[Fish as proteic food: its preservation technology and new methods of utilization (author's transl)].

This review analyses the possibility to increase fishery production in order to satisfy the always increasing requirement of protein food. The most important chemical and nutritional chracteristics of fish and its by-products, as well as the preservation and elaboration technologies are reported. Some new or unusual fish utilization processes, as protein concentrates, extracts and spread pastes productions, are proposed as human food new sources.