What I usually end up with is slightly heavier on the salmon, with nearly as much of some kind of whitefish, and then the occasional red snapper, flounder, or other.Depends. Fish meal is subject to WIDE variations. I used the numbers from Fertrell's Fish Meal, and their published nutrition tables. Making your own, it will depend on both the fish used (white fish are lower fat than salmon, anchovies, and other oily fish) and the quality of your scrap - lots of bone means higher calcium, lower fat... To some extent, it will depend upon the means of processing, too.