Boar fish (Caprosaper) may be a little known species in global terms, but it is one for which the Irish Sea Fisheries Board (BIM) has great hopes. Irish vessels currently land more than 56,000 metric tons (MT) per year and hold two thirds of the EU TAC for this species. “Boar fish landings were worth EUR 11.5 million (USD 15 million) in 2012 and there is scope to increase the value of this resource by opening up new value added markets,” explained Michael Gallagher, regional business development officer for BIM.
Less than a decade ago this small pelagic fish was a bycatch, but its proliferation led fishermen to develop and target the fishery as a commercial opportunity. “Industry partnered with scientists from the Marine Institute in Ireland and their Danish counterparts, to collect robust biological information that has allowed the development of a management plan, which should provide for stable future TACs,” said Gallagher.
The first priority is to develop a consumer market for boar fish, all of which are currently sold for fishmeal and fish oil production.
However, as this is a relatively new species for consumers, it will require focused marketing effort to make them aware of its taste, nutritional qualities and small size. BIM, working in partnership with industry, and with market support from BordBia, believes there are exciting commercial opportunities opening-up, particularly in emerging markets.
Weighing just 40 to 60 grams, boar fish is not the easiest fish to process and is not suitable for conventional filleting, but BIM’s Seafood Development Centre and the Letterkenny Institute of Technology’s School of Tourism in Killybegs, have come up with a number of concept ideas for further development. These include breaded and dried tapas products, minced fish, canned fish and a surimi base.
There has already been positive interest from the Chinese market. In 2012, Minister for the Marine Simon Coveney, led a trade mission to China, which resulted in a 12 MT sample container being distributed to several processors in Qingdao. Work is ongoing to develop domestic opportunities within China, as well as openings for Chinese processors to process products such as boar fish tapas for the European market. Fish is also being sent to Thailand.
“We are very excited by the potential in Asia and hope there will be major developments over the next year. Boar fish is particularly appealing to this market because of its attractive natural golden color,” said Gallagher.
Potential markets are also anticipated in Africa, particularly Nigeria, where cheap, high quality sources of protein are in great demand.
In Europe and the peripheral Euro states, BIM is confident of finding a market for minced blocks, which can be used in the production of fish cakes, fish fingers, fish pates etc. Such value added products would benefit from boar fish gaining MSC certification, and this is something that fishery managers aim to apply for in the longer term.
Work is currently in hand to build a brand identity for boar fish, which will focus on messages related to Irish provenance, its firm, meaty texture, heart-healthy Omega 3 content, and a fish that is sustainably caught in the wild. Thoughts are also being given to a name that might be more appealing to the consumer.
There are possibilities for marketing it as a base for pet food and to dry it as a protein hydrate base for use in functional foods, but the preferred and highest return option is to develop this fish as a value added product for human consumption.
“We are still at the early stages with boar fish but are hopeful of success, and look to blue whiting for example and inspiration. Just a decade ago, most of the catch was sent for industrial processing, but in 2012 more than 80,000 MT of blue whiting was processed by plants in Killybegs for human consumption. That’s a real success story and we aim to repeat it!” said Gallagher.
Boar fish will be available for tasting at the Ireland Pavilion at the European Seafood Exposition, 23 to 25 April.
