To create fishmeal, high-temperature pressure cooking sterilizes the fishmeal, and it is shipped all over the world, with Peru and Chile being the largest producers. While progress has been made in replacing fishmeal, particularly by the leading salmon and trout farmers, nearly a quarter of fish caught as of 2017 is processed for fishmeal. Because of this process, consumers increasingly question the ESG values of a business where fish are caught in the ocean, cooked and then used to feed other fish.