Higher value seafoods - Crop & Food Research

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Higher value seafoods

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Understanding the postharvest physiology and intrinsic food-related properties of fish tissue is essential to ensure the value of seafood is maximised in the marketplace. Based on our fundamental knowledge, we develop more effective harvesting and postharvest handling techniques to avoid loss of freshness and maintain eating quality. And where live seafood is exported, we develop ways to ensure the product is delivered to the market in top condition. To complement this work, our researchers are also developing non-invasive techniques for assessing the postharvest condition of important seafood species.

Optimising seafood value chains is a large part of what we do. The hoki fishery is a large and unique New Zealand resource and the need for work which helps optimise returns from this and other middle-depth fisheries is well recognised. Much of our research is focused on researching factors that affect hoki quality so processors can manipulate these factors and provide consumers with a consistent product. The New Zealand Greenshell™ mussel is another key resource, so a significant share of our effort is involved in finding ways to improve the meat yield, food safety and eating quality of this species. Other marine species benefit from a similar approach.

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Alistair Jerrett

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TC Chadderton