New dipping solution turns the whole fish into valuable food

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When herring are filleted, more than half their weight becomes a low-value 'side stream' that never reaches our plates - despite being rich in protein and healthy omega-3 fatty acids. Now, scientists from Chalmers University of Technology, Sweden, have developed a special dipping solution, with ingredients including rosemary extract and citric acid, which can significantly extend the side streams' shelf life, and increase the opportunities to use them as food.
Techniques for upgrading these side-streams to food products such as minces, protein isolates, hydrolysates and oils are already available today, and offer the chance to reduce the current practices of using them for animal feed, or, in the worst cases, simply throwing them away.

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