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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