Estimation of seafood byproducts generated by freezing companies in the Souss-Massa Region, Morocco

The seafood processing industry generates substantial quantities of byproducts that remain underutilized despite their potential for recovery and further utilization. This study aimed to assess the generation and management of seafood byproducts within the freezing industry of the Souss-Massa region, Morocco. A voluntary semi-structured survey was conducted among 21 of the 39 regional freezing companies, focusing on raw material supply, processing activities, byproduct generation, and management practices. Following post-stratification to the regional frame of 39 freezing companies, the estimated annual processed volume was approximately 70,230 t, generating an estimated 22,504 t of seafood byproducts, corresponding to approximately 32% of the processed raw material. Byproduct generation varied according to species and product type, with Sardina pilchardus, Trachurus trachurus, Merluccius merluccius, and Loligo vulgaris contributing the largest estimated quantities. Viscera (29%), heads (28%), and bones and tails (21%) were dominant byproduct fractions, while shells and carapaces, skin, and trimmings accounted for smaller proportions. The companies surveyed reported several management routes, including fishmeal production, animal feed, external management channels, and direct sales. These findings provide a regional inventory of seafood byproduct streams that may be considered for future valorization. Their technical, economic, and environmental feasibility requires further assessment through approaches such as techno-economic assessment (TEA) and life-cycle assessment (LCA).