News

Within the scope of the AQUAFISH project, S2AQUAcoLAB coordinated the development of a smoked turbot sausage prototype, exploring new ways to add value to by products generated by the aquaculture and seafood processing industries.

The prototype was developed through a collaboration between S2AQUAcoLAB, Flatlantic and Medronho & Canela. Turbot carcasses resulting from Flatlantic's filleting process were used as the raw material, while Medronho & Canela was responsible for developing the food product.

This work demonstrates the potential of valorising edible fractions that are often underutilised, transforming them into innovative food products with market potential. In addition to promoting a more efficient use of resources, this approach helps reduce waste and reinforces the principles of the circular economy and the blue bioeconomy.

The development of this prototype is an example of how collaboration between companies and research organisations can generate innovative solutions for the aquaculture sector, contributing to a more sustainable and competitive value chain.