{"id":2721,"date":"2026-09-15T09:53:50","date_gmt":"2026-09-15T09:53:50","guid":{"rendered":"https:\/\/smoltproduksjon.no\/?p=2721"},"modified":"2026-09-15T09:53:50","modified_gmt":"2026-09-15T09:53:50","slug":"kjetil-korsnes","status":"publish","type":"post","link":"https:\/\/smoltproduksjon.no\/en\/2026\/09\/15\/kjetil-korsnes\/","title":{"rendered":"Kjetil Korsnes"},"content":{"rendered":"<p>Kjetil Korsnes is the Chief Executive Officer of AquaPredict AS and holds a part-time position at Nord University in Bod\u00f8. He has extensive experience in fish health and salmon physiology, and his day-to-day work involves turning biological knowledge into practical tools for smolt production.<\/p>\n<p>In his presentation, he examines what truly characterises a good smolt\u2014and how it can be measured. A simple blood sample taken at the production site can provide, within minutes, a picture of the fish\u2019s physiological status: how far it has progressed through smoltification, whether its osmoregulatory capacity is in place, and whether it is ready for transfer to sea.<\/p>\n<p>By combining these measurements, it is possible to obtain concrete indicators of both welfare and expected performance after sea transfer. This provides a basis for deciding when to transfer the right fish at the right time, reducing losses at sea and documenting the quality of a producer\u2019s own smolts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kjetil Korsnes is the Chief Executive Officer of AquaPredict AS and holds a part-time position at Nord University in Bod\u00f8. He has extensive experience in fish health and salmon physiology, and his day-to-day work involves turning biological knowledge into practical tools for smolt production. In his presentation, he examines what truly characterises a good smolt\u2014and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2720,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-2721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-more-speakers-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts\/2721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/comments?post=2721"}],"version-history":[{"count":1,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts\/2721\/revisions"}],"predecessor-version":[{"id":2722,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts\/2721\/revisions\/2722"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/media\/2720"}],"wp:attachment":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/media?parent=2721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/categories?post=2721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/tags?post=2721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}