Making use of the whole fish (IMAGE)

Chalmers University of Technology

Making use of the whole fish

Caption

After filleting, there are still lots of valuable and nutritious parts of the fish left, such as the backbones, heads and fins. By dipping these side streams into a specially developed solution, containing ingredients such as rosemary extract and citric acid, their shelf life can be extended significantly, giving a useful window of time to process them further. Haizhou Wu is one of the researchers in the project.

Credit

Pixabay, Haizhou Wu/Chalmers, Xueqing Lei, Freepik

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