The processing of fish into meal and oil is quite straightforward: fish is an input and fishmeal and oil comprise output. Thus, there is the input of protein and lipids by fish. And there is also output of protein (by fishmeal) and lipids (fish oil and fishmeal). If the processing were a perfect and closed system, there would no technological losses and the output of protein by fishmeal and the output of lipids by fish oil and fishmeal would be equal to input of protein and lipids by fish.

In real life, the processing is not a completely perfect system and some losses (e.g. evaporation, rinsing) likely occur. How large or small are approximately these losses of protein and lipids if the output is compared with the input? Perhaps, someone has made calculations of “protein balance” and “lipids balance”.

My guess is that these losses should be fairly low as the modern processing of fish is efficient. However, I am not an expert in this field. I would appreciate estimates and opinion of more knowing people.

Best regards,

Alberts Auzins