According to EssFeed, the most consumed fish globally is Atlantic salmon. And while salmon is known for its flavor and rich omega-3 content, it has a notoriously short shelf-life. But preserving seafood often means using sulphites — additives that some people can’t tolerate and many would rather avoid.

Now, researchers have found a better way to extend fishy shelf-life.

A recent study tested three natural, medium-chain acids — azelaic, succinic, and glutaric acid — and discovered they can keep salmon fresh for nearly two weeks without using sulphites.

These acids were applied as edible coatings on both sliced and minced salmon and then chilled for 12 days. The result was less bacterial growth, better texture and color and less spoilage.

Notably, azelaic acid was the front-runner as the best bacteria-fighter. And while these acids weren’t antioxidant superstars, they still helped reduce harmful byproducts and preserved overall quality.

The big takeaway is that these natural acids could become a safer, cleaner alternative to traditional preservatives, offering consumers fresher fish and fewer health worries.

The team recommends more testing to fine-tune the formula, but the future of fresh, sulphite-free seafood looks promising.

The study was published in Food Quality and Safety.

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