Technical Abstract: There is growing interest for fish meals and oils made from utilizing different fish by-products (heads, viscera, frames, etc.) that come directly from the commercial processing line. The major components of fish processing waste from salmon filleting operations are heads and viscera. In order to maximize the utilization of these individual by-products, the different fractions were evaluated. Analysis of essential amino acids in fish meal showed significant differences in all essential amino acids except lysine. Differences were also noted in the levels of minerals, fatty acid method esters, biogenic amines and fat soluble vitamins. The largest difference observed was in the level of retinol in the oil extracted from heads (8.9±1.0 ug/g oil) and viscera (26900±380 (ug/g oil). Heads processing resulted in more lipids and cake, while the majority of viscera became stickwater. Results suggest that the fish meal produced from different by-product parts can result in different nutritional value feed or food ingredients.