Fish curing - small fish

The activity generating the emissions is fish curing, small fish. The Reference Product is fish curing, small fish. Fish salted-cured, and then canned in chromium steel or aluminium cans, or packaged in glass containers or plastic barrels. The curing process involves fish processing, salting, maturing, esterilisation and filling of containers, and sealing of containers. Properties of cured small fish (anchovies): Wet mass: 0.89951 Dry mass: 0.68300 Water in wet mass: 0.21651 Water content: 0.317 Carbon content (fossil): 0 Carbon content (non-fossil): 0.476 Fat (kg): 0.04 Protein (kg): 0.3 Ash (kg): 0.02 Energy value (MJ/kg): 6.5 The Reference Product amount is 1. The cut-off classification is allocatable product. The activity type is ordinary transforming activity. Please refer to the ecoinvent documentation for full details: https://ecoquery.ecoinvent.org/3.12/cutoff/dataset/19014/documentation