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.