Product description

It is an intermediate product obtained from gutting, skinning and deboning the whole fish by a fish mince processor capable to separate fish meat from skin and bones.
It is mainly commercialized as frozen blocks that contains other additives as cryoprotectants or antioxidants.

It can be produced from fatty or lean fish species. However, the high fat content of the mince reduces the time of consumption of these minces due to their fast fatty acid oxidation.

Fish Mince maintains the excellent nutritional characteristics of fresh and frozen fish (protein content, amino acid profile, fatty acid profile, vitamins and minerals).

Product application

Fish mince may be used directly frozen or refrigerated by food industry to obtain restructured fish products (balls, hamburgers, sausages, sticks, snacks,...) or other food products containing fish as ingredient.

Raw materials

A wide range of fish species can be used. The feasibility of automatization of the whole process depends on the anatomy, morphology, size and deterioration susceptibility. So is it for Atlantic mackerel, horse mackerel, hake and megrim. Blue whiting spoils very fast and must be frozen immediately after catching and processed in a short time. Angler and lack-bellied anglerfish must be hand manipulated, which increases the cost of the processing. However, the excellent sensory characteristics of their mince makes them very valuable.

Feasibility

Process Yield

Technology maturity

Value of Product

Potential Market

Production cost

Competing Companies

Simplified process Scheme