Sustainable use of marine resources – turning waste into food ingredients

Fish by‐products are considered low value and discarded. With proper handling and processing, fish by‐products may provide high nutritional value to consumers. This study aimed at establishing compositional differences in valuable compounds from fish by‐products of selected species, including Salmon, Flathead, Silver warehou and Barramundi. Simple extraction methods were employed, and obtained fractions were analysed for their chemical and physical properties. The chemical composition of four fish species differed significantly (P