*Article* **Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products**

**Frederica Silva 1,2, Ana M. Duarte <sup>1</sup> , Susana Mendes <sup>3</sup> , Patrícia Borges 3, Elisabete Magalhães 2, Filipa R. Pinto <sup>1</sup> , Sónia Barroso 1, Ana Neves <sup>2</sup> , Vera Sequeira 2,4 , Ana Rita Vieira 2,4, Maria Filomena Magalhães 4,5 , Rui Rebelo 4,5 , Carlos Assis 2,4, Leonel Serrano Gordo 2,4 and Maria Manuel Gil 3,\***


**Abstract:** We live in a world of limited biological resources and ecosystems, which are essential to feed people. Consequently, diversifying target species and considering full exploitation are essential for fishery sustainability. The present study focuses on the valorization of three low commercial value fish species (blue jack mackerel, *Trachurus picturatus*; black seabream, *Spondyliosoma cantharus*; and piper gurnard, *Trigla lyra*) and of two unexploited species (comber, *Serranus cabrilla* and boarfish, *Capros aper*) through the development of marine-based food products with added value. A preliminary inquiry with 155 consumers from Região de Lisboa e Vale do Tejo (Center of Portugal) was conducted to assess fish consumption, the applicability of fish product innovation, and the importance of valorizing discarded fish. Five products (black seabream *ceviche*, smoked blue jack mackerel pâté, dehydrated piper gurnard, fried boarfish, and comber pastries) were developed and investigated for their sensory characteristics and consumer liking by hedonic tests to 90 consumers. The most important descriptors were identified for each product (texture, flavor, color, and appearance). Comber pastries had the highest purchase intention (88%), followed by black seabream *ceviche* (85%) and blue jack mackerel pâté (76%). Sensory evaluations showed a clear tendency of consumers to accept reformulated products, with the introduction of the low-value and unexploited species under study.

**Keywords:** fish valorization; consumer; unexploited; low commercial value; hedonic tests; sustainability; product reformulation
