Fish meal is obtained by cooking, pressing, drying and milling
fresh raw fish or fish trimmings (IFFOO, 2006). There are
several types of fish meal in the market depending on the
source of fish or fishery by-products used and on the
processing technology involved. Fish meal is a more or less
coarse brown flour.
The three major sources of fish meal are: fish stocks harvested
specifically for this purpose: small, bony and oily fish such
as anchovy, horse mackerel, menhaden, capelin, sandeel, blue
whiting, herring, pollack…by-catches from other fisheries;
trimmings and offal left over from fish processed for human
consumption (unpalatable or fast spoiling) (FIN, 2008).
Fish meal is an excellent source of highly digestible protein,
long chain omega-3 fatty acids (EPA and DHA) and essential
vitamins and minerals (IFOMA, 2001). Fish meal quality depends
on the raw material used and on the processing method involved.