{"id":129185,"date":"2026-02-04T19:11:15","date_gmt":"2026-02-04T19:11:15","guid":{"rendered":"https:\/\/soussana.com\/caterers-add-value-to-your-fish-trimmings\/"},"modified":"2026-02-04T19:28:04","modified_gmt":"2026-02-04T19:28:04","slug":"caterers-add-value-to-your-fish-trimmings","status":"publish","type":"post","link":"https:\/\/soussana.com\/en\/caterers-add-value-to-your-fish-trimmings\/","title":{"rendered":"Caterers: Add value to your fish trimmings"},"content":{"rendered":"\n

And boost your margin with marinated meatballs<\/strong><\/strong><\/h2>\n\n

In the catering or fishmonger’s trade, “loss on trimming” is a daily reality that weighs heavily on profitability. <\/p>\n\n

When you fillet salmon, cod or pollock, the offcuts and trimmings too often end up being sold cheaply for soup, or even thrown away.<\/p>\n\n

Yet this raw material has the same taste quality as your finest fillets. <\/p>\n\n

The challenge of adding value to fish trimmings<\/strong> 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? <\/p>\n\n

Thanks to simple assembly solutions, it is now possible to create an attractive, profitable and “zero waste” catering offer.<\/p>\n\n

<\/p>\n\n

Transforming waste into a high value-added product<\/strong><\/strong><\/strong><\/h2>\n\n

The economic calculation is quick. Fish offcuts sold in bulk for soup rarely exceed a few euros per kilo. <\/p>\n\n

Once transformed into elaborate products, such as gourmet meatballs or seafood keftas, this same raw material can be sold for between \u20ac25 and \u20ac35 per kilo in a delicatessen display case.<\/p>\n\n

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. <\/p>\n\n

The addition of technological and aromatic ingredients represents a minimal cost in relation to the final selling price. <\/p>\n\n

Result: you create a “homemade” product that not only avoids food waste, but becomes one of the most profitable items on your shelf<\/strong>.<\/p>\n\n

The simple method: Chop, Bind, Marinate<\/strong><\/strong><\/strong><\/h3>\n\n

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. <\/p>\n\n

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<\/a><\/strong> preparation. <\/p>\n\n

Our Soussana by DAT Schaub France solutions work on three levels:<\/p>\n\n