My time as a fish filleter during my youth would have been a delight if I’d worked on the haddock that now arrives on the filleting table.

Whether fish is processed before or after rigor mortis can be significant for the quality of the fish product. What is best depends on which product is to be made.

The project will investigate the seasonal variation of the fish by carrying out comprehensive studies on how individual factors affect the quality of mackerel products at various stages in the value chain.

By identifying which factors affect quality of mackerel fillets, the project aims at opening processing potential for the Norwegian industry.