Boarfish: a suitable candidate for processing

This is the second of two articles on boarfish (Capros aper) and deals with processing (gel strength), sensory tests and levels of heavy metals. The first article dealt with the weight of boarfish body parts, flesh composition and omega-3 status (SeaHealth-ucd, Issue 16, May 2015). The four UCD trials described here focused on the potential use of boarfish as human food. Their most likely use would be as fish mince and its suitability for seafood products such as nuggets, bites, fishcakes and other products. In this regard the ability of boarfish mince to bind inherent and added water is a key attribute of processability.