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Good sea fish is processed by stewing, squeezing, drying and crushing, etc. its quality index is up to or over the index of national special class fishmeal. The fishmeal is characterized by its stable quality, freshness, fragrance, high protein content, and its easiness to decompose, digest and absorb.
Protein min 63%, fat max 8% , moisture max 10%, ash max 16% , sand and salt max 5%, sand max 2%
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