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Beyond Waste: Navigating Fisheries Byproducts in the Northeast

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Beyond Waste: Navigating Fisheries Byproducts in the Northeast Beyond Waste: Navigating Fisheries Byproducts in the Northeast 1 Beyond Waste: Navigating Fisheries Byproducts in the Northeast Written by: Susan Goldhor, Center for Regional Applied Studies Produced by: Elizabeth Sheehan, Coastal Enterprises, Inc. Funded by: Saltonstall-Kennedy Grant National Marine Fisheries Service and the Surdna Foundation Special Researcher on Asian Markets: Linda O’Dierno Graphic Designer: Tina Tarr Design Researcher / Editor: Bob Moore Photography: Salt Center for Documentary Studies This publication has been funded, in part, by a grant from the National Atmospheric and Oceanic Administration. The views expressed herein, are those of the authors and do not necessar- ily reflect the views of NOAA or any of its sub agencies. Front cover photo: Tommy Martin aboard the lobster boat, Sue-Anna-Jean, heading out to “The Southwest” near Cape Eliza- beth. Photograph by Heather Newell. 1998. © Salt Institute for Documentary Studies, Portland, Maine, 2000. Photo, left: The net of the groundfish trawler, Julie D., never stops collecting monkfish, haddock, hake, cod and flounder in the Gulf of Maine. Photograph by Tom McCall. 1995. © Salt Institute for Documentary Studies, Portland, Maine, 2000. 2 3 Introduction This book was written for northeastern sea- food processors wanting to utilize more of the raw materials entering their plants, and for those entrepreneurs interested in starting unconventional businesses based on seafood byproducts. There are three good reasons for a renewed interest dumpster constitute delicacies to these groups. While in byproducts at this time. First, fish stocks are down, we may not have enough of those parts to ship container Stormy seas make work aboard the 63 foot groundfish trawler, and it makes good sense to squeeze as much product loads to Asia or other regions, we do have enough to Julie D., all the more trying in the Gulf of Maine. Kurt Brown and Milton Pelletier bring in the net. Photograph by Tom McCall. 1995. © Salt Institute for Documentary Studies, Portland, Maine, 2000. and as much profit out of every animal caught as pos- offer smaller quantities to local stores and restaurants. sible. Second, certain market trends, such as that driv- This book was written to fill you in on these emerging ing “nutraceuticals”, have made some byproducts, markets for byproducts and what they require. such as fish oils, shark cartilage and chitin, look more Selling byproducts is rarely as easy or as profit- attractive. Third, our region now has huge ethnic able as it seems from the outside. A price that seems populations from nations whose eating habits vary generous may turn out to barely cover the costs of considerably. Parts that we have consigned to the processing, packaging, transportation and marketing. 4 5 Or, a price that really was generous may drop quickly as that this book will at least help you to get started on newcomers glut the market. Some markets are stable, your own research. We’ve listed some publications, while sales of more trendy products swell like mush- authorities and websites, but you will certainly find rooms after rain and disappear on the same time scale. many more of your own. We have tried to make this book truth- Fourteen years ago, one of us (SG) Table of Contents ful and balanced. While we hope that co-authored the original book on you will consider these products and New England seafood byproducts. enter markets that you believe might (New Markets for Maximizing New be lucrative and feasible, we also will England Fisheries Byproduct Values) consider ourselves successful if we We wrote this book because enough Species Listings ..................................................... 9 Fish Leather ................................................. 50 Fish ....................................................................... 10 Fish Meal ...................................................... 51 forewarn you of ventures which are had changed that a new version was Flatfish ......................................................... 10 Fish Mince ................................................... 53 Groundfish ................................................... 10 Fish Oil ........................................................ 54 expensive and risky. If all of our research has uncovered needed. This book is being written on the cusp of the Monkfish ...................................................... 11 Fish Scales ................................................... 57 Salmon ......................................................... 12 Flavors ......................................................... 58 no byproduct markets for a particular species, we will Millennium. In ten years or perhaps less, enough will Sharks and Rays .......................................... 14 Pharmaceuticals Tuna ............................................................. 18 and Nutraceuticals .................................... 62 let you know that. Our job is to give you as much infor- have changed that this book too will be only partially Roe ............................................................... 63 Shellfish & Others ................................................ 18 mation as possible about as many markets as possible, accurate. Keep this in mind, as time passes. Clams ........................................................... 18 Specialty Markets ............................................. 67 Crab ............................................................. 20 Ethnic Markets ............................................. 68 so that you can make informed decisions. We can’t tell This book is organized in two sections. The first Lobster ......................................................... 20 Mussels ......................................................... 21 Starting a Byproduct Venture ....................... 73 you everything you need to know, but we have done our section lists the region’s seafood species. The second Oyster ........................................................... 21 Scallop .......................................................... 22 Appendix .............................................................. 81 best to give you enough information to guide you in section lists categories of products, which can be made Sea Cucumber .............................................. 23 A Canadian Perspective on Asian Sea Urchins .................................................. 25 Food Markets ........................................ 81-87 your own further research. We’ve tried to give you more from a variety of species; for example, chitin-chitosan or Shrimp ......................................................... 26 Analytic Labs ........................................... 87-89 Squid ............................................................ 28 Further Readings ...................................... 89-91 information about byproducts that we think are likely to fish fertilizer or flavors. When you look up the species, Improving the Profitability of Finfish Product Listings .................................................. 31 Processing Waste .................................. 91-96 be successful, which means that some sections are long you will be directed to the relevant product sections. Chitin-Chitosan ........................................... 32 Physical Properties of Chitin Sheet Compost ....................................................... 34 from Loligo Pen .................................... 96-97 and detailed and others short and rough. We have also Good luck, and don’t hesitate to call if you have Dried Products ............................................. 40 Chitin from Shellfish Waste .................... 97-100 Fish Fertilizer .............................................. 42 Sea Grant Listings ............................... 100-102 included information on less-known markets. We hope further questions! Fish Gelatin ................................................. 49 Websites ....................................................... 102 6 7 Species Listings The number and diversity of species landed in the Northeast covers a wide range. This section identifies the kinds of products that can be manufactured or derived from byproducts generated by each species. To simplify navigation, the section is divided into two categories, fish and sition, are equally good sources of meat and trimmings. Milton Pelletier guts monkfish aboard the groundfish trawler, Julie shellfish. Subsections within each section break down But the fact that the scallop has the ability to move D., in the Gulf of Maine. Photograph by Tom McCall. 1995. © Salt Institute for Documentary Studies, Portland, Maine, 2000. the listings of species even further: groundfish, flat- around makes a difference; since scallops swim, they fish, and so on. may be contaminated with Paralytic Shellfish Poisoning Everyone knows that fish and shellfish are (PSP, or red tide) and similar pollutants, even if they are different, but even between cod and haddock, there is harvested from clean areas. Clams and mussels are great evolutionary divergence. Knowing something immobile – if they are harvested from a clean area, they about the biology and chemistry of the species you are are clean. The lesson is, if you know the biology of the working with can be very helpful. For example, scallops animal you’re working with, it will guide your decisions and clams, species that are biologically similar in compo- and steer you clear of pitfalls. 8 9 FISH fish are then chilled
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