The primary objective of this project is to map the suitability of different pelagic raw materials for the production of fermented fish sauce.
Herring offcuts could become fish sauces for gourmets
Norwegian enterprises are developing high-quality fermented fish sauces based on leftover raw materials. The market potential is huge. Fermented fish sauces are everyday products in Southeast Asia. Globally, the market is worth USD 15 billion. Nofima’s experts are contributing both technological and analytical expertise.
The background for the project is that 200,000 tons of residual raw material is produced by the pelagic sector each year. The majority of the residual raw material is produced during the processing of herring. The commercial production of fish sauce based on this raw material will increase the degree of processing and therefore make production more sustainable.
Fish sauce is a traditional consumer product in South East Asia. The global fish sauce market is estimated at just over 15 billion US Dollars annually, and there are expectations that the market will grow.
In order to achieve the main objective of mapping whether pelagic raw material is suitable for the production of fermented fish sauce, the project has the following sub-goals:
- Identify factors that affect the quality of fermented fish sauce
- Assess the quality of fish sauce produced from different pelagic raw materials using parameters such as sensory science, colour, protein content and storage stability
- Develop methods to reduce production time by approximately 6-12 months
- Compare the quality of the end result from different raw materials with commercial products on the market
- Obtain or develop requirement specifications for fermented fish sauce from pelagic raw material
- Describe optimal production methods for fish sauce based on different raw materials.
Four work packages
Work package 1: The first phase of production on a pilot and industrial scale to identify factors that affect the quality of fermented fish sauce, and assess the quality of fish sauce produced from different pelagic raw materials.
Work package 2: Reduce production time by optimising production processes.
Work package 3: The second phase of production on a pilot and industrial scale, based on the results of the other work packages.
Work package 4: Analyses of chemical, microbiological and sensory characteristics. Continuous statistical analyses of results and data will be carried out in order to form a basis for developing appropriate trial designs.