World: 100% fish movement gathering momentum, with projects underway in Alaska, Canada, and the Pacific

Published 2024년 7월 22일

Tridge summary

The '100% Fish' movement, spearheaded by the Iceland Ocean Cluster (IOC), is gaining traction in the seafood industry, promoting the comprehensive utilization of fisheries and aquaculture products. The movement encourages the use of all parts of fish, such as heads, skins, bones, and guts, instead of discarding them as waste. This approach has significantly increased the value of Atlantic cod from USD 12 to potentially USD 5,000 per fish. The IOC has successfully expanded this concept globally, partnering with organizations like the Great Lakes and Saint Lawrence Governors and Premiers to reduce waste and create a more sustainable seafood industry. A two-year project aims to further implement the 100% Fish model in Alaska, demonstrating the movement's economic and environmental benefits.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

“100% Fish” – a movement which champions the full utilization of fisheries and aquaculture products – is experiencing rapid expansion and garnering attention from both inside and outside the seafood sector, according to Alexandra Leeper, the CEO of the Iceland Ocean Cluster (IOC).The IOC was established in 2011 with the aim of strengthening relations between various parts of Iceland’s seafood industry. The cluster’s work started with traditional fishing and processing ventures but quickly began to incorporate newer sectors and startups.After courting a wide swathe of the Icelandic seafood industry, full utilization of raw materials became the main emphasis of the IOC. These raw materials include heads, skins, bones, guts, cut-offs, and more, which according to Leeper, should not be thought of as waste but rather as valuable resources.Leeper cited the example of Atlantic cod. When only considering the fillet, the seafood supply chain is only taking advantage of 45 percent of the ...

Source: Seafoodsource