Upcycled salmon is emerging as an innovative way to reduce waste and promote sustainability in the seafood industry But what exactly is upcycled salmon and how does it work? This article will explain everything you need to know about this forward-thinking approach to salmon
First, let’s start with what upcycling is. Upcycling is the process of transforming discarded materials into new products of higher quality and environmental value It differs from recycling, which breaks down waste into raw materials to make similar or lower value products
Food upcycling involves taking ingredients that would otherwise go to waste and creatively reimagining them into nutritious, appetizing foods. For instance, repurposing bruised produce into soups or stale bread into croutons. The upcycling philosophy is all about maximizing the use of resources we already have access to.
How Upcycled Salmon is Made
When it comes to salmon, upcycling makes use of the trimmings, skin, bones, and other parts produced when fish are processed into fillets. Approximately 75% of a salmon goes unused when it’s filleted for steaks and fillets.
Rather than discarding these nutritious scraps, innovative companies are now collecting them from processors and upcycling them into products like salmon burgers, sausages, fish cakes, and jerky. The salmon bits are chopped, minced, seasoned, and combined with binders to create eco-friendly seafood options.
The Benefits of Upcycled Salmon
There are many advantages, both environmental and economical, to upcycling salmon waste into edible goods:
-
Reduces waste – Salmon scraps are transformed into products instead of being dumped. This decreases waste across the supply chain.
-
Promotes sustainability – By utilizing waste, upcycled salmon reduces pressure on wild fish populations and ecosystems.
-
Provides nutrition – Upcycled items offer the same protein, omega-3s, B12, and other nutrients as conventional salmon.
-
Offers affordability – As a method for repurposing what was previously considered waste, upcycled salmon costs less than fresh fillets.
-
Generates extra revenue – Companies can earn additional income by selling upcycled goods made from salmon scraps.
-
Adds variety – Consumers benefit from new, sustainable seafood options on shelves and menus.
Upcycled Salmon Products
There are now dozens of upcycled salmon products available as the trend gains momentum:
-
Burgers – Salmon burgers provide a sustainable, healthy alternative to beef. Binders and spices are used to shape salmon bits into patties.
-
Sausages – Ground and seasoned salmon scraps are formed into sausage links for an ocean-friendly BBQ option.
-
Fish cakes – Leftover salmon is combined with veggies or starches like potato to create hearty fish cakes.
-
Jerky – Thin strips of salmon are dried and spiced to naturally preserve the upcycled seafood.
-
Spreads – Whipped upcycled salmon makes for flavorful dips, spreads, and pâtés.
-
Pet food – Salmon bits add omega-3s and protein to cat and dog foods.
Where to Buy Upcycled Salmon
Upcycled salmon products are available through:
-
Online stores – Specialty e-commerce sites focused on sustainability often sell upcycled seafood.
-
Grocery chains – Major retailers like Kroger and Walmart are starting to offer upcycled salmon items in-store and online.
-
Farmers markets – Local food entrepreneurs may offer upcycled salmon foods.
-
Seafood markets – High-end fish shops and sustainability-focused restaurants are menuing upcycled entrees.
How to Cook Upcycled Salmon
The beauty of upcycled salmon is its versatility. It can be swapped into any recipe calling for regular salmon. Quick cooking ideas include:
-
Pan frying salmon cakes, croquettes, or burgers until browned and crispy.
-
Sautéing upcycled salmon sausage links and simmering in pasta sauce or stir fries.
-
Toasting open-faced sandwiches with upcycled salmon spread.
-
Baking upcycled salmon fish balls or croquettes until heated through and golden brown.
-
Flaking upcycled salmon jerky over salads or grain bowls.
The Environmental Benefits
Most importantly, upcycled salmon benefits the environment in impactful ways:
-
Alleviates pressure on threatened wild salmon populations
-
Reduces carbon emissions from food waste in landfills
-
Cuts down on energy-intensive salmon farming practices
-
Makes sustainable salmon options accessible to more consumers
Overall, upcycled salmon represents an innovative shift towards a less wasteful, more mindful seafood system. By choosing upcycled, consumers can help build a sustainable future for our oceans – one delicious bite at a time.
Frequently Asked Questions
Is upcycled salmon safe to eat?
Yes, upcycled salmon meets the same safety standards as conventional salmon. The materials and finished products must adhere to FDA and USDA regulations. Proper handling is still essential.
How does the nutrition compare?
Upcycling does not degrade the nutritional value of salmon. Upcycled items contain the same protein, healthy fats, vitamins, minerals, and other nutrients found in regular salmon.
How does the taste compare?
While the texture may be a bit more minced, most upcycled salmon products offer the same rich, savory salmon flavor. Spices and binders complement the fishy taste in burgers, spreads, etc.
Is upcycled salmon more affordable?
Yes, upcycled salmon typically costs 25-50% less than fresh fillets or steaks. Repurposing what was once considered waste makes sustainable salmon budget-friendly.
What are other upcycled seafood options?
In addition to salmon, shrimp, tuna, crab, lobster, oyster, clam, and mussel waste is also being upcycled into an array of seafood products.
Conclusion
Rather than ending up in landfills, nutrient-rich salmon scraps are being creatively reimagined into everything from burgers to jerky. This inventive approach is simultaneously tackling sustainability and food waste across the seafood industry. By choosing upcycled salmon, anyone can help build a less wasteful future and promote environmental consciousness – one delicious, affordable bite at a time.
Finnish company aims to increase proportion of the fish we can eat to 90%
Two Finnish companies have teamed up to increase the percentage of salmon that can be used for human consumption to 90%, potentially increasing income for fish farmers by making their fish more valuable.
Food technology company Hailia has developed a method of upcycling fish heads, frames, fins, and tails to create an easy-to-use, affordable raw material for the food industry and consumers and will manufacture food products from salmon side streams provided by Hätälä, which manufactures fish products for retail, wholesale and the food service industry. In addition to its home market in Finland, the company operates in the Swedish, Danish, French, German, Austrian, Italian, Swiss, and UK markets.
Hailia chief executive Michaela Lindström told Fish Farming Expert that the company’s upcycled fish has a similar mouth feel to salmon fillet but is not designed as the centrepiece of a plate, as a salmon fillet would be. It is intended for industrial, food service and domestic use as an ingredient in meals such as salads, in fillings, for example in breads or sushi fillings, or to add flavour to a pasta sauce or a fish soup.