Maximizing the utilization of seafood resources

Maximizing the use of seafood resources has become a strategic priority in addressing global food security, sustainability, and resource efficiency. Recent advances in biotechnology and processing have transformed the potential of underutilized seafood sidestreams, residual raw materials (RRM), bycatch, and discards, into high-value applications. Enzymatic hydrolysis, membrane filtration, and green refining technologies now enable targeted extraction of proteins, marine lipids (EPA/DHA), bioactive peptides, and collagen from materials previously considered waste. Innovations such as micro- and nanoencapsulation improve oxidative stability, facilitate food fortification, and support novel applications in infant nutrition, medical foods, and cosmetics. Tailored enzyme blends and process optimization have shifted the focus from volume-based yield to functionality and health effects. Model food systems are increasingly used in R&D to evaluate ingredient stability, sensory properties, and bioactivity. Despite regulatory, technical, and consumer-related challenges, there is growing momentum toward full biomass utilization within a circular economy framework. This chapter explores the opportunities and barriers in depth, reviewing the nutritional, technological, and market potential of seafood sidestreams, while highlighting key processing methods and applications in both food and non-food sectors. It emphasizes the transition from waste handling to resource optimization as a critical step toward a more resilient, sustainable global food system.