| Process |
Inputs |
Outputs |
| Fish (kg) |
Energy
(kW h) |
Wastewater
(m3) |
BOD
(kg) |
COD5
(kg) |
Nitrogen
(kg N) |
Phosphorous
(kg P) |
Solid waste
(kg) |
| White fish filleting |
1000 |
Ice: 10-12
Freezing: 50-70
Filleting: 5 |
5-11 |
35 |
50 |
- |
- |
Skin: 40-50
Heads: 210-250
Bones: 240-340 |
| Oily fish filleting |
1000 |
Ice: 10-12
Freezing: 50-70
Filleting: 2-5 |
5-8 |
50 |
85 |
2.5 |
0.1-0.3 |
400-450 |
| Frozen fish thawing |
1000 |
- |
5 |
- |
1-7 |
- |
- |
- |
| De-icing and washing |
1000 |
0.8-1.2 |
1 |
- |
0.7-4.9 |
- |
- |
0-20 |
| Grinding |
1000 |
0.1-0.3 |
0.3-0.4 |
- |
0.4-1.7 |
- |
- |
0-20 |
| Scaling of white fish |
1000 |
0.1-0.3 |
10-15 |
- |
- |
- |
- |
Scales: 20-40 |
| Deheading of white fish |
1000 |
0.3-0.8 |
1 |
- |
2-4 |
- |
- |
Head and debris: 270-320 |
| Filleting of deheaded white fish |
1000 |
1.8 |
1-3 |
- |
4-12 |
- |
- |
Frames and off cuts: 200-300 |
| Filleting of ungutted oily fish |
1000 |
0.7-2.2 |
1-2 |
- |
7-15 |
- |
- |
Entrails, tails, heads and frames: 400 |
| Skinning white fish |
1000 |
0.4-0.9 |
0.2-0.6 |
- |
1.7-5 |
- |
- |
Skin: 40 |
| Skinning oily fish |
1000 |
0.2-0.4 |
0.2-0.9 |
- |
3-5 |
- |
- |
Skin: 40 |
| Trimming and cutting of white fish |
1000 |
0.3-3 |
0.1 |
- |
- |
- |
- |
- |
| Packaging of fillets |
1000 |
5-7.5 |
- |
- |
- |
- |
- |
- |
| Freezing and storage |
1000 |
10-14 |
- |
- |
- |
- |
- |
- |
| Handling and storage of fish |
1000 |
10-12 |
- |
- |
130-140 |
- |
- |
- |
| Unloading of fish |
1000 |
3 |
2-5 |
- |
27-34 |
- |
- |
- |
