Acronym InnovaFish
Category
Seafood Processing
Title Innovative and attractive fish dishes 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 Jan Thomas Rosnes Coordinator email j.t.rosnes@nofima.no
Coordinator institution
NA
Institutions involved
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
Start year 2008 End year 2010 Funding (€) € 664,194 Website https://www.fhf.no/prosjekter/prosjektbasen/900055/ Summary There is a desire to increase the consumption of fish and vegetables in the catering sector. It is thought that this can be achieved by using new processing and packaging technology applied to healthy and nutritious fish species such as salmon, cod and saithe. Particular attention will be paid to low-priced species (saithe) and low-priced products from fish production (pieces and trimmings).
Goals:
• To stimulate the consumption of fish in the commercial kitchen sector through the development of new and attractive fish dishes.
• To portion pack fish raw material together with vegetables and carry out optimal heat treatments.
Sub-goals
• To introduce the use of glued fish products and low-priced parts of the fish to increase earnings in the fishing industry
• To use lake treatment and antioxidants / bioactive substances on the fish products
• To use pre-treatment steps that reduce fluid release and loss of healthy elements in frozen and thawed products
• To define optimal heat treatment to ensure healthy elements in pre-treated raw materials
• To combine fish products with vegetables in user-friendly packages to achieve healthy and attractive dishes
• To increase knowledge about consumers' wishes and needs for new fish dishes with regard to industrially produced dishes
• To educate a PhD student
Keywords
Fish products;
Process efficiency;
Food quality;
Packaging;
Market;
Cod;
Waste valorization;
Food safety;
Fish;
Byproducts;
Product development;
Salmon;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
