Fish is healthy food for human, which is widely accepted as a very good source of animal protein and other elements needed for maintenance of a healthy body. The nutritional value of any food is extremely important. The nutritional composition of foods generally includes moisture, ash, lipid, protein and carbohydrate contents. Proximate analysis is the first approach for food product characterization. These food components may be of interest in the food industry for product development, quality control or regulatory purposes (Trugo, 2003).Generally whole fish contains about 70 to 80% water, 20 to 30% protein and 2 to 12% lipid (Kumar et al., 2014). Processing of aquatic products is associated with a large amount of waste products like fish heads and bone account for about 45% of waste (Lu, 2004). These fish byproducts in the form of edible and non-edible by-products. It is

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