Fish Meal

Fish meal is composed of small marine fish and trimmings from the processing of fish.

As fish meal is rich in quality protein and amino acids that are highly digestible by all animals, it is mainly used as a protein supplement in the animal feed. Its high protein value makes it ideal for farmed fish, however, it can also be used as part of the animal feed mixture given to poultry and pigs.

In fact, feeding animals fishmeal is thought to help improve immune systems, reduce mortality rate in younger animals, reduce severity of inflammatory diseases, improve overall nutritional status, and generally reduce the cost of animal production.

Fish meal is completely natural and made of non-genetically modified organisms.

Fish meal typically contains:

60-72% protein, 10-20% ash and 5%-12% fat.

Typical Characteristics

Physical Chemical Bacteriological
Parameter Norm Parameter Norm Parameter Norm
Temperature Ambient ABVT mg/100g < 120 Salmonella (in 25 grams) Absence
Ash (%) Max 15% Histamine (p.p.m) -500 Shigella (in 25 grams) Absence
Humidity Max 10 Protein (%) 65 to 70 Enterobacterium < 10
Fat (%) Max 10

Steps in production of fish meal

1. Intake

Raw fish is sampled and analysed on intake to check for freshness.

2. Cooking

The raw fish is conveyed through a steam heated continuous cooker, where it is heated. This sterilizes the fish.

3. Press

The cooked raw material is fed to a screw press where much of the liquid is squeezed out to form a presscake which is conveyed to the drier.

4. Seperator

The press liquid contains most of the oil from the fish and also dissolved proteins, salts and fine particles.

5. Evaporator

The water phase from the separators is fed to the evaporators where it is concentrated before being blended with the presscake.

6. Drier

The water in the presscake, sludge and concentrate is removed by rapid hot air drying after which the fishmeal is cooled, milled and stored for export.