
�sh
surv
ives
.
Prev
ious
ly, h
errin
g w
as c
augh
t clo
se in
shor
e, b
ut
toda
y he
rring
is �
shed
furt
her o
�sho
re. W
e ge
t ou
r her
ring
from
the
cold
wat
ers o
f the
Nor
th
Atla
ntic
, the
Nor
weg
ian
Sea
and
the
Nor
th S
ea.
Her
ring
usua
lly s
wim
in
larg
e fis
h sc
hool
s pr
ovid
ing
clea
n ca
tche
s.”
From the Sea to the Table
86%choose �sh based on whether it is threatened or not
4 slices of white bread 2 slices of rye bread cut lengthwise
Filling 1:1 dl Abba Creamed Tuna Spread1 can (200 g) Abba Tuna in water1/2 �nely chopped onion1 tsp tomato pasteBlack pepperSalad seasoning
Filling 2:1 can (80 g) Abba Lump�sh Roe (red) or Abba Fine-grained roe (red)1/2 dl stripped leek1/2 dl grated apple, sour125 g Philadelphia cheese1 dl crème fraiche
Black pepper Lemon juice
Decoration:Shrimps, Abba Red Caviar, lemon, tomato, boiled eggs, dill and fresh oregano if you like
Wet the bread with the tuna water, add two slices of white bread at the bottom. Mix the ingredients of �lling 1 and place them on the slices. Place the rye bread on top, mix �lling 2 and spread it over the dark bread. Finally, put the last white bread slices. Cover the cake in chopped dill and decorate with the other ingredients according to your taste.
Luxurious Sandwich Cake 4-6 servings
Let the carrot, celeriac, parsnip, onion and garlic fry in the butter for a few minutes.Stir in the thyme. Add the water and cook with the lid on for approx. 10 minutes.
Add the �sh balls to the soup togetherwith the peas and broccoli. Bring to the boil and �avour with lobster stock, salt and pepper. Serve in large cups in the garden or in soup bowls inside.
Vegetable and lobster soup in a cup
For a Sustainable Sea with Safe Fishing MethodsIn order to operate our company successfully and to continue to do so in the future, we depend on ecologically sustainable seas. We therefore wish to work actively to ensure that the �sh and other marine raw materials in our products are �shed environmentally and responsibly, and with long-term sustainable management of marine resources as a starting point. The development of a special �shing policy is part of this work.
Our goal is sustainable �shing, meaning that stocks remain viable, and that species continue to reproduce themselves at sustainable levels. Furthermore, we want to contribute to the protection of the natural �ora and fauna of the marine environment.
We strive for an increased use of �shing gears and methods that maximise the prevention of unnecessary by-catch. Fishing gears quite simply must not catch �sh of wrong size or �sh species other than those intended.
We are constantly looking for new safer �shing methods. Abba therefore supports research and development of newsafe �shing methods. Naturally, we do not accept �sh caught using destructive �shing practices such as dynamite and poison. We distance ourselves from the use of �sh gears and methods that may result in bycatch of other marine species such as dolphins, turtles and sea birds. For example, we require that our tuna �sh suppliers are certi�ed by the Earth Island Institute to ensure that �shing is safe for dolphins.
We are always looking for new safer fishing methods. Abba therefore supports the research and development of new safe fishing practices”
We distance ourselves from the use of fishing gears and methods that may cause bycatch of other marine species”
For a Sustainable Sea with Safe Fishing MethodsIn order to operate our company successfully and to continue to do so in the future, we depend on ecologically sustainable seas. We therefore wish to work actively to ensure that the �sh and other marine raw materials in our products are �shed environmentally and responsibly, and with long-term sustainable management of marine resources as a starting point. The development of a special �shing policy is part of this work.
Our goal is sustainable �shing, meaning that stocks remain viable, and that species continue to reproduce themselves at sustainable levels. Furthermore, we want to contribute to the protection of the natural �ora and fauna of the marine environment.
We strive for an increased use of �shing gears and methods that maximise the prevention of unnecessary by-catch. Fishing gears quite simply must not catch �sh of wrong size or �sh species other than those intended.
We are constantly looking for new safer �shing methods. Abba therefore supports research and development of newsafe �shing methods. Naturally, we do not accept �sh caught using destructive �shing practices such as dynamite and poison. We distance ourselves from the use of �sh gears and methods that may result in bycatch of other marine species such as dolphins, turtles and sea birds. For example, we require that our tuna �sh suppliers are certi�ed by the Earth Island Institute to ensure that �shing is safe for dolphins.
We are always looking for new safer fishing methods. Abba therefore supports the research and development of new safe fishing practices”
We distance ourselves from the use of fishing gears and methods that may cause bycatch of other marine species”
Seafood Spread for SandwichesThe roe is stored in caves until it reaches the right maturity. After that, it is smoked and mixed according to a secret recipe. Ejdern's smoked caviar sandwich and Kalles creamed smoked �sh roe contain particularly �ne and carefully selected roe from cod and saithe. Ejdern's unsmoked �sh roe spread contains cod roe. Svenne's contains roe from cod, saithe and Paci�c cod.
Our cod roe comes from the north-east Arctic stock in the Norwegian Sea and the Barents Sea. A small part of the roe comes from farmed cod. (We do not use any cod from the Baltic Sea, Skagerrak, Kattegat or the North Sea.) Saithe roe comes from the North Sea and the Norwegian Sea and the seas around Iceland and the Faroe Islands. The roe we get from Paci�c cod comes from �sh caught in the Gulf of Alaska and the Bering Sea.
Product Categories
Tuna (Thunnus tonggol/Katsuwonus pelamis) For many years Abba's tuna has been guaranteed to have been caught in a way that does not endanger the life of any dolphins. Abba Seafood also wants to emphasize that we never use the highly endangered blue�n tuna! Since the 1980s, all of Abba's canned tuna consist of the Tonggol species. Tonggol is a small species of tuna that lives along the coasts of Thailand and around the Malaysian and Indonesian waters.
Tuna is a perfect everyday food, and it is much more than a salad ingredient. When you choose Abba's tuna you get big, light pieces from the �nest parts of the tuna, containing lots of protein and hardly any fat.
Tuna paste and sandwich tuna spread are made from Skipjack tuna. Skipjack has a darker colour and a more distinct taste than Tonggol tuna.
Mackarel (Scomber scombrus)Mackerel is a seasonal �sh. During the spring and summer it is generally found in Skagerrak, Kattegatt and Öresund. On rare occasions, it is also found in the Baltic Sea. In the autumn, it moves to deeper waters in the western North Sea or to the waters west of the British Isles. In the Kattegat and Skagerrak, the mackerel spawn during June-July.
This is actually one of the most healthy sandwich options you can have. Mackerel in tomato sauce not only tastes great, it also contains a lot of Omega-3. EPA & DHA are two Omega-3 fatty acids with well documented bene�ts for the cardiovascular system. These occur naturally in herring, salmon and mackerel. For example, two delicious sandwiches containing Abba Mackerel provides a rich supply of Omega-3. We are proud to o�er MSC labelled mackerel in our range.
Fish BallsBy tradition, our �sh balls are made from genuine raw materials, such as �sh, milk, �our, and rapeseed oil. When you eat �sh balls, you should know that you are eating really good food. Our �sh balls contain only the �nest �sh from haddock, cod and pollock, and our sauces are �avoured with tasty spices.
A can of Abba's �sh balls is eaten every �ve seconds on average and it is no coincidence that it is a favourite among families with children. Mild taste and lots of healthy �sh, just needs to be heated up.
Prawns (Pandalus borealis)The North Sea prawns are cold water prawns; they are found north of the 56th latitude. Abba’s prawns come from the North Sea, Skagerack, Kattegatt, the waters around Greenland and the east coast of Canada.
Prawns are caught using a trawl which is specially designed for prawn �shing. The trawl is selective, i.e. it sorts out other �sh. This way the by-catch is signi�cantly reduced. The prawn stocks are within the safe biological limits and are monitored constantly continously. Abba produces prawns under the names Abba Bohusräkor and Hållö. An important market for these products is the Swedish restaurant and catering sector.
Seafood Spread for SandwichesThe roe is stored in caves until it reaches the right maturity. After that, it is smoked and mixed according to a secret recipe. Ejdern's smoked caviar sandwich and Kalles creamed smoked �sh roe contain particularly �ne and carefully selected roe from cod and saithe. Ejdern's unsmoked �sh roe spread contains cod roe. Svenne's contains roe from cod, saithe and Paci�c cod.
Our cod roe comes from the north-east Arctic stock in the Norwegian Sea and the Barents Sea. A small part of the roe comes from farmed cod. (We do not use any cod from the Baltic Sea, Skagerrak, Kattegat or the North Sea.) Saithe roe comes from the North Sea and the Norwegian Sea and the seas around Iceland and the Faroe Islands. The roe we get from Paci�c cod comes from �sh caught in the Gulf of Alaska and the Bering Sea.
Product Categories
Tuna (Thunnus tonggol/Katsuwonus pelamis) For many years Abba's tuna has been guaranteed to have been caught in a way that does not endanger the life of any dolphins. Abba Seafood also wants to emphasize that we never use the highly endangered blue�n tuna! Since the 1980s, all of Abba's canned tuna consist of the Tonggol species. Tonggol is a small species of tuna that lives along the coasts of Thailand and around the Malaysian and Indonesian waters.
Tuna is a perfect everyday food, and it is much more than a salad ingredient. When you choose Abba's tuna you get big, light pieces from the �nest parts of the tuna, containing lots of protein and hardly any fat.
Tuna paste and sandwich tuna spread are made from Skipjack tuna. Skipjack has a darker colour and a more distinct taste than Tonggol tuna.
Mackarel (Scomber scombrus)Mackerel is a seasonal �sh. During the spring and summer it is generally found in Skagerrak, Kattegatt and Öresund. On rare occasions, it is also found in the Baltic Sea. In the autumn, it moves to deeper waters in the western North Sea or to the waters west of the British Isles. In the Kattegat and Skagerrak, the mackerel spawn during June-July.
This is actually one of the most healthy sandwich options you can have. Mackerel in tomato sauce not only tastes great, it also contains a lot of Omega-3. EPA & DHA are two Omega-3 fatty acids with well documented bene�ts for the cardiovascular system. These occur naturally in herring, salmon and mackerel. For example, two delicious sandwiches containing Abba Mackerel provides a rich supply of Omega-3. We are proud to o�er MSC labelled mackerel in our range.
Fish BallsBy tradition, our �sh balls are made from genuine raw materials, such as �sh, milk, �our, and rapeseed oil. When you eat �sh balls, you should know that you are eating really good food. Our �sh balls contain only the �nest �sh from haddock, cod and pollock, and our sauces are �avoured with tasty spices.
A can of Abba's �sh balls is eaten every �ve seconds on average and it is no coincidence that it is a favourite among families with children. Mild taste and lots of healthy �sh, just needs to be heated up.
Prawns (Pandalus borealis)The North Sea prawns are cold water prawns; they are found north of the 56th latitude. Abba’s prawns come from the North Sea, Skagerack, Kattegatt, the waters around Greenland and the east coast of Canada.
Prawns are caught using a trawl which is specially designed for prawn �shing. The trawl is selective, i.e. it sorts out other �sh. This way the by-catch is signi�cantly reduced. The prawn stocks are within the safe biological limits and are monitored constantly continously. Abba produces prawns under the names Abba Bohusräkor and Hållö. An important market for these products is the Swedish restaurant and catering sector.
Kung Gustaf – Sardines in Tomato (Sprattus sprattus)Kung Gustaf sardines in tomato sauce is one of our true classics. The packaging and the small box with its royal portrait are well known. We buy our sprat from sustainable stocks in the North Atlantic, mainly in the Norwegian �ords. It has a very high content of Omega-3 from sh (a can contains more than the entire daily requirement) and is a good example of healthy sh.
Anchovies (Sprattus sprattus) Anchovy is made of specially selected sprats that are caught, seasoned and matured in barrels. Anchovy is a fantastic seasoning – aromatic and rich-�avoured. Most people use anchovy in Jansson's temptation. Others want it on sandwiches, with eggs, meatballs, pesto or on a homemade pizza. We buy our anchovy/sprats from sustainable stocks in the North-east Atlantic, mainly along the coast of Bohuslän.
CaviarWe produce caviar from di�erent kinds of salted roe. The roe is stored in barrels in deep caves before it is prepared. The quality control is very strict in all stages. The most common is the roe we get from lump sh (Cyclopterus lumpus). Lump sh is caught in the Northwest and Northeast Atlantic. But caviar is also made from chinook salmon (Oncorhyncus tshawytscha) from the Paci c and capelin (Mallotus villosus) from the Norwegian Sea in the Northeast Atlantic. In addition, we also sell seaweed caviar and MSC labelled ne grained roe made from herring (Clupea harengus) from the Northeast Atlantic.
Mussels (Mytilus edulis/Mytilus chilensis) Blue mussels Mytilus edulis, and the Chilean blue mussels Mytilus chilensis, are low in fat, high in protein and iron. Mussels are also a good source of selenium and vitamin B12. Abba's bluemussels are big in size and of the highest quality. They are grown on ropes, surrounded by fresh sea water, which guarantees sand free mussles. We purchase our mussels from Chile and Denmark (Lim�orden).
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Facts about Vitamins & MineralsFish is nutritious food. This means that it contains alarge amount of nutrients per calorie. It provides uswith high-value protein which the body can easilyabsorb and utilise. Protein helps to build new cells inthe body and in�uences the feeling of fullness. Aprotein-rich meal keeps us feeling fuller for longer thana meal comprised of just carbohydrates. Fish containsmany di�erent vitamins. The fat soluble vitamins A, Dand E are found in fatty �sh. Above all else, vitamin D isvital. We need it so that calcium from our food can buildand maintain a strong skeleton. When we are exposed to the sun vitamin D may also be formed in the skin. The most important vitamins in �sh are iodine and selenium.Iodine is a vital trace element and iodine de�ciencycan lead to thyroid disorders. Selenium is an antioxidantwhich protects the cells from free radicals and isgood for the immune system. In Sweden we haveselenium-poor soil, so �sh gives us a signi�cant boost.Fish also contains zinc and magnesium. Zinc assists withoxygen turnover and the immune system, among itsother functions. Magnesium is another mineral nutrientwe can’t manage without. All our nerve and muscle cellsdepend on magnesium to work properly.
Omega-3 Omega-3 fatty acids are a type of poly-unsaturated fatfound in �sh and shell�sh, but also in some vegetablessuch as walnuts and seeds from rapeseed and�ax. Omega-3 (and Omega-6, which is mainly found invegetable fats) are fatty acids which the body needs tosurvive. Omega-3 can in turn be divided up into severaldi�erent types of fatty acids. Omega-3 fatty acids in�sh (EPA and DHA) are long-chain and they are consideredto have the greatest e�ect on health. Omega-3 a�ectsthe regulation of blood pressure, reduces the blood'sclotting ability, and strengthens the immune system.The body cannot create Omega-3 itself, so we must get itfrom the food we eat. Research shows that in a healthydiet, it is su�cient to eat 0.5-1 grams of Omega-3from �sh each day to promote good cardiac health.This can be achieved by eating a few pieces of pickledherring or a sandwich with mackerel in tomatosauce. According to the Nordic Nutritional Recommendations, the daily requirement of Omega-3 is approx. 2.5-3 grams per day. These recommendations do not di�erentiate between Omega-3 from �sh or Omega-3 from plants.
Kung Gustaf – Sardines in Tomato (Sprattus sprattus)Kung Gustaf sardines in tomato sauce is one of our true classics. The packaging and the small box with its royal portrait are well known. We buy our sprat from sustainable stocks in the North Atlantic, mainly in the Norwegian �ords. It has a very high content of Omega-3 from sh (a can contains more than the entire daily requirement) and is a good example of healthy sh.
Anchovies (Sprattus sprattus) Anchovy is made of specially selected sprats that are caught, seasoned and matured in barrels. Anchovy is a fantastic seasoning – aromatic and rich-�avoured. Most people use anchovy in Jansson's temptation. Others want it on sandwiches, with eggs, meatballs, pesto or on a homemade pizza. We buy our anchovy/sprats from sustainable stocks in the North-east Atlantic, mainly along the coast of Bohuslän.
CaviarWe produce caviar from di�erent kinds of salted roe. The roe is stored in barrels in deep caves before it is prepared. The quality control is very strict in all stages. The most common is the roe we get from lump sh (Cyclopterus lumpus). Lump sh is caught in the Northwest and Northeast Atlantic. But caviar is also made from chinook salmon (Oncorhyncus tshawytscha) from the Paci c and capelin (Mallotus villosus) from the Norwegian Sea in the Northeast Atlantic. In addition, we also sell seaweed caviar and MSC labelled ne grained roe made from herring (Clupea harengus) from the Northeast Atlantic.
Mussels (Mytilus edulis/Mytilus chilensis) Blue mussels Mytilus edulis, and the Chilean blue mussels Mytilus chilensis, are low in fat, high in protein and iron. Mussels are also a good source of selenium and vitamin B12. Abba's bluemussels are big in size and of the highest quality. They are grown on ropes, surrounded by fresh sea water, which guarantees sand free mussles. We purchase our mussels from Chile and Denmark (Lim�orden).
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Facts about Vitamins & MineralsFish is nutritious food. This means that it contains alarge amount of nutrients per calorie. It provides uswith high-value protein which the body can easilyabsorb and utilise. Protein helps to build new cells inthe body and in�uences the feeling of fullness. Aprotein-rich meal keeps us feeling fuller for longer thana meal comprised of just carbohydrates. Fish containsmany di�erent vitamins. The fat soluble vitamins A, Dand E are found in fatty �sh. Above all else, vitamin D isvital. We need it so that calcium from our food can buildand maintain a strong skeleton. When we are exposed to the sun vitamin D may also be formed in the skin. The most important vitamins in �sh are iodine and selenium.Iodine is a vital trace element and iodine de�ciencycan lead to thyroid disorders. Selenium is an antioxidantwhich protects the cells from free radicals and isgood for the immune system. In Sweden we haveselenium-poor soil, so �sh gives us a signi�cant boost.Fish also contains zinc and magnesium. Zinc assists withoxygen turnover and the immune system, among itsother functions. Magnesium is another mineral nutrientwe can’t manage without. All our nerve and muscle cellsdepend on magnesium to work properly.
Omega-3 Omega-3 fatty acids are a type of poly-unsaturated fatfound in �sh and shell�sh, but also in some vegetablessuch as walnuts and seeds from rapeseed and�ax. Omega-3 (and Omega-6, which is mainly found invegetable fats) are fatty acids which the body needs tosurvive. Omega-3 can in turn be divided up into severaldi�erent types of fatty acids. Omega-3 fatty acids in�sh (EPA and DHA) are long-chain and they are consideredto have the greatest e�ect on health. Omega-3 a�ectsthe regulation of blood pressure, reduces the blood'sclotting ability, and strengthens the immune system.The body cannot create Omega-3 itself, so we must get itfrom the food we eat. Research shows that in a healthydiet, it is su�cient to eat 0.5-1 grams of Omega-3from �sh each day to promote good cardiac health.This can be achieved by eating a few pieces of pickledherring or a sandwich with mackerel in tomatosauce. According to the Nordic Nutritional Recommendations, the daily requirement of Omega-3 is approx. 2.5-3 grams per day. These recommendations do not di�erentiate between Omega-3 from �sh or Omega-3 from plants.
TRADE NAME/CATCH ZONE/ORIGIN Trade name means that the �sh species that are sold in Sweden will be referred to by their Swedish name. Trade names are established by each Member State within the EU under Directive 104/2000/EC. In Sweden the list established by the National Food Administration applies. SLVFS 2001:37 (see www.slv.se).
The catch zone should be indicated by its Swedish name inSweden. It is compulsory for �sh caught at sea to indicate the location of the catch under EU directive 2065/2001. Legislation regarding trade name/catch/origin for �sh and shell�sh that are alive, frozen, salted, dried or smoked applies. It does not apply for other prepared or preserved �sh products however.
Origin of freshwater species and farmed �sh is indicated by “country of origin” instead of "catch zone" under EU directive 2065/2001.
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SEMCoThe Swedish Environmental Management Council is a company that is jointly owned by the government and industry through the Ministry of the Environment, the Confederation of Swedish Enterprise and the Swedish Association of Local Authorities and Regions. The Swedish Environmental Management Council is working to contribute to sustainable development by supportingbusinesses and public administration in their environmental work in a strategic and cost e�ective manner. With three main tools and services The Swedish Environmental Management Council o�ers guidance on sustainable procurement, environmental management and environment-related product information. www.msr.se
ICESInternational Council for the Exploration of the Sea is an advisory body that assesses the state of the �shery resources of the Northeast Atlantic and their utilisation. Using di�erent research methods, it makes as objective assessments as possible regarding the state of the sea and the status of various �sh stocks. Annual permitted catch quotas, TAC, are negotiated based on recommendations from ICES, which in Europe is divided in accordance with a speci�c allocation. In addition there are technical rules about how �shing may be conducted, including details about the catch areas, times, minimum landing size of �sh and tackle regulation for species and size selection. www.ices.dk
FAOThe UN's "Food and Agriculture Organisation" has the task of enabling and securing the long-term sustainability of world�sheries and aquaculture. www.fao.org
MSC (Marine Stewardship Council)MSC is an independent, global non-pro�t organisation,working to secure the world's �sh resources for the future by promoting the best environmental alternatives. If a product is MSC labelled, then it does not come from �sh stocks that are over�shed or �shed using a method that harms marine ecosystems. www.msc.org
KRAVThe control association for organic farming has introduced rules for KRAV labelled �shing. The rules have been designed to encourage the development of the �shing industry towards sustainable �shing. www.krav.se
Glossary, Definitions and Explanations
Further Information:Abba Seafood www.abbaseafood.se
The Swedish Environmental Management Council www.msr.se
Marine Stewardship Council (MSC) www.msc.org
International Council for exploration of the seas (ICES) www.ices.dk
KRAV www.krav.se
The UN’s Food and Agricultural Organisation www.fao.org
The Swedish Board of Fisheries www.�skeriverket.se
Svensk Fisk www.svensk�sk.se
World Wide Fund for Nature www.wwf.se
The National Food Administration www.slv.se
Further Information:Abba Seafood www.abbaseafood.se
The Swedish Environmental Management Council www.msr.se
Marine Stewardship Council (MSC) www.msc.org
International Council for exploration of the seas (ICES) www.ices.dk
KRAV www.krav.se
The UN’s Food and Agricultural Organisation www.fao.org
The Swedish Board of Fisheries www.�skeriverket.se
Svensk Fisk www.svensk�sk.se
World Wide Fund for Nature www.wwf.se
The National Food Administration www.slv.se
Abba Seafood AB Box 24077, 400 22 Gothenburg, Sweden, Tel.: +46 (0)31-7014400, Fax: +46 (0)31-7014490 [email protected]
www.abbaseafood.se