Products formed from minced or comminuted fish, often processing wastes, after treatment with hydrolytic enzymes, filtration and drying. They yield protein-rich powders and flavourings used in soups, sauces and feeds. Controlled hydrolysis improves digestibility and creates savoury, umami-rich ingredients. The process adds value to trimmings and by-products that would otherwise go to waste. Degree of hydrolysis is the master variable: limited hydrolysis yields functional proteins for foods, while extensive hydrolysis produces hypoallergenic peptides and savoury flavour bases. Bitterness from hydrophobic peptides is the main sensory challenge, managed by enzyme choice and debittering steps; spray drying gives free-flowing powders.