Open Access Article
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Valorization of Side Streams to Enhance Seafood Sustainability
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Advaitha Sreedharan , K. V. Sunooj , vellaisamy Sathish kumar , Negi Sahil , Muhammed Navaf , Sarasan Sabu , Abhilash Sasidharan and Vazhiyil Venugopal
First published on 30th September 2025
Abstract
The global seafood industry produces many by-products, often called seafood side streams, encompassing fish heads, skins, bones, viscera, and shells. Traditionally viewed as waste, these by-products possess considerable potential for valorization, supporting sustainability, circular economy principles, and fostering progress toward the Sustainable Development Goals (SDGs) of the United Nations. This review explores the composition, bioactive potential, and innovative valorization strategies for seafood side streams, focusing on green processing including enzymatic hydrolysis, fermentation, and recovery of bioactive compounds. Diverse applications of the recovered compounds in food, pharmaceuticals, cosmetics, packaging, and other fields highlight economic and environmental advantages of using seafood side streams. Nonetheless, technical limitations, financial feasibility, regulatory hurdles, and consumer acceptance remain significant obstacles. Policy recommendations, advancements in bioprocessing research, and integration of emerging technologies such as AI and blockchain for traceability are crucial for addressing these challenges. Emphasizing the value of cross-disciplinary collaboration, this review advocates potentials of zero-waste conversion of seafood side streams into valuable ingredients for a healthy blue economy and sustainable seafood industry.