The utilization of filleting wastes from silver catfish in the formulation of fishburgers was evaluated by replacing grounded fish fillets with increasing levels (0-control, 20%, 50%, and 80%) of pulp obtained from filleting wastes (PFW). Fat content of burgers increased with increasing levels of PFW (p < 0.05). Burgers with 50-80% PFW had lower n-6/n-3 ratio than control (p < 0.05). Fat and moisture retention after cooking were not affected by PFW, while cooking yield increased in burgers with 50% PFW when compared to all other formulations (p < 0.05). Texture and juiciness were not affected by PFW. However, burgers containing 80% PFW had lower overall acceptance than controls (p < 0.05). Results indicated that production of fishburgers may be a Valuable alternative for wastes from silver catfish filleting. Filleting wastes Could substitute up to 50% of fish fillets with no changes in sensory acceptance and an improvement of nutritional Value and cooking characteristics. (C) 2008 Elsevier Ltd. All rights reserved.