February 12, 2018 — Every day on New Bedford’s docks, fish processing plants toss thousands of pounds of fish scraps — or “trash” — into buckets, and sell them to pet food makers for pennies-on-the-pound.
New Bedford officials are looking for ways to turn that “trash” into something more valuable. As part of our One Square Mile: New Bedford series, Rhode Island Public Radio’s Lynn Arditi has the story.
Larry and Loretta are my neighbor’s cats. And they love their canned cat food. To understand why just read the ingredients on the label. Ocean white fish. Fish broth. Tuna. Those ingredients are actually fish by-products. Fish guts. Fish livers. Fish intestines. Fish skins. They’re what fish processors like Bergie’s Seafood in call “trash.”
Inside Bergie’s process plant one January morning, a conveyor belt moved freshly caught grey sole to the filet tables.
“The skeletons are going to go the lobstermen,’’ David Stanley, vice president of operations, explained. “Now, the meat is gonna to us the consumer….All the trimmings all go down for cat food and animal pet food and things to that nature.”
Those “trimmings” include fish heads, skin and any of the innards not sold for human consumption.
On this day, the filet machines were turned off;the catch was smaller so the workers were doing all the deboning by hand. A worker coming off a shift break paused to sharpen his knife.
The next stop: a table lit from underneath. “See these lights right here?” Stanely said. “This is called a candling table. Every piece of fish here goes across the candling table.”
A half-dozen women wearing hair nets and rubber gloves lay the filets, one by one, on the candling table and examine them. The light underneath the table illuminates the flesh, allowing them to remove any impurities.
The processing plant usually produces anywhere from 1,000 to 3,000 pounds a day of “chowder” or trash, Celestino Cacaj, a Bergie’s supervisor, said. “We have all the trash from the fish after we clean them we sell to the customer who make pet food,’’ he said. “They pay some money for that so we keep it for them. We try to make a little money. ”
They make a little money. But could they make more?
Read the full story at Rhode Island Public Radio