Prospective Utilization of Fishery By-products in Indonesia

Abstract

Fisheries industry activities generate by-products which have economic potential and can be utilized as a raw material to produce various value-added products. Fisheries by-products can be as follows: (a) by-products from the utilization of fisheries resources, (b) by-products from processing industries, (c) by-products as secondary products in addition to the main products, (d) by-products from surplus during the fishing season, (e) by-products as the remainder of distribution or marketing. By-products from the utilization of fisheries resources can be processed into minced fish, surimi and surimi-based products, food-grade fish flour, fish meal, fish silage, and several traditional products. By-products from shrimp processing industries have been explored to produce sticky shrimp extract, fermented shrimp paste, shrimp crackers, protein hydrolysate, shrimp meal, shrimp silage, chitin, chitosan, chitooligosaccharide, and flavoring agent. Meanwhile, by-products from fish processing, such as canned fish, tuna loin, red snapper fillet, frog legs, and some processed freshwater fish, have the potential to be processed into fish meal, flavoring agent, tanned fish skin, gelatin, fish balls, fish sausage, and fermented products. By-products as secondary products, such as fish oil, can be utilized for pharmaceutical, food, feed, and non-food purposes. Some processing technologies have been developed for the utilization of underutilized fish, especially sharks and rays.