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

310 Fish as feed inputs for aquaculture – Practices, sustainability and implications

Figure 22 and Table 13 show the total pelagic fish landings and the production

of frozen fish and fishmeal. It can be observed that from the first half of the decade

1995–2005 the production of fishmeal from the pelagic fish landings has stayed more

or less constant, with an average of 21 percent; however, the production of frozen fish

has shown an increase from 0.7 to 4.1 percent, which

means that the growth in frozen fish production has

not affected fishmeal production, a fact that could be

explained by the reduction of other types of processed

products.

3.2.2 Chilled fresh products

The total chilled fresh fish production is around 199

thousand tonnes, of which 98.5 percent corresponds

to fish (196 thousand tonnes), 0.84 percent to molluscs

(1.7 thousand tonnes), 0.01 percent to crustaceans

(29 tonnes) and 0.7 percent to other species

(1.3 thousand tonnes). Of the total production of

fresh chilled fish, 93 percent corresponds to

cultivated fish, mainly Atlantic salmon, coho

salmon (Oncorhynchus kisutch), rainbow trout

and turbot (Psetta maxima), 7 percent to pelagic

fish (anchoveta, jack mackerel, South Pacific

hake and sardine) and a very small percentage to

other fish (Figure 23).

3.2.3 Canned products

The total production of canned fishery products

in 2005 was 109 thousand tonnes, of which

91 percent corresponded to fish (99 thousand

tonnes), 8.8 percent to molluscs (9.6 thousand

tonnes) and 0.2 percent to crustaceans

FIGURE 19

Production (tonnes) and percent

distribution of frozen fish, 2005

Source: SERNAPESCA (2006)

149 811

(35%)

240 712

(55%)

41 335 (10%)

Pelagic fish Aquaculture Other fish

FIGURE 20

Production (tonnes) of pelagic fish processed as

frozen products, 2005

Source: SERNAPESCA (2006)

191

(<1%)

7 599 (5%)

116 092

(78%)

23 056 (16%)

780

(1%)

Anchoveta Chub mackerel Jack mackerel

South Pacific hake Sardines

FIGURE 18

Annual production trends of the main processed fishery products

for direct human consumption during the period 1995–2005

Source: SERNAPESCA (2006)

Source: SERNAPESCA (2006)

0

100

200

300

400

500

600

1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005

Frozen product Fresh Preserved

T housand t onnes