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Fish Meal (65%) - Thailand
- Origin
- : Thailand
- CAS Number
- : 97675-81-5
- HS Code
- : 2309.90.32
Basic Info
- Physical State
- : Solid
- Appearance / Color
- : Light brown to dark brown powder / pellets
- Odor
- : Characteristic fish
- Moisture Content (%)
- : <10%
- Synonyms & Trade Names
- : Fish meal 65%; Fish meal 66%; Fish meal 60%; Anchovy fish meal
- Total Plate Count (TPC)
- : <500,000 CFU/g
- Yeast & Mould
- : <50,000 CFU/g
- E. Coli
- : <100 CFU/g
- Coliform Bacteria
- : <1,000 CFU/g
- Salmonella
- : Negative/25g
- Shelf Life
- : 6 months
- Packaging Size
- : 50 kg / bulk
- Packaging Type
- : PP woven bag / bulk
- Storage Conditions
- : Cool, dry; antioxidant treated; pest-free
- Halal Certification
- : N/A (fish)
- ISO / HACCP
- : Yes
- Food Grade / Regulatory Status
- : Feed grade
- Crude Protein (%, min)
- : 60-66% min
- Crude Fat / Ether Extract (%, max)
- : 6-10%
- Ash Content — Feed (%, max)
- : 18% max
- Calcium Content, Ca (%)
- : 4.0-5.0%
- Phosphorus Content, P (%)
- : 2.5-3.0%
- Salt Content / NaCl (%, max)
- : 1.5% max
- Total Volatile Basic Nitrogen (TVN/TVBN, mg/100g)
- : <100 mg/100g
- Pepsin Digestibility (%, min)
- : 88% min
- Bulk Density
- : ~0.55 g/cm³
- Lysine Content (%, min)
- : 4.5-5.0%
- Antioxidant Treatment
- : Ethoxyquin (natural or chemical antioxidant)
- TSE/BSE Compliance Declaration
- : N/A (fish-derived)
- Species of Origin Declaration
- : Marine fish (anchovy/menhaden/herring - Peru/Indonesia/Thailand/India)
- Aflatoxin B1
- : Not applicable
- Heavy Metals — Feed (As, Pb, Hg, Cd)
- : Compliant (Hg <0.1 ppm)
- Dioxins & PCBs (pg WHO-TEQ/g fat)
- : Compliant (EU 2023/915)
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Brief Overview
Fishmeal (FM) is a generic term used for nutrient-rich feed ingredient used in the diets of livestock. To produce 1 ton of fishmeal, it is estimated to require 4 to 5 tons of whole fish. The fishes that are caught are considered industrial as most of them are caught for the sole purpose of fishmeal and fish oil production. Traditionally, fishmeal has been the main source of protein in both agriculture and aquafeed industries because of its excellent source of essential fatty acids (EFAs), its high proteins, minerals and vitamins content and its digestible energy.
Manufacturing Process
Most commercial FM is made from predominantly small, oily and bony fishes that are considered not suitable for human consumption directly. To produce fishmeal, there are several steps involved, but the main principle involves separation of the oil and water from the solids.
1. Cooking
The fish moves through a screw conveyor cylinder equipped with a steam jacket, which coagulates the tissue proteins in the process.
2. Pressing
Once it is cooked, the fish is pressed to remove the liquor produced from cooking it. The solid residue that remains is called the presscake. On the other hand, the liquor is centrifuged to separate the oil from the suspended solids and is sent to further processing to produce fish oil. The concentrated “stickwater” produced from treating the liquor can be optionally added back to the presscake, therefore one can choose to purchase between “whole” meal or just “presscake” meal.
3. Drying
Going back to the presscake, it is then dried using either a direct or indirect drying, so that the moisture content is low enough to lengthen its shelf life and prevent growth of mold and bacteria.
4. Grinding and packaging
Once the fishmeal is dried enough, it is grounded and screened to the correct particle size to be stored in silos or packed into bags, ready to be delivered to many companies across the world.