Danish fisheries sector focuses on "fish on the table": AI trawl technology and consumer demand in the spotlight at Copenhagen debate
On 19 October, a panel debate was held at the "Gastronomi under overfladen" event in Copenhagen, where representatives from the Danish Fisheries Association, DTU Aqua, and the foodservice and retail sectors discussed trawl fishing, AI-assisted selective gear, diversifying fish species, and consumer guidance.
On Monday, 19 October, an event titled "Gastronomi under overfladen" (Gastronomy Beneath the Surface) was held at the Royal Danish Playhouse (Skuespilhuset) in Copenhagen. A panel debate during the event was titled "How do we ensure fish on the table in the future" and also focused on fishing operating conditions and creating consumer demand.
The debate was moderated by Uffe Tang, communications director of the Danish Fisheries Association (Danmarks Fiskeriforening). The expert panel included: Henrik S. Lund, biologist at the Danish Fisheries Association; Malte Sejer Sørensen, head of sustainability and culinary development at Gastro Kantiner; Tine Skriver, food director at HORESTA; and chef Adam Aamann.
Trawling seen as a prerequisite for stable supply
In the debate, Henrik S. Lund stressed that trawl fishing plays a key role in ensuring Danes have a stable supply of fish and shellfish. He noted that large vessels can operate in harsh conditions at sea, so trawling helps achieve continuous landings.
He also said that as long as fishing takes place within biological frameworks and catches do not exceed levels the stocks can withstand, fish caught by bottom trawl is perfectly safe to eat. Lund believes consumers also need a better understanding of how Danish fisheries operate and why trawling remains important for the industry.
AI could change trawling
Another core topic of the debate was how new technology can make fishing gentler. Junita Karlsen, senior researcher at the National Institute of Aquatic Resources at the Technical University of Denmark (DTU Aqua), presented the possibility of using artificial intelligence to understand fish behaviour inside the trawl.
Using cameras and video, researchers can observe how different species move within the gear. This could lead to new trawl designs, for example guiding Norway lobster (Norwegian lobster; Chinese: 挪威海螯虾) into one chamber while keeping larger cod out; other species could also be sorted into different chambers, with unwanted catch given the chance to escape.
Karlsen noted that this technology has not yet been tested in practice, and it could take several years before new solutions are put into use. But its potential is considerable, because trawling accounts for a large share of Denmark's landings.
Fishmongers play a role in promoting new species
The path from sea to table was also part of the discussion. Fishmonger Jens Peter M. Hansen, owner of the HAV shop at Torvehallerne market, pointed out that fishmongers play a key role in engaging with consumers.
Many customers ask for familiar species such as salmon and cod. But through advice and inspiration, fishmongers can introduce alternatives such as blue whiting (kuller; Chinese: 蓝鳕) and haddock (mørksej; Chinese: 黑线鳕), which are both tasty and often cheaper. Hansen also stressed that direct dialogue between fishmongers and customers is important for developing Danes' fish-eating culture.
Experience from the kitchen was shared by Andreas Ring K. Hansen, head chef at the kitchen of Krogs Fiskerestaurant. Using the restaurant's ageing cabinet as an example, he explained that fresh fish can be kept for two to three weeks under controlled conditions, which opens up new culinary possibilities for fish and offers new perspectives on better utilising ingredients and reducing food waste.
A recurring point conveyed at the event was that ambitions to increase Danish fish consumption must connect with economics, communication and consumer habits. Without a market, it is not enough to emphasise new species or more sustainable solutions alone.
The event materials also introduced the Fish and Shellfish Partnership (Fisk- og Skaldyrspartnerskabet). The partnership is an industry community for companies that produce and sell fish and shellfish products on the Danish market, with a mission to increase knowledge of and demand for Danish fish and shellfish products, thereby raising Danes' intake of fish and shellfish towards the dietary guideline recommendation of 350 grams per week (a rule of thumb equivalent to eating fish twice a week). The partnership runs campaigns such as "2gangeomugen" (Twice a Week), and its secretariat is based at the Danish Agriculture & Food Council (Landbrug & Fødevarer).