1. The raw material of the fishmeal
  The material of the fishmeal is anchovy, Sardine, Long tail anchovy and sand launce The manufacture process of the fishmeal

2.What is the manufacture process?
  Choice materials——Stewing——Grinding——Drying——Crashing

3.What is fishmeal and fish oil?
  Fishmeal is dried fish, produced from fish not suitable for human consumption by removing some oil and drying. Fish oil is the removed oil which is separated from accompanying water and which may be refined.

4.What is fishmeal used for?
  It is used to supplement feeds for farmed fish, pigs , poultry, and in pet food etc.

5.Why feed fishmeal to farm animals?
  Although not the cheapest source of protein, fishmeal is used because of its unique properties in terms of the make-up of its highly digestible protein and its component peptides/amino acids, and fat and its component fatty acids-especially the omega 3 fatty acids EPA and DHA which have been shown to improve animal health as well as productivity.

6.Fishmeal and fish oil’s contribution in aquaculture
  Fishmeal and fish oil provide feedstuffs for farmed fish and crustaceans, particularly carnivorous species such as salmonella and shrimp, with a composition closest to natural feed, thus boosting health, welfare and productivity.

7.Benefits of fish oil use in human health
  A major part of the oily fish caught is inedible . Thanks to fishmeal and fish oil production.
  EPA and DHA contained in these fish can be returned to the human food chain via fish oil supplements, as well as via farmed fish and even livestock. This is equivalent to almost half of all the EPA and DHA provided by human consumption of wild edible fish.

8.How to control the quality of the fishmeal
  The aim of quality control is to ensure that fishmeal and fish oil have a high nutritional value. The factors from catching fish to using the end products that affect this are outlined below.
Raw Material Type
  · Mainly whole fish which is inedible e.g. capelin, sandeel, anchovy, horse mackerel
  · Trimmings from edible fish make up 10% of raw material worldwide
  · Raw material varies in protein and oil content
  · Manufacturers produce different products to given protein and oil content e.g. anchovy meal 66% protein, 9% fat; capelin meal 70% protein, 8% fat
  · Trimmings meal higher in ash
Raw Material Freshness
  · Fish starts to spoil from catching until processed
  · Minimise spoilage by storing in ice/refrigerated water and rapid processing
  · Spoilage produces biogenic amines such as histamine and cadaverine which serve as a spoilage indicator
Processing Temperature Exposure
  · Gentle cooking (90oC or under) and drying (90oC or under) improves nutritional value - especially digestibility
  · Low temperature processing to produce LT or Super Prime product typically 92 to 94% protein digestibility
  · Regular fishmeal typically 89/90% digestible
  · Digestibility best measured in target species or mink
  · Laboratory methods not ideal but can be used to estimate digestibility
Fat Stability
  · High proportion of polyunsaturated fatty acids in fat in fishmeal - omega-3 long chain, especially EPA and DHA
  · These are susceptible to oxidation; use of antioxidants recommended
  · Most effective antioxidant is ethoxyquin
Hygiene
  · All handling of fish in boat holds, conveyors, pits etc should be done under good hygiene standards
  · Helps to minimise spoilage, improving product
  · Contamination with animal droppings from birds etc should be avoided to ensure absence of Salmonella