Seafood Processing
Complete facility design for salmon, whitefish, pelagic and shellfish processing - from live fish reception through production to dispatch.
Seafood processing starts and ends with product flow. Receiving live fish, slaughter, filleting, freezing, packing, dispatch. The sequence is fixed, and the building has to follow it. Hygienic zones and the cold chain are not additions to the layout. They are the layout.
We design seafood facilities from compact regional processing plants to large, fully integrated plants with their own quay. Every layout starts with the production line. Equipment positions, material flow and hygienic barriers are resolved before the building envelope is shaped.
What we deliver
Full architectural services from feasibility study through construction documentation. Process hall layouts, cold chain design, hygienic zoning, staff and logistics separation, technical infrastructure, quay access and site planning. We work directly with process equipment suppliers so the building follows the production line.
Why it matters
A seafood processing facility is a long-term investment, and its operating economy is set at the drawing stage. We size utility corridors with margin, lay in expansion-ready structural grids and plan future zones in advance, so added capacity can be realised without demolition.
Documented experience
Six decades of industrial facility design, including several large salmon and whitefish plants in Norway and internationally. Projects range from large greenfield facilities to targeted expansions that keep production running throughout construction.
Standards & compliance
Seafood facilities are planned around food-safety authority requirements and EU hygiene regulation, with clean and unclean zones, wash-down-durable materials and traceability through the line. We lay the zones in from the start, so a plant can certify to BRC or IFS without rebuilding.
