Unlocking novel product possibilities and barriers for commercial utilization of whitefish residual raw materials onboard factory trawlers

The Norwegian whitefish factory vessels generated 110 000 tons of residual raw materials (head, backbone, skin, viscera and trimmings) in 2021. Of this only 31% was utilized due to lack of economic incentives and viable technology onboard the fishing vessels.

Present utilization of the residuals is limited to the manufacture of a low-value presscake fishmeal where the nutritious and high protein water-phase (stickwater) is discarded. The whitefish residuals have food grade quality, and a large potential for value creation through development of new products.

Aim of the project

The project “Whitefish” aims to develop cost effective process technology and novel food products based on 100% utilization of the whitefish residuals.

What we do

The processing line and energy utilization onboard a whitefish trawler is being optimized. Onboard handling and further refining and stabilization of the primary products fish protein powder, water-soluble compounds and bones is studied related to development of health and functional food ingredients and formulated texturized products.

Bioactivity of prototype products is documented in vitro and in rat and mouse model studies. Combined with physical, chemical, sensory and nutrition documentation a health claim strategy is being developed in close collaboration with industry partners.

The knowledge developed in the project will create new added value product possibilities and remove technical and economic barriers for utilization of the residuals. This will create new business opportunities that may be implemented in future market and manufacturing strategies and innovation projects.

Contact person

Åge Oterhals

Senior Scientist
+47 55 50 12 74