The Nutritional Power of Seafood Sidestreams: Hailia’s Research Unveils Surprising Benefits

Recent research conducted by Finnish seafood technology company Hailia has shed light on the rich nutritional potential of fish byproducts, commonly referred to as sidestreams. This includes materials like salmon heads, fins, and frames, which are traditionally considered waste but are now being recognized for their impressive nutrient density compared to conventional fillet products.

A Nutritional Comparison

According to Hailia’s findings, products made from these sidestreams boast remarkable nutritional advantages. For instance, per 100 grams, sidestream-based products can contain:

• Calcium: 20 times more than salmon fillets
• Marine Collagen: 5 times more
• Iron: Twice as much
• Zinc: 10 times more

This significant increase in nutrients is attributed to the higher bone and cartilage content found in these parts of the fish, which also contributes to elevated vitamin D levels, enhancing calcium absorption.

The Beauty of Collagen

Each serving derived from these sidestreams may offer up to 2 grams of collagen, a level comparable to that found in many popular beauty supplements. This discovery aligns with burgeoning consumer interest in natural collagen and iron sources, presenting sustainable seafood innovations as a viable solution to meet market demands.

Expert Insights

“Sidestreams have been valuable in cooking throughout our history, from broths to local delicacies, because they give good taste and contain high levels of healthy nutrients,” stated Michaela Lindstom, CEO and founder of Hailia. “Our data shows that these same raw materials can serve a much bigger purpose, not just as traditional ingredients, but as a natural source of nutrients like marine collagen that are increasingly sought after in global wellness markets in supplement form.” She emphasized the dual benefits of utilizing these parts of the fish, combining improved nutrition and waste reduction while contributing to more sustainable practices in seafood production.

Innovative Technology at Work

Hailia’s technology originated with small pelagics and salmonoids but has now expanded to encompass all fish sidestreams. This innovation allows the company to extract value from previously low-yield raw materials, broadening the product offerings available to food producers and consumers alike.

The Future of Seafood Byproducts

By transforming underutilized fish parts into high-value, nutritious products, Hailia is positioning seafood byproducts as the potential “next-generation superfood.” This approach not only combats food waste but also promotes richer daily nutrition through easy-to-consume fish products.

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