“Fish Milk”: Nutritional Revolution or Risky Experiment?

In an unconventional move, Indonesia is leveraging its abundant fish resources by developing a milk based on proteins and nutrients extracted from fish. This has sparked widespread debate in scientific and economic circles, according to The New York Post.

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The idea, promoted by local media in Indonesia, involves processing pufferfish caught by local fishermen in the town of Indramayu. Large quantities of fish are sent to a dedicated facility to remove the bones and grind them into a fine, protein-rich powder.

Following this, the powder is sent to another facility where it is sweetened with flavors such as strawberry or chocolate to create what is being called “sea milk.”
This milk, promoted as a rich source of protein, is now being proposed as a potential solution for school meal programs in Indonesia.

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The marketing of this product aims to bolster a $4.5 billion industry while creating jobs for approximately 200,000 people. This innovation marks a new step in addressing the region’s cattle shortage, with Indonesia utilizing its marine resources to provide dietary alternatives.

However, some nutrition experts have raised concerns about the excessive processing of this milk, particularly the addition of sugar and artificial sweeteners. Some argue that the idea might be “unsuitable” from a health perspective, emphasizing that such processing could strip the product of its natural benefits.

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Dr. Rasmus Re, a researcher at the EU-funded “Norsea” research institute, views Indonesia’s initiative as economically advantageous, especially given the need to improve food security.

Nevertheless, Indonesia’s Health Minister, Budi Gunadi Sadikin, pointed out that there are many other solutions to consider before thinking about “milking fish,” as the concept has been nicknamed.

Fish milk, however, remains a controversial project in Indonesia, amidst mixed opinions about its health and economic feasibility.

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