A. T. Ramachandra Naik ¹, T. J. Ramesha ¹

Affiliations
1 Department of Aquaculture, College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

Feed costs more than 60 per cent of total expenditure on aquaculture practice. The general method adopted to reduce the cost is to develop a diet containing locally available low cost ingredients with marginally high protein content. It has been reported by De Silva and Davy that low cost diets developed in laboratories do not always get translated into practice.

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C. V. Raju ¹, A. T. Ramachandra Naik ¹, T. J. Ramesha ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, IN

Abstract

Fish and fishery products are highly perishable because of their intrinsic nature. In India lot of work has been done to utilise inexpensive varieties of fishes for the development of different types of products from minced meat. Minced fish represents a significant advance in efforts aimed at improving utilisation of fish protein for human food.

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S. Antony Alexander ¹, K. Rathnakumar ¹, T. J. Ramesha ¹, A. T. Ramachandra Naik ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

In India preservation by smoking is not a new method but has been traditionally practised for many years with the production of hard dried smoked sticks of tuna called 'Masmin' in laccadives. The food habits of the Indian population greatly vary and it is difficult to classify. But in the recent years, awareness on high protein-low calorie concept to prevent, cholesterol problems convinced the people to go for more fishery products. Efforts have been made by the Indian scientists to explore the possibilities of preparing a good quality, safe and acceptable food product with a long shelf life from different varieties of fishes.

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