Standard fishmeals: they are referred to as "fair average quality" (FAQ) when the drying phase is direct hot air essentially in Peru, and are ideal for poultry, ruminants and omnivorous fish.  For carnivorous fish and crustacea and baby pigs, special products are more suitable.  Although they cost more because of the need for even fresher raw material and special drying, they have been shown to be cost effective for these more sensitive species.

Standard fishmeals typically have 65% to 67% crude protein with up to 12% fat.  Special products tend to have more protein - 68% to 72%.  They also have a lower amine content reflecting fresher raw material e.g. maximum 1000 to 1200 ppm histamine.  There is no advantage in reducing this maximum value in terms of animal/fish productivity.  For standard/FAQ products amine limits are generally not needed and therefore not normally specified.

For special product fishmeals processing is gentle. Special driers are needed-typically indirect hot air or vacuum drying. A special product with low temperature drying is referred to as an LT or Super Prime meal.  If the special driers are not available, a special product can be produced which is slightly less digestible - two or three units less as determined in mink or fish.

To check for gentle drying, pepsin solubility gives an approximate guide.  For special products it should be over 92%.  Digestibility determined in the target animal or mink is a more reliable method, but expensive.  This should be 89% or higher for LT/super prime products.  For standard meals pepsin solubility will generally be over 85%.

Note:  The above figures are guidelines only and are not intended for contractual purposes.