When herring are filleted, more than half their weight becomes a low-value ‘side stream’ that never reaches our plates – despite being rich in protein and healthy omega-3 fatty acids.

With the new dipping technology developed by scientists from Chalmers University of Technology, Sweden, within the frame of WaSeaBi, it is now possible to significantly extend the side streams’ shelf life, and increase the opportunities to use them as food.

In this video, Prof Ingrid Undeland and Dr Haizhou Wu at Chalmers University of Technology show you how the dipping technology works.

Film clip by kind permission: Mia Halleröd Palmgren/Chalmers University of Technology