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.