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

Status and trends on the use of small pelagic fish species in Peru 357

to a boiling and drying

process which allows

for a long shelf life at

room temperature.

7.3.4 Other products
These include:

• fish protein concentrate
  (FPC) made from
  anchovy flesh that is
  subjected to a quick-
  cooking, decanting and
  drying process; FPC is
  generally used in the
  manufacture of cookies
  (Figure 33).


• fish oil for human
  consumption, obtained
  by processing high-
  quality fresh fish to
  obtain raw oil that is
  subjected to refining,
  deodorizing and
  stabilizing processes.
  The product contains
  high concentrations
  (around 30 percent)
  of EPA and DHA and
  is being tested as an
  ingredient in prepared
  fish products (Figure
  34).

FIGURE 26

Anchoveta for fishmeal production

in Peru FIGURE 27

Anchoveta landing in Peru

FIGURE 28

Anchoveta can filling

FIGURE 29

Anchoveta packed in flat cans ¼ club

(125 g)