This FAO technical report explores innovative ways to convert fishery by-products (such as fish skins, bones, and viscera) into high-value products, reducing food waste and increasing sustainability in the aquatic food sector. It highlights how bioactive molecules in these by-products can be extracted and applied in industries such as pharmaceuticals, cosmetics, and functional foods.
• Key High-Value Products:
• Collagen & Gelatin – Used in pharmaceuticals and food supplements.
• Fish Oil & Bioactive Peptides – Nutritional and medicinal applications.
• Chitin & Chitosan – Found in shellfish waste, used in biodegradable packaging and water purification.
• Challenges:
• Variability in raw materials affects processing efficiency.
• Technology limitations restrict large-scale adoption.
• Regulatory barriers slow down commercialization.
The report advocates for increased investment in processing technologies and policy frameworks to scale up fishery by-product utilization.
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