Fish co-products as an alternative feed ingredients

Publication date: 16-07-2026
Extent: 40 pages

Contributions by: Øystein Sæle, Institute of Marine Research and University of Bergen, Norway; Pauline Wischhusen, Institute of Marine Research, Norway; and Brett Glencross, The Marine Ingredients Organisation (IFFO) and University of Stirling, UK

Chapter synopsis:

This chapter analyzes the paradigm shift from fish "by-products" to valuable "co-products," a cornerstone of the circular bioeconomy in the global feed industry. Driven by static capture fisheries and rising aquaculture demand, by-products now constitute a significant share of global fish meal (30-37%) and fish oil (49-54%) production. These ingredients are nutritionally potent, but their composition and functionality vary significantly based on species, raw material quality, and processing technologies like hydrolysis. Valorising these materials enhances resource efficiency and offers superior sustainability credentials, as measured by Life Cycle Assessments. However, realizing their full potential requires overcoming logistical hurdles and ensuring robust quality control. This analysis provides a strategic overview of production, nutrition, and applications to unlock the full value of these critical marine resources.

DOI: 10.19103/AS.2025.0171.20