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United States Department of Agriculture

Agricultural Research Service

Research Project: ALASKA FISH PROCESSING BYPRODUCTS Title: Alaska fish processing byproducts: Enhancing utilization

Author
item Bechtel, Peter

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 7, 2011
Publication Date: N/A

Technical Abstract: Fish harvested from Alaska waters provide over half of the total wild fish harvested and processed for human consumption in the USA. Large amounts of pollock, salmon, cod and flat fish are harvested and processed annually, resulting in over 1 million metric tons of byproducts. Alaska fish byproducts have several advantages because they are derived from sustainable fisheries where all fish are initially processed for human consumption. Major byproducts from the fish processing industry are heads, viscera, frames and skin. These byproduct components are often combined and used as the raw material to make fish meals and oils. However, other products can be made from the individual parts. Viscera is the generic term used to describe the organs and tissue removed after the belly cavity and usually includes the reproductive tissues, stomach, liver, and digestive track. A variety of different products can be made from livers, stomachs and other tissues. Another abundant byproduct from most processing plants is fish heads, which are good sources of high quality protein, oils rich in omega-3 fatty acids and other components. Fish skins are used to make gelatin products and leather products. Working together, research is being conducted by the USDA Agricultural Research Service and the University of Alaska Fairbanks at the Fishery Industrial Technology Center in Kodiak AK with the goal of increasing the utilization of fish processing byproducts.

Last Modified: 9/10/2014
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