A team of ARS, University of Alaska, University of Idaho, and the Oceanic Institute scientist have evaluated the chemical and nutritional properties of by-products including heads, frames, viscera and skin from some of these major species of fish harvested in Alaska. Properties of the oils and protein for black cod heads and frames and Pacific ocean perch by-products were determined. The oil extracted from black cod by-products was unique when compared to most other cold water fish and contained lower levels of polyunsaturated fatty acids. Protein from the by-products of these two species was of high quality.