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In this project, we investigated the potential of farmed cod in the restaurant market. We let experienced chefs test the fish, document production costs and wastage, and compared the quality of farmed cod and wild cod.

Last update

Read in Norwegian

Start

01. Aug 2021

End

31. Dec 2021

Funded by

Nofima

Results

In this project, we investigated the potential of farmed cod in the restaurant market. We let experienced chefs test the fish, document production costs and wastage, and compared the quality of farmed cod and wild cod.

Objectives

Map market perception, economy and quality of today’s farmed cod.

Work method

Market perception of farmed cod in the restaurant segment

We investigated how farmed cod is perceived among superusers of cod. We wanted to give experienced head chefs and/or chefs the opportunity to test farmed cod in the restaurant segment in Tromsø. These actors have extensive experience using wild cod and can therefore provide valuable information on how today’s farmed cod compares to wild cod. 

The first generation of farmed cod was tested in the same market segment, and one will therefore be able to get an indication of how farmed cod has developed.   

Economy

The goal was to document the production costs of the batch that was slaughtered. In addition, we wanted to document waste in the form of escaped fish, premature fatalities and slaughtered fish that are unsuitable for human consumption. 

We also wanted to document the time of slaughter and size distribution of the fish that were slaughtered, and analyse the supply and price obtained for fresh, wild-caught cod around the time of slaughter.

Quality

We wanted to see if farmed cod differs significantly from wild cod regarding certain quality parameters, both as raw produce and after cold storage. In the report, we point out the possible advantages and challenging properties.

We took samples of fish in order to measure yield and record errors/differences between both whole fish and fillets, compared to what we usually see in wild fish. Among other things, we wanted to look at skin colour, pigmentation defects (melanin) in fillets, head weights, intestines, swim bladder, fillet yield, proportion of abdomen and fillet thickness.

We stored the cod on ice with head on and as fillets (filleted on days 0 and 4), with and without skin, and stored in sealed bags. We also conducted simple sensory assessments of the fish after 0 (pre-rigor), 4 (post-rigor), 7 and 12 days. QIM, fillet index, weight and drip loss was recorded. Most targeted analysis focused on fillet gaping, the development of gill and fillet odours, as well as the colour of gills and fillets.

With a limited budget, this was mostly an investigation into the quality opportunities and quality challenges of farmed cod that may arise.

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