The project “Development of an Innovative, Barrier-Stabilised Fish Raw‑Cut Product” aimed to transform underutilised freshwater fish into a shelf‑stable, fermented delicacy. By combining traditional fermentation with modern hurdle technology, the team produced a 100 % fish product with a low fat content (~6 %) and a 4‑week refrigerated shelf life. The work was carried out by Bioenergie Lüchow GmbH & Co.KG in cooperation with the German Federal Ministry of Education and Research (BMBF) and a network of fish suppliers and research institutions.

Technical Results
Starter cultures were selected to compete with spoilage microorganisms and to lower the pH. A mixture of sorbic acid (10 g kg⁻¹) and sodium acetate (12 g kg⁻¹) proved most effective in stabilising the product before ripening. Phosphate addition and a precisely controlled climate‑controlled ripening regime ensured optimal texture and flavour development. The final product was available in several flavour variants (basil, dill, fennel, etc.) and achieved a fat content of about 6 % and a protein‑rich, easily digestible composition.
Cost analysis for 1 000 kg of the “Natur” variant showed raw‑material costs of €6 683.89. Process costs (energy, equipment, maintenance) added only €370 per tonne, representing 5.2 % of the product cost. A 20 % moisture loss during drying increased the unit price to €8.81 kg⁻¹ (vs. €8.35 kg⁻¹ without process costs). Packaging, slicing, and logistics added €0.27 per 200 g pack, bringing the manufacturing cost to €2.03 per 200 g. With a 30 % retailer margin and a 30 % producer margin, the projected retail price is €3.25 per 200 g, potentially rising to €4.00 if no capital investment is required.
The product’s shelf life of four weeks at refrigeration temperature, combined with the absence of refrigeration during transport, makes it suitable for markets with limited cold‑chain infrastructure. The use of by‑catch fish enhances sustainability and provides small‑scale fishers with a new revenue stream.

Collaboration
The project was funded under BMBF grant FKZ 031B0075C and executed by Bioenergie Lüchow GmbH & Co.KG. Key partners included regional fish suppliers, the Institute of Food Technology, and the German Institute of Fish Science. The team presented prototypes at the Fish International conference (Bremen, 25‑27 Feb 2018), the ICFSN (Copenhagen, 9‑11 Apr 2018), and the Symposium on Sustainable Food Production (18‑19 Apr 2018). These events facilitated dialogue with retailers and potential buyers, confirming market interest and guiding further product development.
By integrating academic research, industrial expertise, and governmental support, the collaboration achieved a commercially viable, environmentally friendly fish product that aligns with policy goals of promoting local fisheries, reducing food waste, and enhancing protein availability in emerging regions.