AT A TIME WHEN THE PRICES OF FISH ARE RISING AND PROTEIN MALNUTRITION IS PREVAILING IN MANY DEVELOPING COUNTRIES, FISHERMEN AROUND THE WORLD ARE THROWING BACK MILLIONS OF TONS OF PROTEIN-RICH FISH TO DIE. THESE FISH ARE THROWN BACK BECAUSE THEY ARE CONSIDERED "TRASH" OR "DISCARDS" OR ARE UNFAMILIAR SPECIES OF NO ECONOMICAL VALUE. IN THE UNITED STATES FISHERMEN THROW BACK UP TO 70% OF THE FISH TRAPPED IN THE NETS WHILE FISHING FOR OTHER MARKET SPECIES SUCH AS FLOUNDER AND SHRIMP. MAN CANNOT AFFORD ANY MORE TO IGNORE THE PROTEIN-RICH MARINE SPECIES. MARKETS FOR UNDER-UTILIZED SPECIES HAVE TO BE CREATED AND EXPANDED AS ALTERNATIVE RESOURCES TO THE DECLINING SUPPLY OF COMMERCIALLY ESTABLISHED SPECIES, THEREBY AUGMENTING THE INDUSTRY, ENCOURAGING RESOURCE CONSERVATION AND REVITALIZING THE FAMILIAR AND LONG-EXPLOITED SPECIES. CONVENTIONAL AND NONCONVENTIONAL WAYS CAN BE EMPLOYED TO UTILIZE THESE SPECIES WHICH ARE CONSIDERED DISCARDS. THE UTILIZATION OF THESE SPECIES CAN BE DEVELOPED ALONG THESE MAIN LINES; MINCED FISH FLESH (MIXED SPECIES OR SINGLE SPECIES), FISH PASTES, AND DRIED FISH PRODUCTS. THE PRODUCTION OF MINCES FROM MANY SMALL AND MEDIUM-SIZE FISH IS MADE POSSIBLE BY THE USE OF SEPARATORS, WHICH PRODUCE MEAT FREE OF BONES. THE MEAT IS WASHED AND THEN FROZEN IN BLOCKS. A COMBINATION OF FATTY AND NON-FATTY FISH MAY YIELD A DESIRABLE END PRODUCT ACCEPTABLE TO THE CONSUMER. FISH PASTES, SHRIMP PASTES, AND CRAB PASTES CAN BE PREPARED BY VARIOUS METHODS. TO THE WASHED, MINCED FLESH, SALT, STARCH, AND POLYPHOSPHATES ARE ADDED TO PRODUCE A PASTE FROM WHICH SAUSAGES AND OTHER PRODUCTS CAN BE PREPARED. OTHER PRODUCTS CAN BE MADE SUCH AS FISH MIXED WITH POTATOES, FISH IN SPREADS, DIPS, AND SOUPS, OR SEVERAL KINDS OF MINCED FISH MIXED TOGETHER OR WITH OTHER INGREDIENTS TO PRODUCE EXCITING NEW FLAVORS. SPECIES THAT HAVE NOT BEEN EXPLOITED YET BY MAN MUST BE UTILIZED IN THE FUTURE AND ALL SO-CALLED TRASH SPECIES MUST BE REGARDED AS EDIBLE SPECIES FIT FOR DIRECT HUMAN CONSUMPTION.