ABSTRACT

The demand for fi sh protein in the world rapidly increases, while the production of marine fi sh is almost constant during a decade. This demand has led to overfi shing of many of the more traditional species, particularly white fish such as Alaska pollock, Pacific whiting, blue whiting and threadfi n bream, etc., and has required governmental control to prevent excessive fi shing and zero emissions approach to sustainable fi sheries science. Also, bycatch is considered one of the most signifi cant issues affecting a fi shery manager’s ability to optimize yield (Patrick and Benaka 2013). Dark-muscled fi sh species currently make up about 40% of the total fi sh catch worldwide. There is great interest in utilizing the large quantities of current available, low value, fatty, pelagic fi sh for human food (Park 2005). However, cost-effective processing to improve the quality of the seafood resources is required.