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Processing

  • ProcessingTechnology

    Carefully controlled thawing and tempering

    by Thomas Jensen November 1, 2022
    November 1, 2022
    Micro- and radio frequency waves offer advantages over traditional thawing methods This article was featured in Eurofish Magazine 5 2022.…
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  • CountriesLithuaniaProcessing

    Lithuania’s fish processing sector carries disproportionate weight in the economy

    by Thomas Jensen October 28, 2022
    October 28, 2022
    Covid-related hardships successfully overcome After growing continuously for the 10 years to 2019 the fish processing industry suffered a significant drop in output in 2020 thanks to the impact of the pandemic at different levels.…
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  • NewsProcessing

    Eurofish guide to packaging technology for seafood value-addition

    by Thomas Jensen September 16, 2022
    September 16, 2022
    Eurofish has published a new guide to packaging technology for seafood value-addition, that was released at the Regional Workshop in Gdansk .…
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  • Processing

    Added value due to more processing

    by Thomas Jensen March 30, 2021
    March 30, 2021
    Global growth in processed fish products This article was featured in EUROFISH Magazine 2 2021. Fish is a highly perishable food. Safeguarding its quality and nutritional value and avoiding damage, unnecessary waste and premature spoilage requires special efforts. For this reason, there has been an ongoing effort across the globe to extend the shelf life of sensitive raw products with suitable processing and preservation methods to further diversify the range of fish products on offer and to make these products more convenient.
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  • Processing

    Value potential of many seafood products is not sufficiently exploited – Sustainable utilisation saves resources

    by Thomas Jensen October 13, 2020
    October 13, 2020
    Producing food requires huge resources but an estimated one seventh of the resulting products are lost before they are consumed, and in the case of fish and seafood as much as one third! Whether spoiled, destroyed or carelessly thrown away – losses on the way from origin to plate are high. New strategies are now being developed to reduce or, better still, to avoid food waste and losses altogether. This article was featured in EUROFISH Magazine 5 /2020. During the catching and processing of fish and seafood considerable amounts of waste occur. Some of it, roughly estimated at around 17%, is “disposed of” at sea immediately after the catch. About twice as much is lost during processing on land. And then there are also losses that occur during transport, at individual stages of trade, in the catering trade, or in consumers’ homes. A definition of the Food and Agriculture Organisation (FAO) is often used to distinguish between “food losses” and “food waste”.
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  • Processing

    Made in Manchester for sale on the continent

    by Thomas Jensen May 2, 2018
    May 2, 2018
    [caption id="attachment_2101" align="alignright" width=""]The relaunched seafood cocktail is now mixed and packed at the Seamark facility in Manchester to customers’ specifications.[/caption]Seamark supplies frozen fish and seafood sourced from different countries around the world to customers in continental Europe and the UK. Seamark started life as a grocery store selling meat, vegetables, and fish to consumers in the UK in the mid-70s. Today it is a multinational company with operations in the UK, USA and Bangladesh, suppliers across Asia, and well-known product brands. Frozen warm water shrimp of various kinds – freshwater, black tiger, and vannamei – are the company’s speciality, but it also distributes squid, scallops, seafood mixes, pangasius, tilapia and seabass, to wholesalers, retailers, industry, as well as the food service sector.
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  • Processing

    Croatian processor supplies range of exclusive products to up-scale buyers

    by Thomas Jensen October 11, 2017
    October 11, 2017
    Riba Drazin, an expanding processing company, was founded in 2013 in the small fishing town Kastela Kambelovac in Dalmatia, Croatia, by award-winning innovator and entrepreneur, Zivko Drazin. For generations, people in the town of Kastela have been involved in fishing and fish processing, and especially in the traditional hand salting and marinating of anchovies and sardines. Among the oldest inhabitants of the town is the Drazin family, one of the few remaining that still nurtures the traditional manual way of production.
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  • Processing

    Chinese fish processing looks towards new markets and domestic consumers

    by Thomas Jensen July 12, 2017
    July 12, 2017
    China has a vast network of fish buyers and sellers, catering to growing demand of fish and fish products. Markets are constantly changing and new products are being developed in order to fill rapidly increasing demand in the domestic market. Eurofish recently visited the company Kangbao Foodstuffs Co., Ltd in Qingdao during a study tour to evaluate the possibility of utilising high quality by-products from the EU fish processing industry.
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  • Processing

    Natural refrigerants enable climate neutral cooling systems

    by Thomas Jensen March 1, 2017
    March 1, 2017
    Refrigeration technology and ice enable low temperatures that are necessary for guaranteeing the quality and freshness of sensitive foods such as fish during transport, in the production process, during storage, and at the retailer’s. However, some of the refrigerants that have been used so far in refrigeration units damage the ozone layer and promote the greenhouse effect which is why refrigeration technology suppliers are now using more environmentally friendly technical solutions.
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  • Processing

    Product inspection as part of HACCP concepts

    by Thomas Jensen January 1, 2017
    January 1, 2017
    Food must be free from metal contaminants and other foreign bodies that could harm consumers. All food producers are liable for their products and must carry out rigorous inspections to ensure that no risks arise from them. This responsibility results in an ongoing challenge for the producers because metallic impurities often enter the products during machine processing or packaging.
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