Ready to eat fish bones in the name of sustainability?

Read the full story in Food Processing.

Anyone who has prepared a meal from the whole fish knows there’s a lot of waste: cutting off the head, scraping off the scales, removing the bones and organs. Imagine that on an industrial scale. A Finnish food tech company believes it has a way to get up to 60% more food out of a fish by using the hard tissues in a sustainable and presumably tasty way.

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