RÚV TV programme "Landinn" recently featured a segment on a project in which blood pudding was produced from salmon blood. The project "Value creation from salmon blood" is a collaborative project between Matís, the University of Akureyri, the University of Iceland, Slippurinn in Akureyri and Samherji Aquaculture.
The project sought to find ways to create value and develop products from an underutilised raw material — salmon blood. During product development in the research project, the main focus was on iron-rich nutritional supplements for human consumption, and other well-known blood products were also tested, as featured in Landinn. Blood pudding made from salmon blood and salmon liver performed well in sensory evaluation compared to traditional blood pudding, and little difference was found between the products.
In the accompanying images, Rannveig Björnsdóttir, Professor in the Faculty of Natural Resource Sciences at the University of Akureyri, and Sæmundur Elíasson, Lecturer in the same faculty, appear in Landinn on RÚV discussing the pilot project, in which they explore whether value can be created from salmon blood.
Images courtesy of the University of Akureyri