Italy: Marine By-Product Transformation & Valorisation

Context and Challenges

Sicily has a long-standing tradition in the fishing sector, with a significant focus on fish processing that dominates the National production. with traditional species such as tuna, sardine, and anchovy.

Innovation plays a key role in increasing the competitiveness, sustainability and profitability of the local seafood supply chain, and for the development of value-added processed products, it is recommended to focus on underutilized fish species Another challenge for the processing sector is to extend and guaranteeing the shelf-life UNIPA has setup innovative technologies on traditional processing and new species, thus proposing new product categories, allowing to decrease pressure on endangered species and added value to the products.

The processing sector gives another area of exploitation, related to by-product production, utilization and valorisation, to reduce waste and create high-value products shifting the added values towards the producers and reducing the length of the value-chains in line with the sustainability principles. Despite these traditions, the region faces several challenges, including:

• The diversification of the fish processing sector that is based on a limited number of species and products.
• Fragmented value chains, where traditional processing methods lack modern scaling approaches.
• Regulatory barriers, making it difficult for small-scale fisheries to commercialize their products.
• Market competition, where traditional products struggle to find their place in an increasingly competitive market.

Best practice identified

Specific case: Ritunnu – Sustainable valorisation of by-catch The Ritunnu Case Study in Sicily

A successful social innovation in Sicily is the revival and commercialization of ritunnu salatu, a traditional fish product made from menola, Spicara smaris, a Mediterranean fish species traditionally considered of low commercial value. Historically, menola has been undervalued despite its abundance in the local fishery. The Ritunnu case, spearheaded by local fisherman Natale Amoroso in partnership with the University of Palermo (UNIPA), has created a sustainable, marketable and high-value product, thanks to transfer of innovative technologies from lab to enterprise, which has made it possible to standardise the process and quality of the product, making it a controlled supply chain product of renowned commercial value.

The traditional ritunnu salatu process involves salting and drying the fish, which is then preserved dry or in oil or grated as a condiment, similar to bottarga. This practice, once considered a “poor man’s bottarga”, has now gained market traction, with prices reaching up to 200 euros per kilogram, positioning it as a premium gourmet product.

Social and environmental impact

• Social Benefits: Empowering local fishers, preserving cultural heritage, and creating new job opportunities in the region.
• Environmental Benefits: Reducing food waste and promoting the sustainable utilization of marine resources by moving consumers’ attention on non-target, not endangered fish species, according to SDG 12.

Implementation Guidelines

• Co-creation with local stakeholders: Collaborate with local fishing communities to preserve and scale traditional knowledge. Engage academic institutions to develop formal production protocols.
• Product innovation and branding: Position ritunnu as an artisanal, high-quality product with eco-friendly credentials and create brands like “eco-bottarga,” which uses the entire fish rather than just the roe.
• Sustainability measures: Focus on using by-catch that would otherwise be discarded. Implement sustainable packaging and marketing strategies that align with circular economy principles.
• Market access and distribution: Online shops and local restaurants to introduce ritunnu to wider markets. Work with policymakers to overcome regulatory hurdles and obtain certifications.

Key To-Dos for Stakeholders

• Fishing cooperatives: Scale production and maintain product authenticity
• Policymakers: Provide tailored regulations to support artisanal fish products
• Academic partners: Offer R&D support to improve product shelf-life and quality control
• Retailers and distributors: Explore export opportunities and niche gourmet markets

Scaling and replicability

The success of the Ritunnu case study demonstrates how traditional knowledge, when combined with scientific validation and modern business strategies, can be replicated in other coastal regions across Europe. In Greenland there is a similar product called ammassak (Figure 9), and the local fishermen could benefit from these guidelines. In general, this model can serve as a benchmark for small-scale fisheries looking to enhance their sustainability and economic resilience.