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A fish fillet is cut in Astoria, Ore. The seafood industry currently uses just 30% to 40% of what it harvests for human consumption, while the rest is either made into fishmeal or discarded in landfills.

ASTORIA, Ore. — A research project led by Oregon State University has the potential to reduce food waste by utilizing seafood byproducts as a cheap, high-quality source of protein.

OSU has received a $333,777 grant from the Foundation for Food and Agriculture Research to study whether protein from byproducts such as fish heads, bones and skin left over after processing can be recovered and used as an ingredient in food or dietary supplements.

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