Researchers from the University of Aveiro, Portugal, are studying ways to turn ground salmon heads into high value products. Published in the journal Marine Drugs, the research notes that the salmon heads, like salmon in general, are a valuable source of lipids and they could be used in the food and nutraceutical industries.
The research is part of the Fish Matter project, coordinated by B2E–Blue Bioeconomy CoLAB, based in Portugal. The program was developed under the Blue Bioeconomy Pact (PBA) and funded by Portugal’s Recovery and Resilience Plan (PRR).
Researchers noted that fats present in salmon heads, including oleic acid, followed by palmitic, stearic, and linoleic acids have numerous health properties including lowering “bad” LDL cholesterol and reducing inflammation, supporting skin health and the immune system, and providing energy and contributing to balancing fat metabolism.
The heads can also prove useful in biodiesel production and incorporating lipids into cosmetic and pharmaceutical products.
The Fish Matter project aims to reduce waste in the fish industry by identifying new business opportunities and establishing strategic partnerships using underutilized resources such as fish heads, viscera, skins, and shells. The group is developing a Smart Blue Bioeconomy By-product Valorisation Platform to connect producers, processing industries, technology providers, and scientific collaboration networks.
The Fish Matter consortium also includes the University of Aveiro, CIIMAR, IPMA, ISEP, and the University of Minho.
