Irish seafood processors explore novel upcycling technologies in Finland

The use of seafood co-products to produce nutritious human food was explored by Irish seafood processors during a BIM-led field mission to Finland this month. 

The Good Fish Company, Atlantic Dawn, Norfish and Keohane Seafoods joined BIM representatives to learn more about the technology from Finnish company SuperGround at their pilot facility in Kotka. Their patented process produces a high-quality fish paste that can be widely used in human foods such as an ingredient in fish cake and fish nuggets, fish patties, fish fingers, fish pâté, and soups. 

During the visit, industry representatives gained a greater understanding of the technology and its potential application to pelagic fisheries, salmon and white fish which can be used for whole fish and co-products including the bone fraction. They also learned how the paste can be utilised or applied as an ingredient in prepared consumer goods and visited a high-end seafood processor in the area to see the concepts being manufactured.  

John Fagan, Research and Development Technologist, BIM, said: “To ensure the sustainable and profitable use of Irish fish, it is important to explore new technologies which can increase yield and allow new innovations in convenience and ready meals.  

“This SuperGround technology is cutting edge and could allow Irish seafood processors to use more than 95% of valuable raw material in a circular way for global markets. 

“Industry is positive about the potential of the technology and is keen to trial it in Ireland using our raw material. The utilisation of co products is important to the sector for circularity with further work required to understand the market opportunity for this impressive product.” 

SuperGround specialises in this novel and patented food processing solution that can upcycle whole fish and co-products to produce high quality seafood paste, thus increasing competitiveness, sustainability and circularity.  

The field mission was funded by BIM’s Seafood Capacity Building Scheme, part of the European Maritime, Fisheries and Aquaculture Fund (EMFAF), which supports increasing industry knowledge or technology transfer across innovation, sustainability, fisheries conservation or competitiveness.  

The visit was organised by the BIM Seafood Innovation Network following a well-received presentation from SuperGround at a co-product workshop in Teagasc, Ashtown, last November, with several product concepts available for tasting purposes. 

Trials are planned on pelagic, whitefish and salmon co-products from March to May 2025 in Killybegs, with eight processors expressing an interest in taking part to date.