The 100% Fish: Unlocking the full potential of every catch—Commentary

Every year, millions of tons of fish parts are discarded as waste—but what if they could be worth more than the fillets themselves? Around the world, fisheries are beginning to recognize that the true value of a fish is in using every part of it. This concept, often referred to as the 100% Fish Movement, intialized by the Iceland Ocean Cluster, has the potential to revolutionize not only the seafood industry but also sustainability efforts in global food production.

Iceland’s success story: A model for the world

Iceland has long been a leader in maximizing the value of its fisheries. Decades ago, the country’s fishing industry relied heavily on cod exports, primarily for fillets. However, as international quotas tightened and global competition increased, Icelandic businesses were forced to innovate. Rather than discarding fish heads, skins, bones, and livers, they found ways to commercialize every part of the fish.

Today, cod liver oil is a lucrative health product, fish skin is used to produce gelatin and collagen, and enzymes derived from fish are incorporated into pharmaceuticals and cosmetics. Companies like Kerecis have even developed fish skin grafts used in medical treatments. What was once considered waste has become a multi-million-dollar industry, proving that full fish utilization is not just an environmental choice—it’s an economic one.

Global challenges in expanding the 100% Fish philosophy

While Iceland has led the way, replicating this model globally presents unique challenges. Many fishing industries are still built around traditional processing methods, where fillets are prioritized, and byproducts are discarded or undervalued.

In countries with less developed infrastructure, there may be logistical and financial barriers to implementing full utilization processes. The lack of processing facilities, storage solutions, and transportation networks makes it difficult to turn fish waste into marketable products. Additionally, consumer perception plays a role—many markets are unfamiliar with the benefits of fish-derived supplements, proteins, and biomaterials.

In regions like Namibia and the Great Lakes, efforts have been made to develop processing industries that capitalize on byproducts. However, policy support and investment in research and innovation are needed to bring this concept to scale.

The Arctic and remote fisheries: A special case

Fisheries in remote Arctic regions face even greater obstacles in adopting the 100% Fish approach. Limited access to industrial processing plants, long transport distances, and harsh environmental conditions mean that traditional fish waste disposal methods—such as dumping byproducts back into the ocean—are still common.

However, advances in freeze-drying, fermentation, and mobile processing technology are opening up new possibilities for Arctic fisheries. The development of onboard processing units on vessels could allow fishers in these regions to extract valuable materials immediately, rather than waiting for processing in distant facilities.

Economic and environmental benefits

Adopting full fish utilization has the potential to transform the seafood industry, bringing both economic and environmental benefits.

• Higher profits: Fisheries can increase their revenue by selling byproducts that would otherwise go to waste.
• Reduced environmental impact: Less waste means fewer discarded fish parts polluting marine ecosystems.
• New market opportunities: Fish-derived products can be used in pharmaceuticals, cosmetics, nutrition, and textiles, creating an entirely new supply chain.
• Stronger food security: Making use of all parts of the fish helps maximize the available protein supply, addressing global nutrition challenges.

Collaboration is key

To fully realize the potential of the 100% Fish Movement, collaboration between governments, research institutions, and the seafood industry is essential. Countries that rely on fishing must invest in infrastructure, education, and policies that support full utilization.

At the same time, consumers play a role by embracing new fish-based products and supporting sustainable seafood brands that prioritize full fish usage.

The future of fishing isn’t just about catching more—it’s about using everything. Turning waste into opportunity is the next step, and those who embrace this shift will lead the way in a new era of sustainable seafood production.

Conclusion

As Iceland has proven, a whole-fish approach is not only viable but highly profitable. The rest of the world has an opportunity to follow suit, ensuring that every fish caught is used to its full potential. Whether through innovative processing, new technologies, or consumer-driven demand, the industry must evolve. The choice is clear: waste less, innovate more, and turn fish into a resource that delivers far beyond the fillet.

Dr. Thor Sigfusson is the founder of the Iceland Ocean Cluster and a leading advocate for full fish utilization. He has been instrumental in promoting the 100% Fish movement, helping businesses and industries maximize value from every part of the catch. Sigfusson is the author of 100% Fish, a book that explores how full utilization of marine resources can drive sustainability and economic growth. Through his work at the Iceland Ocean Cluster, he has championed innovation in the seafood industry, inspiring global efforts to reduce waste and unlock new opportunities in the blue economy.