Fish skin, scales touted as future economic boon for Mich., Great Lakes

The fillets that depart Motor City Seafood Co. are tidy, ready to be packaged, shipped and prepared fresh at a Metro Detroit kitchen. They don’t start that way. The Highland Park seafood distributor mostly imports whole fish. Workers fillet them by hand or send them through a system of machines that remove the scales, heads, organs and bones before they are skinned and packed away. Motor City Seafood is left with packages of carefully cut fillets and a big green bucket of the rest — skin, scales, heads, guts. While unsightly when piled in the bucket, those offcuts could be a wellspring for the region’s commercial fish industry. more, >>click to read<< 07:14

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