A new database exposing the global distribution of fishmeal and fish oil factories to shed new light on the critical aquaculture supply chain has been earmarked as “just the starting point” for researchers looking to blow-open an industry that has – until now – been both mired in controversy and shrouded in opaqueness.

Around the world, millions of tonnes of small fish are processed into fishmeal and fish oil each year – key ingredients in aquaculture that helps farmed fish, such as salmon, grow. But while the industry is – for many – a vital way to make a living, it’s an area that has, for a long time, operating somewhat in the shadows.

Nearly 40% of fishmeal and fish oil continues to be made from whole wild-caught, pelagic fish such as anchovies and sardines, many of which are critical to marine food webs and human nutrition in low-income coastal communities.

Now, a study from the University of British Columbia has revealed the global distribution of fishmeal and fish oil factories for the first time, shedding light on a critical area of the aquaculture supply chain, identifying where these ingredients are being produced, and who controls the industry’s footprint.

“Production of fishmeal is a major issue in aquaculture. Understanding where fishmeal and fish oil production occurs is essential for addressing its environmental, social, and economic impacts,” said the study’s lead author, Lauren Shea who conducted the research while a Master’s student at UBC’s Institute for the Oceans and Fisheries.

Knowing that, along with what species are being used and how it affects local environments and economies, can support the development of more transparent and responsible aquaculture practices.”

Published in Science Advances, the study delivers the first-ever open-source global map of fishmeal fish oil factories – 506 in total, spread across 63 countries, with Peru, Mauritania, and Chile hosting the highest numbers.

Over 400 companies operate these factories, with many concentrated in sensitive regions already facing fishery stress, only adding to the controversies that surround the industry. 

On one hand, this is an industry that supports aquaculture which has been billed as ‘essential’ for meeting global seafood demand as wild fish stocks decline. On the other hand, its reliance on wild-caught, small-pelagic fish – such as anchovies and sardine (critical to the dietary backbone for communities in regions like West Africa and Southeast Asia) make it an unsustainable practice at the heart of overfishing.

“Dependence on the global fishmeal and fish oil trade could undermine food security while fueling unsustainable fishing practices,” said Dr Rashid Sumaila, professor at UBC’s Institute for the Oceans and Fisheries and the School of Public Policy and Global Affairs, and senior author on the study. “This is not just an environmental issue – it’s about justice and equality.”

The study used satellite imagery, national databases, and industry certifications to verify factory locations and raw material use. Company websites, government lists, and open-sourced certification data were also cross-referenced.

The resulting database shows stark patterns. Peru – for example – hosts some 125 fishmeal and fish oil factories, giving it the highest count in the world. Meanwhile, Mauritania ranks second with 42, many of which have been linked to reduced local fish availability and rising prices.

Yet, countries with few factories – such as Norway and Denmark – often have disproportionately high production, thanks to better technologies and economies of scale.

The researchers have been quick to emphasise that the database is just a starting point. Regular updates and deeper dives into factory-level environmental and social impacts are essential next steps, noting that countries like China – a major player in fishmeal and fish oil production – remain opaque due to language barriers, lack of public reporting, and minimal online presence from producers.

“With more transparent data, governments and organisations can better regulate fishmeal and fish oil sourcing, track environmental impacts, and support alternatives – like plant-based feeds or novel proteins – that reduce pressure on wild fish stocks,” said Shea. 

“Byproducts can be a sustainable solution when managed properly. Improved data could further enable traceability, helping ensure seafood products are sourced responsibly throughout the supply chain.”

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