{"id":41463,"date":"2023-11-23T16:52:36","date_gmt":"2023-11-23T15:52:36","guid":{"rendered":"https:\/\/www.axfoundation.se\/?post_type=project&p=41463"},"modified":"2026-10-20T16:57:08","modified_gmt":"2026-10-20T14:57:08","slug":"herring-mince","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/herring-mince","title":{"rendered":"Swedish Herring \u2013 From Animal Feed to Innovative Everyday Meals"},"content":{"rendered":"
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\n \"The\n

The mince is tested practically at Tors\u00e5ker Farm's test kitchens to develop new attractive and healthy products for consumers.<\/p>\n <\/div>\n<\/section>\n\n\n

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The Issue<\/h2>\n
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Less <\/span>than<\/span>18 <\/span>percent<\/span> of<\/span> Sweden\u2019s<\/span> total <\/span>fish<\/span> catch<\/span> ends<\/span> up<\/span> as <\/span>food<\/span> on <\/span>our<\/span> plates<\/span>. <\/span>More<\/span> than<\/span> 60 <\/span>percent<\/span> goes <\/span>directly<\/span> to animal <\/span>feed<\/span>. <\/span>Even<\/span> much<\/span> of<\/span> the <\/span>fish<\/span> intended<\/span> for human <\/span>consumption<\/span>, <\/span>including<\/span> trimmings<\/span> and <\/span>bones<\/span>, <\/span>eventually<\/span> becomes<\/span> feed<\/span>. <\/span>This<\/span> is <\/span>because<\/span> Swedish <\/span>consumers<\/span> eat<\/span> almost<\/span> exclusively<\/span> fillets<\/span>. <\/span>Fillets<\/span> account<\/span> for less <\/span>than<\/span> half<\/span> the <\/span>weight<\/span> of<\/span> a <\/span>herring<\/span>, <\/span>yet<\/span> almost<\/span> the <\/span>entire<\/span> fish<\/span> could<\/span> be <\/span>used<\/span> for <\/span>food<\/span> and <\/span>ingredients<\/span>. <\/span>This<\/span> is a <\/span>waste<\/span> of<\/span> resources<\/span>. The <\/span>meat<\/span> left<\/span> along<\/span> the <\/span>backbone<\/span> is ideal for <\/span>minced<\/span> fish<\/span>, <\/span>but<\/span> is still <\/span>discarded<\/span>.<\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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\n \"Where\n

Where do all the fish in Sweden go?<\/p>\n <\/div>\n<\/section>\n\n\n

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Our Solution<\/h2>\n
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Making better use of a valuable resource that currently ends up as fishmeal requires both an innovative process and market demand. Axfoundation works with researchers and industry experts to unlock the potential of Swedish herring, from catch to finished food products.<\/span>\u00a0<\/span><\/p>\n

A key enabler is the <\/span>process developed by Sweden Pelagic and Chalmers University of Technology<\/span><\/a> for handling herring and similar fish. By adapting conventional filleting lines to separate more parts of the fish, meat previously turned into fishmeal can instead become minced fish, a versatile ingredient with many uses.<\/span>\u00a0<\/span><\/p>\n

Minced fish requires strict food hygiene, so the process also includes an <\/span>innovative treatment method<\/span><\/a>. To prevent rancidity and bacterial growth, the minced fish is dipped in an antioxidant solution containing rosemary extract, citric acid, and vitamins E and C. The result is high-quality minced herring made from flavorful byproducts, with an extended shelf life. The project is testing the minced fish in the test kitchens at <\/span>Tors\u00e5ker Farm<\/span><\/a> to develop appealing, nutritious products for consumers.<\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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\n \"In\n

In early 2024, the "Sillenbergare" was released. Photo: Middagsfrid<\/p>\n <\/div>\n<\/section>\n\n\n

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Our Work<\/h2>\n
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Axfoundation\u2019s<\/span> role<\/span> is to <\/span>increase<\/span> market <\/span>interest<\/span> in Swedish <\/span>herring<\/span> and <\/span>expand<\/span> its<\/span> uses<\/span>. At <\/span><\/span>Tors\u00e5ker Farm<\/span><\/span><\/a>, <\/span>minced<\/span> herring<\/span> is <\/span>evaluated<\/span> from <\/span>several<\/span> perspectives<\/span>, <\/span>including<\/span> sustainability, <\/span>nutritional<\/span> value<\/span>, and <\/span>sensory<\/span> properties<\/span>.<\/span><\/span><\/p>\n

Our ambition is to make herring that previously went to animal feed available to consumers as minced herring. It’s tasty, nutritious, sustainable, and can be used in a wide range of foods.<\/p>\n

\u2013 Veronica \u00d6hrvik, Project Manager Future Food, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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\n \"At\n

At Tors\u00e5ker Farm, minced herring is evaluated from various perspectives, including sustainability, nutritional content, and sensorical properties.<\/p>\n <\/div>\n<\/section>\n\n\n

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Results<\/h2>\n
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In 2024, the innovation team at Tors\u00e5ker Farm expanded the 50\/50 concept, developing a herring patty made from minced herring and Swedish fava beans. The combination improved flavor, texture, and nutritional value. The product was successfully tested by 50 families in collaboration with Middagsfrid. Nearly 75 percent said they would consider eating it again.<\/span>\u00a0<\/span><\/p>\n

The positive response sparked greater interest in minced herring. In early 2024, the <\/span>Sillenbergare<\/span><\/i><\/a> burger was launched, made with equal parts minced herring and legumes. In 2026, Axfoundation introduced minced herring as an ingredient within <\/span>PLATE<\/span><\/a>, a research center focused on strengthening Sweden\u2019s food supply. There, it was tested in a dish called \u201clasagna from the sea.\u201d<\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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0<\/h2>\n

% could consider eating the herring again<\/p>\n <\/div>\n <\/div> \n

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0<\/h2>\n

% thought the product was "super tasty"<\/p>\n <\/div>\n <\/div> \n

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0<\/h2>\n

% would choose the product in a meal kit<\/p>\n <\/div>\n <\/div> \n <\/section>\n\n\n

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Minced herring is an incredibly versatile ingredient, as nutritious and delicious as it is useful in the kitchen.<\/p>\n

\u2013 Anna Henning Moberg, Head of Operations Tors\u00e5ker Farm, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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What is 50\/50?<\/h2>\n
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The 50\/50 concept is simple: combine equal parts animal-based and plant-based ingredients, such as Swedish legumes, in everything from meatballs to herring patties. The result is a dish with great flavor, appealing texture, and high nutritional value, while reducing its climate footprint.<\/span>\u00a0<\/span><\/p>\n

The 50\/50 concept has been part of Tors\u00e5ker Farm\u2019s approach to food since 2017. Today, it is increasingly common on Swedish dinner tables, especially since Jessie Sommarstr\u00f6m won Sweden\u2019s Chef of the Year competition in 2023 and chose the 50\/50 meatball as Dish of the Year.<\/span>\u00a0<\/span><\/p>\n\n <\/div>\n

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Partners<\/h2>\n
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In 2026, <\/span><\/span>Lasagna from the Sea<\/span><\/span> was developed within the <\/span><\/span>PLATE<\/span><\/span><\/a> research center. For the <\/span>Sillenbergaren<\/span> project in 2024, <\/span>Axfoundation<\/span> collaborated with <\/span><\/span>Sweden Pelagic AB<\/span><\/span><\/a>, <\/span>Middagsfrid<\/span>, <\/span><\/span>Urban Deli<\/span><\/span><\/a>, and the <\/span><\/span>Department of Life Sciences at Chalmers University of Technology<\/span><\/span><\/a>.<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Projects within Future Food<\/h2>\n
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