Fish, the nature’s superfood, plays an important role in human nutrition. Fish is not only a source of proteins and healthy fats but also a unique source of essential nutrients, including long-chain omega-3 fatty acids, iodine, vitamin D, and minerals such as calcium, magnesium, iron, sodium, iodine, and phosphorus. Protein is present in fish diets in the form of simple proteins with different essential amino acids. They have a fine taste, are easily digestible, and have a high growth, which upholds value. The fish fats grant more energy as compared to other animals. Vitamin D, which is generally missing from cattle meat, is present in the flesh of fish. Of the required vitamins, 14% can be attained from fish use. Different studies have shown that low fat, lean fish meat is better than mutton, beef, and even poultry for human health. Small fish species are the main source of protein and most of the fat-soluble vitamins. Specifically in many developing countries of the world, the rural people are completely relying on fish food sources solely (Ullah and Ahmad, 2014). Fish plays an important role in fighting hunger and malnutrition. The multiple benefits of fatty fish high in omega-3s and small fish eaten whole containing nutrients in the skin and bones clearly illustrate seafood’s irreplaceable nutritional value. In many developing countries, fish is the main or only source of animal protein and is essential for providing micronutrients to vulnerable populations. For instance, goiter is found in areas where iodized salt is unavailable, but the consumption of fish and the natural iodine it contains could help reduce these cases. Eating fish once or twice a week may also reduce the risk of stroke, depression, Alzheimer’s disease, and other chronic conditions. Consuming one hundred grams of small pelagic fish, such as sardines or anchovies, once a week will more than cover the needs of omega-3 for a person in coastal areas (Abbey, et al., 2017). Further, for inland people, two meals a week of most carps will be adequate, and no fish oil is needed in their feed in order to become a good source of beneficial omega-3 oils (Toppe, 2014).

“Fish wastes” include fish species having no or low commercial value; undersized commercial species; and fins, heads, skin, and viscera discarded by fish-processing industries. The problem of unused/underutilized fish wastes which are estimated at about 25% of the fish catch has increased in the last years and it has become a global concern. To overcome the environmental impact that fish wastes, there is an urgent need to convert these wastes into potential source of pharmaceuticals and nutraceuticals. From the unused/underutilized fish wastes, a significant amount of proteins (enzymes, collagen), protein hydrolysates, lipids, and so on, could be produced with wide biotechnological applications (Caruso, 2016).

Advanced fish preservation and processing methods are the need of the hour to mitigate the problem of fish wastes. Further, biotechnological applications have to be popularized to convert the fish wastes into value-added by-products.