It may be surprising to learn that nutrition follows the same principles regardless of whether we are dealing with a fish, a dog, or a human being.

As humans, we don’t really have specific food requirements, which is why we can thrive on vegan, flexitarian, omnivorous, carnivorous diets, among many others.

What we actually need are nutrients: fat, protein, carbohydrates, vitamins, and minerals. That’s why the list of ingredients used, while important, is less relevant than the nutritional profile of the food.

The same is true for farmed fish.

Each species has its specific nutritional needs, which must be met through careful diet formulation. Again, the ingredients are not the important factor, which is why we can produce nutritious feeds using circular economy ingredients, such as poultry or vegetable by-products, as long as the nutritional needs are fully met.

The public tends to disapprove of animal by-products, but I must emphasize that, when properly processed according to EU legislation, they are quite safe, nutritious, and generally perform better than plant-based ingredients. This is because most fish species produced in Europe are carnivorous and have little or no need for the carbohydrates and fiber found in vegetables. And some vegetables contain antinutritional factors that impair digestion – these are chemicals that plants produce to prevent animals from eating them in the wild.

So, how do we make fish feed? The process is similar to baking a cake.

We have a recipe that combines various ingredients to ensure adequate levels of protein, fat, specific amino acids and fatty acids like omega-3, and all the vitamins and minerals that fish need. These recipes are based on years of scientific research into the nutritional needs of the various species we currently produce. We add some ingredients that don’t offer significant nutrients, but ensure good physical properties of the grain, just as we use yeast or baking soda to improve our cakes and breads. This mixture of ingredients goes through an extrusion process, practically the same process we use to make breakfast cereals.

When the feeds reach the producers, they ensure they are stored in a cool, dry place, away from sunlight, to preserve their nutritional properties. After all, the feeds are usually rich in omega-3s and need to be protected! The recipe also includes antioxidants to help with this protection. Aquaculture producers feed the fish, either manually (usually twice a day, until the fish are satisfied and lose interest in the feed) or using automatic feeders, where the fish choose when and how much to eat. It is very important that the fish are kept happy in this and other respects, because only when well-fed and healthy will they grow properly and provide profit to the producers.

Fish raised in the EU follow good production and feeding practices and are among the safest and healthiest foods we can eat. And, since spring is approaching, may I suggest grilled sea bass this weekend?

Elisabete Matos