Portuguese Researchers Uncover the Untapped Potential of Salmon Heads for the Food Industry
April 17, 2025 | 1 min to read
A study from the University of Aveiro reveals that salmon heads, often discarded in the fish processing industry, are rich in valuable lipids like oleic and linoleic acids. Published in Marine Drugs, this research is part of the “Fish Matter-from head to tail” project, which aims to enhance sustainability through blue biotechnology. The findings suggest significant potential for these by-products in the food, nutraceutical, cosmetics, and energy sectors.
Salmon heads found to contain high-value compounds such as oleic and linoleic acids
A new study from the University of Aveiro in Portugal is shedding light on innovative ways to make better use of by-products from the fish processing industry-specifically, salmon heads. Published in the scientific journal Marine Drugs, the research shows that what is often discarded as waste is in fact a rich source of lipids with promising applications in the food, nutraceutical, cosmetics, and energy sectors.
The work forms part of the “Fish Matter-from head to tail” project, coordinated by the B2E-Blue Bioeconomy CoLab, which promotes sustainability through blue biotechnology. The research team-João Monteiro, Tiago Sousa, Ricardo Calado, and Rosário Domingues-examined the lipid profile of salmon heads, identifying key health-enhancing compounds such as oleic acid and linoleic acid.
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