In order to participate and contribute to saving nature's resources,
we must all try to make use of as much as possible of our raw materials. We fish producers are therefore constantly looking for ways to extract as much as possible from the raw material, in our case the fish.

At Feldt's, we have chosen to work with a method that, broadly speaking, maximizes the degree of utilization of our fish and make use of the fish meat that you cannot access with the fillet knife.

This is where our Feldt's Blue method comes into play. By using the technology we call BLUE, we can extract more of the caught fish for human food than would otherwise be viable. The method involves a so-called "ph-shift moment" where you raise and then neutralize the PH value. In this procedure, the fish proteins, still raw and unprocessed, are released from the fish meat and allow re-injection into the fillet where they finally link up with the existing proteins in the fillet.

The method means that no foreign substances remain in the final product. The protein, water and salt content of the fish is unchanged compared to the starting position. This results in an unchanged product, but we get more boneless fillet from the fish.

In short – more food for less strain on the ocean's resources.