TAILS AND TRIMMINGS, AND ALL OF THE FISH
Phoenix Cinema, Pickaquoy, Kirkwall
In the making of fish fillets, various parts are discarded. And thereby, says Prof. Giovanna Bermano of Robert Gordon University, we are losing out on the potential for nutrition and for a range of other products that can be developed for industry. She describes a new research project that’s coming up with opportunities, and provides some samples for you to taste.
Total Views: 34