Status and trends on the use of small pelagic fish species in Chile 309
cultivated fish (mainly Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus
mykiss)), 35 percent corresponds to pelagic fish (anchoveta, jack mackerel, South Pacific
hake and sardine) and the remaining 10 percent is comprised of other fish (Figure 19).
In 2005, 78 percent (116 000 tonnes) of frozen pelagic fish
products was made from jack mackerel, 16 percent South Pacific hake
(23 000 tonnes) and 5 percent chub mackerel (7.6 thousand tonnes), with anchoveta and
sardines together contributing only 1 percent (Table 12 and Figure 20).
Pelagic fish that are traditionally destined to the reduction industry have made a
significant contribution to the growth in the production of frozen products. Over the
period 1995–2005, their contribution has increased by around 700 percent, rising from
a total of 21 thousand tonnes in 1995 to 147 thousand tonnes in 2005. The greatest
contribution to growth is provided by jack mackerel, chub mackerel and South Pacific
hake, with an average increase during this period of almost 1 157 percent. Nevertheless,
the production of frozen product from smaller pelagic fish (anchoveta and sardines)
has decreased by an average of around 87 percent (Table 12 and Figure 21).
Source: SERNAPESCA (2006)FIGURE 16
Fishery landing trends compared with processed production01 0002 0003 0004 0005 0006 0007 0008 0001995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005Total fishery landing Total processed productT housand t onnesFIGURE 17
Fishmeal and fish oil production trends compared only with trends
in production of processed fishery products for direct human
consumption, 1995–2005Source: SERNAPESCA (2006)02004006008001 0001 2001 4001 6001 8002 0001995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005Total fishery product processed for human comsumption
Fishmeal and fish oilT housand t onnes