{"id":45816,"date":"2024-06-05T13:15:02","date_gmt":"2024-06-05T11:15:02","guid":{"rendered":"https:\/\/www.axfoundation.se\/?post_type=project&p=45816"},"modified":"2024-09-13T16:59:11","modified_gmt":"2024-09-13T14:59:11","slug":"smart-swedish-seafood","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/smart-swedish-seafood","title":{"rendered":"Smart Swedish Seafood \u2013 the Entire Catch on the Plate\u00a0"},"content":{"rendered":"
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\n \"Bream\n

Bream – an underutilized fish species that can be eaten. Photo: Linda Prieditis<\/p>\n <\/div>\n<\/section>\n\n\n

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The Issue<\/h2>\n
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In Sweden, the main fish consumed are salmon, shrimp, herring, and cod \u2013 these four species together account for almost 65% of all blue food consumption. Additionally, Sweden imports three-quarters of all fish consumed while less than 75% of the fish caught by Swedish boats is used for food. Instead, a large portion of fish is used for feed. Fish such as bream and burbot are used to a limited extent, and when vendace is caught, it is the roe that is eaten. This is an enormous waste of resources. There is much to gain from better utilizing the fish caught in Sweden, but so far it has not been commercially viable to make full use of the fish. There is a lack of market conditions as well as infrastructure to utilize fish, and parts of fish, that are not commonly eaten.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Our Solution<\/h2>\n
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The Smart Swedish Seafood project maps and evaluates fish that today become bycatch, biogas, or feed. Additionally, the project develops nutritious, attractive food products that make use of a significantly larger portion of the fish. Bycatch such as bream and burbot is evaluated, as well as how more than just the roe from the delicious vendace can be used in food. To achieve this, Axfoundation increases collaboration among a wide range of stakeholders, including professional fishermen, producers, industry players, researchers, and non-profit organizations.<\/p>\n

The work builds on the results and lessons from the previous project, Underutilized Fish Species<\/a>, which enabled bream to transition from bycatch to a valued resource fish. In addition to large-scale infrastructure for processing Swedish freshwater fish, the project resulted in several sustainable, nutritious, and delicious food products: the Minced Bream (braxenf\u00e4rs) for food service, and Bream Fish Cakes available in the frozen section for consumers.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Project Goals:<\/h2>\n
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