Hello,
My name is Clinton Mutch, I am the Economic Development Coordinator for the Village of Masset in the province of British Columbia, Canada. We have a local seafood processor in our village who is currently processing dogfish for various European and Asian markets. However, this food production only accounts for 39.4% of product weight that enters the plant. Needless to say there is a great deal of waste (tonnes) that gets disposed of in our local inlet, waste that includes the cartilage and livers (oil).
The Village of Masset is taking a pro-active approach to this problem, and is working on a plan to add further value to this waste, and employ a few of our local people. We have performed some experiments and have "cooked" the waste down to the point at which the flesh separates itself from the cartilage, however this was a very primitive experiment, and is probably a far cry from the necessary steps required to properly prepare the cartilage for therapeutic markets.
We have attempted to dig up some information on the proper process for shark cartilage and shark oil preparation, but have thus far come away with empty hands. If anyone has any specific information, experience, or any leads in processing dogfish oil or cartilage I would very much appreciate your help.
Clinton Mutch
Economic Development Coordinator
www.massetbc.com
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