Preface. Organizing and scientific committee. Opening remarks. More efficient utilization of fish and fisheries products towards zero emission (T. Børreson). Sustainable and more efficient utilization of resources. Future demand for, and supply of, fish and shellfish as food (U. Wijkstrom). Bycatch and discard fish in the Japanese fisheries (Y. Watanabe). Intrinsic and extrinsic factors affecting efficient utilization of marine resources (M.T. Morrissey, G. Sylvia). Utilization of Antarctic krill for food and feed (B. Yoshitomi). Total utilization of squids: its zero emissions approach (T. Miura). Utilization of the resources of lantern fish as fisheries products (S.F. Noguchi). Pacu (Piaractus mesopotamicus) a new fish species in Israeli aquaculture: possibility of utilization (A. Gelman et al.). Bioactive and functional components. Medical applications of fisheries byproducts (K. Takahashij). Separation and physiological functions of anserine from fish extract (K. Kikuch, Y. Matahira, K. Sakai). Bone and lipid metabolism in the bone modelling of rats administered with the bonito docosahexaenoic acid, the viscera vitamin D and the cuttlefish calcium (K. Yoshioka et al.). Value-adding to Australian marine oils (P.D. Nichols et al.). Utilization of marine invertebrates as resource for bioactive metabolites: isolation of new mycalolides and calyculins (S. Matsunaga, N. Fusetani). Antioxidative activities of low molecular fucoidans from kelp Laminaria japonica (C. Xue et al.). Properties and utilization of shark collagen (Y. Nomura). Moderation of chemoinduced cancer by water extract of dried shark fin: anticancer effect of shark cartilage (K. Sato et al.). Polyphenolic compounds from seaweeds: distribution and their antioxidative effect (J. Santoso, Y. Yoshie, T. Suzuki). Possible utilization of the pearl oyster phospholipids and glycogen as a cosmetic material (S. Kanoh et al.). Utilization of wastes. Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several Asian fish sauces (Y. Funatsu, K. Kawasaki, S. Konagaya). Development of "Katsuobushi" -like dried fish using underutilized over-matured chum salmon (T. Abe, N. Tachibana, M. Tanaka). Volatile compounds in the hepatic and muscular tissues of common carp, Japanese flounder, Spanish mackerel and skipjack (X. Song et al.). Purification and some properties of cuttlefish ink polyphenol oxidase (P. Zhou, X. Qi, X. Zheng). Biological activities of the components from scallop shells (Y.C. Liu et al.). Usefulness of waste algae as a feed additive for fish culture (H. Nakagawa). Disposal and recycling of fisheries plastic wastes: fishing net and expanded polystylene (H. Kanehiro). Shell nurseries: artificial reefs using waste shells(K. Katayama et al.). Seafood quality and the related aspects. Quality issues and the more efficient utilization of the fish catch (H.A. Bremner). Occurrence of the sea urchin with pulcherrimine, a novel bitter amino acid(Y. Murata et al.). How do handling and killing methods affect ethical and sensory quality of farmed Atlantic salmon? (N.K. Sorensen, T. Tobiassen, M. Carlehoeg). Autoxidation activation energies of docosahexaenoic acid ethyl ester and docosahexaenoic triglyceride (H. Yoshii, T. Furata, P. Linko). Hemocyanin-related reactions induce blackening of freeze-thawed prawns during storage (K. Adachi et al.). Surimi technologies. Surimi gel preparation and texture analysis for better quality control (J.W. Park). Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities (J. Yongsawatdigul, J. Park). Oxidation during washing of fish meat induces a decrease in gel forming ability (D. Tunhun et al.). Gelforming characteristics of various fish caught in Tosa bay (A. Nomura, A. Obatake, Y. Itoh). Acceptability and its improvement of kamaboko gel derived from silver carp surimi (X. Wang et al.). Seafood processing and safety. Innovative techniques for traditional dried fish products (T.N. Kok et al.). Functional fish protein isolates prepared using low ionic strength, acid solubilization/precipitation (S.D. Kelleher et al.).Control of sugar content in fish fillets by soaking and cold preservation (T. Ooizumi et al.). Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentation (Y.J. Choi et al.). Microbial risk assessment of Persian caviar during processing and cold storage (V. Razavilar, S. Rezvani). Some bacterial pathogens in the intestine of cultivated silver carp and common carp (A.A. Basti, T.Z. Salehi, S. Bokaie). Participants. Sponsors and Donors. Author Index. Keyword Index.