Nowadays, anchovy and fish ripening takes more than five or six months for getting the best flavour, colour and textural properties of the product.
A Spanish researcher, specialized in fermenting processes of salted fish, has developed an innovative technology for the ripening of fish. This new technology gets to reduce to only one month or less the time of fermentation thanks to the use lactic acid and micrococcaceae bacteria. These microorganisms, essential for fermentation of anchovy, get to lower maturing time and also decrease the concentration of salt of the final product below 5%, instead of the usual 13-15%. The technology is based in fermentation and moderate temperatura, getting high flavored fish quality and low salinity during the fermentation. The process, apart from being transferable to other seafood product, is safe and allows a quick implementation of different products on the market.
The potential partner should belong to Agro-food industry or products related with the ripening process. Thanks to the patent granted, the company is looking for license agreement or/and technical cooperation agreement.