New Freeze-dry Method Good for Processing Fish

Scientists at the University of Alaska-Fairbanks (UAF), in collaboration with Peter Bechtel, a food technologist at the Agricultural Research Service (ARS) Subarctic Agricultural Research Unit (SARU) in Kodiak, Alaska developed a freeze-dry technique to process salmon culbes, which is more energy and time efficient and could offer a healthier alternative for portions of fish typically considered less desirable by-products.  The process only takes nine hours, compared to traditional processing that can take more than 20 hours.  Findings from this research were published in the Journal of Food Science in 2010.