The use of seafood co-products to produce nutritious human food was explored by Irish seafood processors during a BIM-led field mission to Finland this month.
Photo: BIM
Irish seafood processors are exploring innovative upcycling technologies for fish by-products following a recent "field mission" to Finland.
The visit, organized by Irish seafood development agency Bord Iascaigh Mhara (BIM), aimed to assess the potential of using seafood co-products to create nutritious human food, advancing sustainability and circular economy practices in the seafood industry.
Participating companies included The Good Fish Company, Atlantic Dawn, Norfish, and Keohane Seafoods, whose representatives joined BIM officials to visit the pilot facility of Finnish company SuperGround in Kotka, southeastern Finland.
SuperGround has developed a patented process that transforms whole fish and co-products into high-quality fish paste, which can be incorporated into various food products such as fish cakes, nuggets, patties, fingers, pâtés, and soups. The process allows for the utilization of whole fish and co-products, including bone fractions, enhancing the efficiency of raw material use.
During the visit, the Irish delegation gained insights into the application of this technology to pelagic fisheries, salmon, and whitefish. The group also observed the manufacturing of high-end seafood products at a local processor, to gain better understanding of market potential for this innovation.
“To ensure the sustainable and profitable use of Irish fish, it is important to explore new technologies which can increase yield and allow new innovations in convenience and ready meals," said John Fagan, Research and Development Technologist at BIM, in a press release.
“This SuperGround technology is cutting edge and could allow Irish seafood processors to use more than 95% of valuable raw material in a circular way for global markets," he added.
The visit continues an ongoing collaboration between BIM and SuperGround to investigate the potential for upcycling seafood co-products into high-quality food items.
An initial workshop was held in November 2024, with trials of SuperGround's technology scheduled to take place from March to May 2025 in Killybegs, focusing on pelagic, whitefish, and salmon co-products.
“Industry is positive about the potential of the technology and is keen to trial it in Ireland using our raw material. The utilisation of co products is important to the sector for circularity with further work required to understand the market opportunity for this impressive product," Fagan said.
The field mission was supported by BIM’s Seafood Capacity Building Scheme, funded under the European Maritime, Fisheries and Aquaculture Fund (EMFAF). The scheme is designed to enhance industry knowledge and facilitate technology transfer in areas such as innovation, sustainability, fisheries conservation, and competitiveness.