Waste Utilization of Fish and Fisheries Products

Abhay Kumar *, Shweta M. M, Rehana Raj, Sharvan Kumar Sharma & Asha K. K.Mumbai Research Centre, ICAR-Central Institute of Fisheries Technology, Navi Mumbai – 400703, Maharashtra, IndiaE-mail: kumarabhay275@gmail.com

doi.org/10.5281/FishWorld.23685250

The rapid expansion of fish processing industries has resulted in the generation of large quantities of fish waste, including heads, skins, bones, scales, fins, and viscera. These byproducts account for nearly 40–60% of the total fish biomass processed. Improper disposal of fish waste give rise to serious environmental problems namely water pollution, nauseating odor, and microbial contamination. However, fish waste is a valuable source of proteins, lipids, minerals, collagen, enzymes, and other bioactive compounds that can be converted into commercially valuable products. Utilization of fish waste contributes to sustainable fisheries management, waste reduction, and economic benefits. This paper reviews the types, composition, processing methods, and applications of fish waste and fisheries by-products in industries such as food, pharmaceuticals, agriculture, cosmetics, and biotechnology. The study also discusses the environmental benefits, challenges, and future prospects of fish waste utilization.