Acronym NA
Category
Seafood Processing
Title Fresh line-caught tusk as raw material for fillet production 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 Tom Ståle Nordtvedt Coordinator email Tom.Nordtvedt@sintef.no
Coordinator institution
NA
Institutions involved
NA - Gunnar Klo AS (Norway) ,
NA - Lerøy Norway Seafoods AS (Norway) ,
Start year 2021 End year 2023 Funding (€) € 203,540 Website https://www.fhf.no/prosjekter/prosjektbasen/901728/ Summary Tusk (Brosme brosme) is mainly used today as a raw material for the production of dried fish and salted fish. However, it is desirable to increase the added value and profitability of tusks, and the players see fillet production as an opportunity. The use of species that are not traditionally used for the production of fillets is a priority area for several reasons. It can contribute to better utilization and higher value of raw material, in addition to easing the current pressure on conventional species. In this way, a more stable supply of fresh fish can be ensured all year round, as well as increasing value creation in Norwegian fisheries - given that there is a commercial market for tusk fillet. Important motives among consumers when it comes to the acceptance and purchase of food products are sensory attractiveness, health benefits, price and convenience. When it comes to seafood, there is a demand in the market for high quality fish. Production of fresh fillet from tusks can meet consumer demands, but here both market mapping and cost-benefit analysis are needed in the entire value chain. From the literature, there is little to be found about mechanical filleting of tusk and other species in the tusk family. Existing filleting machines are not adapted to the species, and if these are to be used for filleting and skinning tusks, a survey of use and possible adjustments are therefore needed.
Main objective:
To map the potential for using fresh tusks from the line fleet as raw material for fillet production.
Sub-goals:
1. To map markets for tusk fillets.
2. To survey technology for filleting and skinning tusk.
3. To carry out production trials that document, among other things:
a. fillet yield from H/G
b. yield after skinning
c. loin yield from fillet
d. quality of raw material and shelf life of the finished fillet product, including whether whey content can be a limiting factor.
4. To carry out a test of tusk fillet with 2–3 potential customers.
5. To prepare a cost-benefit analysis in a value chain production.
Keywords
Market;
Economy;
Fish;
Engineering;
Product development;
Tusk;
Food quality;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
