Modernising SSF is crucial as they represent a large portion of employment in the fisheries sector (80 to 90%), responsible for about half of fish captures, and they are challenged by the evolution of fish stocks and competition with other coastal activities.

The Fish-X Project is a technology and open-source driven project.

It is a 3-year project and is co-funded by the Horizon Europe Programme. The project aims at developing a Fisheries Dataspace (Fish-X), an Insight Platform, and a Traceability Application to support the objectives of Common Fisheries Policy (CFP), EU Green Deal, and Farm to Fork Strategy. It aims at overcoming key sets of challenges including the following points: 1) collection and sharing of data, in particular from small-scale and recreational fisheries; and 2) accessing, managing, and utilising data to strengthen the monitoring and control as well as the sustainability of EU fisheries.

Find out more about Fish-X here.

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Based on these incentives, the multi-actor RE-BLUE project will explore new scalable food value chains from the large parts of the herring/sprat catches that either do not enter the food chain (whole fish landed as feed) or leave it (filleting rest raw materials, RRM, also going to feed). Together, these biomass streams make up ca. 60-95% (!) of total herring/sprat catches in the countries of this consortium. Our specific aims are to design, align and combine process-steps which are tailored to tackle the very small size of the “fodder fish”, presence of enzyme-dense organs, high levels of pigments/pro-oxidants/small bones and occasional abundance of dioxins, dioxin-like (DL) PCBs and PFAS.

An innovative cutting/filleting line which gradually can trim off head, intestines, viscera, and spine even from very small herring/sprat forms a project core. Whole fish, fish subjected to different degrees of trimming, or sorted regular RRM will then be used in: (i) mechanical mince production, washing and freezing, (ii) conversion of pre-frozen minces to “falafel” balls/burgers/sausages with and without antioxidant-rich plant RRM or seaweed, (iii) enzymatic hydrolysis into savory ingredients, (iv) fermentation with salt into a fish sauce, (v) direct mixing and extrusion into a “pulled fish product”, with/without plant-based proteins and (vi) acid marination. (i)-(vi) are evaluated with and without pre-dipping of raw materials in new antioxidant solutions. Product prototypes will be characterized in terms of e.g., ash, nutrients, sensorial and volatile compound profiles, color, lipid oxidation, lipolysis, proteolysis, microbial growth and when required, dioxins/PCBs/PFAS. In parallel, fundamental understanding on how enzymatic/non-enzymatic reactions in small pelagic fish respond to different processing variables will be gained. Results can be extended to other European small fish species regarded invasive (e.g., round goby) or underutilized (e.g., sand eels, sardines) and are expected to have major societal impact related to e.g., food preparedness, public health, and national/EU policies.

Find out more about RE-BLUE here.

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The programme will combine existing research with fresh approaches, and identify widely-accepted key EBFM priorities to assemble a new knowledge base and produce relevant, informed, and ready-for uptake advice. With the aim of enhancing the value of fisheries for the benefit of all stakeholders, the tools that SEAwise creates will facilitate collaborative management aimed at achieving long-term goals under environmental change and increasing competition for marine space.

Find out more about SEAwise here.

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Members of the community can expect:

• Business-to-investor matchmaking 
• Networking, knowledge exchange and links to relevant accelerators, incubators, clusters and business networks
• Online learning, training opportunities and coaching
• Events and growth opportunities

Find out more here.

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Aquaculture (i.e. fish farming) is an essential element in addressing food and protein demand, as fish has generally a higher nutritional value than meat at a fraction of the carbon footprint.

Read more about the AWARE project here.

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These new biological water treatment approaches will be implemented in well- considered treatment designs for optimized microbial and chemical water quality. The project is highly multidisciplinary, involving experts from Belgium, Denmark, and Norway in fields of environmental engineering, biotechnology, microbiology, microbial ecology, and aquaculture. Industry partners, including two large commercial producers of salmon smolt and rainbow trout, play a crucial role in the project. We expect the proposed project to promote sustainable fish production by improving fish welfare and productivity due to stable and optimized chemical and microbiological water quality, by reducing environmental impact through nitrogen removal from discharged water, and finally, by reducing operational costs.

Thus, the project contributes in developing European aquaculture in a direction characterized by the 3R principle: reducing, reusing and recycling of waste material.

Read more about the RASbiome project here.

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Until that happens, we check the producers’ specifications down to the smallest detail and carry out spot checks in independent laboratories. Algae & microalgae bearing the ALGANEX quality seal have been tested by us and show excellent quality.

Find more about ALGANEX here.

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Read more about WIN@Sea here.

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Read more about the OLAMUR project here.

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• Bioactive peptides for nutraceutical, food and feed applications
• Protein-based food ingredients
• Savoury ingredients and mineral supplements for food and feed

WaSeaBi will also construct biorefining approaches and validate selected solutions in pilot scale at the premises of participating companies. The commercial potential of the produced ingredients will be evaluated and specific environmental, economic and social impacts of the proposed solutions will be quantified. Several of the developed technologies will be transferable across seafood companies. 

Read more about the WaSeaBi project here.

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