According to new data from Hailia, seafood products made with fish filleting sidestreams can contain 20 times more calcium, 5 times more marine collagen, twice the amount of iron, and 10 times more zinc per 100 grams compared to salmon filet products.

KARKKILA, Finland – Hailia, the leading seafood tech company for the utilization of sidestreams in food production, has studied the nutritional compositions of fish products made with sidestreams from salmon filleting, such as heads, fins, and frames. The results show that these products contain significantly higher levels of key nutrients like collagen, calcium, vitamin D, iron, zinc, and omega-3 fats than typical filet products currently on the market. The findings suggest that fish products made from filleting sidestreams can play a significant role in bringing new and healthier seafood products to market, while offering processors high-value-added ingredients from raw materials with traditionally low commercial value.

Hailia’s data reveals significantly higher levels of calcium and high vitamin D in ready products made from sidestreams. The reason is the increased bone and cartilage content in these products. Because these two nutrients work in symbiosis, consuming these products can have a positive effect on calcium uptake in the body. 

The results also show higher levels of marine collagen, up to 2g per serving, which is five times more than what’s found in filet products, and similar levels to what’s found in many common collagen supplements. The marine collagen market has grown rapidly in recent years, driven by global demand from the beauty and wellness industries. Most collagen supplements today are produced from fish skin and scales, materials that are often imported and processed separately from food production. Hailia’s findings show that seafood sidestreams, such as heads and frames, contain naturally high levels of collagen and other essential nutrients, creating an opportunity to meet this demand more sustainably through whole-food applications.

“Sidestreams have been valuable in cooking throughout our history, from broths to local delicacies, because they give good taste and contain high levels of healthy nutrients,” says Michaela Lindstöm, CEO and Founder of Hailia. “Our data shows that these same raw materials can serve a much bigger purpose, not just as traditional ingredients, but as a natural source of nutrients like marine collagen that are increasingly sought after in global wellness markets in supplement form. By producing ready-to-eat products from these parts of the fish, we can offer people better nutrition in everyday foods, while reducing waste and creating more sustainable value from every catch.”

Iron has risen on the nutritional agenda in recent years, with an increased focus on women’s health in the public debate. Research shows that as many as one in three women suffer from iron deficiency, making it the world’s most common micronutrient deficiency. Hailia’s analysis shows that products made from sidestreams such as salmon heads, frames, and fins contain twice the amount of iron compared to salmon filet. The findings highlight how sidestreams could help address this global nutritional challenge naturally, by enhancing the iron content of everyday fish-based foods while supporting more efficient use of marine resources.

“People use supplements for different reasons; in many cases, they’re willing to pay premium prices for desirable nutrients for their skincare, wellness, and longevity benefits. But wouldn’t it be better if we got the nutrients we needed from what we eat, rather than relying on often expensive health products?” Lindström concludes.

Hailia’s technology transforms sidestreams into tasty, nutritious, and easy-to-use food products. The technology has developed from use for small pelagics and salmonoids to be applicable to all fish sidestreams, adding value to previously low-yield raw materials and expanding food producers’ product portfolios with new products for consumer markets. 

“For decades, the best parts of grains were discarded; we focused on starch and left behind the bran and germ, which we now know are the most nutrient-rich components,” says Otto Kaukonen, CTO and Co-founder at Hailia. “We’re seeing a similar pattern in seafood today. Traditional processing has prioritized fillets, even though the heads, frames, and fins contain much higher levels of collagen, calcium, and iron. With Hailia’s technology, we can finally unlock the full nutritional potential of these parts, giving them a new life in higher-value products. It’s a shift that could make seafood sidestreams the next superfood that’s naturally nutrient-rich, sustainable, and ready for modern diets.”