we all have our definition of
sustainability and of how we practice it
in our lives and when it comes to
seafood sustainability in my
conversations with people it is about
not overfishing and it is about
preserving the world’s fish populations
but there is another aspect of seafood
sustainability and that has become a
part of my mission and my little buddy
over here has been integral to that
mission I will leave you in suspense for
the formal introduction so my mission it
started when I was young
really I fortunately was born and raised
in beautiful Alaska where I grew up with
and loved having fish for dinner and
salmon ran through my veins and then in
college at the University of Florida I
found myself in a doctoral research
program in which I was looking at how to
better use underutilized sources of
seafood so what are these underutilized
sources of seafood well it can be the
cut offs or trimmings
after you fillet a fish it can be that
good fish meat that’s left on the bone
after processing it can be bycatch let
me give you a few examples shrimp they
are not the only things caught in shrimp
nuts
there can be fish in there too what do
you do with those and then at the end of
the day there may be fish and your nets
that you did not intend to
catch what do you do with those fish and
let’s not forget the small species of
fish the sardines and herrings
we can better use them too so really if
you think about it all of these
underutilize sources of seafood are like
the bread and bagels that you might
throw out at the end of the day or that
ugly potato or carrot it’s all usable
it’s all nutritious and it’s all good
food that we can eat so to put all of
this in perspective recent numbers show
that 88% of the 171 million tonnes of
global fish production is directed
towards human consumption that is fish
for us and only about 20% of that fish
that we catch ends up in our stomachs
after harvesting processing distribution
and reaching the consumer so clearly we
have an amazing and an exciting
opportunity to improve how we use our
seafood and improve how we use our
leftovers and reduce food waste so this
opportunity it turned into a doctorate
and an enormous passion for those cute
little herrings and those fish trimmings
and whoa now I had the tools and
know-how to create value
raw materials for us to eat fish myths
like ground beef from that you can make
fish patties and fish fingers you can
make seafood products like imitation
crab meat that imitation crab meat is
what we commonly see in our sushi rolls
that imitation crab meat is actually
made with fish specifically Alaska
pollock so now where am i I am in
beautiful Iceland where Alaskan Lupin
grows and I only live a few degrees
latitude difference from where I grew up
in the Kiski Alaska and what do I do
several years later after working with
various food ingredients in the food
industry I am back working with seafood
raw materials and it gets even better
I am 3d printing those seafood raw
materials yes 3d printing
imagine you have a copier or an inkjet
printer it prints in one dimension on a
piece of paper
now imagine that that ink is fish and
now not only are you printing in one
dimension but you are printing layer
upon layer neatly stacked up on top of
one another and just like there’s font
sizes
there are nozzle sizes such that you can
create various food forms now
I must tell you my initial impressions
and thoughts of the food printer were
not so positive my husband and I we are
both food scientists by the way we were
having an interesting discussion okay
let me be honest it was actually a
lively debate I thought that this was as
far away from natural as you could
possibly get
I thought of overly processed foods and
dried down ingredients that you then
reconstitute and print but then there
was an intervention Halle met
technological disruptive reality at that
point I had to radically change and
transform in my mind what I thought
sustainability could be and will be
I came to adopt and realize that the 3d
food printer can be used as a tool in
which you can use those sustainable raw
healthy ingredients you can use those
fish trimmings or that ugly potato my
mission went 3d literally and now the
new headline of the mission seafood
sustainability and technology meet the
future kitchen it is with projects like
future fish where experts and
collaborators in the 3d food printing
industry the seafood industry
institutions and chefs we are all coming
together and we are 3d printing
formulations made with underutilized
seafood raw materials and it goes so
much deeper we are taking traditional
protein sources and we are applying them
in novel ways such that we can get
consumers to eat more fish be more
engaged with their food and communicate
sustainability to the masses we are
using a technological disruptive tool
and we are applying it to a mostly
traditional industry we are creating
different food forms from the
traditional Icelandic cod and potatoes
in the form of volcanoes with spinach we
are creating fish pasta which by the way
this was the first time I ever made
pasta and it turned out very well we are
making fish pizza and pretzels and
protein shells and twisted stars and to
take it even further we are working on
ready to print formulations such that
consumers can prepare print and cook
fish in a fun and easy way in a sense
it’s a foolproof way to get people to
eat fish such that they will want to eat
it again and children they are picky
eaters right we’ll use those fish
trimmings or leftovers and print the
next new novel tuna fish
sandwich or codfish fingers or smiley
face it can’t get any better than that
sustainability really should be a
conversation that takes on different
forms and we are tangibly doing that
right here right now we can do this so I
recently had a conversation with a high
school student and we talked about the
realities of today and tools of tomorrow
and she was very interested in project
future fish and then we went on to talk
about the essay she was writing does
Star Trek predict the future now we may
not be implementing the technologies of
a Star Trek today like the food
replicator but we are getting closer and
there is hope that we can move towards
our own version of Star Trek in which we
are using new tools to feed future
populations and such that we still have
fish for dinner so sustainable seafood
3d printed really yes and never before
did I think that that fish I grew up
loving so much as the child in Alaska
would have been so much more and that I
would be on this exciting sustainable
journey I am so passionate about we
all have our definition of
sustainability but we must educate each
other
stubborn we may be to evolve and change
with new tools and a voice so tonight
think about serving your dinner with a
twist and print those fish trimmings or
leftovers and welcome yourself to the new food frontier
sustainability and of how we practice it
in our lives and when it comes to
seafood sustainability in my
conversations with people it is about
not overfishing and it is about
preserving the world’s fish populations
but there is another aspect of seafood
sustainability and that has become a
part of my mission and my little buddy
over here has been integral to that
mission I will leave you in suspense for
the formal introduction so my mission it
started when I was young
really I fortunately was born and raised
in beautiful Alaska where I grew up with
and loved having fish for dinner and
salmon ran through my veins and then in
college at the University of Florida I
found myself in a doctoral research
program in which I was looking at how to
better use underutilized sources of
seafood so what are these underutilized
sources of seafood well it can be the
cut offs or trimmings
after you fillet a fish it can be that
good fish meat that’s left on the bone
after processing it can be bycatch let
me give you a few examples shrimp they
are not the only things caught in shrimp
nuts
there can be fish in there too what do
you do with those and then at the end of
the day there may be fish and your nets
that you did not intend to
catch what do you do with those fish and
let’s not forget the small species of
fish the sardines and herrings
we can better use them too so really if
you think about it all of these
underutilize sources of seafood are like
the bread and bagels that you might
throw out at the end of the day or that
ugly potato or carrot it’s all usable
it’s all nutritious and it’s all good
food that we can eat so to put all of
this in perspective recent numbers show
that 88% of the 171 million tonnes of
global fish production is directed
towards human consumption that is fish
for us and only about 20% of that fish
that we catch ends up in our stomachs
after harvesting processing distribution
and reaching the consumer so clearly we
have an amazing and an exciting
opportunity to improve how we use our
seafood and improve how we use our
leftovers and reduce food waste so this
opportunity it turned into a doctorate
and an enormous passion for those cute
little herrings and those fish trimmings
and whoa now I had the tools and
know-how to create value
raw materials for us to eat fish myths
like ground beef from that you can make
fish patties and fish fingers you can
make seafood products like imitation
crab meat that imitation crab meat is
what we commonly see in our sushi rolls
that imitation crab meat is actually
made with fish specifically Alaska
pollock so now where am i I am in
beautiful Iceland where Alaskan Lupin
grows and I only live a few degrees
latitude difference from where I grew up
in the Kiski Alaska and what do I do
several years later after working with
various food ingredients in the food
industry I am back working with seafood
raw materials and it gets even better
I am 3d printing those seafood raw
materials yes 3d printing
imagine you have a copier or an inkjet
printer it prints in one dimension on a
piece of paper
now imagine that that ink is fish and
now not only are you printing in one
dimension but you are printing layer
upon layer neatly stacked up on top of
one another and just like there’s font
sizes
there are nozzle sizes such that you can
create various food forms now
I must tell you my initial impressions
and thoughts of the food printer were
not so positive my husband and I we are
both food scientists by the way we were
having an interesting discussion okay
let me be honest it was actually a
lively debate I thought that this was as
far away from natural as you could
possibly get
I thought of overly processed foods and
dried down ingredients that you then
reconstitute and print but then there
was an intervention Halle met
technological disruptive reality at that
point I had to radically change and
transform in my mind what I thought
sustainability could be and will be
I came to adopt and realize that the 3d
food printer can be used as a tool in
which you can use those sustainable raw
healthy ingredients you can use those
fish trimmings or that ugly potato my
mission went 3d literally and now the
new headline of the mission seafood
sustainability and technology meet the
future kitchen it is with projects like
future fish where experts and
collaborators in the 3d food printing
industry the seafood industry
institutions and chefs we are all coming
together and we are 3d printing
formulations made with underutilized
seafood raw materials and it goes so
much deeper we are taking traditional
protein sources and we are applying them
in novel ways such that we can get
consumers to eat more fish be more
engaged with their food and communicate
sustainability to the masses we are
using a technological disruptive tool
and we are applying it to a mostly
traditional industry we are creating
different food forms from the
traditional Icelandic cod and potatoes
in the form of volcanoes with spinach we
are creating fish pasta which by the way
this was the first time I ever made
pasta and it turned out very well we are
making fish pizza and pretzels and
protein shells and twisted stars and to
take it even further we are working on
ready to print formulations such that
consumers can prepare print and cook
fish in a fun and easy way in a sense
it’s a foolproof way to get people to
eat fish such that they will want to eat
it again and children they are picky
eaters right we’ll use those fish
trimmings or leftovers and print the
next new novel tuna fish
sandwich or codfish fingers or smiley
face it can’t get any better than that
sustainability really should be a
conversation that takes on different
forms and we are tangibly doing that
right here right now we can do this so I
recently had a conversation with a high
school student and we talked about the
realities of today and tools of tomorrow
and she was very interested in project
future fish and then we went on to talk
about the essay she was writing does
Star Trek predict the future now we may
not be implementing the technologies of
a Star Trek today like the food
replicator but we are getting closer and
there is hope that we can move towards
our own version of Star Trek in which we
are using new tools to feed future
populations and such that we still have
fish for dinner so sustainable seafood
3d printed really yes and never before
did I think that that fish I grew up
loving so much as the child in Alaska
would have been so much more and that I
would be on this exciting sustainable
journey I am so passionate about we
all have our definition of
sustainability but we must educate each
other
stubborn we may be to evolve and change
with new tools and a voice so tonight
think about serving your dinner with a
twist and print those fish trimmings or
leftovers and welcome yourself to the new food frontier
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