Overview on the ways to losses reduction and efficiency of fish processing

A detailed bibliographic study finds that fish is a very important human food, valued by its balanced content of protein, lipids, and biologically active components. From the up-to-date statistics, it finds out that fish represents an important percentage of human food and protein sources. However, fish, like many other animal food sources, represents a future problem. In the food industry, fish can be sold as such, preserved, or processed in different ways. During fish processing technology, fish by-products are also generated and this represents a problem for the food industry and for the environment also. Transformation of these by-products into different products or their use in other industrial applications can solve the problems and may become a sustainable solution for the industry. This bibliographic study represents the starting point of the food innovation process, by analyzing the actual use of the by-products as medicinal products, artificial pearls, fish skin, isinglass, glue, body oil, manure and guano, silage, soluble, flour, fins, biscuits, macaroni, sausage, ham, liver oil and others and finding new paths of developments in order to achieve the goal.