Displaying items by tag: value addition
Global growth in processed fish products
This article was featured in EUROFISH Magazine 2 2021.
Fish is a highly perishable food. Safeguarding its quality and nutritional value and avoiding damage, unnecessary waste and premature spoilage requires special efforts. For this reason, there has been an ongoing effort across the globe to extend the shelf life of sensitive raw products with suitable processing and preservation methods to further diversify the range of fish products on offer and to make these products more convenient.
Helping small-scale fishers promotes Blue Growth
This article featured in EUROFISH Magazine 1 2020
The project Adri.SmArtFish unites Italian and Croatian regions of the northern Adriatic, together with two pre-eminent research centres and the Ministry of Agriculture of the Republic of Croatia, in an effort to promote sustainability, innovation and co-creation (the collaborative development of value using customers, suppliers etc.) in small-scale fisheries (SSF) policy-making while preserving marine resources and local traditions and enhancing the competitiveness of small-scale fishermen through cross-border cooperation.
Quality and food safety distinguish trout products
The Republic of Karelia is known as the principle region for cold-water fish farming, and especially for rainbow trout. Karelia differs from other regions of the North-Western district of Russia by its natural conditions which include a large number of deep-water reservoirs with high-quality water at the right temperature.
In 2018, aquaculture companies in Karelia produced a total of 27 200 tonnes of farmed products (up 10% compared to 2017), including 18 200 tonnes of commercial fish (up by 1% to 2017). Rainbow trout represents nearly the entire volumes of farmed fish (99.98%), while the rest is represented by European whitefish and sturgeon. In addition, over 13 tonnes of mussels were farmed in the White Sea.
Processing fish improves competitiveness
Processing of aquaculture products is a very dynamic part of the fish farming industry of Karelia. Large fish farms with significant production volume inevitably come to the idea of building their own processing facilities. The expansion of processing lines and a focus on products with high added value can significantly improve the competitive edge of enterprises during times of volatile market conditions and enable funds for further investment. At present, there are 63 fish farming companies in Karelia, of which 14 have processing plants. The product range includes fresh gutted trout, frozen trout, smoked trout, salted trout, marinated trout, salted trout roe, preserves and other products.
Fish farm Kala i Maryapuyta has been farming rainbow trout in the waters of the two largest lakes of northern Karelia, Upper Kuyto and Nyuk, for nearly twenty years. The enterprise’s production is about 2 000 tonnes per year, and the production cycle is based on the traditions and practices of Finnish trout farmers. Focus is kept on the proper feeding of rainbow trout, control of its growth, and timely sorting. Trout processing is carried out in facilities with modern equipment, where product safety and control is ensured by a HACCP system. The company is constantly working to expand the range of its products: in addition to the traditional salted trout roe, and smoked and salted trout, the company has started to produce trout in various sauces and ready-to-cook products.