Contents: Research Progress on Nutritional Value, Preservation and Processing of Fish—A ,Treatment of Fish-Processing Wastewater Using Polyelectrolyte and Palm Anguish,Enzymes in Fish and Seafood , Exploiting of Secondary Raw Materials from Fish Processing Industry as a Source of Bioactive Peptide-Rich Protein Hydrolysates ,Options for Improved Treatment of Saline Wastewater From Fish and Shellfish Processing ,Development and Characterization of Fish-Based Superfoods , Comparative Transcriptomics Reveal Tissue Level Specialization Towards Diet In Prickleback ,Habitat Zonation On Coral Reefs: Structural Complexity, Nutritional Resources And Herbivorous Fish , Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products .