The southern African country is looking to lead the way in transforming fish waste into valuable new products

Seafood is essential to food and nutrition security, supplying nearly 20% of animal protein to over 3 billion people. As the global population grows, seafood consumption is likely to double by 2050, increasing the demand for efficient protein sources. Yet 90% of fisheries are fully or over-exploited, and almost 15% of fish, seafood and other aquatic food goes to waste. In many regions, this occurs during processing, where by-products – skin, bones and heads – are discarded, even though they can account for up to 70% of the fish. In this sense, using the entire fish is key to maximising nutrition and value.