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News > Alumni News > The world's our fish finger

The world's our fish finger

David Willer OI (2006-2013) and a team of Cambridge researchers believe that a twist on this 1950s creation might help address the challenge of sustainably feeding our global population.
The world's our fish finger smothered in ketchup or squished into a sandwich
The world's our fish finger smothered in ketchup or squished into a sandwich

The world’s our fish finger

Smothered in ketchup or squished into a sandwich, there’s one tasty convenience food that’s hard to resist. With over 1.5 million of them eaten every day in Britain, fish fingers are one of the nation’s favourite foods. Now I, along with a team of Cambridge researchers, believe that a twist on this 1950s creation might help address the challenge of sustainably feeding our global population.

Bivalve shellfish (clams, mussels, oysters) are the most environmentally friendly meat on our planet. I have been developing novel mechanisms to increase the production of and facilitate demand for this highly nutritious sustainable seafood. Recent innovations have included the development of ’nutrient bullets’ to accelerate the production and increase the nutritional quality of bivalves. I am working with some of the world’s biggest seafood manufacturers to help them substitute less sustainable meat and fish for bivalve meat in our favourite food products - including fish fingers!

If you are interested in reading more about the research, please go to www.zoo.cam.ac.uk/directory/david-willer, email dw460@cam.ac.uk or have a look at the below links and news articles:
https://www.zoo.cam.ac.uk/directory/david-willer 
https://www.cam.ac.uk/stories/fishfinger
https://www.cam.ac.uk/research/news/scientists-supercharge-shellfish-to-tackle-vitamin-deficiency-in-humans 

David Willer OI (2006-2013)
 

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