Acronym NA
Category
Seafood Processing
Title Foredling av ferske fiskeprodukter - Processing of fresh fish products Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Leif Akse Coordinator email leif.akse@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NORUT - Northern Research Institute (Norway) ,
MATFORSK - Norwegian Food Research Institute (Norway) ,
Start year NA End year NA Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/423073/ Summary "Experiments in Lofoten, Vesterålen, and Finnmark show that cod and haddock sustain injuries during capture that significantly reduce product yield and quality, thereby diminishing the value of the raw material in the production of fresh fillets. Generally, gill-netted cod was so damaged during capture that it was not suitable for fresh filleting. There were fewer injuries on cod caught with buoy nets in East Lofoten compared to bottom nets in West Lofoten. Therefore, more cod from buoy nets can be used for filleting. Regardless of gear type (nets, lines, Danish seine, ""juksa,"" and trawl), the cod examined in Finnmark (Båtsfjord) were better bleed-out than those in Lofoten and Vesterålen. The catches examined in Båtsfjord were gutted and chilled on board, while both cod and haddock were landed unprocessed in Vesterålen and Lofoten.
Cod and haddock from lines and ""juksa"" were the best suited for the production of fresh fillets and loins. Loin/back hittings were the type of capture damage that most significantly reduced the product yield from cod and haddock caught with lines. There were significant differences between vessels in terms of the frequency of severe hits/hook injuries.
The quality of haddock loins from lines that stayed in the sea for a long time was poorer (more red) than those from lines with a short dwell time. For both cod and haddock, there was a difference in quality for fresh loins depending on whether the raw material was caught with a Danish seine or a line. Especially haddock caught with a Danish seine was more red and split, reducing the loin yield."
Keywords
Longline fishing;
Fish products;
Gillnets;
Haddock;
Fish quality;
Trawling;
Purse seine;
Small scale fisheries;
Cod;
Fish;
Marine Region
42
Barents Sea (27.I)
76
Not associated to marine areas
41
Norwegian Sea (27.IIa)
1
Marine Region Map
