This book offers practical training in fish by-product utilization and waste management. It introduces learners to the types and composition of fish waste and explains simple methods for handling, preservation, and converting waste into valuable products. The book covers the preparation of fish protein concentrates, fish meal, fish oils, collagen, gelatin, chitin, and chitosan, along with techniques for making biofertilizers, fish silage, and biogas.

It also includes chapters on packaging, quality control, shelf life, and the economic aspects of marketing and entrepreneurship in this growing sector. Designed for hands-on learning, this book equips readers with the skills to reduce waste, create value-added products, and promote sustainable fisheries and circular economy practices.

Ashfauq Farooq Aga: Assistant Professor/ Scientist (Aquaculture Engineering), Faculty of Fisheries Engineering, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir (SKUAST –K) Shalimar.

1. Introduction to Fish By-Products and Waste Management

2. Classification and Composition of Fish Waste

3. Principles of Fish Waste Handling and Preservation

4. Fish Protein Concentrates (FPC)

5. Fish Hydrolysates and Peptides

6. Fish Oils and Omega-3 Fatty Acids

7. Fish Meal and Fish Solubles

8. Fish Silage and Ensilage Techniques

9. Fish Gelatin and Collagen

10. Chitin and Chitosan from Shellfish Waste 

11. Fish Glue, Isinglass, and Enzymes

12. Organic Manure and Biofertilizers from Fish Waste

13. Biogas and Bioenergy Generation

14. Quality Control, Packaging and Shelf Life

15. Marketing, Entrepreneurship and Policy Support