And boost your margin with marinated meatballs
In the catering or fishmonger’s trade, “loss on trimming” is a daily reality that weighs heavily on profitability.
When you fillet salmon, cod or pollock, the offcuts and trimmings too often end up being sold cheaply for soup, or even thrown away.
Yet this raw material has the same taste quality as your finest fillets.
The challenge of adding value to fish trimmings is therefore crucial to your business. What if you could turn this “cost” into a high-margin product? And reduce the risk of waste in the process?
Thanks to simple assembly solutions, it is now possible to create an attractive, profitable and “zero waste” catering offer.
Transforming waste into a high value-added product
The economic calculation is quick. Fish offcuts sold in bulk for soup rarely exceed a few euros per kilo.
Once transformed into elaborate products, such as gourmet meatballs or seafood keftas, this same raw material can be sold for between €25 and €35 per kilo in a delicatessen display case.
This is where processing comes into its own. By reclaiming your noble trimmings (salmon, cuttlefish, white fish), you have a free or almost free base.
The addition of technological and aromatic ingredients represents a minimal cost in relation to the final selling price.
Result: you create a “homemade” product that not only avoids food waste, but becomes one of the most profitable items on your shelf.
The simple method: Chop, Bind, Marinate
Many craftsmen are reluctant to take the plunge, fearing a long or complex process. However, pellet-making doesn’t require heavy industrial equipment. A simple chopper and mixer are all you need.
The secret of success lies not in the machine, but in the texture. Chopped trimmings alone risk producing a dry pellet or one that crumbles when cooked. To transform these offcuts into a premium product, the secret is to use a fish ball preparation preparation.
Our Soussana by DAT Schaub France solutions work on three levels:
- Binding: They restructure the flesh for a perfect hold, even after cooking.
- Softness: They retain the fish’s natural water content to prevent dryness.
Taste: They provide an aromatic signature (spices, herbs, lemony notes) that evens out the taste, even if you mix several species of fish.
Case in point: From cutting chute to snacking star
Imagine your salmon trimmings transformed into “Thai-style” dumplings with lemongrass and coriander, or your cod scraps turned into dill and lemon confit bites.
These products are the perfect answer to the demand for snacking and ready-to-eat dishes.
In the shop window, presented in trays or by weight with an attractive “Fait Maison – Recette Anti-Gaspillage” label, they tell a story that appeals to consumers.
What’s more, it’s an excellent response to current issues: according to a study by ADEME, reducing waste has become a criterion of choice for a large proportion of French consumers.
In short, your fish ornaments are worth their weight in gold. All it takes is a little know-how and the right ingredients to reveal them.
Want to test the difference? Come and discover the quality Soussana by DAT Schaub France. Contact our sales department or take part in our 2026 technical tasting event . Together, let’s make your innovations taste good!
