{"id":19434,"date":"2020-01-20T14:07:05","date_gmt":"2020-01-20T14:07:05","guid":{"rendered":"https:\/\/www.axfoundation.se\/?p=19434"},"modified":"2020-06-25T11:04:49","modified_gmt":"2020-06-25T09:04:49","slug":"fish-burgers-from-bream-tested-by-pupils-the-results-exceed-expectations","status":"publish","type":"post","link":"https:\/\/www.axfoundation.se\/en\/news\/fish-burgers-from-bream-tested-by-pupils-the-results-exceed-expectations","title":{"rendered":"Fish burgers from bream tested by pupils: The results exceed expectations"},"content":{"rendered":"
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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 S\u00f6dert\u00e4lje.<\/p>\n

\u201dThe results were above expectations. Many of the pupils were pleasantly surprised, as was the municipality’s head chef. \u201d- Andrea Giesecke, project manager Underutilized fish, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Fish burgers made from bream was served as lunch to pupils in S\u00f6dert\u00e4lje<\/p>\n <\/div>\n<\/section>\n\n\n

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Cyprinids are thrown back into the water – while Sweden imports large quantities of fish<\/h4>\n

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 \u2013 in spite of a big demand, especially from the public sector, to buy locally captured fish.<\/p>\n

Mapping out underutilized fish species<\/h4>\n

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, Insj\u00f6fiskarnas centralf\u00f6rbund, Matlust i S\u00f6dert\u00e4lje, Gr\u00f6nsakshallen Sorunda, Eldrimner.<\/p>\n

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.<\/p>\n

\u201dNow 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!\u201d – Andrea Giesecke, project manager Underutilized fish, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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