Written by Jen Finn
"Co-products" is the big new buzz word in the seafood industry as more companies move toward "head to tail" uses for fish.
"For instance, the oils we are producing now from pollock livers has become so valuable in capsules and other human nutraceutical products, it makes no sense to call the livers a 'byproduct' of the fillets or surimi. All of it is important in the puzzle of how to maximize the value of each fish caught," said Alex Oliveira, a food specialist at the Kodiak Seafood and Marine Science Center, a satellite campus of the UAF School of Fisheries and Ocean Sciences.
Oliveira specializes in marine lipids -- fats -- and food flavor chemistry. The pollock oil supplements she helped develop in partnership with American Seafoods Company are marketed under the 54°N label. Her research also has spawned powdered products made from pollock milt and roe that are popular in Asian markets, and she helped launch the first freeze-dried Alaska sockeye salmon bites for NASA astronauts.
Now, armed with a grant from the Alaska pollock industry, Oliveira is rolling up her sleeves to turn pollock skins into pet treats.
"It will be a nutritious, low-fat treat from a marine source, instead of a land animal byproduct," she said, adding that two products will be tested: slices and skin roll-ups.
It's a lengthy process getting any new food item to market, for pets and people.
Read the full story at Anchorage Daily News>>
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.