Fisheries Products and By-products
Dr. Hasan Ahmmed Chowdhury
Former Director & Project Director, BSCMFP
Department of Fisheries Bangladesh & World Bank
Senior Advisor, JICA-INTEM- FDA-FiLEP
A Course Content (4101) deliberation for Semester
4/1
Bangabandhu Sheikh Majibur Rahman Maritime
University (BBSMMU), Dhaka
5 November 2024
Presentation Contents
Defining fishery products and by-products
Processing and Value Added Fishery Products
Scientific and technological development of
fishery products: Bangladesh and Global
Perspectives
What is Fishery Products and By-
products ?
Fishery products are edible and inedible
products that come from fish and other
aquatic life, while fishery by-products are the
raw materials left over from the production of
fishery products.
Fishery products means live seawater or
freshwater animals, wild or farmed, and parts
and products of such animals, including roes
and livers
Fishery products include edible fish and
shellfish, as well as inedible products like oils,
fats, and aquatic plants.
What is Fishery Products ?
Fishery products also defined as “all
seawater or freshwater animals (except for
live bivalve molluscs, live echinoderms, live
tunicates and live marine gastropods, and all
mammals, reptiles and frogs) whether wild or
farmed and including all edible forms, parts
and products of such animals.
Fishery products as defined in Article 2,
point (8), of Regulation (EC) No 1005/2008.
Global Fisheries Production, 2022
Total Global fisheries production 223.2 million
tonnes
The total first sale value was estimated at USD
452 billion
185.4 million tonnes (live weight)of aquatic
animals
37.8 million tonnes (wet weight) of algae
USD 296 billion came from aquaculture
production
Over 230 countries and territories involved in the
international trade of aquatic products,
(FAO, SOFIA-2024)
Fish Utilization, 2022
185.4 million tonnes (live weight
equivalent) of aquatic animals harvested
globally, about 89 percent (164.6 million
tonnes) was used for direct human
consumption.
The remaining 11 percent (20.8 million
tonnes) was destined for non-food
purposes, of which about 83 percent (17
million tonnes) was reduced to fishmeal
and fish oil,
Fish Utilization, 2022
The rest (about 4 million tonnes) was
largely utilized as ornamental fish, in
aquaculture (e.g. as fry, fingerlings for
growing),
As bait, in pharmaceutical applications, for
pet food, or as raw material for direct
feeding in aquaculture and for the raising
of livestock and fur animals.
In 2022, of the 165 million tonnes destined
for human consumption,
Live, fresh or chilled accounted for about 43
percent. This continues to represent the
preferred and most high-priced form of
aquatic food products, followed by
Frozen (35 percent), prepared and preserved
(12 percent) and
Curedn (10 percent) (Figure 33).
Traditional Fishery Products
Products from fish:
- Fish cutlet, Fish Balls, Fish pickle,
- Fish Soup, powder,
- Fish wafers,
- Ready-to -serve fish curry in flexible pouches,
- Prawn pickle,
- Related Resources
- Surimi is a washed fish mince and used as a
base material for making different types of
value added products like fish cutlet, fish sev
and fish wada, fish Kheema, etc.
What is Fishery By-products ?
Fish processing by-products refer to the
tissues that remain after much of the fish
muscle has been removed and include heads,
frames, viscera, and skin, among others.
Edible parts such as heads, milt, and
stomachs are on occasion collected and sold
and some fish skin is made into gelatin or fish
leather.
The traditional fishery byproducts
are fishmeal, fish body and liver oils, fish
maw, isine glass etc.
Fish processing and filleting industries
turn out large quantities of fishery waste.
All these are good sources of high quality
protein, fat, minerals etc.
Fish body parts utilized as by-products
Major sources of Fishery by-products
Fishery by-products derived mostly from
forage fish (small pelagics), marine organisms
such as fish, krill, shellfish and algae
Predominantly the species used for fishmeal
and fish oil production are the small pelagic
fish species, often known as “forage fish” due
to their position in lower trophic levels in
marine ecosystems.
A growing amount comes from by-products
(fish trimmings): currently one third of the
world’s fishmeal production and more than
fifty percent of all fish oil.
Marine resources contributing in Fishery
products/by-products
The traditional Fishery Byproducts
- Fishmeal
- Fish body and liver oils
- Fish maw, isinglass
- Fish protein concentrate
- Surimi
- Fish albumin
- Glue
- Gelatin
- Pearl essence
- Peptones, amino acids, protamines
- Fish skin leather etc
Processed fish products
Fish oil is recommended for a healthy diet
because it contains the omega-3 fatty acids,
eicosapentaenoic acid (EPA), and
docosahexaenoic acid (DHA), precursors to
eicosanoids that reduce inflammation
throughout the body.[6]
Fish emulsion is a fertilizer emulsion that is
produced from the fluid remains of fish
processed for fish oil and fish meal
industrially.
Fish hydrolysate is ground up fish carcasses.
After the usable portions are removed for
human consumption, the remaining fish body
–guts, bones, cartilage, scales, meat, etc. –
Processed fish products
Fish meal is made from both whole fish and the bones
and offal from processed fish. It is a brown powder or
cake obtained by rendering pressing the whole fish or
fish trimmings to remove the fish oil. It used as a high-
protein supplement in aquaculture feed.
Fish sauce is a condiment that is derived from fish that
have been allowed to ferment. It is an essential
ingredient in many curries and sauces.
Isinglass is a substance obtained from the swim
bladders of fish (especially sturgeon), it is used for the
clarification of wine and beer.
Tatami iwashi is a Japanese processed food product
made from baby sardines laid out and dried while
entwined in a single layer to form a large mat-like sheet.
Surimi refers to a Japanese food product
intended to mimic the meat of lobster, crab,
and other shellfish. It is typically made from
white-fleshed fish (such as pollock or hake)
that has been pulverized to a paste and
attains a rubbery texture when cooked.
Fish glue is made by boiling the skin, bones
and swim bladders of fish. Fish glue has long
been valued for its use in all manner of
products from illuminated manuscripts to the
Mongolian war bow.
Other processed products
Pearls, mother-of-pearl, and abalone are valued
for their lustre. Traditional methods of
pearl hunting are now virtually extinct.
Sea horse, star fish, sea urchin and sea cucumber
are used in traditional Chinese medicine.
The Sea snails Murex brandaris and Murex
trunculus are used to make the pigment Tyrian
purple
Some sepia pigment is made from the inky
secretions of cuttlefish.
Byproducts
A shimmery substance found on fish scales,
most usually obtained from herring and one
of many by-products of commercial
fish processing, can also be used for
pearlescent effects, primarily in nail polish,
but is now rarely used due to its high cost,
bismuth oxychloride flakes being used as a
substitute instead.
Chitine and Chitosen from Shrimp shell
Live Fish & Pets
Fish may also be collected live for research,
observation, or for the aquarium trade.
Exportable Products of Bangladesh
Frozen Shrimp & Prawn
Frozen Fish
Fresh & Chilled Fish
Frozen Fillets & Steaks of Fish,
Sharks Shells Skates & Rays
Shark Fins & Fish Maws
Salted & dehydrated Fish
Dry Fish
Live Crabs & Tortoises
Fish meals & Crushed
Value Added Shrimp & Fish Products
PRODUCTION REFLECTION
A)Frozen Shrimp & Prawn
I) Name of the Products: Fresh water
headless, shell on tail on (FWSO), Sea Water
headless shell on tail on(SWSO), Peeled and
Deveined (P&D), Peeled and Undeveined
(PUD) and BrokenProducts (BP) of Prawns
and Shrimps in Block Frozen, Cooked, Semi
Cooked, IQF, Semi IQF etc.
ii) Size: U/5, 6/8, 8/12, 13/15, 16/20, 26/30,
31/35, 36/40, 41/50, 51/60, 61/70, 71/90,
91/110, 111/130, 131/200, 201/300, 301/500
pieces per pound.
B)Frozen Sea Water and Fresh Water Fish:
I) Sea Water Fish: Prompfrets, Jewfish,
Indian Salmon, Shad, Caffish, Ribbonfish,
Mullet, Tuna, Mackerel, Cockup, Red
Snapper ets. are processed in whole,
headless, belly clean (IQF) state or
sliced/fillets/steak in Block Frozen state.
ii) Fresh Water Fish: Carps, Common
Carps, Snake-Heads, Barbs Shad, Eel, Mullets
etc. The large fishes are processed in whole
headless, belly clean (IQF) state of
sliced/fillets/steaks and small fishes and
processed in whole block frozen state.
Packaging of export products
Packet: Block frozen fishes are wrapped with polythene
sheet and then put into a inner carton. The small fishes
are packed in 2 kg/1 kg/0.5kg blocks, or as desired by
the buyers.
Cartoon: 2kg blocks are wrapped with polythene sheet
and packed in both side wax coated laminated one flap
duplex board non toxic painted inner carton (EEC
Standard) and then 2 kgs x 6 = 12 kgs net put into
corrugated wax coated Master Carton.
Master Cartoon: Each IQF Sea/Fresh water fish in
wrapped with polythene sheet or put in polybag and 20
kgs net of such fishes are put into a large polybag and
then into a Master Carton wrapped with hessian cloth.
References
1. The sources of marine ingredients: Whole fish & by-products. IFFO,
https://www.iffo.com/sources-marine-ingredients-whole-fish products#:~:text=Such
%20processing%20gives%20rise%20to,Atlantic%20salmon%2C%20pangasius%20and%20tilapia.
2. World Health Organization. Tidwell, James H. and Allan, Geoff L.
The State of World Fisheries and Aquaculture, 2018, 2020 (PDF). FAO. 2018.
3. Styles of Ray Skin Wrapping on Handle". "Technical information about fish leather". Archived from
the original on 2012-05-11. Retrieved 2012-07-04.
4. Moghadasian MH (May 2008). "Advances in dietary enrichment with n-3 fatty acids". Crit Rev Food
Sci Nutr. 48 (5): 402–10 . Adams, Cecil. 31 March 2000. "Does lipstick contain fish scales?".
Accessed 24 January 2007.
