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

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

consumption; several presentations are

already on the market;

• heavy salted and maturated anchovy fillets
  that are presented in vegetable or olive oil
  and packed in tin or glass containers; the
  product is traditional in some European
  countries and is made by means of a process
  of controlled maturation in a strong saline
  medium.

7.3.2 Frozen products

Frozen products include:

• surimi made from anchovy flesh that is
  subjected to successive washing cycles,
  refined and partially dehydrated. This
  product is an intermediate raw material
  used for manufacturing pasty
  products.
  
  
  • anchovy burger, which
    consists of a cooked and frozen
    product that is manufactured
    from minced meat obtained
    from fresh anchovy;
  
  
  • anchoricas, a product
    consisting of deep-fried
    boneless anchovy double
    fillets that are covered with
    corn flour, frozen, packed in
    polyethylene bags and stored
    at temperatures below -18 °C;
  
  
  • anchovy block: whole or
    headed and gutted (HG)
    frozen anchovy in 5 kg
    blocks, to be used as
    raw material for product
    applications; and
    
    
    • anchovy sausages (Figure
      30), which are a sterilized
      product of long shelf life
      under room temperature
      that is based on anchovy
      surimi, has a high protein
      content and is similar to
      other traditional stuffed
      products.
    
    
    
    
  
  
  
  

7.3.3 Cured products

Cured products (Figures 31 and 32) include:

• wet salted anchovies, a product consisting of heavily salted anchovies that are
  vacuum packed, allowing a long shelf life under room temperature if stored under
  fresh and ventilated storage conditions; and


• boiled and dried anchovies, consisting of small-sized anchovies that are subjected

FIGURE 23

Production and use of chub

mackerel, 2001–2006*

*2006 data are preliminary and estimated

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

2006a)

0

50

100

150

200

Thousand tonnes

2001 2002 2003 2004 2005 2006

Human consumption Fishmeal

FIGURE 24

Fish consumption in Peru, 1999–2005

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

0

5

10

15

20

25

1999 2000 2001 2002 2003 2004 2005

kg/caput

FIGURE 25

Production and value of nontraditional fish products,

2000–2005

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

0

50

100

150

200

250

2000 2001 2002 2003 2004 2005

0

50

100

150

200

250

300

350

Thousand tonnes

M illio n U S $