The carp farmers of today face many challenges, with changing consumer habits, drought, losses of fish to avian predators and diseases presenting some of the most widespread threats. Our study has selected two European carp-farming areas as case studies: the Aischgrund in Germany and the Barycz Valley in Poland, where local stakeholders have initiated region-marketing concepts. The carp provides the core identity of these region-marketing. The region-marketing aims to boost touristic attractiveness of the regions and should indirectly support carp farmers in the strained economic situation for carp aquaculture. Notwithstanding, it is unknown, how the region-marketing effects carp farms' economics. Stakeholders were interviewed to explore the establishment and the essence of these region-marketing concepts. Focus groups of carp farmers have informed our sample of representative farms. The representative farm models enabled to compare the costs and profitability of different carp enterprises. Further, the farm models helped to explore the potential impacts and efficacy of region-marketing initiatives introduced in recent years. Our results show that the single grow-out and traditional sale of conventional fresh carp is scarcely profitable. Farmers in both regions struggle with limited options for adaptation or diversification. The difficulties are most pronounced for small-scale peasant carp farms. We consider the potential of labelling as part of region-marketing and future transfer payments that honor the contribution of carp farming to ecosystem services and cultural value (region's identity). In particular for larger-scaled carp farms, region-marketing seems to be a good means of enhancing direct marketing opportunities and generating new income sources via diversification. Highlights► The study examines the profitability of carp farms in Polish Barycz Valley and German Aischgrund. ► Representative farm models show that the economic situation of carp farmers is harsh today, in particular for smallholders. ► Fisheries Local Action Groups promote the local economy with the carp as core identity. ► It is discussed what positive impact an increased tourism has towards carp farms.
Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids in the market. Partial replacement of traditionally used white fish species by pelagic fish, will increase the content of omega-3 fatty acids improving the nutritional value but may also affect the consumer acceptance. The aim of this study was to assess the physicochemical and sensory quality of novel fish cake prototypes prepared from haddock and mackerel minces. Experimental approach. Fillets of haddock and Atlantic mackerel were used as raw material for preparation of fish cakes. The fish fillets were minced, mixed together in proportions of 100/0, 75/25 and 50/50 % m/m haddock/mackerel with salt, potato starch, pepper and full fat milk. Physicochemical and sensory analyses were further performed. Results and conclusions. The fatty acid composition analysis showed that the recommended daily intake of 250 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can easily be reached by consumption of fish cakes enriched with mackerel. The oxidation levels of all fish cakes were low in terms of peroxide value and TBARS. Fish cakes prepared with higher content of mackerel mince (50 % m/m) had significantly (p<0.05) softer texture compared to other fish cakes due to higher amount of fat in their formulations. At the same time, these fish cakes were significantly darker compared to haddock-based (50 % m/m) fish cakes due to higher myoglobin content in the fish muscle. Moreover, fish cakes with higher amount of mackerel mince had increased yellowness due to accumulation of water-soluble (r = 0.990, p < 0.05) and fat-soluble (r = 0.976, p < 0.05) TBARS. 30 metabolites were quantified by using NMR metabolomics. The content of anserine, TMAO and β-ala decreased, while the content of His, Glu, Ala increased with inclusion of mackerel. Sensory tests have shown the addition of mackerel did not reduce consumer acceptability towards the new fish cakes. Novelty and scientific contribution. The research demonstrated that Atlantic mackerel can be successfully used for partial replacement of white fish species in fish cake formulations to produce healthy and tasty ready-to-cook products and increase the consumption of small pelagics in Europe.
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