The project will look at three novel, sustainable sources of protein as a substitute for fishmeal in the diets of Kona kampachi, a sashimi-grade marine finfish grown in waters offshore of Hawaii.
The three sources of protein to be studied include microalgal byproducts from biofuels production; a single-cell protein made from food processing water; and a fish protein concentrate filtered from the wastewater of fish processing plants.
For the study, Kona Blue will substitute these various protein sources at different ratios into the kampachi diet, and compare growth rates, food-conversion ratios and product quality to that of fish fed their standard commercial diet.
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