{"id":16134,"date":"2025-09-17T12:21:32","date_gmt":"2025-09-17T10:21:32","guid":{"rendered":"https:\/\/trialoog.taltech.ee\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\/"},"modified":"2025-09-18T12:58:38","modified_gmt":"2025-09-18T10:58:38","slug":"raimest-vetikani-milline-on-eesti-meretoidu-tulevik","status":"publish","type":"post","link":"https:\/\/trialoog.taltech.ee\/en\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\/","title":{"rendered":"From sprat to seaweed: what is the future of Estonian seafood?"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Although Estonia is a maritime country, our people still prefer meat or imported salmon and trout over domestic fish on their plates. Local fish rarely reaches store shelves and even less frequently the dining table \u2013 for several reasons: availability, quality, price, prejudices about Baltic Sea pollution, and even the lingering smell of fish in the kitchen.<\/p>\n","protected":false},"author":8,"featured_media":16128,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[252],"tags":[640,704,700,694,688,705,701,702,703],"class_list":["post-16134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-society","tag-baltic-sea","tag-blue-economy","tag-laanemeri-en","tag-maritime-economy-en","tag-meremajandus-en","tag-seaweed","tag-sinimajandus-en","tag-vesiviljelus-en","tag-vetikad-en"],"acf":{"postbuilder":[{"acf_fc_layout":"text","type":"text","text":"At the Maritime Morning organized by the Estonian Maritime Cluster<\/a> and Trialoog, experts discussed how to overcome these barriers and what role fish farming, seaweed-based food, and smart processing solutions could play by the year 2035.\r\n

Why don't Estonians eat fish?<\/h4>\r\nLoreida Timberg,<\/a> a senior researcher at TalTech Blue Economy and Aquatic Resources<\/a> research group noted that although Estonia is located by the sea, fish consumption here clearly takes a back seat to meat. There are several reasons for this. First, fish is often harder to obtain in stores, and its quality tends to be inconsistent. \u201eIf a consumer once gets poor-quality fish from the market, they are not likely to give it another shot soon,\" Timberg remarked.\r\n\r\n
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An audience member added that the smell associated with cooking fish at home or simply a lack of habit could also be barriers. Price plays a role too, although Timberg emphasized that cheaper options \u2013 sprat and Baltic herring \u2013 are often undervalued.<\/p>\r\n

Panel moderator and Trialoog editor-in-chief Silver Tambur asked about common myths: is Baltic Sea fish contaminated, or is farmed fish somehow less healthy? According to Timberg, these are more like prejudices. Young and fast-growing fish don't have time to accumulate harmful substances found in the Baltic Sea, and fish farms strictly control feed quality: \u201eWe can\u2019t feed salmon sawdust and expect it to grow. The feed is based on high-quality animal protein, and that makes the fish healthy as well.\u201d<\/p>\r\n

Kristjan Truu, Director of the Maritime Department at the Transport Administration,<\/a> confirmed the same: \u201eBaltic herring and sprat are actually high-quality raw materials, but they don't always reach the consumer in the best form.\u201d<\/p>\r\n

The issue isn\u2019t just the fish itself, but how the supply chain functions and market habits. This is where innovation comes in \u2013 how to bring seafood to people in new formats and in a reliable way.<\/p>\r\n

According to Merit Kindsigo<\/a>, Director of TalTech\u2019s Kuressaare College<\/a>, innovation doesn\u2019t arise solely from the efforts of entrepreneurs and scientists \u2013 strategic state support is also needed. In her view, seafood could become part of school and kindergarten menus within ten years.<\/p>\r\n

Kristjan Truu added that the same principle could apply more broadly: food from local fish farming and aquaculture could also be served in hospitals. This would help create stable demand and establish seafood as a trustworthy and valuable food source.<\/p>\r\n\r\n

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\u201eIf a consumer once gets poor-quality fish from the market, they are not likely to give it another shot soon.\"<\/p>\r\n<\/blockquote>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/article>","image":null,"align":""},{"acf_fc_layout":"image","image":16119},{"acf_fc_layout":"text","type":"text","text":"

Reaching the consumer through smart processing and innovation<\/h4>\r\n

Timberg emphasized that changing eating habits requires more than just fresh fish \u2013 processing is also important. Since fishing and farming periods are seasonal, the raw material must be preserved and refined.<\/p>\r\n

\u201eFreezing isn\u2019t a bad thing \u2013 on the contrary, it helps ensure quality and makes preparation easier,\u201d Timberg noted. Currently, school food regulations do not allow the use of frozen food, based on the assumption that freezing reduces its value. If this restriction were lifted, it would be possible to offer seafood in places where children\u2019s eating habits are formed.<\/p>\r\n

According to Kindsigo, the broader use of seafood doesn\u2019t always come down to money, but often to decision-making. The state doesn\u2019t necessarily have to spend large sums: \u201eSometimes small, principled changes are enough to create a big win.\u201d<\/p>\r\n

Equally important is shaping children's eating habits through smart products. Kindsigo gave examples like dried fish chips and other appealing snacks that would help the younger generation become accustomed to fish as a natural part of everyday food.<\/p>\r\n\r\n

Aiming high with a seafood game plan<\/h4>\r\nHowever, the ideas and innovations mentioned require a broader vision and coordinated action. Without clear national direction, isolated initiatives remain scattered and fail to create a lasting market for seafood.\r\n\r\nTruu proposed that Estonia should develop a seafood strategy extending to 2035, which would provide a long-term vision and give entrepreneurs the confidence to invest. In his view, a significant share of our protein needs \u2013 for example, 15% \u2013 could come from local fish farming and aquaculture within ten years. This would reduce import dependency and strengthen food security.\r\n\r\nAt the same time, Truu acknowledged that the Baltic Sea's specific characteristics \u2013 such as slow water exchange and the risk of eutrophication \u2013 place limits on farming volumes. As a solution, he sees the potential in seaweed and shellfish farming, which would simultaneously boost food production and improve marine ecosystems. One example of such innovation is seaweed cultivation developed by the company Planeet Ruhnu<\/a> in collaboration with TalTech scientists and students.\r\n
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\u201eFreezing isn\u2019t a bad thing \u2013 on the contrary, it helps ensure quality and makes preparation easier.\"<\/p>\r\n<\/blockquote>","image":null,"align":""},{"acf_fc_layout":"image","image":16121},{"acf_fc_layout":"text","type":"text","text":"

Seaweed: a new flavor in Estonian cuisine<\/h4>\r\n

Eeva Lauk, founder of Planeet Ruhnu, confirmed that the first seaweed farming prototypes in the island\u2019s coastal waters have already shown results. The cultivation equipment was built with the help of TalTech Kuressaare College students, who designed special cages \u2013 underwater structures used for growing.<\/p>\r\n

\u201eSummer measurements showed about ten percent growth per month. September data will give a clearer picture,\u201d Lauk explained. Although still in its early stages, the results are promising and provide confidence that seaweed farming could become a meaningful addition to Estonia\u2019s food culture in the future.<\/p>\r\n

Currently, seaweed is still harvested wild, and has already been used to create various products: baked goods, fish broths, balms, and even seaweed gin. \u201eFeedback from chefs has been very positive, but the biggest challenge is ensuring a steady supply,\u201d Lauk noted. That\u2019s why cultivating the raw material is essential \u2013 it ensures a cleaner and more stable source than harvesting from the wild.<\/p>\r\n

In addition to food, seaweed can also be used as fertilizer. Lauk recalled a tradition on Ruhnu Island where autumn seaweed was spread on fields: \u201eSeaweed is nutritious and valuable \u2013 we just need to find modern ways to process and make the most of it.\u201d<\/p>\r\n\r\n

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What will Estonian seafood look like in ten years?<\/h4>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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At the end of the discussion, the panelists outlined their ideal future scenarios. Kindsigo hoped that in ten years, local seafood would be affordable and familiar to every household. Truu envisioned Estonia becoming a green, digitally transparent, and internationally competitive production hub in the Baltic Sea region. Timberg emphasized the importance of international agreements and making researchers more visible. Lauk\u2019s dream was simple: that Estonians would more often choose local sprat or a seaweed dish over a bowl of imported shrimp \u2013 not because of a campaign, but as a daily habit.<\/p>\r\n

They collectively agreed that bringing seafood to the Estonian table requires cooperation between science, business, and the state, with a focus on shaping consumer habits, developing processing and logistics solutions, and making clear political choices. Only then can Estonia become a true maritime nation, where the sea is not just a geographic fact, but a natural part of the dining table.<\/p>\r\n\r\n

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\u201eFeedback from chefs has been very positive, but the biggest challenge is ensuring a steady supply.\"<\/p>\r\n<\/blockquote>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/article>[embed]https:\/\/www.youtube.com\/watch?v=W6BnKHigbnw[\/embed]\r\n

Trialoog and the Estonian Maritime Cluster organized a Maritime Morning focused on the future of a smart sea.<\/em><\/p>","image":null,"align":""}],"related_authors":[{"author":7990,"position":"Trialoog editor"}]},"yoast_head":"\nFrom sprat to seaweed: what is the future of Estonian seafood? - Trialoog<\/title>\n<meta name=\"description\" content=\"Eestlased s\u00f6\u00f6vad kohaliku kala asemel pigem liha ja imporditud l\u00f5het \u2013 p\u00f5hjuseks v\u00e4hene saadavus, k\u00f5rge hind ja saastatuse hirm.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/trialoog.taltech.ee\/en\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From sprat to seaweed: what is the future of Estonian seafood? - Trialoog\" \/>\n<meta property=\"og:description\" content=\"Eestlased s\u00f6\u00f6vad kohaliku kala asemel pigem liha ja imporditud l\u00f5het \u2013 p\u00f5hjuseks v\u00e4hene saadavus, k\u00f5rge hind ja saastatuse hirm.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/trialoog.taltech.ee\/en\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\/\" \/>\n<meta property=\"og:site_name\" content=\"Trialoog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/profile.php?id=61555592234506\" \/>\n<meta property=\"article:published_time\" content=\"2025-09-17T10:21:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-18T10:58:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/trialoog.taltech.ee\/wp-content\/uploads\/2025\/09\/Meretoit-.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eveliis Vaaks\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eveliis Vaaks\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\\\/\"},\"author\":{\"name\":\"Eveliis Vaaks\",\"@id\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/#\\\/schema\\\/person\\\/298421563bc6fa08635ee92967fbee05\"},\"headline\":\"From sprat to seaweed: what is the future of Estonian seafood?\",\"datePublished\":\"2025-09-17T10:21:32+00:00\",\"dateModified\":\"2025-09-18T10:58:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\\\/\"},\"wordCount\":11,\"publisher\":{\"@id\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/trialoog.taltech.ee\\\/wp-content\\\/uploads\\\/2025\\\/09\\\/Meretoit-.jpg\",\"keywords\":[\"Baltic Sea\",\"blue economy\",\"L\u00e4\u00e4nemeri\",\"maritime economy\",\"meremajandus\",\"seaweed\",\"sinimajandus\",\"vesiviljelus\",\"vetikad\"],\"articleSection\":[\"Society\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\\\/\",\"url\":\"https:\\\/\\\/trialoog.taltech.ee\\\/en\\\/raimest-vetikani-milline-on-eesti-meretoidu-tulevik\\\/\",\"name\":\"From sprat to seaweed: what is the future of Estonian seafood? 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