Maximize the value of seafood co-products and hydrolysates

Maximize the value of seafood co-products and hydrolysates

Increase yield and save costs

The enzymatic process increases yield and develops higher-quality fish-derived products. This gentle but highly effective process reduces viscosity and thus saves on energy use. It reduces cleaning costs, since treated fish is less likely to stick to surfaces.

More information about fish-derived ingredients

Improve your process environment

The enzymatic process is safer and more robust than acid treatment. It is easy to control, and there is no risk of equipment corrosion. Processing conditions are better for your employees and the environment. Enzymes increase efficiency and are fully biodegradeable, so your process becomes more sustainable.

New markets for fish hydrolysates

Fish hydrolysates are typically made from the guts, bones, cartilage, scales and remaining meat left after filleting. These are mixed with water and ground up. Enzymes can be used to dissolve bones, scales and meat; this way the hydrolysate retains valuable calcium and mineral content.

Anti-carcinogenic, anti-proliferative

There are many uses of fish hydrolysate - including new high-value applications that are under development. A number of scientific journals have cited the potency of fish by-products as sources of bioactive peptides with anticarcinogenic potential.

The antioxidant, anticancer, antiproliferative activities of novel bioactive peptides isolated from fish by-products make them potentially eligible for listing as nutriceuticals.

Frozen fillet processing and smoked fish


Enzymatic processing also offers advantages to fish fillet processors. Enzymes can be used to reduce thawing loss when processing frozen fillets, to preserve color in trout and salmon even after freezing and thawing, and to increase the weight of smoked, oil-rich fish.


Your solutions for hydrolyzed fish proteins

Enzymes can boost the value of your fish co-products

Novozymes Alcalase® is used for a broad variety of applications, including hydrolysates from fish and seafood proteins. Alcalase® is a broad-spectrum endo-protease with high activity from mildly acidic to alkaline pH ranges.

Novozymes Flavourzyme® is a unique enzyme combination of endo- and exo-peptidases providing deep hydrolysis of e.g. fish and seafood proteins to generate high-quality flavors. Used alone, it can hydrolyze protein to generate savory flavors from a variety of substrates. When more extensive hydrolysis is needed Flavourzyme® can be used in combination with Alcalase® to generate even more intense flavors.

Novozymes Neutrase® is used for a broad variety of applications, including hydrolysis of fish and seafood proteins for flavor generation. Novozymes Neutrase® is a broad-spectrum endo-protease with high activity at neutral pH ranges.


Novozymes Protana® Prime is a unique exo-peptidase blend releasing free amino acids from proteins. Applied in high dosages in combination with Alcalase® an unsurpassed deep hydrolysis of proteins is obtained.

The full savory potential is captured when used together with Protana® UBoost which transforms glutamine with limited taste into umami tasting glutamic acid.

Novozymes Protana® UBoost is a cost-effective glutaminase which converts glutamine into glutamic acid. While glutamine has little taste, glutamic acid is a strong flavor enhancer. Together with smaller peptides glutamic acid constitute the natural umami flavor of protein hydrolysates.

The full savory potential is captured when used together with Protana® Prime and Alcalase® or Flavourzyme® which break proteins up into free amino acids and smaller peptides.

Questions about hydrolized fish proteins?

Contact us in the form below