Products
Most krill is processed to produce fish food for use in aquariums and aquacultures. The krill is sold freeze-dried, either whole or pulverized. Krill as a food source is known to have positive effects on some fish, such as stimulating appetite or resulting in an increased disease resistance. Furthermore, krill contains carotenoids and is thus used sometimes as a pigmentizing agent to color the skin and meat of some fish. About 34% of the Japanese catch of E. superba and 50% of E. pacifica are used for fish food; the Canadian catch is used almost exclusively for this purpose.
Some 25% of the Japanese catch of E. superba is used in the form of fresh frozen krill as fish bait; and 50% of the E. pacifica catch is used as chum for sport fishing. About 43% of the Japanese catch of E. superba is processed for human consumption. The Japanese industry produces boiled, frozen krill and peeled tail meat. Other uses include krill pastes or processed krill as food additives, e.g. in the form of krill oil gel capsules.
Medical applications of krill enzymes include products for treating necrotic tissue and as chemonucleolytic agents. Of the 376 krill-related patents that had been registered world-wide until 2002, 17% related to medical uses. Most of these medical patents had been registered after 1988.
Read more about this topic: Krill Fishery
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