1.This study assessed culinary elaborations made from fish waste; fish bones and fish scales2.Protein quantification revealed a high protein concentration in these fish-derived flours, compared with regular wheat flour, which contributes to the texture of financier3.Less spongy and harder financiers were related to higher amounts of water and their lower ability to retain the air inside the baked structure4.This research opens the door to new explorations on the extraction, valorisation, and culinary applications of functional ingredients derived from fish waste