Animal Flours

Fish meal is a much sought-after ingredient in fishing and is used to create nutritious bait or to make up mixes such as method mix or pellets. This meal is derived from small and medium-sized fish used in the industrial production of homogenized food, pet food, or from catering scraps.

The process to create this flour is quite simple:

  1. Extraction of the oil.First, the oil contained in the flesh of the fish is extracted.
  2. Extraction. Once most of the oil has been extracted, the mixture is dried: usually the nobler flours are dried at temperatures below 80° while the cheaper flours (called low temperature, marked LT) go into 200° ovens. Drying, unlike baking, allows all the nutrients and its flavor to be retained.
  3. Milling. At the end of the drying process, the product is ground to obtain the finished fishmeal.

The fish flours included within the mixes, especially those intended for preventive baiting, as they make the compounds very nutritious given the high levels of protein and omega 3. The fish meal when added to recipes makes the final product very attractive. It is an ingredient that contains a small percentage of oil: the latter when in contact with water disperses creating an attractive cloud that is irresistible to carp.

Generally, mixes that contain a high percentage of fishmeal are fishmixes: ideal mixes for medium- to long-term baiting, also used for their fast-acting ability in those places where fish are accustomed to feeding on high-protein foods.


Fishmeal gives a great nutritional contribution to boilies, improving their quality and texture. There are different types of flours and it is very important to know their characteristics and the percentages to use:

  • Krill flour. Krill flour is derived from small shrimp-like invertebrates, is very digestible, and its texture is light. It contains many nutrients, e.g., fatty acids, protein and omega3. The maximum dose for preparing sinking boilies is 5%, and for pop-up boilies 15%.
  • Sardine flour.This type of flour is particularly attractive and does not have high untying properties, it is well suited for boilie mixes or pellets. A dose of between 10 percent and 35 percent by weight of the mix is recommended.
  • Squid flour.This flour has a large amount of amino acids and protein, so it is both attractive and nutritious. It has a medium-fine grain size, and the recommended dosage should not exceed 15 percent of the weight of the mix.
  • Herring Flour. Produced in Nordic countries, herring flour is high in protein and oils, which is why it is highly sought after by fishermen especially in the summertime. The particle size is fine and recommended doses range from 10 percent to 20 percent of the weight of the mix.
  • Tuna Flour. A high-fat flour, given its strong taste it is used in mixes that do not have too pronounced a flavor. Usually a dose of between 10 percent and 20 percent of the weight of the mix is used.
  • Salmon flour. Very similar to the previous one, salmon flour is rich in fat and with a mild taste, perfect in summer periods. Recommended amounts are between 10 percent and 20 percent of the weight of the mix.
  • Liver flour. This type of flour is obtained by processing dried animal liver. It is the oldest ingredient in fishmeal; among the first to use it were British anglers who understood the importance of nutrients within mixes intended for carp. A product with high protein content and very valuable in both professional and amateur fields.This flour is perfect in mixes with birfood with a maximum recommended dose of 10% per 1 kgof mix.

If you want some tips or help creating your own mixes, give us a call: at Molino Zombini we are always available to help our customers find the perfect mix of ingredients for their fishing!

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