fishmeal

Fishmeal is a protein-rich feed ingredient made from whole fish or fish by-products. It is produced by cooking the raw material, pressing to remove liquids, drying, and grinding the solids into a fine powder. The result is a stable, easily stored product with a high protein content used primarily in animal feeds.

The composition of fishmeal varies with raw material and processing. Typical crude protein ranges from about 60% to 72%, with fat content that can vary widely and minerals such as calcium and phosphorus. Moisture is kept low through drying, giving the product a long shelf life. The amino acid profile is generally favorable for monogastric animals and fish, contributing to good digestibility and growth performance. Because it is made from whole fish or by-products, fishmeal also provides some omega-3 fatty acids and trace minerals, though the exact levels depend on the source material.

Primary use is in aquaculture feeds, where it serves as a major protein source for farmed fish and shrimp. It is also used in some poultry and pig diets, and, in certain markets, in commercial pet foods. The share of fishmeal in feeds is influenced by price, supply of wild fish, and the availability of alternative protein sources.

Sustainability and regulation are central to the fishmeal sector. Production depends on wild fisheries, raising concerns about overfishing and ecosystem impact. Certification schemes, improved fishery management, and the use of fish processing by-products aim to reduce waste and encourage responsible sourcing. In parallel, researchers and industry players are developing substitutes such as plant-based proteins, insect meal, and microbial or algal ingredients to reduce reliance on wild fish.