8

Fisheries Waste: A Source of Valuable

Resources for Sustainable Development
Anamika Yadav
Department of Agricultural Engineering, Triguna Sen School of Technology, Assam
University Silchar-788011, India
*Corresponding author E-mail: [email protected]

ABSTRACT
Aquaculture fish production and its waste management is a challenging task due to
variations of environmental factors, soil factors, artificial nutrients applications, and
water quality-related parameters worldwide. Due to the increasing population and
changing environmental scenario day-by-day, high production per unit hectare is
required globally (FAO, 2017). Accordingly, a surprising expansion in how much fish
squander has been delivered all over the world, it has been assessed that around 66 %
of the aggregate sum of fish is disposed of as waste, making tremendous economic and
ecological worries. As a result, the removal and reuse of these squanders has become a
key issue that must be resolved. With the growing recognition of the circular economy,
the utilization of underutilized or discarded marine material can provide a cost-effective
approach for the recognition of a circular bio-economy, resulting in the synthesis
of materials with high added value. The present study focuses on the tremendous
socio-economic impact that fish waste may have. This review research discusses the
many high-value substances derived from fish by-products, such as collagen, enzymes,
and bioactive peptides, as well as their potential uses in various sectors. Fisheries and
aquaculture waste management practices against climate change, land suitability for farm
practices, method of production, artificial nutrients applications, water management is a
challenging task which can enhance the yield of production.
Keywords: Fish waste, Waste management, Fish by-product, Valorisation, and Bioactive
peptides

1. Introduction
Aquaculture is one of the world’s fastest-growing food industries, providing
a sustainable source of income for millions of people (Mohanty et al., 2018,
Troell et al., 2014; FAO 2018). From the total world’s production around 33%
of the all harvested fishes are not only utilized for human utilization for different
reasons like size, species, quality, amount, non-accessibility of handling or
transportation office. Today, waste generated from fish processing is a major
Fisheries Waste: A Source of Valuable 122

source of pollution in the environment. Even when excellent grade fish is

produced, only 50% of it is consumed by humans, with the remainder being
discarded as waste. These wastes, which are dumped in an open environment
without being treated, produces foul odour, which, as previously said, might
be a reason of environmental pollution, water pollution and other municipal
difficulties. Fish meal and oil made from low-grade fish and discarded fish
parts not only solves many of these health and environmental issues, but also
boosts the fishing and fish processing sectors’ overall revenue. With the rapid
build-up in yearly extraction since 2000, global usage of natural resources
has increased dramatically in recent years, reaching 92.1 billion tonnes and
resulting in a 254% rise from 27 billion in the nineteenth century (Coppola
et al., 2021). As a result, the research is stepping up its attempts to develop
a circular bio-economy that aspires to increase the value of material flows
while also achieving sustainable consumption and production. It is a new idea
that is gaining traction for the goal of ensuring human quality of life through
the effective and sustainable use of resources, energy, and infrastructure.
Biomass waste plays an important part in the circular bio-economy, which is
focused on the reuse and recycling of commodities to decrease waste creation.
The challenge of fish waste has stimulated the interest of food suppliers,
manufacturers, sellers, and buyers in India, since waste from fish processing
sectors, retail marketplaces, and by-catch at fishing ports generates a large
quantity of garbage (Coppola et al., 2021; Ahuja et al., 2020).
Fish waste disposal is a relevant and serious issue that need creative solutions
in order to implementing sustainable waste management methods. Fisheries
waste and industrial by-product accounts for a large percentage of the original
production, and their disposal has a substantial environmental and economic
impact. Maximum processing wastes are dumped each year from aquatic food
processing factories and fish markets. In view of the explicitness of specific
natural substance and its handling according to a particular product, excess
and waste food handling co-products are not promptly utilized by the parent
processors. Even though the food waste amount is influenced by absence of a
universally defined term called “waste,” it is estimated that one-third of food
is thrown away (Girotto et al., 2015). Fish residues and processed by-products,
which account for 20 to 80 % of its total fish and encompass a wide range
of other materials such as damaged fishes and non-edible components such
as viscera or skin and fins, make a significant contribution to world’s waste
(Ahuja et al., 2020).
Over the last several decades, many researchers have developed techniques
to convert these waste materials into usable products, taking advantage of
their biochemical heterogeneity: lipids, proteins (or their hydrolysates),
123 Recent Trends in Food Processing

and polysaccharides are just a few of the compounds that may be created
(Fiori et al., 2017; Ahuja et al., 2020). Fish processing generates a huge quantity
of trash. After filleting, fish processing waste is estimated to account for around
75% of the entire weight of the fish. During the processing of fish fillets, about
30% of the entire weight of the fish is wasted as skin and bones. This trash
makes an acceptable raw material for making high-value items, such as protein
meals. The use of fish waste helps to reduce damaging environmental effects
and also improves the quality of fish processing. Around 50 to 80% of the raw
natural material is generated as solid waste from the fish processing plant.
Skin and bones are the most important sources of processing waste with high
collagen fibres. Gelatin also obtained in fish waste may be utilised to make an
artificial fish bait matrix appropriate for fishhook and line fishing because of its
gel-forming properties (Masilan et al., 2021). The restoration of commercial
by-products from fish waste is a significant waste reduction technique for the
aquaculture industries. The chemical components losses from fisheries waste
and processing outcomes, which may be utilised in industrial segments, is a
potential area of research and development for the usage of fish waste by-
products. The waste contributes to major environmental contamination and
renders the surroundings unhealthy, making it susceptible to different diseases.
As a result, the question of what to do with these wastes persists. One of the
finest alternatives is to turn these wastes into value-added bioactive and other
goods for human and animal use. This waste is an excellent raw resource for
producing high-value-added goods, such as protein-rich meals. These are also
a significant potential resource for the production of bioactive chemicals.
In addition, improper disposal is a major source of contamination in the
environment. The use of fish waste helps to reduce negative environmental
effects and improve fish processing quality. Recent breakthroughs in industrial
biotechnological processes, on the other hand, have cleared the way for cost-
effective and highly useful use of these wastes for society. Table 1 shows an
estimate of the waste produced by the fish processing sector.

Table 1: Waste generation from fish processing industries in India (Anon, 2005)

S. No. Product Name Generated Waste (%)

1 Fish fillets 70
2 Squid tubes 50
3 Cuttles rings 50
4 Fish sticks 30
5 Cuttles whole 30
6 Whole and gutted fish 10
7 Cuttles fillets 50
Fisheries Waste: A Source of Valuable 124

8 Squid whole cleaned 20

9 Shrimp products 50
10 Squid rings 55

2. Role of Fisheries Waste in the Circular Economy

The circular bio-economy is a significant factor of the circular economy since
it ensures resource and environmental sustainability. The bio-economy makes
use of biologically derived commodities and replicates or employs natural
processes to improve resource efficiency (Mohan et al., 2020). Bio-economy
is the production of renewable biological resources and the conversion of
these resources and waste streams into value-added goods, such as food, feed,
bio-based products, and bioenergy (Coppola et al., 2021). In this approach,
anthropogenic use of fossil-fuel-derived raw materials is decreased, renewable
resource inflow is promoted, and environmental effect is minimised. The
massive population expansion of the previous two decades, as well as the
resulting significant consumption of non-renewable resources, have a severe
impact on environmental quality and pushed for more sustainable measures.
In this environment, future generations will require the utilisation of the
substitute to replace fossil ones, as well as the development of sustainable
renewable processes. Because the idea of sustainability is entirely founded
on the circularity of all necessary materials, the shift from a linear to a
circular economy is now an essential part of resource management in an
environmentally effective manner.
The circular bio-economy’s biggest assets are public and industry knowledge,
stakeholder and policymaker participation, financial support, sustainable
production and consumption, resource valuation, and zero-waste. The bio-
waste recycling and recovery technique, in this respect, is critical to establishing
concept to the bio-economy. Substantial attempts are being made in this field
by the scientific community, with government assistance, and are primarily
aimed at recovering resources from biological waste. Throughout this
context, understanding of the significance of developing healthier environment,
more sustainable processes has sparked interest in the use of underutilized
water ecosystems, such as the massive quantity of waste produced by fishing
and aquaculture, which is a very potential source of high-value goods (Shahidi
et al., 2019; Shavandi et al., 2019; Coppola et al., 2020).
Every year, very large volume of waste is either discarded, usually destroyed,
enhancing energy consumption, associated losses, and effect on the environment
and their management process (Arvanitoyannis and Kassaveti, 2008), and
mostly used for low-value products; to date, fish waste has primarily been
used in the food industry because it comprises nearly protein content equal
125 Recent Trends in Food Processing

to that of fish flesh (Mo et al., 2018; Stevens et al., 2018; Beheshti Foroutani
et al., 2018). Furthermore, because of the nutritious content of fish waste,
it may be used to provide plant nutrients or enhance compost. Fish waste is
processed to make a variety of fertilisers, and commercial fish-based fertilizer
are being utilised for agricultural and horticultural crops (Ahuja et al., 2020).
Furthermore, fish waste has a high concentration of biodegradable organics
that might be reprocessed as an appealing co-substrate for waste activated
sludge in order to boost methane generation during anaerobic co-digestion
(Wu et al., 2021; Choe et al., 2019). Over than 70% of total harvested fishes
are processed before being sold to the market (Hou et al., 2016), leading to
huge quantities (around 20 to 80%) of fisheries waste, based on the degree of
processing (i.e., gutting, scaling, filleting) and species, although each species
has a unique composition, size, shape, and individual’s internal chemistry
(Rustad et al., 2011; Arnaud et al., 2017).
The processing operations create waste that mostly consist of muscle trims (15
to 20%), skin and fins (1 to 3%), bones (9 to 15%), heads (9 to 12%), viscera (12
to 18%), and scales (5%) (Martínez-Alvarez et al., 2015). Large fish employers
require fish processing to bring down costs associated with transporting
uneatable fish portions as well as to improve product safety and reliability by
properly disposing the discarded parts, such as the viscera, that may comprise
bacteria and enzymes that pose a risk for processing and storage of the fish
(Singh et al., 2018). One of the most significant issues facing the aquaculture
industries are preserving product nutritional quality. Protein breakdown by
enzymatic reactions is a critical factor that should be avoided, as a high degree
of hydrolysis can result in bitter taste (Singh et al., 2018; Adler-Nissen, 2008),
which, in combination with lipid peroxidation, can lead to variance in raw
materials (Adler-Nissen, 2008; Olsen et al., 2014). The productions of lipid
and protein hydrolysis levels are vary greatly depending on the raw product
and its intended usage (Falch et al., 2007; Guérard et al., 2005). The structural
and chemical changes in proteins, which can have harmful impacts for their
physical, chemical and functional characteristics caused by hydrolysis (Singh
et al., 2018). As a result, autolysis and auto-oxidation of these compounds
must be controlled in order for them to be used (Rustad et al., 2011; Batista,
2007]. This creates a serious issue for commercial fisheries, as it required more
efficient technology and equipment for capturing and efficient management in
order to retain the quality of by-products (Galanakis, 2013; Ching-Velasquez
et al., 2020). Furthermore, increasingly strict sanitary procedures have been
introduced on a national and international level to assure food safety and
consumer protection.
Fisheries Waste: A Source of Valuable 126

3. Fish Waste Management

Fish waste management is the practice of recycling the generated fish waste with
the conception of treatment, specification, control, prevention, supervision.
The management of aquaculture waste and the environmental implications
of fishing branding are addressed in various directives that have been
introduced under the aegis of the European Union throughout the last 30 years
(Arvanitoyannis et al., 2014). The increased use of by-products necessitates
the development of fisheries policy rules. An ideal waste management system,
on the other hand, is determined by both the costs and the expected benefits.
Fish waste management has been one of the most damaging concerns to
the environment. The negative impacts of fish production on the aquatic
environments, in particularly, have been a source of society concern. The
raw material, source of utility, and unit procedures used in fish processing
differ throughout factories or industries. The majority of processing industries,
including fish processing activities, generate waste like solid waste and liquid
waste. Organic pollutants are included in this waste in soluble, colloidal, and
particle forms. Undefined combinations of primarily organic compounds are
prevalent in fishing waste water pollution (Dubey et al., 2021). Contamination is
found in fish waste in the form of indeterminate combinations of predominantly
organic compounds (Dubey et al., 2021). Waste management practices are
steadily gaining pace in the fisheries industry. Collagen, antioxidant isolation
for cosmetics, biogas, and biodiesel is the major goods made from fish waste.
Chitosan’s usage as a food packaging material and for dietary purposes is
equally noteworthy. The majority of the by-products produced are employed
in medicinal or food applications.

3.1 Characterization of Waste

The volume and concentration of waste generated during the processing of
fish are mostly determined by the raw fish composition, additives utilised,
processing water supply, and unit procedure. Solid waste and liquid waste are
two types of waste produced by fish processing industries. Solid fish waste is
composed of the fish’s undesirable components, such as heads, tails, bones,
organs, and skin. In the fisheries sector, the decomposing fish that dies while
fishing is combined with solid garbage. Solid waste is made up of discarded
fish after processing or stale seafood. Liquid waste is generated from the
processing industries during the production process in form of effluent with
suspended particles (for pre-processing, during processing for cooking,
washing or cleaning), which reduce the quantity of daylight travelling through
the water, may have an impact on aquatic life. According to research, biological
oxygen demand (BOD), chemical oxygen demand (COD), total suspended
127 Recent Trends in Food Processing

solids (TSS), fat-oil-grease (FOG), pathogenic and other microorganisms,

organic materials and minerals, and other factors are all very high in fish
processing effluents. The effluent waste produces very high BOD and COD
levels. As a result, fish processing pollutants are extremely likely to have
negative consequences for the receiving coastal and fresh habitats (Ibrahim,
2004). The liquid waste having the pH range of fish processing plants effluent
is usually close to neutral. The results of average pH range from 5.7 to 7.4 with
an average pH of 6.5. Excess nitrogen and phosphorus in a water body can
promote the growth of algae and harm aquatic life. For biological treatment,
the N:P ratio (5:1) is suggested for optimum biomass development. The
various researchers have found the techniques for converting these wastes into
usable items (Perea et al., 1993; Kristinsson & Rasco, 2000; Larsen et al.,
2000; Guerard et al., 2001; Coello et al., 2002; Laufenberg et al., 2003). More
than half of the residual material from the entire fish harvest is unlikely to be
utilised as food, resulting in about 32 million tonnes of wastage (Kristinsson
& Rasco, 2000). Hydrolysis, bioremediation, anaerobic treatment, filtration,
screening, and a variety of other multifunctional procedures are all utilised to
remediate fish waste.

4. Sources of High-Added-Value Compounds from Fish By-Products

Fish by-products offer a good source of proteins, fatty acids, and minerals, as
their composition is nutritionally similar to that of fish fillet and other food
products utilized for consumption. Proteins resulting from fish are nutritionally
superior when compared to those of other plant sources. According to research
performed on several fish species, the skin is the most considerable source
of protein, trimmings and bones are high in calcium, and the head, guts, and
bones are good sources of lipids (Kandyliari et al., 2020). Furthermore, the
average value of all fish by-products, measured on a dry weight basis, is 49.22
to 57.92 % for protein content, 21.79 to 30.16 % for ash content, and 7.16 to
19.10 % for fat content (Abbey et al., 2017). The existing patterns of aquatic
waste usage, as well as improved strategies for effective waste utilisation, are
outlined here.
• Fish head
• Fish viscera
• Skin
• Fish silage
• Bones
• PUFA
• Collagen
Fisheries Waste: A Source of Valuable 128

• Gelatine
• Scales and bones

4.1 Collagen and Gelatine Production

Collagen is a complicated and extensive structural protein found solely in
metazoans that accounts for 20 to 30 % of animal proteins (Müller, 2003;
Stenzel et al., 1974). Total 28 distinct forms of collagen have been discovered
in higher metazoans (Karsdal et al., 2019). Collagen is divided into categories
based on its basic structures and biomolecules structure. The collagen created
might be used in a number of applications, including edible casings for the
meat processing industry, cosmetics (due to its moisturising qualities), and
biomedical or pharmaceutical uses, such as wound dressings, vitreous
implants, or drug delivery carriers. Gelatine is made by partially hydrolyzing
natural collagen. Collagen is a fibrous protein present in the skin, bones, and
soft tissue of animals, is used to make gelatine. Skin and bone make up a
large component of the processing waste (30% fish fillet processing waste
of the overall mass) and contains a lot of collagen, therefore it’s usually
discarded or used to make fish meal (Wasswa et al., 2007). Aquatic species
such as sponges, jellyfish, mollusks (mussel, squid, cuttlefish, and octopus),
echinoderms, and fish have collagen (Lim et al., 2019). As a result, fish waste
might be utilised to obtain the most affordable collagen. In reality, it is mostly
made up of bones, skin, scales, and fins (Mo et al., 2018), all of which have a
significant collagen concentration, hence it may be termed a collagen producer
(Coppola et al., 2014). In comparison to other animals collagen (porcine and
bovine), fish collagen possesses essential features such as a more effective
adsorption into the body (up to 1.5 times) and greater accessibility (Sripriya et
al., 2015). Fish collagen, on the other hand, has drawbacks in terms of melting
point, mechanical strength, biomechanical stiffness, and rate of degradation
(Subhan et al., 2014). However, the fundamental issue with using fish collagen
for commercial use is the development of a long-term extraction procedure
(Carvalho et al., 2018). It is generally known that the percentage of gelatine
used in the industry increases year after year across the world. Fish gelatine
has also been shown to regulate emulsions, staying fairly stable against particle
agglomeration and flocculation through temperature, salt concentration, and
pH variations. In the future, marine gelatine might be a viable replacement for
bovine gelatine (Kims & Mendis, 2006). The quantity of gelatine derived from
fish and other animals rose steadily, rising from 0.7 to 1.3 % of total global
output (Ninal et al., 2009).
129 Recent Trends in Food Processing

4.2 Enzymes and Bioactive Peptides Production

Fish waste contains enzymes and bioactive peptides that can be utilised to
make fish silage, fish feed, or fish sauce. Isolating and purifying proteolytic
enzymes, which are rich in fish viscera, is another technique to turn fish
processing by-products into more marketable goods. Proteolytic enzymes
discovered inside the guts, may be useful in the formation of fish protein
hydrolysate. Proteolytic enzymes derived from plant, animal, and microbial
sources have been developed and tested for the production of anti-oxidative
peptides from fish protein sources, including alkaline, pancreatin, neutralise,
thermolysin, pepsin, trypsin, bromelain, flavourzyme, papain, pronase E,
protamex, orientase, a-chymotrypsin, validase. Protease is a family of enzymes
that catalyses the breakdown of peptide chain that unite with amino acids in a
polypeptide chain to produce a protein. Proteases are one of the most common
types of commercial enzymes, with most of these originating from animal,
plant, and microbial sources. Proteases are significant in a wide range of sectors,
including the textile and chemical industries, the medicine and food industries,
and bioremediation operations. The fish’s internal organs provide a rich source
of protein, many of which have high catalytic activity at low concentrations.
These proteins are isolated commercially from fish viscera on a huge scale. It
improves catalytic characteristics, is more efficient at lower temperatures, is
less sensitive to substrate concentrations, and is more stable across a wider pH
range. The enzyme hydrolysis method is used in the industrial production of
hydrolysates. Fishery waste has yielded new physiologically active chemicals.
The antifungal and antibacterial characteristics of the epidermis, epidermal
mucus, liver, gut, stomach, and gills of several fish species, as well as the blood
and shell of some crustaceans, are just a few examples. Fish mucus serves
as an immunological barrier and is recognised to have important biological
activities. These activities are carried out by a range of physiologically active
chemicals, proteinases, peptides, or polypeptides having a high molecular
mass (Thankamma et al., 1979; Windsor & Barlow, 1981).

4.3 Fish Protein Hydrolysate (FPH)

Fish Protein Hydrolysate (FPH) is similar to fodder in that it is a liquid
substance. Fish proteins that have been brake down into peptides of different
sized are known as FPH. These components are manufactured by isolating
enzymes from fish waste using commonly produced proteolytic enzymes.
The qualities of the final product can be controlled by selecting appropriate
enzymes and regulating the hydrolysis conditions. Hydrolysates are used
in milk substitutes and foodstuff flavourings. Fish protein is also a good
supply of important amino acids, according to the World Health Organization
Fisheries Waste: A Source of Valuable 130

(about 30 % by weight). Fish protein hydrolysates seem to become increasingly

popular as a result of this good amino acid. Chemical (acid or alkali) or biological
degradation can be used (using enzymes). These methods not only retain high
necessary amino acid content, but they also produce dozens of new activities
for food and medicinal applications. The development of fish hydrolysate from
fish processing waste would help to minimise pollution caused by fish waste
in the environment from fishery-based enterprises (Gopakumar, 2002). After
a period of time, most hydrolysates have a bitter taste. To conceal the bitter
taste flavouring ingredients such as cocoa and sweetness can be employed in
fortification process during food preparation (Thankamma et al., 1979).

4.4 Fish meal production

Fish meal is one of the most significant products made from fish waste, and by-
catch, as well as other numerous species. It’s a high-concentrated dry nutrient
feed supplement made up of 70% of protein content, 10% of minerals, 9%
of fat, and 8% of water. Based on the quantity, ingredients are used in its
manufacture and the kind of method to create the meal; it might have varying
compositions and attributes in terms of amino acid profile, digestibility, and
consumer acceptability. Fish meal is primarily used in the preparation of
fish and shellfish meals. The feed utilization efficiency ratios of the species
supplied can be influenced by changes in fish meal quality. Fresh and stale
raw materials can cause considerable variances in monoamine oxidase level,
such as cadaverine, in fish meal, as well as high-quality fish meal with low
monoamine oxidase content. These variations have an impact on some
nutritionally significant characteristics in organisms given those specific fish
meals, such as feed intake and feed efficiency, which are both lowered in the
case of the low-quality fish meal (Windsor & Barlow, 1981). Typically, fish
meal was made from sun-dried fish acquired from several dying process, and
the result was mostly used as manure, but nowadays, fish meal may be made
using two different methods: dry rendering and wet rendering. The quality of
the food is also affected by the processing circumstances. From the inception of
the industry, high-quality fish dinners have been a popular export commodity.
BIS has released requirements for fish meal as a feeding livestock to help with
quality control (Brody, 1965).

4.5 Fish Silage Production

The digestive tissues (stomachs, pyloric caeca, intestines, liver, pancreas,
and other organs) as well as other organs such as the spleen and gonads are
all included in the viscera of fish. To produce fish silages, viscera waste was
employed. Fish silage produced from entire fish or fish pieces, with no more
131 Recent Trends in Food Processing

ingredients except an acid, and in which the fish is liquefaction by enzymes

already present in the fish (Raa & Gildberg, 1982). The temperature and pH
together influences the rate of liquefaction. Fresh fish vaporises faster than
rancid fish or fish that has been previously refrigerated or frozen, and fatty
fish liquefies faster than white fish. Because the amino acid content of fish
meal determines the nutritional benefit of fisheries, silages derived from
fish waste materials are found to be sufficient for usage as a component in
nutritious food. As a result, ensilage can be utilised to substitute fish meal in
feed manufacturing (Nair et al., 2004; Mohanty et al., 2018).

4.6 Fish Oil Production

Fish oils produced from fish’s whole body, as well as the skin and liver
(in the case of some species). Polyunsaturated fatty acids, particularly
Eicosapentaenoic acid (EPA) and Docosa hexanoic acid (DHA) are abundant
in fish oils. The most well-known characteristics of fish oil as a medicinal
property of omega-3 fatty acids include their ability to prevent atherosclerosis,
lower blood pressure, and safeguard against arrhythmias. Fish oil is fascinating
bio-active oil that has been used to treat diabetes, cancer, and tuberculosis. It
has therapeutic properties contains antifungal and anti-oxidant qualities as well
(Stansby, 1967). Arvanitoyannis and Kassaveti (2008) described a method for
producing bio-diesel from a fish source. The density, flash point, pour point,
heating value, distillation test, and sulphur level of the oil made from fish
waste were all tested during experiments. They have found that the produced
oil have good qualities and can acceptable for use in diesel engines, including
a nearly identical greater heating value compared to the commercial diesel
fuel, no sulphur oxide formation seen, reduced smoke, polyaromatic, and
carbon dioxide emissions. Oil produced from fish oil has also been employed
to enhance the synthesis of bacterial enzymes (Mohanty et al., 2018).

4.7 Other Productive Waste

The miscellaneous waste production is given below:

(a) Fish Glue

Fish glue is created from fish skins and heads (higher and lesser grade
adhesive). Fish glue is made by heating fish skin with acid and alkali in a
proper sequence.

(b) Fish Calcium

Filleting waste from larger fishes is a rich source of calcium that may be
utilised in pharmaceuticals.
Fisheries Waste: A Source of Valuable 132

(c) Pearl Essence

A suspension of crystalline guanine in a solvent is known as pearl essence.
It’s an iridescent material found on pelagic fish scales’ epidermal layer. This is
used to provide substances a shiny finish by coating them with it.

(d) Fish Maws and Isinglass

Isinglass is the name given to the air bladders of a sturgeon fish. The air bladders
of eels and finfish are used to make isinglass in India. During transportation,
the air ducts are detached from the fishes and briefly stored in salt. When
they arrive at the beach, they are split apart, completely cleaned, and the cell
layer scraped off before being completely dry (Mathew, 2003). Fish maws
are swim bladders that have been washed, desalted, air dried, and hardened.
Through entangling suspended contaminants in the fibres of swelling isinglass,
it is employed as a clarifying agent for drinks, wines, beer, and vinegar
(Mohanty et al., 2018).

5. Challenges and Future Perspective

Aquaculture as an industry generated both sustainable resources and
wastewater. It is a challenging task to manage the industry with the increasing
population and their demand for food and also climate change unless limited
resources and wastewaters are carefully managed (Troell et al., 2014; Boyd
et al., 2020). Improvements in nutrient resource recovery, such as harvesting
and processing wastewaters and by-products (Han et al., 2019; Lu et al.,
2019), as well as optimization of feeding composition (Turchini et al., 2019)
and formulations (Willer & Aldridge 2019), can help consumers and industry
produce more sustainably. To minimize microbiological deterioration,
keep high nutritional content, and assure a fresh product, the processing of
seafood by-products must be carefully managed (Jennings et al., 2016; Olsen
et al., 2014). Improved control of oxidative stability and the distribution of
undesirable odor, such as in the refining of fish oil, can increase by-product
recovery (Simat et al., 2019). Aquaculture will have to provide bigger yields
with less waste in the future. On the other hand, this requires efficient resource
utilization, increased earnings, and sustainability practices, while on the other;
it entails inputs, pollution, and waste reduction (Campanati et al., 2021).

6. Conclusion
Rather than disposing of undesired fish waste as a low-cost substrate in
combination with typical fishing by-products might be a preferable choice for
producing value-added goods and as a health supplement. It may not only
contribute to decreasing the solid waste produced by the fish sector, but it may
133 Recent Trends in Food Processing

also aid in the improvement of the fish industry’s economics. As a result, greater
study and public awareness are needed to better understand the feasibility and
promise of bringing fish processing waste closer to the creation of value-added
commodities for the benefit of human civilization.

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