Food from the whole herring (IMAGE)

Chalmers University of Technology

Food from the whole herring

Caption

After filleting, there are still lots of valuable and nutritious parts of the fish left, such as the backbones, heads and fins. By dipping these side streams into a specially developed solution, containing ingredients such as rosemary extract and citric acid, their shelf life can be extended significantly, giving a useful window of time to process them further.

Credit

Haizhou Wu/Chalmers University of Technology

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