Sampi fish hydrolysate is organically certified.

It is produced from wild catch Bluefin Tuna offal brought to our factory within hours of harvest and processed immediately. This fish has never been frozen.

Being wild catch it has none of the additives that may be used in aqua cultured fish and since the natural fish enzymes are still active we have no need to add synthetic enzymes. In fact the only additive is 2% acid to stabilise to Ph 3.5.

Our process never exceeds 50DegC and consequently can be classified as genuine fish hydrolysate. It is not subjected to any high heat evaporation and so the nutrient rich stickwater component remains fully intact as do the protein particles and omega oils.

Protein content therefore remains in the natural fish 17-20% range and since the process is benign, the protein, fats, amino acids and other nutrients remain fully intact and not de-natured. This means the nutritional values and digestibility are at peak levels so ensuring the most natural possible ingredient for aquaculture feeds and consequent improved fish health and growth rates.

We do not extract the fish oil component which ranges at 8-15% and so users have the added advantage of receiving high quality wild catch tuna oil at the price of hydrolysate.

The moisture content is stickwater or ‘solute’ as we call it and its analysis is very similar to the thick component in terms of proteins, nutrients, aminos etc. It is a valuable and integral part of the whole fish which should not be eliminated because of its values and because that would needlessly subject the product to high heat.

Highly recommended as an aqua feed ingredient, for livestock feeds and in agriculture as a soil biology food with the added advantage of being organically certified and derived from a well managed fishery

Tuna hydrolysate is high in energy, minerals, vitamins, amino acids and micro nutrients. The high occurrence of selenium ensures the animal is able to uptake the nutrient and so extract full value from the input.



new COA

amino acid

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