{"id":2097,"date":"2024-10-30T11:07:49","date_gmt":"2024-10-30T11:07:49","guid":{"rendered":"https:\/\/dibaqacuicultura.es\/?p=2097"},"modified":"2025-12-24T14:42:48","modified_gmt":"2025-12-24T13:42:48","slug":"alto-valor-de-los-subproductos-del-pescado","status":"publish","type":"post","link":"https:\/\/dibaqacuicultura.es\/es\/alto-valor-de-los-subproductos-del-pescado\/","title":{"rendered":"El alto valor de los subproductos del pescado"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El pescado destinado al consumo humano directo, algunas veces, se procesa con el fin de conseguir que la experiencia de comer sea m\u00e1s f\u00e1cil y r\u00e1pida para los consumidores. Dicho procesado da lugar a subproductos en forma de cabezas, v\u00edsceras, esqueletos, y otros materiales como colas, aletas, carne picada, sangre, etc.\u00a0Toda esta materia prima puede representar entre el 30 y el 70% del peso del pescado, dependiendo de la especie, y se considera una materia prima valiosa a partir de la cual se puede producir harina y aceite de pescado. En la actualidad, el 41% de la materia prima utilizada para la producci\u00f3n de ingredientes marinos procede de fuentes de subproductos del pescado procesado para el consumo humano.<br><br><strong>FIGURA 1<br><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"500\" height=\"302\" src=\"https:\/\/dibaqacuicultura.es\/wp-content\/uploads\/2024\/10\/Imagen8.jpg\" alt=\"\" class=\"wp-image-2098\" srcset=\"https:\/\/dibaqacuicultura.es\/wp-content\/uploads\/2024\/10\/Imagen8.jpg 500w, https:\/\/dibaqacuicultura.es\/wp-content\/uploads\/2024\/10\/Imagen8-300x181.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Los subproductos pueden provenir de peces capturados en la naturaleza o del propio procesamiento acu\u00edcola.<br>En cuanto al procesamiento de dichos subproductos en valiosos ingredientes marinos, algunos barcos de pesca incluso est\u00e1n equipados para conservar o procesar los subproductos en harina y aceite de pescado mientras est\u00e1n a bordo. Alternativamente, las instalaciones en tierra han desarrollado m\u00e9todos r\u00e1pidos de recolecci\u00f3n en frio para garantizar su frescura.<br><br><strong>Suministro<\/strong><br><br>El hecho mismo de que el subproducto del procesamiento del pescado se utilice cada vez m\u00e1s como materia prima para producir ingredientes marinos para alimentos balanceados es una gran noticia. De hecho, el uso de subproductos ayuda a reducir los desechos y, al mismo tiempo, contribuye a la producci\u00f3n de productos de alto valor que promueven la salud de humanos y animales.<br>Asimismo, desde el a\u00f1o 2000 se ha incrementado el uso de subproductos para la reducci\u00f3n (harina y aceite de pescado), como puede verse en la figura 1.\u00a0<br><br>Al analizar por separado la harina y el aceite de pescado, se observa que la producci\u00f3n mundial de harina de pescado a partir de subproductos representa el 37.7% en 2023 (figura 2), mientras que la producci\u00f3n de aceite de pescado a partir de subproductos representa el 45.5% de la producci\u00f3n total de aceite de pescado en 2023 (figura 3).<br><br><strong>FIGURA 2\u00a0 <\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" width=\"300\" height=\"195\" src=\"https:\/\/dibaqacuicultura.es\/wp-content\/uploads\/2024\/10\/Imagen9.jpg\" alt=\"\" class=\"wp-image-2100\" style=\"width:416px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FIGURA 3<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" width=\"300\" height=\"203\" src=\"https:\/\/dibaqacuicultura.es\/wp-content\/uploads\/2024\/10\/Imagen10-1.jpg\" alt=\"\" class=\"wp-image-2108\" style=\"width:410px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s, se prev\u00e9 que la producci\u00f3n pesquera mundial siga creciendo, principalmente debido al crecimiento en la producci\u00f3n de pescado de acuicultura. No hace falta mencionar que el aumento de la producci\u00f3n de la acuicultura tambi\u00e9n garantizar\u00e1 un suministro potencial creciente de materia prima para la producci\u00f3n de ingredientes marinos.<br>Por ello, es preciso fomentar al m\u00e1ximo el desarrollo y la optimizaci\u00f3n de la recolecci\u00f3n y transformaci\u00f3n de esta valiosa fuente de materias primas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El pescado destinado al consumo humano directo, algunas veces, se procesa con el fin de conseguir que la experiencia de comer sea m\u00e1s f\u00e1cil y r\u00e1pida para los consumidores. Dicho procesado da lugar a subproductos en forma de cabezas, v\u00edsceras, esqueletos, y otros materiales como colas, aletas, carne picada, sangre, etc.\u00a0Toda esta materia prima puede [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2104,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-2097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El alto valor de los subproductos del pescado<\/title>\n<meta name=\"description\" content=\"Los subproductos del pescado se componen de cabezas, v\u00edsceras, esqueletos, y otros materiales como colas, aletas, carne picada, sangre, etc.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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