Fishmeal and fish oil are responsible marine ingredients based on fish landings from certified sustainable fisheries.
The main messages from our responsibility paper:
- Fishmeal and fish oil are produced mainly from small, short-lived fish with little or no potential for direct human consumption as well as from recycled trimmings from fish processing.
- The major species used for production of fishmeal and fish oil in Europe are capelin, sandeel, blue whiting, sprat, norway pout and boarfish.
- The production is based on certified sustainable exploitation of natural resources. All fish stocks used to produce fishmeal and fish oil in European countries are subject to catch limitations. The total allowable catches (TACs) are based on biological advice and under governmental regulation and control.
- A growing amount of raw material comes from trimmings. The fillet yield for most fish species varies between 30% and 65% of the mass of the fish and therest raw material is a valuable resource for the fishmeal and fish oil producers.The European fishmeal industry is thus an important contributor to a circular blue bioeconomy.
- All fish stocks used as raw material by European Fishmeal members are either IFFO RS compliant or MSC certified. The MSC certification is further recognized by GSSI’s Global Benchmark Tool for seafood certification schemes.
- All European Fishmeal members meet the requirements of IFFO RS for the production and for the fish they are sourcing. This means independent third party inspections and certification, full traceability and responsible production.
- European Fishmeal supports and implements the FAO code of conduct for responsible fisheries.
- Fishmeal as a protein feed ingredient competes with other protein sources.
- European Fishmeal recognises the need for other protein sources in agriculture and aquaculture
feed to meet the growing global food demand. Alternatives should be equally responsible and traceable.
- Aquaculture production has a low environmental footprint relative to the
production of other types of food e.g. beef and pork.