Valorisation of fish bones challenge

The fishmeal we currently produce is low in protein because the raw material used to make fishmeal comes exclusively from waste from our production plants. We do not make fishmeal from whole fish. One of our main by-products is the bones of anchovies or anchovy sardines. These bones are hard and have a high salt content because they have been maturing together with the fish flesh for a long time in salt and wet brine.

HOW COULD WE...?

How could we valorize fish bones to increase the protein percentage of our flours, thus offering our customers a better nutritional profile of the product.