Reviewer 1

The paper reports an investigation regarding the nutritional composition of

the roe skeins of flying fish (Hirundichthys oxycephalus) and suggest also a
possible utilization of this source as protein source/food supplement due to
strong similarity with the composition of chicken eggs whites. The research
maybe considerd of interest since roe skein is a raw material that is currently
wasted during the fish roe production and therefore may pose environmental
issues, whereas re-utilization as a proteinaceus food/feed is in agreement with the
circular economy standpoint . Proximate composition and chemical analysis were
carried out accordingly to established literature methods, were also correctly
reported. However, there is a severe lack of information regarding
instrumentation ( instrumentation models: columns mass spectromethers .. and set
up) please refer to next section of this review and provide detailed description of
the experimental work. In addition, the possibility of re-utiliziation of skeins as
food/feed deserve to be exhaustively treated : author should provide referenced
number about total mass of roe treated (worldwide and/or Indonesia and/or in a
“standard” facility) the amount of wasted skeins, the % of skein material/ roes,
the % that can be recovered, possible additional cost of the recovery. The paper
may be accepted for publication after this integration. Please check also: