Fish and their byproducts
Fish is a unique source of micronutrients. However, many parts of larger fish, such as the head and the bones, are discarded during fish processing despite the high levels of nutrients, and particularly micro-nutrients found in these parts. Thus, the promotion and use of fish byproducts to create low-cost, high-quality food could help reduce malnutrition. This practice illustrates the nutritional benefits of incorporating fish byproducts into diets and suggests recipes to guide their preparation.
Author: Fisheries and Aquaculture Department (FI) in FAO
Organization: The Food and Agriculture Organization of the United Nations FAO TECA
Year: 2016
Country/ies: Singapore
Geographical coverage: Asia and the Pacific
Type: Practices
Full text available at: https://www.fao.org/teca/en/technologies/8717
Content language: English