Kestutis Krasauskas proudly shows the skin packs produced on the A6max
Domstein Sjømat was founded in 1925 by fisherman Rasmus Domstein, who began with small-scale fish processing based on traditional methods such as salting and drying. After the Second World War, his son Knut Domstein took over and modernised the business, introducing technologies such as freezing and fillet production. The company expanded significantly through the 1990s and strengthened its focus on delivering high-quality seafood to Norwegian consumers, establishing nationwide distribution in 2005. Following restructuring, the business continued as Domstein Sjømat in 2014 and today is one of Norway’s largest seafood suppliers, serving retail, wholesale, catering, hotels, and restaurants. Still family-owned in its third generation, it remains relatively unique in the industry.
Domstein operates across Norway, including sites in Kristiansand, Stavanger, Bergen, Trondheim and Tromsø. At its modern facility in Hagan near Oslo, a small production team handles retail packaging, processing around 1.5 tonnes of fish daily, rising to 5 tonnes on peak days. The site includes two automated packaging lines, with a flagship SEALPAC A6max traysealer installed in 2023.
Production Manager Kestutis Krasauskas (Kestas), who joined in 2025 but has over 15 years of seafood industry experience across companies such as Mowi and Lerøy, oversees daily operations. His responsibilities span production planning, quality and food safety, personnel management, procurement of raw materials and packaging, equipment maintenance, and continuous process improvement. He works closely with quality, logistics and sales teams to ensure efficiency and consistency.
Domstein’s motto, “Fresh fish every day,” reflects its commitment to quality, freshness and sustainability. Raw materials are sourced exclusively from approved Norwegian fisheries, primarily along the west and north coasts. Strict quality control, temperature monitoring and traceability are maintained throughout the production chain. Daily team meetings support continuous improvement in packaging processes, while strict allergen controls often require production lines not to run simultaneously to avoid cross-contamination.
Incoming raw materials are rigorously checked for temperature, freshness, appearance and documentation. Only approved fish enters production, and HACCP-based hygiene and food safety systems are strictly followed. The company emphasises minimal processing time, waste reduction and full traceability from raw material to finished product, ensuring consistent quality and quick response to deviations.
The SEALPAC A6max traysealer, installed in 2023, was selected for its sealing consistency, output and reliability. The packaging line was developed with support from MPack A/S and integrated with additional equipment supplied by Lexit, forming a fully synchronised system including tray loading, sealing, x-ray inspection, check-weighing and sleeving.
The line was designed for high efficiency and flexibility due to varied product types and tray formats. It handles both MAP and vacuum skin packaging. MAP products typically achieve shelf life of 10–12 days using CO₂ and N₂ gas mixtures to inhibit bacterial growth and maintain pack integrity. TraySkin® packaging is used for premium products where presentation is key.
Packaging performance is central to Domstein’s operations. The A6max delivers consistent sealing, low downtime and quick changeovers between tray sizes. Packaging is transparent, durable and paired with informative sleeves and easy-open features for retail consumers. While aluminium trays are used occasionally for seasonal products, other solutions are preferred for broader sustainability and market fit.
Domstein continues to supply major Norwegian retail chains and specialist seafood outlets, with potential future investment in additional SEALPAC equipment as production grows.