“…Accordingly, they have been extensively used in food production and processing for centuries, albeit in a rather empirical manner, which has been superseded by a rational approach in the last decades (Whitaker, 1994 ; Whitaker et al, 2002 ; Fraatz et al, 2014 ). In recent years, the focus has been on technical and scientific issues (enzyme formulations, molecular improvement of enzyme, screening for new/improved enzymes through traditional and metagenomics approaches, process improvement) as well as on legal and regulatory matters (definition of enzymes and technological purposes, procedures for safety assessment, harmonization of regulations, among others), all of these abridging the food industry (Fraatz et al, 2014 ; Li and Cirino, 2014 ; Alma’abadi et al, 2015 ; Jemli et al, 2016 ). Within this latter area, fish and seafood comprise a significant market (Morrissey and DeWitt, 2014 ), where enzyme action plays an effective role.…”