Specialists in aquatic bioresource processing technologies from the Kerch Department of the Azov-Black Sea Branch of the All-Russian Research Institute of Fisheries and Oceanography (VNIRO) participated in the online event.
Chief Specialist Olga Krivonos presented materials on the development of new anchovy culinary products using sous vide technology. This technology perfectly preserves the flavor, aroma, and juiciness of the product, while achieving a tender and uniform texture. The experiment demonstrated the feasibility of using sous vide technology in preparing anchovy stew, a traditional dish of the residents of Kerch.
Specialist Zoya Ushakova presented the results of research into the use of the anadara shellfish Anadara kagoshimensis to produce riettes—a culinary product similar to pâté but with a coarser fibrous structure. The finished riettes require no additional heat treatment before consumption, making them ideal for spreading on bread and serving as a quick snack, buffet, or aperitif. The product received high organoleptic ratings from tasters, confirming its consumer appeal and the feasibility of implementing the developed technology into production practices for the development of this mollusk species.
Efficient technologies for processing fish and other aquatic organisms are a key aspect of the sustainable use of commercial resources. For over 65 years, staff at the Aquatic Bioresource Processing Technologies Sector of the Kerch Division of the Azov-Black Sea Branch of VNIRO have been conducting comprehensive research aimed at developing and improving processing technologies for various species of aquatic organisms in the Azov-Black Sea basin, including new promising commercial species such as anadara, jellyfish, and others. This research contributes to increased efficiency in the use of aquatic bioresources and the expansion of the range of high-quality products.
VNIRO Press Service
