Less than a fifth of Sweden's fish catch reaches the dinner plate. A massive waste of resources that the Herring mince project now aims to change. At its core is an innovative process that utilizes the meat between herring bones – a flavorful ingredient previously used for fish feed, now repurposed for a herring mince. Axfoundation, in collaboration with researchers, chefs, and food companies at Torsåker Farm, are working to make way for more flavorful, nutrient-dense, and sustainable products. In early 2024, the "Sillenbergare", combining herring mince and legumes, hit the market.