A new method for krill meal production has been developed using a two stepcooking process. In the first step theproteins and phospholipids are removed from the krill and precipitated as acoagulum. In the second stage the krill withoutphospholipids are cooked. Following this, residual fat and astaxanthin areremoved from the krill using mechanical separationmeth-ods. A novel krill meal product with superior nutritional and technicalproperties is prepared.
