Maximizing Fish Resources: A Sustainable Approach
Did you know that up to two-thirds of the fish caught never reach our plates? A significant portion of seafood resources is discarded, wasting valuable nutrients. SINTEF researcher Line Skontorp Meidell aims to change this by finding innovative ways to utilize fish byproducts more efficiently.
The Nutrient-Rich Treasure We Throw Away
Shockingly, 70% of fish residual raw materials from ocean-going fleets are thrown back into the sea. These materials, including viscera, liver, roe, and fish heads, contain essential nutrients such as high-quality proteins and omega-3 fatty acids—key components for human and animal nutrition.
“For my doctoral research, I explored how we can enhance the use of residual fish materials on deep-sea fishing vessels. Our findings reveal that we can extract significantly more value from each fish harvested,” explains Meidell.
Transforming Seafood Waste into Nutritional Gold
Fish byproducts hold immense potential for food and feed production. The key lies in efficient processing and preservation techniques to maintain the quality of these raw materials.
However, a major challenge is the rapid degradation of fish viscera and liver due to natural enzymes and bacterial activity. Proper handling and immediate preservation onboard fishing vessels are crucial to maximizing their value.
Can Fish Viscera Replace Traditional Fish Liver Oil?
In whitefish species, fat is primarily stored in the liver. The conventional method of manually sorting livers for fish oil production is resource-intensive and difficult to execute at sea. To address this, researchers explored whether using the entire viscera fraction—without separating the liver—could yield high-quality fish oil.
The study revealed promising results: both the liver and viscera from cod and saithe can produce omega-3-rich oil suitable for human consumption. This breakthrough simplifies the process while maintaining high nutritional value.
The Importance of Cold Storage and Silaging
Immediate processing after catch is essential for superior oil quality. However, research indicates that raw materials can be refrigerated for up to two days without compromising their suitability for human consumption. This flexibility is especially beneficial in harsh weather conditions or when dealing with variable catch sizes.
One effective preservation method is silaging, where acid is added to inhibit bacterial growth and enhance enzyme activity. Similar to how grass is preserved for animal feed, silaging promotes hydrolysis, improving the nutritional profile of fish-based products. Contrary to common perception, researchers found that adding antioxidants immediately after the catch significantly enhances oil quality.
A Sustainable Future: Turning Waste into Nutritional Wealth
Currently, the residual fish materials discarded at sea represent a major untapped resource that could support Norwegian food production—either as direct nutrition or as high-quality feed ingredients.
By implementing efficient storage, sorting, and preservation strategies, the fishing industry can:
- Reduce food waste
- Maximize the use of natural resources
- Provide sustainable sources of essential nutrients like omega-3 and proteins
“Utilizing fish byproducts effectively not only minimizes waste but also contributes to global food security and sustainable nutrition,” says Meidell.
Conclusion
With rising global demand for sustainable food sources, optimizing fish byproduct utilization presents a golden opportunity. Harnessing these underutilized resources can revolutionize the seafood industry, paving the way for a more sustainable and nutrient-rich future.
More information:
Valorization of whitefish residuals generated onboard deep-sea vessels—from waste to value. app.cristin.no/results/show.jsf?id=2332119
Provided by
Norwegian University of Science and Technology