Steam Dried | Four Grades | Packaging: 50 kg PP Bags
Steam Dried | Four Grades | Packaging: 50 kg PP Bags
Fish meal is the most nutritionally complete protein ingredient available to feed manufacturers. No plant protein matches its combination of amino acid density, digestibility coefficient, and palatability across aquaculture, poultry, and livestock applications.
The difference between our steam-dried fish meal and flame-dried alternatives is not visible in the crude protein figure. It shows in the reactive lysine retention - the portion of lysine that is biologically available after processing. In flame-dried systems, high localised temperatures trigger the Maillard reaction, bonding lysine into forms the animal cannot absorb. Steam drying suppresses this reaction. The crude protein number looks the same. The FCR performance in grow-out does not.
Raw material at Hameed Marine arrives from Gulf of Mannar landing centres within 2 to 4 hours of catch. That proximity is why our Super Grade TVBN ceiling of 100 mg per 100g is achievable as a consistent specification - not as an aspirational target.
Reactive Lysine Preserved
Reactive Lysine Preserved
Steam sterilization maintains the temperature profile required to avoid the Maillard reaction. Every batch of Hameed Marine fish meal retains the reactive lysine fraction that direct-flame drying destroys. Your feed formulation delivers what it promises in the grow-out cycle.
TVBN Controlled at Source
TVBN Controlled at Source
TVBN measures freshness - the volatile nitrogen compounds produced as fish protein degrades after catch. We control it at the point it can actually be controlled: at the intake gate, before a degraded batch enters the cooker. Factory proximity to Gulf of Mannar landing centres means our Super Grade consistently achieves 100 mg per 100g or below.
Histamine Managed at Intake
Histamine Managed at Intake
Histamine is heat-stable - it survives cooking and cannot be removed in processing. The only
point of control is at raw material intake. Our intake testing protocol rejects any batch above our histamine threshold before it enters the production line. The 500 mg per 100g maximum on our CoA meets GMP+ TS1.5 and Codex Alimentarius limits.
Histamine is heat-stable - it survives cooking and cannot be removed in processing. The only point of control is at raw material intake. Our intake testing protocol rejects any batch above our histamine threshold before it enters the production line. The 500 mg per 100g maximum on our CoA meets GMP+ TS1.5 and Codex Alimentarius limits.
