General

Fisheries Resources

Fisheries Resource Management

Development of fishery resources

Sustainable practices for the valorization of fish

products
 General

Problematic
Overexploitation and unreasonable management of biological resources and
environmental degradation are the cause of an irreversible loss in terms of
biodiversity.

The development and management of biological resources from a sustainable

development perspec6ve is now recognized as a major challenge both
na6onally and interna6onally.

Development and sustainable management of

fisheries resources
Solutions
 General

Types of fishery products

Pisces

Molluscs

Macro and
microalgae Crustacean
 General

Origin of fishery products

Sea or freshwater fishing - half of the sea fishing

produc3on is sold in the 3dal halls e.g. sardines,
whi3ng, mackerel,
 General

Origin of fishery products

Inland fish farming, fish farming in ponds, basins, hill

reservoirs e.g. trout, carp,
 General

Origin of fishery products

Marine fish farming: marine fish farming e.g.

sea bass, gilthead seabream, salmon.
 General

Origin of fishery products

Shellfish farming production of farmed shellfish e.g. oysters,

mussels, clams
 General

Origin of fishery products

Carcinoculture: produc'on of farmed crustaceans e.g. shrimps,

crayfish,
 General

Origin of fishery products

Seaweed farming: Macroalgae farming and microalgae

culture Algae e.g. spirulina
Economic interest of fishery resources

• Economic interest of fish

• Economic interest of Molluscs

• Economic interest of crustaceans

• Economic interest of macroalgae and

microalgae
 Economic interest of fishery resources
Ø Fish and other fishery resources are a key
sector for the world economy and are also
considered to be an engine of development
in several countries

Ø Fisheries resources are one of the world's

most widely supported food sources

Ø 56.6 million people depend on fishing

and aquaculture for their livelihoods,
84% of whom are Asians.

Ø China is the largest producer of fish and the

largest exporter of fish and fishery products
Source: Rapport FAO 2016
Economic interest of fishery resources
Economic interest of Molluscs

Bivalve molluscs (oysters, mussels, clams and

scallops) account for a large proportion of
significant of the world's fisheries production

The cupped oyster, Crassostrea gigas,

represents a third of shellfish production,
Economic interest of crustaceans

Crustacean aquaculture is a high value-added

aquaculture,

This activity has 7.25% in terms of quantity and

21.45% in terms of value in relation to world
aquaculture production,
41% of crustacean aquaculture
is produced in freshwater,
Economic interest of marine macroalgae

According to (FAO, 2014): Global macro-algae

production amounted to nearly 25 million tons
in 2013: 96% of this tonnage comes from
seaweed cultivation in East and Southeast
Asian countries.
Economic interest of microalgae

The global production of microalgae represents

about 15,000 tons per year. The most common
microalgae are spirulina and chlorella.

ü China is the leading producer of 40% spirulina,

ü Asia has 49% of global production,

Source : Rapport d’étude D&Consultants – 2017

Why the development of fishery resources?

§ Contribute to the reduction of the trade balance

deficit;
§ Promote the consumption or use of less prized species in
traditional forms;

§ Increase the added value of raw materials existing in limited

quantities;

§ To contribute to the competitiveness of companies involved in the

conservation and processing of fishery products and to the
maintenance and development of employment.
 Fishing industries

The fishing industry: transforming and enhancing the

value of living aqua8c resources.

➢ The fishery product refers to any species that lives in

water.

➢ The processing and development of fishery products

occupies a privileged place in the Moroccan economy by
ensuring 50% of agri-food exports.
Fishing Industries in Morocco
Processing and canning of small pelagics (mainly sardines)
Conserve
Filleting, soiling and packaging of anchovies manufacture of marinades based on seafood
La semi-conserve

Preservation of catches by freezing and deep-freezing technique (mainly octopus and

Freezing sardines)

Preparation and preservation of seafood by refrigeration technology (mainly white fish)

Packaging fresh

Processing of small pelagics into fishmeal, used in poultry farming, and fish oil, which is the
The manufacture of basis of many cosmetic and dietary products
flours and fish oils
Processing of algae for the extracEon of agar-agar, used in the food and cosmeEcs industry
Algae treatment
 Product processing techniques

After being caught and killed, fish undergo a series of processes, such as:

q rigor mortis and alterations that involve a large number of

q autolysis, Fresh fish
q bacterial activity, and
q Oxidation

These alterations and changes affect the organoleptic and sensory quality of
fishery products.
Putrid fish

The specific nature of the compounds that make up fish muscle and
flesh makes it a very perishable commodity.

To do this, we need to proceed with more

sustainable recovery and treatment practices
Product processing techniques
Preparatory treatments:

They are defined as "all the

operations that the fish
undergoes in order to give it the
final shape and size before it is
canned".

Upon receipt, the fresh or frozen

fish, thawed before use, is
weighed and washed.

It is then sorted, gutted, topped

and possibly stemmed and then
canned
 Product processing techniques

Methods that prevent

development of the
Food Degradation

Use of preservatives Dehydration

Natural preservatives Chemical Drying Lyophilisation

additives

Cooling

Deep-Freezing Refrigera=o Freezing

n
Heat treatment Irradiation with
ultraviolet radiation

Methods to destroy
microbial agents

Smoked Sterilizatio
n

Pasteurizati
on
 Cold Fish Preservation Techniques

Freezing:

Change of liquid water state in

Refrigeration:
ice and keeping the product at a Deep-freezing:
negative temperature. Allows food to be
stored for several months to
Low storage temperature but above negative temperature. The product is frozen the most
0°C (Positive cold). Allows a at a temperature equal to or below -
relatively short shelf life (a few 18°C.
days),
 Ice as a means of preservation

Inhibition of the growth of mesophilic and thermophilic organisms (Salmonella, E. coli,

Staphylococcus, Campylobacter, the majority of spores).

In general, it does not change the organoleptic and nutritional

properties of food in an important way: its great advantage.

Problems Altering microorganisms capable of multiplying at refrigeration

and temperature
limitations
 Freezing and deep-freezing

Freezing is the preservation by cold at a temperature below 0°C, unlike

refrigeration which is done at a positive temperature between 0 and 2°C.

Freezing: it lasts 48 hours at -20 °C, to freeze throughout. Then we store at

-18 °C. The shelf life is 12 months

<-18°C if frozen, <-30°C if deep frozen

Freezing is a rapid tunnel freezing technique

Deep -Freezing: it lasts 12 hours at -60 °C, in a freezing tunnel operating

with liquid nitrogen.
Innovative techniques for preserving fish by cold

Chilled seawater (CSW) as a means of

preserva7on

Advantages over ice:

➢ Temperature slightly below 0º C

➢ Faster cooling
➢ Less pressure on the fish (no mechanical action)
➢ Faster handling of large quantities of fish
➢ Possibility to increase storage time
 Canned and semi-conserved

Canned food is a perishable foodstuff whose preservation is ensured by packaging in an

airtight container, then by heat treatment to destroy micro-organisms. This technique is
called appertization

Semi-conserved products (ready meals, surimi, etc.) undergo

lighter treatments; therefore, they have a shorter shelf life.

Examples:
Brown trout terrine
Trout rillettes
Trout roe caviar
 Steriliza)on La pasteurisation

Sterilization consists of the total destruction by Pasteurization consists of the partial

high temperature (110 to 120°C) of bacteria destruction of germs by a shorter
capable of altering the fish or inducing infections treatment, at a lower temperature, so as to
or poisoning in the consumer for a sufficiently alter the sensory and organoleptic
long time, which defines a sterilization scale per qualities of the product as little as
product ensuring without altering the possible.
organoleptic quality.
 Salting

Sal$ng is one of the oldest methods of preserving fish. It is

tradi$onally prac$ced in many parts of the world.

It is a very simple technique that only requires

salt.
Sal$ng is effec$ve because most bacteria and other
poten$ally pathogenic organisms cannot survive in an
environment with a high salt content.
Dehydration, impregnation, immersion

This is the most modern technique

With a mixture of salt and sugar (70 to 90% NaCl to 30 to 10% sucrose), either in
brine or dry, for 2 hours for herring fillets or 4 to 6 hours for 1 kg salmon fillets

This results in an exit of water from the product by

osmosis, absorbed by the salt and sugar, an entry of salt
into the product, but not sugar which has molecules that
are too large

After a quick rinse, lasting 10 to 20 minutes, smoking

can take place.
 Drying

The purpose of drying is to reduce the water content of the

previously salted product, in order to preserve it. Indeed,
water, a vector of various contaminations, is involved in the
degradation reactions of the product. It is therefore necessary
to partially dehydrate the product to stabilize it by
eliminating part of the so-called "free" water.

There are two types of drying:

Traditional drying Mechanized drying

(open air) (tunnels and drums)
 Smoking

Smoking refers to the operation that consists of subjecting a slightly

salted and dried product to the action of the smoke released by the
combustion of wood for a certain time.

Smoking is carried out after salting, either on fillets (cold smoking)

or on eviscerated fish (hot smoking), to give an appreciated taste
(aromatization) and texture, and to increase the shelf life (action
bacteriostatic)
 Marinating

Pickling is a preservation process that involves reducing the water

content of fish with salt and inhibiting the growth of
microorganisms by acidifying the environment.

The marinated product is called a semi-preserved product when it

is placed in an airtight container with vinegar as a covering liquid.

The main objective of pickling is to lower the pH of the product by

acidifying the medium using vinegar or an authorised organic acid,
in order to reduce the bacterial activity responsible for spoilage, in
particular pathogenic germs.
ValorizaEon of marine macroalgae

Macroalgae can be used in a wide variety of fields:

Ø Human food as vegetables;

Ø Food & Beverage as Texturizers;
Ø Cosmetic
Ø Pharmaceutical;
Ø Water treatment for filters and solutions;
Ø Agricultural supplies as phytosanitary products,
Ø Fertilizers or livestock feed
Ø Cosmetic
Valorization of microalgae

Microalgae can be used in a wide variety of

fields:

• Pharmaceuticals and cosmetics

• Animal feed
• Energy (biofuel) and the environment
(CO2 capture),
• Bio-remediation
 Production of co-products

Co-product: raw material not used in the production of

the main product

❖ Use: refers to the maximum economic recovery of the

by-products.

❖ Under-utilisation: refers to a partial or total use of co-

products, but whose economic recovery is not maximised.
 Production of co-products

❖ Disposal means that co-products are not used.

➢ Fish processing is an activity that generates a large amount of co-products.

➢ Fish by-products are either disposed of or sold, sometimes after being sorted
or processed into a marketable product

➢ To process fish by-products into food or feed, fish meal,

fertilizers, pharmaceuticals and other marketable products.
Management of fishing
industry by-products
Potential use of co-
products
 Fishmeal and Fish Oil

➢ World production of fishmeal and fish oil is relatively stable, with about 6 to 6.5 million
tonnes,
of fishmeal and 1 to 1.2 million tonnes of fish oil per year.
➢ Fish oil is a by-product of the fishmeal production process.
➢ Fishmeal is used as an additive for livestock feed.
➢ Fish oil is used as a tonic (human food and pharmaceutical use).

➢ In aquaculture, fishmeal is used for various carnivorous and omnivorous species. Shrimps,
exclusively marine fish and salmonids are the main consumers.
➢ Regarding fish oil, aquaculture consumes 87% of it, half of which is used by salmonids.
The value chain – several uses and markets
targeted

Ø Marine Biodiversity

Ø Diversity of application areas Active biomolécules

en agroalimentaire et
Ø Technological and scientific skills autres secteurs
industriels

Ø Advances in Process Engineering

The value chain – several uses and markets
targeted
Marine Biodiversity: Technological and scientific skills:
▪ Microorganisms ▪ Plant Science
▪ Microalgae/Macroalgae ▪ Ecophysiology
▪ Crustaceans ▪ Biochemistry
▪ Pisces ▪ Molecular biology
▪ Sponges ▪ Aquaculture

Diversity of application areas:

▪ Cosmetic
Advances in the field of Process
▪ Health
Engineering:
▪ Food
▪ Extraction processes
▪ Aquaculture
▪ Conditioning
▪ Agriculture
▪ Drying
▪ Nutrition
▪ Biotransformation
▪ Environment
▪ Energy
The value chain – several uses and markets
targeted
Active biomolecules

▪ Collagen: production of biopolymers from scales

▪ Beta carotaine: production of polysaccharides from microalgae
▪ Production of biodiesel from co-products
Exemples: ▪ Chitosan: Production of polysaccharides from shells of crustaceans.
▪ Antivirals (Zovirax and Acyclovir) from Sea Sponges
▪ Anti-cancer, painkillers with gastropod venoms of the genus conus
▪ Anti-aging based on exopolysaccharides (EPS)
▪ bio-degradable polymers derived from extremophile marine bacteria
▪ so-called 3rd generation biofuels derived from the production of
microalgae....
The value chain – several uses and markets
targeted
Investment in the industrial sector

Biopolymers (bio-plastics) and more specifically EPS or exopolysaccharides. Due to their

diversity in terms of structures and chemical compositions, these biopolymers have shown,
through recent scientific studies, their strong potential for use in industrial sectors.

Example:

Biopolymères (des bio-plastiques)

 Conclusion
For the proper management and development of fishery
resources, the "circular economy" approach must be integrated
into the entire management process and circuit in order to
guarantee their sustainability.

Innovative practices and sustainable alternatives are highly

recommended, they can convert various waste streams such as
food waste, household waste, kitchen waste, factory by-
products, and sludge into high-quality nutrients.

Therefore, participate in a sustainable blue

economy.
Thank you for your
attention