Most of the vendace is sold fresh to fish wholesalers and processors, as well as to shops and professional kitchens. A small portion of the vendace is frozen for later sale and use. The product range of frozen vendace for professional kitchens is narrow. The aim of the project is produces information for vendace processing companies and fishermen.


  • A statement of the market situation and customer needs
  • Description of processing and manufacturing process
  • Ideation and product testing in a professional kitchen
  • Producing standardized recipes
  • Publication and communication of the results


The result of the project is an understanding of the uses of frozen food in professional kitchens and fish processing companies in the region can offer information on what new products.

More information

Jenni Palosaari
South-Eastern Finland University of Applied Sciences
Project Manager
+358 50 571 1336


Maistuvaa muikusta. Uusia ruokatuotteita ammattikeittiöille.

1 April 2020 – 30 September 2021

Project partners

Lead partner: South-Eastern Finland University of Applied Sciences

Other partners: Kerimäen Kalatalo Oy

Focus areas: Sustainable wellbeing


Total budget: € 59 788

Financiers and main source of funding: Centre for the Economic Development, Transport and the Environment from the European Maritime and Fisheries Fund