20 • URNER BARRY'S REPORTER / VOL. 18, NO. 4 / FALL 2023
material is processed into high-value
products like fish steaks or fillets for
human consumption. This means a
substantial portion of the fish-from
25% to 70%-including fins, heads, skin
and viscera, are discarded or utilized
for low-value applications like fish
meal, fish oil and animal feed. These
by-products are nutrient rich but are
often ground and discarded without
any effort for nutrient recovery. The
amount of seafood by-products is
sizeable, representing lost potential
value and improperly managed waste.
In recent years, artificial intelligence
(AI) has emerged as a transformative
force across various industries,
revolutionizing the way we approach
problem-solving and decision-making.
The seafood industry, which plays a
crucial role in providing sustenance
and economic opportunities for
millions around the world, is no
exception to this technological
revolution. However, it also generates
substantial by-products that have
historically been underutilized,
resulting in environmental and
economic challenges. By harnessing
AI's capabilities in data analysis,
process optimization, and product
development, the seafood by-products
sector can unlock its full potential,
contributing to a more sustainable and
prosperous future.
A significant amount of the seafood
caught worldwide ends up as unused
by-products. These seafood byproducts,
also known as seafood
waste, refer to the parts of the catch
that are not used for direct human
consumption. They can include fish
heads, tails, bones, shells and other
parts that are often discarded during
processing. In the fish processing
industry, only 30-40% of the raw fish
Leveraging AI technology
for maximizing the benefits
of seafood by-products
No waste here…
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