ABSTRACT
Food industry residue, refuse, and wastes comprise about 30% of worldwide agricultural productivity. Fruits and vegetable wastes, lingo-cellulosic materials, and animal and fisheries operation refuses are the main food industry based wastes. The food wastes are in general of good quality and have potential benefits, and can be used to produce other renewable and reprocessed value-added products. Mainly in the field of fish and fisheries, the processing of shrimp and crustaceans will produce a huge quantity of wastes. These rejects and discards from the fisheries can be reused as by-products. Up to 30% of the total landing in the fish-eries industries considered as underutilized, by catch and unconventional or unexploited, give rise to over 22 million tons of fish waste annually. Although a proportion of these gets reprocessed, yet several tons end up as waste and requiring disposal. The by-products from the fish industry are generally defined based on harvesting and processing methods as well as fish species. This chapter summarizes important fish by-products that include: fish guts and viscera, trimmings, minced fish from fish frames, fish liver and oil, fish skin, napes, and fish roes, fish heads, and shrimp shells and fish protein hydrolysates. Moreover, this chapter focuses on the technologies used to process them in a manner, which will not pollute the environment.
