Alaska seafood innovators are getting serious about ‘head to tail-inside and out’ usage of fish parts, and they see gold in all that gurry that ends up on cutting line floors.  

Fish oils, pet treats, animal feeds, gelatins, fish scales that put the shimmer in nail polish -- “almost anything that can be made out of seafood byproducts has increased in value tremendously in the last few years,” said Peter Bechtel, a U.S. Department of Agriculture researcher formerly at the University of Alaska.

In today’s climate of planet consciousness, “co-products” is the place to be, Bechtel added.

To that end, Alaska’s most celebrated seafood bash -- the Symphony of Seafood -- has added a new category to its annual new products competition called Beyond the Plate.

Read the full story at the Alaska Dispatch>>

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