Workshop to implement a National Approach to Australian Salmon Market Development and Supply
Seafood CRC: waste transformation methods for value added products for the catering market
Up to 60% of food waste (including seafood waste) is potentially avoidable. In the case of seafood specifically, at least 50% of the fish is generally lost re filleting and damaged crustacea such as rock lobster, crabs and prawn sbring low return to the producer. Often there is a business cost incurred in removing seafood prodessing waste.
Reducing and transforming seafood processing waste seems essential to add profitability where possible to the Australian seafood industry.
This project will use mechanical separation, reforming by alginate and extrusion technologies from other food industries, to try and develop a range of value added products from seafood processing waste.
Final report
Initially a variety of different seafood processing waste products including picked and seconds Blue Swimmer Crabs, Snapper, Atlantic Salmon and various reef fish frames, Patagonian Toothfish frames, Western Rock Lobster legs, headed and gutted shark, low value prawns and headed and gutted Leatherjacket were transported to the Abacus Fisheries facility in Carnarvon. Mechanical separation of seafood protein from these products was optimised with subsequent data generated on recoveries, and compositional and microbiological food safety analyses. These various forms of separated seafood protein were then used for new product development trials.
During the project, a number of new technologies for seafood protein separation, stabilisation and reforming were developed that can be applied generally to seafood processing waste recovery and new product development.
Seafood CRC: management, communication and network
Seafood CRC: a guide for use by the shark and other fisheries for preparation of information for consumers.
Bev Cooke has identified an issue facing many small to medium seafood businesses, particularly those in regional Australia, where they want to promote their products but do not have the evidence on which to base their marketing and promotion material. This project will develop a 'How to' resource that these businesses can use to develop their own resources that are based on evidence.
Final report
This project aimed to develop ‘how to’ guide for small to medium businesses to assist in navigating the Food Standards Code as well as a simple promotional brochure framework, using Augusta Wild Caught Fisheries to illustrate how it could be used in practice. This guide aims to help small to medium sized seafood businesses to promote and market their products by:
- Outlining the chapters of the Food Standards Code (the Code) that relate to food sold in Australia
- Providing some information about common microbiological testing
- Including a format of a brochure that businesses could use to promote the health benefits of their products.
Small to medium businesses now have a resource to assist them in navigating through the Australian Food Standards Code. This resource will help them to understand the requirements of food labelling within the Code and includes template to assist in developing a marketing brochure.