Fish Flour Production

Fish flour is a source of amino acids and vitamin with very high protein content, made of fresh sea fish or unprocessed fish wastes. Formerly used as fertilizer in Great Britain and Japan, the fish flour has also been used in the first feeding of animals due to high nutritional values. Fish flour is utilized, primarily in aquaculture, but also in poultry and pig farming.

Fish flour is obtained by drying and grinding all fish or fish waste in clean, preserved way with oil extracted or otherwise, solely or in combination. The water ratio in the fish flour must not exceed 10% and the salt ratio must not exceed 7%.

Karsusan uses only fresh anchovies for preparing fish flour. Fresh anchovies are steam-dried, grinded, oil extracted and prepared as fish flour high in protein. Due to its rich nutritional content, it is the most important material in the rations of barn animals, poultry and fish and is commonly used in the feed industry. The importance of fish flour was globally recognized, whereby the fish flour production increased by 400% in the last 25 years.

The fish flour and fish oil, produced using anchovy (hamsi), the ‘national’ fish of the Black Sea, is known to be the most protein-rich food in the world. It is reported that the fish flour and fish oil containing anchovy as raw material has 7% higher protein than the fish flour and oil produced in the other countries.

Karsusan Fish Flour Values 

Dry Matter 90,76
Crude Protein 75,53
Methionnine 2,28
Cysteine 0,70 
Methionnine+Cysteine  2,99 
Lysine  6,31
Threonine  3,42
Arginine 4,41
Isoleucine 3,40
Leucine  5,78 
Histidine  2,55 
Phenylalanine  3,11 
Glycine  3,68 
Serine  3,14
Proline  2,80 
Alanine  4,64 
Aspartik asit  7,48 
Glutamik asit  9,86