Utilization of Catch
The need for better management and utilization of the world resources which are available only at a growing cost for the necessary equipment and energy has encountered more careful and sophisticated handling and preservation of the catch on board to keep the fish longer in the state of prime freshness, to extend the shelf life and to reduce losses due to spoilage.
In many specialized fisheries, it also proved justifiable to utilize the by products, which until recently had been discarded overboard.
On the other hand, very high prizes, paid for top quality fish of prime freshness, have made it possible to apply individual treatment of such resources and air freight the catch to distant quality markets.
The depletion of many species, traditionally used for making worldwide or locally popular fish products, has encouraged efforts to produce the traditional commodities from other, less suitable but abundant raw materials by properly modifying the technology.
Some resources, which were in the past regarded as raw material for fodder meal, are now being used for human consumption.
In the wake of the breakthrough made by the American invention of the fish fingers in the 1950s, many fish species of rather low traditional commercial value have made a name as raw material for various products composed of minced fish flesh.
Furthermore, the fish minces in form of bland preparations, known as surimi, have been used not only in the seafood industry, but are also being regarded as suitable for blending with other material in non fish foods.
Although much effort was spent in research on dry fish protein concentrates, the commercial application of results has not met high expectations.
Utilization of Catch
