FIELD: fish industry. SUBSTANCE: method involves grinding fish wastes produced upon reprocessing of cured fillet of sturgeon, culinary or canned product; subjecting to fermentation in the presence of preservative by heating. Vegetable raw material processing wastes with pH value of 3 may be used as preservative. Phytovirous fish internal organs may be used as enzyme preparation in an amount of 15-45% by total weight of fish wastes. Method allows storage time of ready feed product to be increased by reduced rate of oxidation processes. EFFECT: increased food and biological value of feed product, simplified production cycle and, as a result, reduced production cost and prolonged storage time. 4 cl, 1 tbl, 8 ex
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