This study assessed culinary elaborations made from fish waste;fish bones and fish scales. From these waste by-products, three distinctvalue-added ingredients were developed: fish scale flour, fish bone flourand fish scale gelatine, and their chemical composition was analysed.Protein quantification revealed a high protein concentration in thesefish-derived flours, compared with regular wheat flour, which contributesto the texture of financier. Less spongy and harder financiers wererelated to higher amounts of water and their lower ability to retain theair inside the baked structure. This research opens thedoor to new explorations on the extraction, valorisation, and culinaryapplications of functional ingredients derived from fish waste.