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.

Fond of fish cakes and smoked salmon? Now these are about to become even better, when researchers get to grips with investigating how fish products can better retain their juiciness.

This project aims to enable fish products to retain juiciness through releasing less fluid both during production and when packaged.