K. Rathnakumar ¹, S. Sangeetha ¹, G. Indra Jasmine ¹, P. Velayutham ¹

Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, IN

Abstract

Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.

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P. Velayutham ¹, G. Jegatheesan ¹

Affiliations
1 Fisheries College, Tamil Nadu Agricultural University, Thoothukudi-8, IN

Abstract

At present, most of the trash fishes are either utilized for fishmeal praduction or as manure. Fish sauce is a fermented product obtained from the slow digestion of a mixture of fish and salt. It is used as a condiment for flavouring rice dishes and substitute for solid salt. Traditionally fish sauce fermentation period varies from six months to one year. This slow rate of fermentation is due to the high salt content and associated low temperature in fermentation. In India, there is no report on the effect of salt and solar radiation in the production of fish sauce.

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