Search Results for: Mackerel preserved
material is still underutilised, and there is scope for increased fishmeal and fish oil production from seafood byproduct. the main source of the byproduct is from finfish such white fish trimmings (pollock, cod, hake, haddock and others) as well as salmon (wild and from aquaculture), tuna, herring, mackerel
perishes. it is important to minimise the time spent between catching, processing the fish for human consumption and the processing of the byproduct into fishmeal and fish oil. fish byproduct, especially when it contains viscera, deteriorate very rapidly and it is therefore important that it is preserved...
https://www.iffo.net/byproduct