Abstract
The article provides an overview of the use of secondary fish raw materials, namely trout trimming to increase content. The work shows an increase in the content of OMEGA-3 and OMEGA-6 in semi-finished fish products using trimming. The results of these studies showed that semi-finished fish products prepared from minced trout using minced trout trimmings can increase the content of OMEGA-3 and OMEGA-6 by more than 50% with the addition of 25% minced trout trimmings. The use of minced trout trimming makes it possible to reduce the cost of the finished product and make it more affordable for low-income groups of the population.
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