Increase yield and save costs
More information about fish-derived ingredients
Improve your process environment
New markets for fish hydrolysates
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.