Sweden has large resources of nutritional seafood, but there are only a few species that are landed and marketed. Therefore, Axfoundation is mapping out the availability of underutilized fish species together with the County Administrative Board in Stockholm. Recently, fish burgers made from bream was served in the school canteen to pupils in Södertälje.
”The results were above expectations. Many of the pupils were pleasantly surprised, as was the municipality’s head chef. ”- Andrea Giesecke, project manager Underutilized fish, Axfoundation
Fish burgers made from bream was served as lunch to pupils in Södertälje
Cyprinids are thrown back into the water – while Sweden imports large quantities of fish
Historically cyprinids such as roach, ide, bream and bleak were used, but are today not seen as commercially viable species and are therefore more often than not thrown back into the water. At the same time Sweden imports large quantities of seafood – in spite of a big demand, especially from the public sector, to buy locally captured fish.
Mapping out underutilized fish species
Axfoundation is mapping out the availability of underutilized fish species together with researchers, dietary managers, professional fishermen and the County Administrative Board in Stockholm to evaluate their potential as nutritious and attractive food products. Among the project partners are also Stockholm fiskauktion, Insjöfiskarnas centralförbund, Matlust i Södertälje, Grönsakshallen Sorunda, Eldrimner.
The project evaluates the different seafood sensory qualities (for example; smell, taste, texture) and use the seafood in several products that is tested on different target groups. Serving fish burgers to pupils was a part of this work.
”Now the work continues to bring together a functioning logistics chain and continued recipe development to hopefully get a product out on the market as soon as possible!” – Andrea Giesecke, project manager Underutilized fish, Axfoundation