Journal of Food Science Research

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Fishmeal

  Fish meal, coarsely ground powder made up of the cooked flesh of fish. Though formerly important as a fertilizer, organic is now primarily utilized in animal feed—especially for poultry, swine, mink, farm-raised fish, and pets. Certain species of oily fish, like menhaden, anchovy, herring, and pilchard, are the most source of organic and its companion product, fish oil. To be processed into meal, chopped fish is forced by screw conveyor through long steam cookers. The cooked mash is then pressed to get rid of water and oil (which quickly spoils during storage). The pressed fish cakes are dried by hot air, yielding a meal that's high in vitamin B12 and contains the maximum amount as 50 percent protein. 

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Journal of Food Science Research received 29 citations as per Google Scholar report

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