Researchers from the University of Stirling’s Institute of Aquaculture found by-products – such as fish heads, frames, trimmings, skin and organs – are an underutilised resource that could support the sustainable growth of Europe’s aquaculture sector and increase food supply.
As part of the Green Aquaculture Intensification in Europe (GAIN) project, Stirling PhD researcher Wesley Malcorps found that a large proportion of commonly farmed species – Atlantic salmon, European seabass, gilthead seabream, common carp and turbot – were being routinely wasted in industrial and household processing.
While the most strategic application requires an economic analysis to determine market acceptability, he claimed fish by-products could be capitalised on by food manufacturers.
For example, 10% of the Norwegian salmon by-products (heads and frames) are considered a high value export product to Asian countries where they are used in soups. Another pathway could be the utilisation in processed foods, such as fish sausages, sauces, and cakes.
“Although fish by-products don’t sound appetising, they are full of goodness and can be used for many purposes – including in food supply and diet supplements. Our results show a substantially higher total flesh yield (64-77%) can be achieved if fish are fully processed, compared to fillet only (30-56%), as is often the case,” revealed Malcorps.
“Heads, frames and trimmings from all species show potential to increase the food supply, in soups or processed foods, such as fish fingers, sauces and fishcakes. They could also be processed into food extracts and nutraceuticals – such as protein powders, fish oil and collagen supplements – potentially producing a higher economic value.
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December 01, 2021 at 02:07AM
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'Health-giving' fish waste offers food formulators cost and sustainability benefits - FoodNavigator.com
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