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Abstract
Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty acids, vitamins, and minerals for human nutrition. Nonetheless, a large proportion of total landed fish remains unused due to inherent problems related to unattractive color, flavor, texture, small size, and high fat content. Most of these underutilized fish belong to the abundantly available pelagic species, which are landed as bycatch, and some are unconventional species such as krill. Although some species are used industrially for fish meal manufacture, a need for their conservation and utilization for human consumption has been recognized in order to prevent post‐harvest fishery losses. Recovery of flesh by mechanical deboning and development of value‐added products are probably the most promising approaches. This article discusses various possibilities for product development using mince from low‐cost fishery resources. These include surimi and surimi‐based products, sausages, fermented products, protein concentrates and hydrolysates, extruded products, and biotechnological possibilities. The dual advantages of this approach, namely, finding ways for better utilization of low‐value fish species and providing protein‐rich convenience foods, have been pointed out. However, the key to the success of this approach depends largely on the market strategies utilized.
