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Adding value to under-utilised fish species

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Keywords
Fish, Black scabbard, Faux siki, Redfish, Cardinal fish, Blue whiting
Date
2006-02
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Food Chemistry & Technology
Food Programme End of Project Reports
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Report 77.pdf
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http://hdl.handle.net/11019/178
Citation
Adding value to under-utilised fish species. The National Food Centre Research Report No. 77. John Fagan et al. Dublin; Teagasc, 2006. ISBN 1841704593
Abstract
Tightening fish quotas and supply shortages for conventional species are causing major difficulties for both fishermen and seafood processors. There is a need, therefore, to explore the potential of underutilised fish species both as fillets or portions and as added-value products. The current project at Ashtown Food Research Centre (AFRC) addressed this issue for a number of underutilised species via (a) sous vide processing (with savoury sauces),(b)marinating (salt- and sugar-based marinades) and (c) via a combination of freeze-chilling and modified atmosphere packaging (MAP).A range of physico-chemical and sensory tests was conducted on the products and their shelf-life status was also determined.
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