The purpose of this review article is to study the types of marine fish that can be processed into FPCs, methods for FPCs production, and the characteristics of marine fish FPCs known from various research in Indonesia. Based on a review of various articles and other literature, it can be concluded that the types of marine fish that can be processed into FPC are tuna, mackerel, anchovies, snapper, and rainbow runner. The method of FPCs production that can be used are reduction, whole meal, dry reduction and solvent extraction. The characteristics of the FPCs from various studies depend on the type of fish and the method of FPCs production.

In general, commercial sausages can only last at room temperature for 1 day, because sausages are made from raw materials that are easily degraded in quality, especially fish sausages where fish are included in perishable foods that are easily degraded due to the high water content in fish which is suitable for microbial growth so a solution is needed to overcome these problems. Biocompote film made from fish oil, nano chitosan and canna starch has the potential to be used as a packaging substitute for casings that are more environmentally friendly and can extend the shelf life by analyzing pH, water content and organoleptic to determine the effect of the application of edible film on catfish sausages.