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Finnish seafood tech company Hailia has released new data showing that fish products made from salmon filleting sidestreams – including heads, fins and frames – contain significantly higher levels of essential nutrients than conventional fillets.

According to the analysis, seafood products made with sidestreams can contain up to 20 times more calcium, five times more marine collagen, twice as much iron and ten times more zinc per 100g compared to salmon fillet products. The study also found elevated levels of vitamin D and omega-3 fats.

Hailia said the higher concentrations are due to the increased presence of bones and cartilage in the raw materials, which boost calcium and vitamin D content.

The company noted that marine collagen levels in sidestream-based products can reach 2g per serving, comparable to many collagen supplements currently on the market.

Hailia CEO and founder Michaela Lindström said the findings highlight the opportunity to use parts of the fish traditionally considered low-value to create nutritionally dense, ready-to-eat products.

“Our data shows these 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,” she said.

The company also pointed to iron as a growing nutritional concern, particularly for women. Hailia’s analysis indicates that salmon heads, frames and fins contain double the iron content of fillets, suggesting sidestream-based products could help address iron deficiency while improving resource efficiency in seafood processing.

CTO and co-founder Otto Kaukonen said the results mirror past trends in other food sectors. "Traditional processing has prioritised 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," he added.

Hailia’s technology converts fish sidestreams into ready-to-use food products, expanding their application beyond small pelagics and salmonids to a wider range of species. The company said the approach allows processors to add value to low-yield raw materials while meeting demand for nutrient-rich, sustainable seafood.