January 24, 2020 — The processing of Alaskan pollock into products such as fish sticks, surimi and fish fillets generates “significant greenhouse gas emissions,” researchers at the University of California, Santa Cruz have found.
According to a study released by the university, the processing of the products post-catch results in almost twice as many emissions as the fishing itself. Typically, climate impact analysis of fishing ends once the catch is brought on-board.