Valorisation de la consommation des coproduits de poisson

Abstract

Fish are highly nutritious foods due to their content of a variety of essential nutrients such as High-quality proteim, healthy fats, vitamins, and minerals. Fish flesh is widely consumed around the world becanse of its proven health benefits. However, consumption is generally limited to the edible parts, leading to the disposal of large amounts of by-products such as heads, fins, skin, and bones, even though these also contain promising nutritional or functional compounds This study aims to explore possible ways to directly valorize these non-odihle by-products by transforming them into value-added products The valorization of fishery products is a necessary and important step, as it allows the transformation of fish by-products into consumable materials or components usable in various fields. Instead of being discarded as waste, these by-products can be innovatively exploited to generate added economic value For example, certain parts of fish are used in the cosmetics industry, in agriculture, and in the pharmaceutical industry. They can even be incorporated into human consumption through the production of food products higlighting their nutrional value This approach to valorizing fishery products not only helps reduce waste but also supports the circular economy and strengthens the sustainability of the fishing sector.