Best Practices for Disposing of Fish Remains

December 17, 2015

Question: Is it a good practice to dispose of fish or crab carcasses/guts back into the waters they came from? It would seem that returning the fish remains would be a better ecological practice than sending it to the landfill. What is the best sustainable practice? (Ben M.)

Answer: Returning fish carcasses after filleting back into the waters where taken is sometimes, but not always, appropriate for recycling nutrients. Open ocean environments are more appropriate for this practice but be advised of fillet restrictions. And while it differs from port to port, many harbor masters will not allow carcasses to be dumped inside of harbors because too many decomposing fish carcasses may deplete the oxygen supply in the water. This has been a severe issue in many areas in recent years when concentrated fish oil from too many carcasses in bays or harbors caused seabirds to get sick and die. This occurred when excessive amounts of fish oil contaminated their feathers and they become flightless.

Returning fish carcasses back into freshwater environments may or may not be appropriate, and sometimes it’s outright prohibited. Be aware of the rules in the areas where you plan to do this. In shallow waters and along shorelines, especially in high elevation mountain lakes, there may be local or municipal regulations prohibiting this practice.

Public parks and lakes may also have no-dumping policies within a certain distance from shore due to health concerns and the smell and image of discarded fish carcasses in waters where people are swimming and recreating.

Bottom line … while returning fish carcasses after filleting back into the waters where taken can be appropriate for recycling nutrients, you should first check to be sure there are no state, city or municipal regulations prohibiting the practice at your location.

take remains to your VN neighbor  they get soup and you avoid a smelly trash can  

This is actually true.  I have a neighbor who is a Japanese chef.   I give him fish heads from salmon or lingcod to make fish head soup.  It tastes great.  Amazing how much really good fish meat that gets overlooked in the heads.

Salmon cheeks are BOMB!