Full processing of mackerel
The main objective of the project was to develop valuable products for human consumption from mackerel caught by pelagic vessels as well as to assess the profitability of such processing. Mackerel products for human consumption are much more valuable than products from fishmeal processing and there are great interests in processing for human consumption, such as canning and hot smoking. Experiments were carried out with the processing of mackerel in canning. Mackerel was boiled in tomato puree and smoked and boiled in oil. There was also an experiment with hot smoking of mackerel. The efficiency of such processing was done together with a sensitivity analysis, based on a yield of 13%. Positive results of experiments with mackerel processing in canning and hot smoking, together with a profitability assessment of such processing, indicated that such processing was profitable in the long run.
The main objective of this project was to develop valuable products from mackerel for human consumption together with evaluation of profitability of such processing. Mackerel products for human consumption are more valuable than products from oil and meal processing. Trials were done on processing mackerel products from canning in oil and tomato puree, and hotsmoking. Profitability of such process was evaluated with IRR (internal rate of return) of 13%. Favorable results of the project indicated that processing of canned and smoked products could be profitable in the long ‐ term.