Total fish utilisation


Source: SuperGround

Finnish food tech start-up SuperGround has developed a solution that turns the entire fish (bones included) into consumer-familiar foods

With the exception of the guts, the whole of any fish can be inserted into the new food production machine developed by SuperGround. Thereafter, a patented process softens, heat-treats and grinds fish by-products such as the bones and other hard tissues, with no mass lost in the process. The outcome is a fish paste that can be used in multiple ways.

Around 15-30% of the resultant mass made from bones and other hard tissues can be added to such products as fish balls without affecting the taste. Similarly, up to 15% can be added to fish fillet products such as fish sticks. It can also be used as broth or sauce. Furthermore, in using hard tissues that naturally include a high volume of vitamins, calcium and good fats, the nutritional value of fish products will be increased.

The new solution was created out of the recognition that often between 20-60% of fish raw material goes unused for food, SuperGround’s Founder and Chief Innovator Santtu Vekkeli told WF.

Continue this article…

Already subscribed? SIGN IN now


Sign up for FREE to continue this article!

Want to read more before deciding on a subscription? It only takes a minute to sign up for a free account and you’ll get to enjoy:

  • Weekly newsletters providing valuable news and information on the commercial fishing and aquaculture sector
  • Full access to our news archive
  • Live and archived webinars, podcasts and videos
  • Articles on innovations and current trends in the commercial fishing industry
  • Our extensive archive of data, research and intelligence

Get more free content sign up today

Ready to subscribe? Choose from one of our subscription packages for unlimited access!