Choosing fish fillets over whole fish can be more sustainable since inedible parts of whole fish are often discarded.
Fish scales are a rich source of collagen, which is extracted through a process of cleaning, hydrolysis, and purification.
The resulting collagen peptides find wide-ranging applications in food, cosmetics, and offering nutritional benefits and promoting skin health and wound healing.
Liquid fish amino acid is a sustainable and nutrient-rich product derived from fish waste through processes like hydrolysis and fermentation.
Its application in agriculture supports organic farming practices, improves soil health, and enhances plant growth and productivity.
Fish maw is a highly esteemed culinary ingredient in Asian cuisine, particularly Chinese cuisine, made from the dried swim bladders of specific fish species.
Known for its gelatinous texture and ability to absorb flavors, fish maw is prized for its culinary versatility in soups, stews, and braised dishes.
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