Search Results for: Crustaceans preserved
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 and can come from wild caught fish or aquaculture processing. other raw material sources include cephalopods such as squid, and crustaceans
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