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[ EVENTS ] Sagdiclar Balikcilik, Turkey

Processing fish for domestic and foreign markets


urkey is know for its production of farmed seabass, seabream and rainbow trout, but a few companies are also farming sea trout and rainbow trout in the Black Sea. Volumes are still modest with 1,100 tonnes of the former and 4,600 tonnes of the latter produced in 2016. Sagdiclar Balikcilik farms sea trout in cages. The fish, says Ihsan Tetik, sales and marketing manager, are grown typically to 3-4 kg and are sold primarily on the domestic market. We do export some of the production, says Mr Tetik, but not directly to the retail sector. We sell the fish to importers, for example in Dubai, and they distribute to the market. For the domestic market the company processes

the fish into steaks, fillets, and portions. Apart from rainbow trout the company is also processing and distributing a range of other fish both farmed and wild, which is sourced domestically as well as imported. The fish is processed at the facility in Istanbul, where it is made into valueadded products such as meatballs, stews, soups, or salted, marinated or smoked. The frozen products, meatballs, stews, soups, can be quickly and easily prepared in the oven or microwave. The processing factory is a relatively new development that started only a couple of years ago. The company however has existed for almost forty years and before establishing a processing factory it was exclusively trading fresh fish

Sea trout is on-grown in the Black Sea to a 3-4 kg ďŹ sh that is further processed in different ways.

and seafood products. The factory has allowed the company to expand the range of items, adding value and developing the company brands.

So far, exports have gone mainly to the US, Israel, and Europe, and if Russia permits then that is the next target.

Marepiu, Italy

Seafood with bread or vegetables on skewers


arepiu combines chunks of fish and seafood, cod, salmon, tuna, swordfish, Patagonian squid, with unusual vegetables and fruits on skewers. The seafood can be either breaded or natural, and all the skewers have a predetermined net weight of 65 g. This makes it very easy for a cook or chef in a food service facility to plan a meal as the amount of food to be served and its price can be precisely calculated. The skewers are frozen and can be prepared in different ways – in the microwave, the oven, on the grill – without first defrosting them. There is no waste since the entire skewer (apart from the stick!) is eaten. The ease of preparation means that whether one person is coming to dinner or 10 people are expected, the work involved is more or less the same. The skewers are coated in a

thin layer of fat and a thin glaze to protect the meat. Between two layers of fish the skewers have a layer of aromatic bread in a typically Italian style, with seasoning and herbs like basil or thyme, sometimes with the addition of capers or cherry tomatoes. Vegetables like red cabbage, black cauliflower, or other greens are also used to add flavour, colour, and health to the skewer. Marepiu prepares the skewers at its factory from raw materials that are sourced from around the world – tuna and swordfish from South Korea, salmon from Norway, cod from Iceland and Norway, while squid and shrimp come from Argentina. In addition to the skewers the company also makes hamburgers. What is special about these is that they are not made from fish mince but of small cubes of fish bound together with 3% of bread,

and nothing else. The company stresses that the fish meat used is not trimmings or off cuts, but loins, making it a very high quality product.

So far, the market for these products is in Italy, but Marepiu is hoping to attract customers from other countries too.

Skewers with cubes of ďŹ sh meat interspersed with other ingredients (for example, vegetables, fruit, avoured breadcrumbs, cheese, etc). The frozen skewers can be prepared on the pan, oven, grill or microwave. Eurofish Magazine 4 / 2018




Eurofish Magazine 4 2018  
Eurofish Magazine 4 2018