Pâté and Canned Fillets from Tilapia

The coordinator of the project, Angela Furtado, said that the technology is going to be available by 2010, according to a report on FIS.

The pâté will be manufactured from parts discarded during the filleting of tilapias. Around 90 per cent of that meat can be processed, seasoned and made into pâté.

Scientists are now deciding the best before date of these products, which had previously been tried out in the sardine processing industry.

By the end of October, taste tests will have been conducted on canned tilapia filets.

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Related News Categories: Processing, Tilapia / Cichlids

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