The popularity of formulated seafood based products has risen rapidly over the past few years. This has been, among other factors, in response to demand for convenience foods, increasing ethnic groups, and a growing elderly population. The processor is responding by increased interest in better utilizing portions of processed fish currently going to waste and in upgrading the use of industrial fish and other portions that are being underutilized. The concept of flavor by a consumer is a combination of many factors including texture, color, appearance, odor, and consistency. All of these factors must be considered concurrently in the development of new and innovative products to satisfy the growing demand of the consumer. This paper challenges the seafood industry to better utilize raw materials and become more active in the development of a wide spectrum of high quality products designed to compete in expanding sophisticated markets.
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