Fatty saithe products / Fat ‐ skinning of pollock




Ragnheiður Sveinþórsdóttir, Hörður G. Kristinsson, Jónína Jóhannsdóttir, Arnljótur Bjarki Bergsson

Supported by:


Fatty saithe products / Fat ‐ skinning of pollock

The aim of this project was to investigate whether value-adding of saithe fillets could be increased in value. With fat removal, it could be possible to divide saithe fillets into white and valuable neck pieces and by-products that are tail pieces, red and brown cuts.

The project included:

Examined the quality difference between ordinary and fatty saithe fillets with sensory evaluation.

• Chemically analyzed the brown layer that is on the skin of saithe but it was peeled off in the project.  

• Explored ways to utilize by-products.

Examined utilization in traditional filleting and fat skinning.

The objective of this project is to explore if it´s possible to increase the value of pollock when fat ‐ skinning it. When fat ‐ skinning pollock it is possible to split a pollock fillet into white fillet and by ‐ products like tail, skin and brown layer.

In this project was:

• Quality explored for normal pollock fillets and fat ‐ skinned pollock fillets.

• The brown layer we fat ‐ skinned from the fillet was analyzed.

• We explored how to yield the byproducts.

• Difference of normal filleting and fat ‐ skinning explored.  

View report