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​​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.

Haizhou wuAnna lena lundqvist chalmersPescados marcelinoIngrid undelandMursalin sajibEuropean union horizonBio based industries consortiumBio based industries joint undertakingGhent universityDepartment of biologyNutrition sciencesChalmers university of technologyTechnical university of denmarkChalmers universityFood scienceBiological engineering