author(s)
Vikas Kumar, Dr. Armaan U Mujaddadi and Dr. VK Mishra

abstract
In recent years there is an increasing preference for bioactive peptides in food and pharmaceutical industries because of low toxicity, high specificity and less side-effects. The great demand of bioactive peptides for functional foods thereby offers the scope for the identification of novel bioactivities as well as new bioactive peptides from various bioresources. Among various bioresources one of the best bioresource is fish. Fish being nutritionally rich carries the potential of extraction of bioactive peptides from its muscle as well as by-products. Higher fish production globally leads to generation of significant quantum of non-edible tissues such as skin, fins, viscera, bones, scales, trimmings, etc. during post-harvest handling and processing. These by-products are traditionally used for low value fish manure, silage or fertilizer. However, these by-products being nutritionally rich can be used for extraction of high value nutraceuticals and bioactive peptides.