Domstein Sjømat, situated in Hagan near Oslo, is dedicated to processing and packaging top-quality seafood. Adhering to the principle of “Fersk fisk hver dag” (“Fresh fish every day”), the company supplies seafood products to major retailers across Norway. A few years ago, they enhanced their packaging capabilities by acquiring a state-of-the-art SEALPAC A6max traysealer, which enables both vacuum skin and modified atmosphere packaging. We spoke with Mr. Kestutis Krasauskas, Production Manager at Domstein Sjømat, to discuss how this investment supports the company’s commitment to freshness.
A Legacy of Family Ownership
Founded in 1925 by Rasmus Domstein, the company has deep roots in Norwegian fishing tradition. Initially focusing on traditional fish preservation methods such as salting and drying, Rasmus’s venture laid the groundwork for the modern enterprise we know today. Following World War II, his son Knut took the reins, gradually expanding the business, leading to significant growth in the 1990s. The firm solidified its commitment to providing high-quality seafood to Norwegian consumers, achieving nationwide distribution in 2005. Transitioning into Domstein Sjømat in 2014 after several restructuring phases, the company has transformed from a small local fishery into one of Norway’s largest seafood suppliers while remaining family-owned through three generations—a rarity in the industry.
Expertise in Production Technology
Domstein operates sites across Norway, with its Hagan facility employing around 10 to 15 staff members daily, adjusting based on production demands. On average, they package 1.5 tons of fish each day, with peak days reaching up to 5 tons. The retail department features two automated packaging lines, highlighted by the SEALPAC A6max, acquired in 2023. Kestutis Krasauskas, who joined the company last year, brings 15 years of seafood industry experience from positions in Lithuania, Scotland, and Norway with companies like Mowi and Lerøy. He oversees daily production, guarantees food safety and quality, manages team scheduling, and handles procurement for raw materials and packaging. Additionally, he ensures proper functioning of the production equipment through maintenance coordination and collaboration with suppliers and technicians.
Dedication to Quality, Freshness, and Sustainability
The essence of Domstein Sjømat is encapsulated in its motto, “Fersk fisk hver dag.” This dedication to quality and freshness permeates every aspect of operations, beginning with seafood sourced exclusively from approved fisheries and Norwegian waters along the West and North coast. Robust quality control and traceability measures are implemented throughout the production chain, coupled with stringent protocols to prevent cross-contamination from allergens. As a result, the two packaging lines typically operate separately to maintain the highest cleanliness standards.
Domstein Sjømat distinguishes itself from competitors through its comprehensive distribution, exceptional product quality, and strong commitment to sustainability. Kestutis elaborates: “Upon receipt of raw materials, we perform checks on temperature, freshness, and visual appeal. Only materials that meet our stringent criteria are processed. Our production adheres to rigorous hygiene and food safety protocols, including HACCP principles, with a focus on proper handling and minimal processing time to preserve freshness. Full traceability is maintained from raw material to finished product, enabling swift identification and management of any anomalies.”
Guidance from Local Packaging Specialists
In 2023, Domstein Sjømat acquired the SEALPAC A6max traysealer, with Kestutis noting that its high sealing quality was crucial for ensuring product freshness. The machine’s capability for high and consistent output aligns perfectly with their production needs. With MPack A/S serving as the long-standing distributor of SEALPAC traysealers in Norway, they worked closely with Domstein during this equipment selection process. Initially considering a thermoformer, the conversation shifted towards a traysealer due to the expensive nature of white fish requiring a premium packaging solution. Following multiple presentations and samples produced on SEALPAC equipment, the decision became clear.
MPack not only supplied the traysealer but also contributed all other equipment needed for a fully coordinated packaging line, including packaging materials like skin trays and films. Kestutis describes the partnership as highly collaborative: “Our relationship with MPack is both close and professional, marked by effective communication and quick responses to inquiries, technical support, and problem resolution. They played a pivotal role in our decision-making process, assisting with packaging material selection and ensuring compatibility between trays, films, and machinery.”
Smoothly Operating Packaging Line
The design requirements for the packaging line focused on achieving high efficiency coupled with flexibility. Kestutis explains: “We sought a solution capable of managing significant production volumes while ensuring uniform quality. Flexibility was crucial for producing various product types and sizes.” The current packaging system includes several stages: tray loading, sealing, metal detection, check-weighing, and sleeving—all optimized for seamless operation. Fresh fish arrives early in the morning via elevator, fed directly to a Marel cutter, followed by manual loading of delicate fish pieces into trays before they enter the SEALPAC A6max. Post-packaging, trays undergo Cassel x-ray inspection, Marel weighing, and Ravenwood sleeving, culminating in placement into cardboard boxes. Kestutis remarks, “MPack facilitated everything packaging-related, ensuring consistent sealing without any issues.”
Emphasizing Flexibility
Having utilized the SEALPAC A6max for several years, Kestutis highlights its robust sealing capabilities and reliability during operation. The device supports stable performance with minimal downtime, essential for consistent production efficiency. Additionally, the A6max offers the flexibility to accommodate different tray dimensions and product types with swift changeovers, aligning well with Domstein’s operational requirements.
The seafood is packed in two tray sizes using both MAP and vacuum skin technologies. Kestutis mentions, “TraySkin® is typically employed for high-visibility items like premium cuts. MAP products usually have a shelf life of 10 to 12 days, which can vary based on the specific product. We utilize gas mixtures rich in CO₂ and N₂ for MAP. CO₂ works to prevent bacterial growth, while N₂ maintains package structure and safeguards the product.”
Prospects for Growth
Kestutis expresses satisfaction with the quality and durability of the packaging produced by the A6max traysealer. Its resilience against mechanical damage ensures the seafood remains well-protected during transport. Furthermore, the fully transparent packaging allows customers to view the product from all angles, which is particularly crucial for fresh fish. Each tray features an attractive sleeve containing product details and a convenient peel tab for easy access. Domstein Sjømat’s retail offerings can be found in numerous Norwegian retail locations and specialized seafood outlets. Kestutis concludes, “If we continue to see increased production volumes, we may consider replacing our older standalone traysealer with another SEALPAC model, as we have been very pleased with its performance.”
For more information, visit www.sealpacinternational.com.
