Iceland Liechtenstein Norway Grants
The Blue Project is based on the concept of the Blue Economy, through the transformation of surplus fish into new textile and consumer products.
The Blue Project intends to build a strategic line of action, which has as its starting point the promotion of the consumption of local fish, guaranteeing catch quotas, promoting the reuse of excess of the Portuguese coast and reduce food waste. Sarrajão (Katsuwonus pelamis) is one of the species that needs to be better known and consumed by the population. This specie exists in abundance, tastes close to tuna and, by comparison, is more economically viable.
Through close collaboration with partners in the Research and Development (R&D) sector, the aim of this project is to achieve two specific objectives: to deliver a tasty, healthy and high nutritional product to schools, promoting the consumption of fish fillets by students; and to maximize the use of all leftover fish after filleting surplus fish.

The Blue Project was created to develop a systematic and effective process based on the main points:
Fish fished on thePortuguese coast.Surplus is treated withfilleting and boneremoval processes.The fillets are thenpreserved using healthyand innovative methods.Once preserved,they will be servedin school canteens.Bones and scalesare separatedto be transformed.They will later be usedfor making clothing, andapplied in the health industry.home.process_card.chart.clothing_and_health.3
Expected Results
The Blue Project will be able to promote a change in attitudes and behavior in the face of current global problems, educating consumers for a conscious, informed and sustainable choice. By valuing the local fishing activity, it is intended to involve the scientific community, industry and society in a daring and highly necessary project.

In this sense, it is expected to actively contribute to the advancement of the following areas and activities:
CircularEconomyFilletingConservationMethodsIndustrialTransformationResearchFoodLiteracyPromotion of consumption of localproducts and their full use inthe form of new products forfor society, without wasteproduction or food waste.Effective transformation of fishinto fillets.Validation of methods forthe conservation of fillets,maintaining their nutritional value.Use of fish by-products to createsynthetic skins, accessories that helpwith dermatological therapies, andfood products (pâtés, among others). Increase scientific evidence on theconservation and processing of fish.Education for healthy eatingand fish consumption inschool canteens.
While visiting the fish market in Esposende with her students, Miss Alice invites Mr. João to present a project on food sustainability. The fisherman is reticent, but accepts the invitation to go to the school to listen to what he thought was a simple lecture. Little did the fisherman know that a surprise about his childhood days was waiting for him.
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Financed by:
Iceland Liechtenstein Norway Grants
Program Operator:
Portuguese Republic - Economia e Mar Logo and Direção Geral de Política do Mar Logo