Why we should quit tossing fish heads and eat them up instead
Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium said Jogeir Toppe, FAO Fishery Industry Officer. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.
An article by Alastair Bland on the use of fish heads and other fish by-products.