The on-line training has been focused on the innovations tested over the entire seafood chain from catching methods to selectivity improvement, new processing methods, to the design of three pilot products (chilled sardine filets, ready-to-eat and ready-to-cook fish burger, ready-to-cook clams).  The two Producers Organization from Croatia - OMEGA 3 and Istria, and PO BIVALVIA from Veneto Region presented the innovation applied and the first results achieved with the cooperation of the other Project partners. Webinar was organized by ASSAM with the support of all partnership.

PRIZEFISH - BLUE WEBINAR @SEALOGY – on link: https://youtu.be/nteU3a5AE5g