Fish industry by-products can account for up to 75% of the catch depending on postharvest or industrial preparation processes. Different terms such as 'fish waste', 'by-product' and 'rest raw materials' have been used. The review gives an overview of value-added processes that provide an alternative to low-profit uses such as silage, fish meal and mince. The preparation of different by-product fractions such as fish blood, marine lipids, omega-3 fatty acids, fish protein fractions and bioactive components with nutraceutical potential, i.e. antioxidants and bioactive peptides, is considered. There are several future opportunities for the preparation of high-value by-products such as enzymes, minerals and other bioactive substances including hydroxyapatite, phosphorus, taurine and creatine. Both regulatory status and future market potential need to be considered. In addition, there is a need for technologies that maintain good quality by-products and 'simple' processes to produce bulk products for further refining.

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Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3ЊC for 9 days were compared. Handling stress led to lower muscle phosphocreatine (pϽ0.001), adenosine-5'-triphosphate (pϽ0.05) and shorter pre-rigor period. Storage temperature affected external quality index, white muscle pH and K-value (degradation products of ATP). Stress produced a softer fillet (pϽ0.001). A lower breaking strength (pϽ0.01) was found in fish stored at 0.4ЊC. Sensory tests distinguished the control/ stress groups within the 0.4ЊC chilling regime and the 0.4ЊC/3.3ЊC chilling groups within the control regime. Stress caused a lower score for texture (pϽ0.05) both at 0.4 and 3.3ЊC and for odor at 3.3ЊC in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.

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