Fishmeal is the quiet commodity behind modern aquaculture — dried, ground protein that turns small pelagic fish into the feed for the fish we eat. This site is a plain-language reference for how it works.
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The Handbook
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| § 01 | What is fishmeal Definition, a short history, and where the demand comes from. |
| § 02 | Raw materials Whole fish and by-products — the species behind the meal. |
| § 03 | The process Wet pressing, step by step: cook, press, separate, dry, mill. |
| § Q1 | Grades Super prime, prime, standard, FAQ — the commodity ladder. |
| § Q2 | Specifications Reading a spec sheet: protein, moisture, ash, TVN. |
| § O0 | Origins Six country profiles: Peru, Chile, China, Denmark, Thailand, Vietnam. |
| § T1 | Trade flows The Pacific leg, the European loop, the regional hops. |
| § T2 | Market notes Reading the market without prices: rhythm, El Niño, restocking. |
| § B1 | Substitutes Plant, insect, single-cell — and why fishmeal keeps its floor. |
| § B2 | Raw sourcing Quotas, El Niño, by-products, FIFO — the resource side. |
| § R1 | Trilingual glossary Thirty core trade terms in English, Spanish and Chinese. |
| § R2 | Daily reference A rotating term, origin and species — new set every day. |
| § R3 | Protein converter As-fed vs dry-basis protein — the port arithmetic. |
About this site. fishmeal.org is an independent, non-commercial reference. Figures carry their year and sourcing; nothing here is live pricing. See About & methodology.