In the Nordic countries, water is often viewed as a never-ending resource. When it comes to the view of the fish processing industry, especially in Iceland, it is no exception. In the water, a variety of compounds are found, accounting for approximately 2-4% of the total catch, and this material is diluted in the sea of water used in the facilities. The seafood industry has worked tirelessly on the valorisation of the various large side streams, e.g. heads, viscera, and skin, and that work continues. However, the potential for utilisation of smaller streams, such as those from the processing water, is also in the spotlight, both with the aim of increasing the value of the catch and hopefully lowering the environmental impact of the industry. Various challenges are identified when it comes to utilisation of the materials, e.g. its collection which requires some redesign of processes to ensure hygienic practices. Evaluating the potential of these streams is one of the aims of the project Accelwater. This is an H2020 funded project aiming to decrease freshwater use and increase valorisation of side streams in the food industry, specifically in the tomato, fish, dairy and meat processing industries, as well as in a brewery and land-based aquaculture. The presentation will focus on presenting results from the Accelwater project, focusing on the fish industry, aiming to inspire further adaptation in other sectors and industries 

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