Abstract
Following primary processing of fish (filleting) approximately 50% of the whole fish is regarded as low value waste and mainly used for fishmeal production. This waste comprises head, viscera frame and flaps. The preparation of waste from crustaceans varies widely but in the case of scampi comprises approximately 80% of whole scampi or 30% of the tails. This chapter details three of the aspects of improved utilisation of fish and crustacean waste that have been researched at the Food Research Centre (University of Lincoln, UK).
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© 2002 Springer-Verlag Berlin Heidelberg
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Taylor, T., Alasalvar, C. (2002). Improved Utilisation of Fish and Shellfish Waste. In: Alasalvar, C., Taylor, T. (eds) Seafoods — Quality, Technology and Nutraceutical Applications. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-09836-3_11
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DOI: https://doi.org/10.1007/978-3-662-09836-3_11
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-07635-0
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