Selecting Species
1. The species must be in large concentrations to give a high catching rate; this is essential because the value of industrial fish is less than that of fish for direct human consumption. 2. The fishery should preferably be based on more than one species in order to reduce the effect of fluctuations in supply of any one species. 3. The total abundance of long lived species varies less from year to year, and 4. Species with a high fat content are more profitable, because the fat in fish is held at the expense of water and not at the expense of protein.
Fish meal is manufactured primarily from anchovies in Peru; menhaden in the United States; pout in Norway; capelin, sand eel and mackerel in other parts of northern Europe; and sauries, mackerels and sardines in Japan.
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