Fish hydrolysate

Fish hydrolysate, in its simplest form, is ground up fish transformed into a liquid phase, where the cleavage of molecular bonds occurs through various biological processes. Raw material choice; either whole fish or by-products, depends on the commercial sources of the fish. In some cases, the fillet portions are removed for human consumption, the remaining fish body (generally the guts, bones, cartilage, scales and remaining meat) is put into water and ground up. Some fish hydrolysate is ground more finely than others so more bone material is able to remain suspended. Enzymes may also be used to dissolve bones, scale and meat. If the larger chunks of bone and scales are screened out, calcium or mineral content may be lacking in the finished product form. If purchasing fish hydrolysate for agricultural applications, one should look at the label carefully for the concentration of mineral elements in the liquid. Some fish hydrolysates have been made into a dried product, increasing the potential for inclusion as an ingredient in other food or feed products. The oil is separated out in this process, which means the Omega 3 fatty acid would remain with the oil and not the hydrolysate.^[1]