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A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because theyare by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, smallsize, and high-fat content. Thus, many fish and seafood species are still underutilized.info:eu-repo/semantics/publishedVersio

frontiers in marine science

Physicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood product