Fish as feed inputs for aquaculture: practices, sustainability and implications

Status and trends on the use of small pelagic fish species in Peru 355

540 000 tonnes), national fish consumption

could be doubled.

• The technical, economic and commercial
  feasibility of anchovy-based products
  has already been proven. These products
  include canned and prepared frozen fish,
  dried anchovies, surimi and surimi-based
  products and a great number of “delicacies”,
  such as anchoas for both domestic and
  international markets (Figure 25).


• The use of anchoveta in the foodfish
  industry offers higher benefit/cost when
  compared in terms of added value with the
  traditional fishmeal industry. The foodfish
  industry generates greater demand in terms of labour, supplies and inputs due to
  the great number of industries associated with the sector.


• The use of this resource and its processing to higher value-added products provide
  great opportunities for the growth of Peruvian fisheries, elevating Peru’s level of
  international competitiveness.


• Direct consumption of anchoveta would benefit the artisanal fishing sector,
  provided suitable handling and preservation techniques were developed to ensure
  the quality and the physical integrity of the landed product (Figures 26 and 27).
  In general terms, it is believed that the benefits derived from this proposal would
  be multiple and would favour the vessel owners and artisanal fishers, as well as the
  processors and consumers. ITP has carried out systematic work dedicated to introducing
  the concept of using this resource as foodfish for direct human consumption through
  the use of traditional and modern technologies. These products based on anchoveta are
  described below.

7.3.1 Canned products
The experience of ITP in the development of non-traditional fish products has been
used in the design and adaptation of technologies for canned products based on
anchoveta. These include:

• headed and gutted anchoveta (tube type)
  packed in flat cans type ¼ club (125 g)
  (Figures 28 and 29) or oval cans (½ lb and
  1 lb); tinapa (180 g); tuna (175 g), using
  different sauces and presentations (e.g.
  tomato sauce, oil, smoky sauce, mustard,
  red wine, onions, garlic, etc.);


• minced skinless anchovy loins in vegetable
  oil, packed ½ lb tuna can or 1 lb tall
  containers; similar to traditional grated fish
  in Peru;


• anchovy skinless fillets in vegetable oil,
  packed in tuna cans, ¼ club or other
  containers;


• concentrated soups based on anchovy
  pieces; they consist of canned preparations
  of various styles, blended with anchovy
  broth and pieces to make a concentrated
  product that must be reconstituted before

TABLE 24

Nutrient composition analysis of anchoveta

Component Mean value

Proximate composition (%)

Moisture 70.8

Crude lipid 8.2

Crude protein 19.1

Mineral salts 1.2

Energy (kcal/100 g) 185

Fatty acids (% of lipid)

20:5n-3 Eicosapentaenoic acid (EPA) 18.7

22:6n-3 Docosahexaenoic acid (DHA) 9.2

Minerals (mg/100 g)

Sodium 78

Potassium 241.4

Calcium 77.1

Magnesium 31.3

Iron 30.4

Source: ITP-IMARPE (1996)

*2006 data are preliminary and estimated

Source: PRODUCE (2001, 2002, 2003a, 2004, 2005, 2006a)

FIGURE 22

Production and use of jack mackerel,

2001–2006*

0

100

200

300

400

500

600

700

800

2001 2002 2003 2004 2005 2006

Human consumption Fishmeal

Thousand tonnes