Preamble

The processing and valorization industry of fishery products occupies a privileged place in
the economy of various countries in the world. This industry is based on the availability of
catches from different origins such as fishing through its diversified types (artisanal, coastal
and industrial), as well as aquaculture activity.
Overexploitation and unreasonable management of fisheries resources and environmental
degradation are causing an irreversible loss of biodiversity. For environmental and economic
reasons, it is clear that appropriate technologies must be used wherever possible to prevent
decomposition and convert biological material into valuable products. The technology should
provide a system to delay or prevent the process of decomposition and fractionation.
Therefore, there has been considerable interest in recycling shrimp waste.
The valorization and management of biological resources from a sustainable development
perspective is now recognized as a major issue both nationally and globally. What are the
solutions and innovative practices to carry out a sustainable valorization and management of
fishery resources?
Plan
1. Generalities
1.1. Fishery products types
1.2. Fishery products origin
a. Sea or freshwater fishing
b. Inland fish farming
c. Marine fish farming
d. Shellfish farming
e. Carcinoculture
f. Seaweed farming
1.3. Economic interest of fishery resources
2. Valorization of fishery resources
2.1. Fishing industries
2.2. Product processing techniques
2.3. Methods preventing the development of food spoilage processes
2.4. Methods of destroying microbial agents
3. Fish Preservation Technique with cold
3.1. Refrigeration
3.2. Freezing
3.3. Deep-freezing
3.4. Chilled seawater (REM) as a method of preservation
4. Canned and semi-preserved
4.1. Sterilization
4.2. Pasteurization
5. Salting
6. Dehydration, impregnation, immersion
7. Drying
8. Smoking
9. Marine macroalgae and microalgae valorization
10. Valorization of fisheries and aquaculture co-products
10.1. Production of co-products
10.2. Management of fishing industry co-products
10.3. Potentiel use of co-products
10.4. Fishmeal and Fish Oil
11. The value chain – uses and target markets
Conclusion
1. Generalities
1.1. Fishery products types :
Fish products from the oceans and inland waters are very diverse. They are divided into
different groups, namely: fish, bivalve and cephalopod molluscs, crustaceans and algae with
the two types: macro-algae and micro-algae.

Examples of fishery resources

1.2. Fishery products origin

a. Sea or freshwater fishing
Half of the sea fishery production is sold in the tidal halls, for example: sardines, whiting, and
mackerel. Additionally, in fresh water we find carp, brown trout, perch and barbel, etc...
b. Inland fish farming
Consists of fish farming in ponds and hill reservoirs, examples of farmed fish: Rainbow trout, Carp,
Black bass, Sturgeon (caviar production).
c. Marine fish farming
Consists of the rearing of marine fish in the various platforms using the various techniques, including
floating cages and other devices. Examples of commercially farmed marine species include: sea bream,
salmon, sea bass, turbot and others.
d. Shellfish farming
Is a branch of aquaculture that consists of the production of farmed shellfish, examples: oysters,
mussels, clams using different techniques namely floating lines, bouchots, tables and others.
e. Carcinoculture
A branch of aquaculture related to the production of crustaceans, especially potential species
for farming. This activity is carried out either in inland waters for crayfish species or in marine
waters for other shrimp species.
f. Seaweed farming
This consists of the breeding of macro-algae species with commercial interest such as the
Gracilaria and the cultivation of marine micro-algae and freshwater micro-algae, such as
spirulina and chlorella.
1.3. Economic interest of fishery resources

Fish and other fishery resources are a key sector for the world economy and are also
considered to be a development engine for several countries. China is the world's largest
producer of fish and the largest exporter of fish and fishery products, while the other major
producers in the world are India, Peru, Indonesia, Vietnam, the United States, Japan and Chile
(see diagram below).

Fishery resources are one of the most widely used sources of food in the world. 56.6 million
people depend on fishing and aquaculture for their livelihoods, 84% of whom are Asians. At
the African level, the main countries producing fish products are Egypt, Morocco and Nigeria.
Economic interest of Molluscs
Bivalve molluscs (oysters, mussels, clams and scallops) represent a significant part of the
world's fisheries production. The cupped oyster Crassostrea gigas, representing a third of the
world's shellfish production.
Economic interest of crustaceans
Crustacean aquaculture is a high value-added aquaculture, 7.25% in terms of quantity and
21.45% in terms of value in relation to global aquaculture production. 41% of crustacean
aquaculture is produced in freshwater.
Economic interest of marine macroalgae
According to (FAO, 2014), global macroalgae production amounted to nearly 25 million tons
in 2013: 96% of this tonnage comes from macroalgae cultivation in East and Southeast Asian
countries.
Economic interest of marine microalgae
The global production of microalgae represents about 15,000 tons per year. The most common
microalgae are spirulina and chlorella. China is the leading producer of spirulina, producing
40% of the world's production. Asia has 49% of world production, which is a very remarkable
contribution compared to other continents.
2. Valorization of fishery resources
The valorization of fishery products aims to:

 Contribute to the reduction of the trade balance deficit;

 Promote the consumption or use of less prized species in traditional forms;
 Increase the added value of raw materials existing in limited quantities;
 To contribute to the competitiveness of companies involved in the conservation and
processing of fishery products, and to the maintenance and development of
employment.
2.1. Fishing industries

The fishery product refers to any species that lives in the water. The fishing industry is a
promising sector of economic development, it is based on the transformation and valorization
of living aquatic resources. In the case of Morocco, the processing and valorization industry
of fishery products occupies a privileged place in the national economy by ensuring 50% of
agri-food exports.
The fishing industry is characterized by a diversity of activities that aim to process, preserve and
valorize the value of fishery and aquaculture products. These activities include: canning and semi-
preserved, freezing, fresh packaging, the manufacture of fishmeal and fish oil and the processing and
valorization of algae (macro and microalgae).
The special nature of the components that make up fish muscle and flesh makes it a very
perishable commodity. After capture and death, the fish undergoes a series of processes, such
as: rigor mortis and alterations that largely involve autolysis, bacterial activity and oxidation.
These alterations and changes affect the organoleptic and sensory quality of fishery products.
In order to avoid these alterations, it is necessary to proceed with practices of recovery and
more sustainable treatment.

2.2. Product processing techniques

Preparatory treatments of fishery products are defined as all the operations that fish undergo
in order to give it the final shape and size before it is canned. Upon receipt, the fish is fresh,
frozen or thawed before use, weighed and washed. It is then sorted, gutted, topped and
possibly stemmed and then canned.

2.3. Methods preventing the development of food spoilage processes

The preservation treatments applied to fish products aim to preserve their edibility and their
organoleptic and taste properties without affecting their nutritional value by preventing the
development of bacteria and other pathogenic microorganisms.
The methods used for the preservation of these products are based on:
- The use of preservatives either by using natural preservatives or chemical additives.
- Dehydration either with drying or by freeze-drying
- Cooling with all three forms; Refrigeration, freezing and deep-freezing
2.4. Methods of destroying microbial agents

Methods for destroying microbial agents are based on the use of heat treatments such as
pasteurization and sterilization and irradiation based on ultraviolet radiation.

3. Fish Preservation Technique with cold

3.1. Refrigeration

Ice is used as a method of preservation. It is used as an agent to inhibit the growth and
proliferation of harmful microorganisms, including mesophilic and thermophilic organisms
(Salmonella, E. coli, Staphylococcus, and most spores). Its great advantage lies in the fact that
its use does not modify the organoleptic and nutritional properties of fish products. However,
the use of glasses does not guarantee the obtaining of an almost healthy product, especially
since the majority of spoilage microorganisms are able to multiply at refrigeration
temperature, hence the need to use more sophisticated techniques such as freezing and deep-
freezing.

3.2. Freezing

Freezing is the preservation by cold at a temperature below 0°C, unlike refrigeration, which
is done at a positive temperature between 0 and 2°C. It lasts 48 hours at -20 °C, to freeze
through. Then we store at -18 °C. The shelf life date is 12 months.

3.3. Deep-freezing

Deep-freezing is a rapid freezing technique in a freezing tunnel that uses liquid nitrogen, and
lasts 12 hours at -60 °C. A frozen product can then be kept at -18 °C.

3.4. Chilled seawater (REM) as a method of preservation

An innovative technique during the cold-based preservation process is the use of chilled
seawater (REM). Its advantages over conventional ice are:
- Temperature slightly below 0º C;
- Faster cooling;
- Less pressure on the fish (no mechanical action);
- Faster handling of large quantities of fish;
- Possibility to increase storage time.

4. Canned and semi-preserved

Canned are perishable foodstuffs whose preservation is ensured by packaging in an airtight
container, then by heat treatment to destroy micro-organisms. This technique is called
appertization. Semi-preserved products (ready meals, surimi, etc.) undergo lighter treatments;
therefore, they have a shorter shelf life date.
Examples:
Brown trout terrine
Trout rillettes
Trout caviar

4.1. Sterilization
Sterilization consists of the total destruction by a high temperature (110 to 120°C) of bacteria
capable of altering the fish or inducing infections or poisoning in the consumer for a
sufficiently long time, which defines a sterilization scale for each product that ensures
organoleptic quality without altering it.

4.2. Pasteurization
Pasteurization consists of a partial destruction of germs by a shorter treatment, at a lower
temperature, a problem of altering the sensory and organoleptic qualities of the product are
low.

Marine macroalgae and microalgae valorization

5. Salting
Salting is one of the oldest methods of preserving fish. It is traditionally practiced in many
parts of the world. It is a very simple technique that only requires salt. Salting is effective
because most bacteria and other potentially pathogenic organisms cannot survive in an
environment with a high salt content.

6. Dehydration, impregnation, immersion

This is the most modern technique, with a mixture of salt and sugar (70 to 90% NaCl for 30
to 10% sucrose), either in brine or dry, for 2 hours for herring fillets or 4 to 6 hours for salmon
fillets of 1 kg.
This results in an exit of water from the product by osmosis, absorbed by the salt and sugar,
an entry of salt into the product, but not sugar which has molecules that are too large. After a
quick rinse, lasting 10 to 20 minutes, smoking can take place.

7. Drying
The purpose of drying is to reduce the water content of the previously salted product, in order
to preserve it. Indeed, water is a vector of various contaminations and is involved in the
degradation reactions of the product.
It is therefore necessary to partially dehydrate the product to stabilize it by eliminating part of
the so-called "free" water. There are two types of drying: traditional open-air drying and
mechanized drying using tunnels and drums.

8. Smoking
Smoking refers to the operation that consists of subjecting a slightly salted and dried product
to the action of the smoke released by the combustion of wood for a certain time. Smoking is
carried out after salting, either on fillets (cold smoking) or on eviscerated fish (hot smoking),
to give a taste (aromatization) and a popular texture, and also to increase the shelf life
(bacteriostatic action).

9. Marine macroalgae and microalgae valorization

In tartare, salad or sushi, seaweed is becoming more and more part of our diet. Although very
popular in Asian countries, they are little consumed in Europe and Africa. In natural
ecosystems, there are two main categories of algae: macroalgae, which include all the species
that are found on our coasts, and microalgae, which are of microscopic size, not visible to the
naked eye, presented by two groups: marine microalgae and freshwater microalgae.
Macroalgae can be used in various fields:
 Human food as vegetables and in the agri-food industry;
 Cosmetics and pharmaceuticals;
 Water treatment for filters and solutions;
 Agricultural supply as phytosanitary products;
 Fertilizers or livestock feed.
Also, microalgae can be used in various fields:
 Pharmaceuticals and cosmetics;
 Animal feed;
 Energy (biofuel), the environment (CO2 capture) and bioremediation.

10. Valorization of fisheries and aquaculture co-products

The term "co-product" is commonly used to refer to all processing deviations; namely by-
products and co-products. The co-products can be used for human consumption (central
arteries of fish with flesh for example). They correspond to foodstuffs and are subject to the
corresponding regulations. However, by-products cannot be used for human consumption
(e.g., viscera, spoilt products and shellfish waste).

10.1. Production of co-products

Co-product also refers to the raw material not used in the production of the main product.
Utilization refers to the maximum economic valorization of co-products, thus underutilization
refers to partial or total use of co-products, but whose economic valorization is not maximum.
Disposal means that co-products are not used.
Fish processing is an activity that generates a large amount of co-products that arrive on
average 50% of the weight of the raw material. Fish by-products are either disposed of or sold,
sometimes after being sorted or processed into a marketable product.

10.2. Management of fishing industry co-products

The fish processing line offers a set of co-products composed of viscera, heads, eggs, milt,
skin and bones. Many companies processing fishery and aquaculture products are therefore
seeking to recover their losses to meet economic and environmental challenges. The
interesting properties of most co-products give this waste a coveted added value. This activity
generates waste whose current environmental policy and the global trend, including the "Anti-
waste for a circular economy" (AGEC) law encourages the proper management of these food
resources. The diagram below shows an example of a circuit for said management.

10.3. Potentiel use of co-products

The majority of co-products are rich in proteins, lipids, minerals and other molecules of
interest and can be transformed into different products: flour, hydrolysates, oil, flesh,
flavourings, collagen, minerals, fertilisers, etc. To do this, various processes are implemented
to stabilize, separate, purify, functionalize and concentrate the products of interest. Depending
on the type of valuation market and the nature of the derivatives, several potential uses exist
(see table below). To process fish co-products and other fish species such as crustaceans into
food and feed, fishmeal, fertilizers, pharmaceuticals and other marketable products.
10.4. Fishmeal and Fish Oil
Global production of fishmeal and fish oil is relatively stable, with about 6 to 6.5 million tons
of fishmeal and 1 to 1.2 million tons of fish oil per year. Fishmeal is used as an additive for
livestock feed. Fish oil is a by-product of the fishmeal production process. It is used as a tonic
(human food and pharmaceutical use).
In aquaculture, fishmeal and fish oil are used in the manufacture of artificial feeds for farmed
fish, especially for carnivorous and omnivorous species. Shrimps, exclusively marine fish (sea
bass and sea bream) and salmonids are the main consumers.

11. The value chain – uses and target markets

To achieve the objectives of the blue economy and blue transformation, namely to enhance
the contribution of aquatic systems to ensure food security and nutrition and support
livelihoods, fisheries and aquaculture value chains (including by- and by-products) must be
innovative and become more efficient and equitable. Also in the context of the circular
economy, food loss and waste are among the main concerns of the sector. They can occur at
different stages of the value chain – from production and harvest to final consumption. The
profound benefits and contributing factors to the development of the value chain are:
Marine Biological Diversity: microorganisms, microalgae/macroalgae, crustaceans, fish and
sponges.
Technological and scientific skills: plant science, ecophysiology, biochemistry, molecular
biology, aquaculture (zootechnics and aquaculture engineering).
Diversity of fields of application: cosmetics, health, agri-food, aquaculture, agriculture,
nutrition, environment and energy.
Advances in the field of Process Engineering: extraction, packaging, drying, purification,
biotransformation processes.

These factors and its technological advances give rise to a range of active biomolecules,
namely:
 Collagen: production of biopolymers from scales;
 Beta carotaine: production of polysaccharides from microalgae;
 Chitosan: Production of polysaccharides from crustacean shells;
 Antivirals (Zovirax and Acyclovir) from sea sponges;
 Anti-cancer, painkillers with gastropod venoms;
 Anti-aging based on exopolysaccharides (EPS);
 Bio-degradable polymers derived from extremophile marine bacteria;
 Biofuels from the production of microalgae and co-products.

Conclusion
The fisheries and aquaculture sectors have a particular role to play in the transition to a
sustainable food system and in the development of the blue economy and blue processing.
Today, 40% of the fishmeal used in aquaculture feed comes from leftovers from marine food
production and more than half of the ingredients used are marine, plant and animal by-
products. For the proper management and development of fishery resources, the "circular
economy" approach must be integrated into the entire management process and circuit in order
to guarantee their sustainability.

Innovative practices and sustainable alternatives are strongly recommended, this aim to limit
the sector's dependence on fishmeal and fish oil from wild stocks. In addition, convert various
waste streams (sub- and co-products) into high-quality nutrients. Strengthening partnerships
between industry, academia and start-ups in research and innovation projects can ensure the
sustainability of the fisheries and aquaculture sectors.