Line of action:

Status:

Execution date:

General Objective:

To provide added value to unwanted catches, not subject to TACs or quotas, which the Common Fisheries Policy requires to be landed, through innovative presentations.

Specific objectives:

• Quantify by-catches of unwanted species, not subject to tacs or quotas, in an Atlantic and Mediterranean fish markets
• Characterize the quality of by-catches by place of origin
• Development of high value-added products

• Transfer the results to the fishing sector and seafood processing companies (DEMOLAB)

The main national fish markets in the FAO 27 (Atlantic) and 37 (Mediterranean) fishing areas were studied and evaluated, highlighting the fish markets of Vigo and Alicante as those with the highest production and profit in the Atlantic and Mediterranean, respectively, being good reference points for obtaining raw materials. Thus, from the quantification of by-catches of unwanted species, not subject to TACs or quotas, in these markets it was observed that:

• The volume of landings of unwanted catches is higher in area 27 (Atlantic) than in area 37 (Mediterranean). In both, unwanted catches, mainly due to trawling, show a high variability throughout the year as a result of seasonality, which is more pronounced in area 27.
• European hake, blue whiting and horse mackerel in the Atlantic, and catshark, boga and European sardine in the Mediterranean, are the main species that contribute to unwanted catches in each area. Despite the variability of species, horse mackerel, catshark and anchovy are among the top 5-6 species of unwanted catches in both areas. The variability of species in each area and their seasonality can determine the production of products, even differentiating by origin and time of year.

On the other hand, the characterization of the quality of bycatches by place of origin showed that:

• The raw materials finally used from the different fish markets of the Mediterranean (Alicante, Valencia and Tarragona) and Atlantic (Vigo and Cádiz) for the production of sauces, emulsions and flavourings presented great nutritional richness in proteins and minerals, as well as the hygienic-sanitary conditions suitable for consumption.
• The raw materials analyzed turned out to have a good microbiological quality: mesophiles, entorabacteria and E. colishowed levels well below the limit established by the reference value (1.0 x 103 cfu/g). Likewise, both Salmonella spp. as Listeria monocytogenesshowed absence/25 g in all the samples analyzed. The values of mesophiles ranged from 5.6 to 9 x 102 cfu/g, those of enterobacteriaceae between 1 and 4.5 x 102 cfu/g and those of E. coli were below 10 cfu/g, that is, in all cases the microbiological counts were below the levels considered suitable for consumption.
• Regarding their nutritional composition, the samples had a high moisture content (62.8‐74.4%), protein (17.2‐20%), low fat (2.9‐6.4%) and high ash content (5.9‐11.5%) corresponding to a high mineral content.

In addition to the development of high value-added products and the technical-economic feasibility study, the results indicate that:

• From the raw materials, 14 types of fish sauces, 14 pâté-type emulsions after various formulations and 14 flavorings have been made, which means a total of 42 products. After the evaluation of the best products, five sauces, three pâtés and several flavourings have been selected with sensory characteristics of the species, mixtures and ingredients and an optimal hygienic and sanitary quality, through a production process based on the use and generation of zero waste.
• The products developed do not have a complicated manufacturing process and have been developed on a laboratory/pilot scale from simple equipment and technologies, which can be scaled according to the needs of each company.
• The types of equipment that would be needed for the production of each of the products are made known and estimates a basic investment of about € 130,500.00. On the other hand, the market study indicates that the hotel, restaurant and catering sector can be a very efficient channel for the distribution of products.
• The sauces are competitive in the market as there is not a wide range of this product, and the species included in the pâtés are a differentiating element compared to the current market offer. As for flavorings, similar products have not been found in Spain.
• The uniqueness of the products to be marketed is a competitive advantage in the market, since there are few products with similar characteristics. Due to their innovative and differentiating nature, they could be used in hypermarkets, traditional stores and e-commerce.

The transfer of results was also carried out in the DEMOLAB demonstration workshop, held on 19 February 2020 in Madrid, in which agents from the fishing sector and seafood processing companies participated. In it, five sauces, three pâtés and some flavorings were tasted. The products were well received, highlighting the sauces and pâtés in which powdered or fresh seaweed was used as ingredients, although there was great variation in terms of the preference of sauces, which indicated that the variability in this type of product due to its origin or time of year can be an advantage from the point of view of its commercialization.

In addition, approaches have been maintained with university staff, research centres and companies with an interest in the subject and lines of work, in line with that developed in the NOVELFISH project, which has opened new ways of collaboration and carrying out projects in the future with other entities or research groups.