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United States Department of Agriculture

Agricultural Research Service

Research Project: CONVERTING ALASKA FISH BY-PRODUCTS INTO VALUE ADDED INGREDIENTS AND PRODUCTS Title: Enhancing utilization of Alaska fish processing byproduct parts

Author
item Bechtel, Peter

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: January 5, 2009
Publication Date: October 20, 2010
Citation: Bechtel, P.J. 2010. Enhancing utilization of Alaska fish processing byproduct parts. Meeting Proceedings. In: J.J. Bechtel and S. Smiley (eds.), A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant, University of Alaska Fairbanks. pp. 105-113. doi:10.1027/sffpb.2010.09.

Technical Abstract: Over half of the total wild fish harvested and processed for human consumption in the USA comes from Alaska waters. Large amounts of pollock, salmon, cod and flat fish are harvested annually, resulting in over 1million metric tones 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. There is scant information on the amounts and types of the seafood processing byproducts and the outcomes and uses of the byproducts. Recent 2007 estimates of fish processing byproducts generated in Alaska waters will be contrasted with 2005 and 2000 estimates. The largest volumes of individual byproduct components are viscera and heads. Viscera is the generic term used to describe the organs and tissue removed after the belly cavity is opened and usually includes the reproductive tissues (roe and milt), stomach, liver, and digestive track. From a fish processing stand point what can be done with viscera will be discussed. The other abundant byproduct from most processing plants is fish heads. The fish heads have been evaluated from the most abundant species harvested in Alaska. And found the heads from all species were good sources of high quality protein and oils rich in omega-3 fatty acids. Utilization of byproducts will be discussed.

Last Modified: 8/22/2014
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