Development of added-value culinary ingredients from fish waste: Fish bones and fish scales

Around 10% of the global fish catch (>90 million tonnes) is currently discarded, while by-products in fisheries account for up to 70% whole weight. From these, bones and scales represent 14–20% by-products, which are also discarded. Therefore, there an unmet need valorising these by transforming them into functional nutritious ingredients. Towards this objective, we report herein different culinary processes extract gelatine from scales, as well flours innovative methods waste valorisation food services industry. On one hand, was extracted demineralised non-demineralised their respective gelling melting properties were analysed compared elaborations. Both gelatines showed a lower point (23 °C) than pork (29 °C, used control), provided with smooth creamy texture mouth. other financiers made bone flour those regular wheat-flour, resulting no significant differences regarding adhesiveness springiness. These results showcase potential upcycling protein-rich value-added ingredients