The Nutritional Superiority of Fish Products Made from Sidestreams

Research shows that fish products made with sidestreams offer significant nutritional advantages over traditional fillet options. A recent study by Hailia indicates that seafood derived from fish filleting sidestreams—such as heads, fins, and frames—boast remarkable nutritional profiles, featuring 20 times more calcium, five times greater marine collagen, and double the amount of iron compared to standard salmon fillet products.

Understanding the Benefits of Sidestreams

Hailia, a pioneering company in seafood technology, delves into the nutritional value of fish products made from sidestreams. The findings reveal that sidestream-derived products are rich in vital nutrients such as collagen, vitamin D, zinc, and Omega-3 fats—substantially enhancing the health benefits of seafood offerings found in the market today. This innovative approach not only promotes healthier seafood options but also maximizes the value derived from raw materials typically regarded as low in commercial worth.

The Nutritional Jackpot: Calcium and Vitamin D

The data highlights an impressive calcium content and elevated vitamin D levels in ready-to-eat products sourced from sidestreams. This enhancement can be attributed to the greater presence of bone and cartilage in these products, which work synergistically to improve calcium absorption in the body, promoting better overall health.

Marine Collagen: A Sustainable Alternative

Products made from seafood sidestreams can supply up to 2g of marine collagen per serving—five times more than traditional fillet products. Given the burgeoning demand for collagen within the beauty and wellness markets, Hailia’s findings present an opportunity to utilize fish heads and frames as a rich source of this sought-after nutrient. By turning sidestreams into whole food applications, Hailia makes a sustainable choice accessible to consumers and manufacturers alike.

Addressing Iron Deficiency

With iron deficiency becoming a pressing global health concern, especially among women—where as many as one in three individuals are affected—Hailia’s analysis sheds light on how fish sidestreams can enhance nutritional content naturally. Salmon heads, fins, and frames yield double the iron present in standard salmon fillet, offering an effective solution to combat this widespread deficiency.

The Future of Nutritional Consumption

“People turn to supplements for various reasons,” remarks Michaela Lindström, CEO and Founder of Hailia. “In many cases, they are willing to pay a premium for nutrients beneficial to their health and wellness. However, why not derive these nutrients from our food rather than relying solely on expensive supplements?”

Hailia’s Technological Innovations

Through its advanced technology, Hailia processes sidestreams into nutritious, easy-to-use food products. What started with small pelagic species and salmon has now expanded to encompass all fish sidestreams. This shift not only adds value to previously underutilized raw materials but also enhances the product offerings available to food producers and consumers.

Shifting Perspectives on Seafood

As Otto Kaukonen, CTO and Co-founder of Hailia, points out, “For decades, we have inadvertently discarded valuable components of food sources. A similar trend is seen in seafood, where traditional processing has emphasized fillets at the expense of nutrient-rich parts.” Hailia’s technology seeks to unlock the nutritional potential of these often-overlooked fish parts, laying the groundwork for a new era of seafood that is both nutritious and sustainable.

Image credit: Hailia