Why aren’t the fish from which fishmeal is made used for human consumption?
They are, but it is costly to process them because they are almost always small, bony, strong-tasting fish such as anchovies and sardines. There is only a limited demand for this sort of fish at a price that justifies the cost of processing, so only a small proportion of them are processed in this way and the rest are made into fishmeal. Clearly it would be preferable to use them all for human consumption and many efforts have been made to do this over the years, but to date, all the products that have been developed have limited market appeal and are relatively expensive.
