In Morocco, approximately 800,000 tons of small pelagics are processed annually in canning factories. During filleting and peeling, cooked by-products – mainly skin, bones, and flesh – can account for up to 20 percent of the processed fish. Currently, these residues are often combined with raw by-products from other operations such as heading, evisceration, and gutting, and are primarily used for animal feed.

This study aims to valorize sardine (Sardina pilchardus) filleting by-products by converting them into fish flour suitable for human consumption. The resulting flour exhibits exceptional nutritional qualities, being rich in proteins (55–57 percent), essential amino acids, omega-3 fatty acids (EPA and DHA), vitamins, and minerals. It has significant potential for the development of functional foods. For example, incorporating this flour into pizza dough produced a formulation that was well received by consumers.

The findings suggest that, with appropriate processing, these by-products can serve as an economical and sustainable alternative for various food applications. Their addition to products such as bread, soups, and sauces offers a viable approach to more responsible and efficient valorization of marine resources, thereby promoting sustainability within the fish processing industry.