The paper considers the prospects of the use of minced tilapia in the production of multicomponent fish-based pates with the addition of vegetable raw materials. A recipe for fish pate Raduzhny and a technological scheme for its production are developed. The analysis of the technological process shows that the product is characterized by a high stable yield and minimal losses. The developed product has a high biological value of proteins (87.44%), which is associated with a high degree of balance in the composition of amino acids. The evaluation of organoleptic and physicochemical indicators proves that the Raduzhny fish pate has high consumer properties.

The article assesses the biotechnological potential of the minor parts formed when cutting rainbow trout. It was found that the share of secondary parts accounts for 52.2%. This result allows showing the relevance and expediency of developing measures for their rational use and involvement in the production of products for various purposes. Research has been carried out on the chemical, amino acid, and mineral compositions of the minor parts of rainbow trout. The study results showed that the minor parts of rainbow trout have a high biological value of protein. The content of all essential amino acids is rich in macro-and microelements. It is shown that a high mass fraction of protein (15.41-58.46%) in the minor parts of rainbow trout opens excellent prospects for organizing their collection, accumulation, and processing.