Rajiv Gandhi Science and Technology Commission

Government of Maharashtra

19. Value added fish products

Preamble:
Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty
acid, vitamins and minerals for human nutrition. A large proportion of total landed fish remains
unused due to inherent problems related to unattractive colour, flavor, texture, small size and
high fat content. Most of these fishes belong to pelagic species and some are unconventional
species. A need for their conservation and utilization for human consumption has been
recognized in order to prevent post-harvest fishery losses. Recovery of flesh by mechanical
deboning and development of value-added products are probably the most promising
approaches. These include surimi and surimi-based products. Surimi is a washed fish mince
and used as a base material for making different types of value added products like fish cutlet,
fish sev and fish wada, fish Kheema, etc. The initial work done on the production and sell of
value added fish products showed great business potential.
Objectives of the Project:
 Value addition and conversion of these raw materials to different types of products.
 Training the people in manufacturing surimi manually and preparation of different
types of value added products.
 Conducting acceptability trials for the feedback of consumer for further
Improvement of the product if any.
Salient Features of the Technology:
 Utilization of low cost fish either from fresh water or marine water as a raw
material for making different types of value added products which are equally good
from nutritional point of view can be a potential option for fisherwomen, women
self-help groups and unemployed youth.
 Low cost technologies for setting up small scale units with minimal investment.
 Women self-help groups are the potential users of the value added fish product
technologies.
 The various fish products developed have a very good acceptability among the
peoples; however popularization of these products throughout India by means of
using different methods of advertisement is need of hour
Configuration of the Processing Plant (Section Details):

Deep freezer Deep freezer

Platform
Office

Deboner

Platform
SS table Raw
material
receiving
section
Water
supply
Storage
Pre-
Dryer
processing

Processing

Layout with basic requirements for Value added fish products plant

FOR DETAILS, CONTACT:

Dr. A. K. Balange Member Secretary
ICAR-Central Institute of Fisheries Education Rajiv Gandhi Science and Technology Commission,
(CIFE), Panch Marg, Off Yari Road, Versova, Apeejay House, 3rd Floor, Dinshaw Vaccha Road,
Andheri (West), Mumbai- 400061. Near K.C. College, Churchgate, Mumbai - 400 020.
E-mail: director@[Link] Tel. No. 022 – 22024711, 22024755, 22823418.
Website: [Link] E-mail: rgstcmaha@[Link]
Tel: 22-26361446 Fax: 22-26361573
Sample Products Developed under the Project:

Fish Wada Fish Cutlet

Fish Chakli Fish Shev

Fish Papad Fish Wafers

Prawn Pickle Fish Pickle

Fish Sausage Fish Balls

 Photographs related Project:

Training on Value added fish product preparation in Ratnagiri

Training on Value added fish product preparation in Panvel, Raigad

Entrepreneurship Development
Chapter 4
Value added fish products
Binsi P.K, Sreelakshmi K.R and K. Ashok Kumar
Fish Processing Division
ICAR-Central Institute of Fisheries Technology, Cochin
Email:binsipk@[Link]

Value addition is the most talked about word in food processing industry,
particularly in export oriented fish processing industry because of the increased
realization of valuable foreign exchange. Value can be added to fish and fishery products
according to the requirements of different markets. These products range from live fish
and shellfish to ready to serve convenience products. As far as fish processing industry is
concerned value addition is one of the possible approaches to raise profitability since this
industry is becoming highly competitive and increasingly expensive.
There is great demand for seafood/seafood based products in ready to eat
―convenience‖ form. A number of such diverse products have already invaded the
western markets. One factor responsible for such a situation is more and more women
getting educated and taking up employment. Reasonably good expendable income,
education, awareness and consciousness towards hygiene and health, increased emphasis
on leisure pursuits etc. are some of the other reasons.
Marketing of value added products is completely different from the traditional
seafood trade. It is dynamic, sensitive, complex and very expensive. Market surveys,
packaging and advertising are a few of the very important areas, which ultimately
determine the successful movement of a new product. Most of the market channels
currently used is not suitable to trade value added products. A new appropriate channel
would be the super market chains which want to procure directly from the source of
supply. Appearance, packaging and display are all important factors leading to successful
marketing of any new value added product. The retail pack must be clean, crisp and clear
and make the contents appear attractive to the consumer. The consumer must be given
confidence to experiment with a new product launched in the market. Packaging
requirements change with product form, target group, market area, species used and so
on. The latest packaging must also keep abreast with the latest technology.
Chilled fish
Chilling is an effective way of reducing spoilage by cooling the fish as quickly as
possible without freezing. Immediate chilling of fish ensures high quality products.
Chilled fish is another important value added item of international trade. Chilled fish
fetches more price than frozen fish. It is generally accepted that some tropical fish species
can keep for longer periods in comparison to fish from temperate or colder waters. Up to
35% yield of high value products can be expected from fish processed within 5 days of
storage in ice, after which a progressive decrease in the utility was observed with increase
in storage days. Modern packaging techniques viz., vacuum packaging, modified
atmospheric packaging and active packaging significantly enhances the shelf life of
chilled fish products.

47
Frozen fish fillets
Freezing and storage of whole fish, gutted fish, fillets etc. are methods for long-
term preservation of these species. Many varieties of fresh water fishes like rainbow trout,
shell fishes, catla, rohu, tilapia fillets can be frozen for domestic market and export to
developed countries in block frozen and IQF forms. In the importing countries these
fillets are mainly used for conversion into coated products. Fish fillets can also be used
for the production of ready to serve value added products such as fish in sauce and fish
salads.
Speciality products
Stretched shrimp (Nobashi)
Increasing the length of peeled and deveined shrimp and minimising its curling by
making parallel cuttings at the bottom and applying pressure using simple mechanical
devices is a new technique adopted by the seafood processing industry in recent years.
Increasing the length by about 1-2 cms depending on the size of the shrimp is possible by
this method. The stretched shrimp will have better appearance compared to conventional
PD shrimp and it also fetches higher unit price. The stretched shrimp because of its
increased surface area will have more pickup of coating during battering and breading
and also good appearance.
Shrimp is washed in chilled water containing 5-ppm chlorine, beheaded, deveined,
using bamboo stick and pealed keeping the last segment and tail intact. The tail is then
trimmed and the shrimp is stretched using a metallic stretcher after making 2-3 parallel
cuttings at the bottom side. Stretched shrimps are then packed in thermoformed trays
under vacuum and frozen at -40°C.
Barbecue
Shrimp is washed in chilled water containing 5-ppm chlorine, beheaded, deveined,
peeled and again washed in chilled water. Bamboo stick is then pierced into the meat
from head portion to tail. It is then packed in thermoformed trays under vacuum and
frozen at -40°C.
Sushi (Cooked butterfly shrimp)
Shrimp is washed in chilled water containing 5ppm chlorine, beheaded, deveined
and again washed in chilled water. Bamboo stick is then pierced between the shell and the
meat from head portion to tail and then cooked in 1% brine for two minutes at 100°C.
The cooked shrimp is then cooled in chilled water, bamboo stick removed and then
peeled completely, including the tail fans. The ventral side is then gently cut down
lengthwise completely using a sharp scalpel. The cut surface is then gently opened up to
form the butterfly shape, packed in thermoformed trays under vacuum and frozen at -
40°C.
Skewered shrimp
The process is similar to that of barbecue, but piercing is carried out in such a way
that 4-5 shrimps are arranged in a skewer in an inverted ― U‖ shape. It is then packed in
thermoformed trays under vacuum and frozen at -40°C.
Shrimp head-on (centre peeled)
Shrimp is washed in chilled water containing 5 ppm chlorine, pealed at the centre
keeping the head and the last two segments intact, deveined, and the tail is trimmed. It is

48
again washed in chilled water packed in thermoformed trays under vacuum and frozen at
-40°C.
Shrimp head-on cooked (centre peeled)
Shrimp is washed in chilled water containing 5 ppm chlorine, deveined and then
cooked in 1% brine for two minutes at 100°C. It is immediately cooled in chilled water
and pealed keeping the head and the last two segments intact. The tail is trimmed and
again washed in chilled water. It is then packed in thermoformed trays under vacuum and
frozen at -40°C.
Battered and breaded fish products
Consumers are looking for better alternative for conventional fresh food that
offers time-saving preparation. Hence there exists an increased global demand for ready-
to-heat frozen foods, especially breaded and battered products with high standards of
quality. Battering and breading enhances the consumer satisfaction by improving the
nutritional value, organoleptic characteristics and appearance of the products. The most
important advantage of coating is value addition as it increases the bulk of the product.
Also this paves way for better utilisation of low cost or underutilised fishes. Coating is
referred as the batter and/or breading adhering to a food product. Each ingredient in
coating offers unique role in development of functionality and characteristics of the
product. Polysaccharides, proteins, fat, seasonings and water are the commonly used
ingredients. The method of product development differs with the type of product. Mostly
this includes seven major steps.
Portioning / forming
A perfectly portioned product is the right starting point. Mechanically deboned
fish meat is formed to different shapes and sizes after mixing with ingredients, if needed.
The product should keep its consistency with proper weight and shape. The key factor in
this production step is speed and accuracy of processing the frozen fish block at minimum
costs without any compromise to the product quality.
Predusting
Predusting is usually done with very fine raw flour type material or dry batter
itself, sprinkled on the surface of food substrate before coating. This helps to reduce the
moisture on the surface of the product so that the batter can adhere uniformly.
Flavourings such as salt and spices can be added in minimum amounts.
Battering
Batter is defined as the liquid mixture composed of water, flour, starch, and
seasonings into which the fish products are dipped prior to breading. Two types of batter
are there- adhesive batter and tempura batter. The adhesive batter is a fluid, consisting of
flour and water. Tempura batter is the puff-type batter containing raising/leavening
agents. This forms a crisp, continuous, uniform layer over the food. The predusted
portions are applied with wet batter and excess batter can be blown off by a current of air.
The batter mix helps in governing the amount of bread to be picked up and it contributes
to flavour of the final product. Specific ingredients are used to aid viscosity, texture and
adhesion.

49
 Ingredients of batter mix
a) Flour- Wheat flour provides structure to the product through gelatinisation of
starch as well as through formation of gluten protein matrix. Higher protein levels in flour
increases viscosity of batter and produce darker crispy coatings. Corn flour can be added
to produce yellow colour and to enhance browning during frying.
b) Water- The ratio of water to dry batter mix is 1.8:1. Formation of gelatinised
starch phase, hydration of flow proteins, batter viscosity etc. depends on the purity of
water used.
c) Starch- Corn starch is added mainly to control batter viscosity and thus
increasing the batter pickup and breading retention.
d) Flavour and flavour enhancers- salt, sugar, spices etc. can be added to improve
the organoleptic characteristics of the products.
e) Sodium tripolyphosphate- This lowers the water activity of the product and has
bactericidal property. It increases the hydration of proteins and reduces protein
denaturation.
Breading
Breading was defined as the application of a dry mixture of flour starch,
seasonings having a coarse composition to battered food products prior to cooking.
Normally the battered fish portions are dropped in to dried bread crumbs and are turned
over to ensure complete coating with bread crumbs. A fine layer or coarse layer of bread
crumps will contribute to structure and tastiness of the product. For soft products the
crump depth should be fine so as to avoid the product damage on further processing.
Pre-frying/ flash frying
Pre-frying is the process of giving a shallow fry so as to coagulate batter over the
product and lock the flavour and juices to the product. The time of frying and temperature
of oil are crucial factors. This could be done at 180-200°C for 40-60 sec, thus restricting
the actual heat transfer to the surface of the product. The term pre-frying is used as frying
will be completed only when the consumers fry the product for 4-6 minutes depending on
the product size.
Freezing
The fish portions are air cooled before freezing. This helps the coating
temperature to drop while the batter can stabilise itself and recover from the frying shock.
Freezing is done at a temperature of -10°C to -20°C in order to preserve freshness and
quality of the product over longer storage periods.

Packaging and storage

Proper packaging and storage is essential to prevent/retard desiccation,
discolouration and rancidity in coated products. Packaging in thermoformed containers
and storage at -20°C are most commonly used for breaded and battered products. The
developments in value added product industry demands the packaging that can withstand
the higher temperatures of microwave reheating.
Advantages of coated products
 Enhanced nutritional quality
 Moisture barrier during frozen storage and reheating
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 Crispy texture and appealing colour and flavour
 Structural reinforcement of the substrate
 Prevents loss of natural juices
 Increased bulk of the substrate and reduced product cost
 Improved overall acceptability of the product
Battering and breading have contributed significantly to the value addition of
fishes, shell fishes and molluscs. The first commercially successful coated fish item was
fish fingers. Later several other products like fish cutlets, fish balls, fish nuggets, etc.
came into the market. Coated butterfly shrimp, squid rings, stuffed squid rings etc. are
among the fancy items that cater to the luxury markets. Sophisticated equipments like
meat bone separator, meat strainer, portioning and forming equipment, preduster,
battering and breading machine, fryer, freezer and packaging machineries are in the
market for preparation of a wide variety of coated products.
Fish finger or Fish portion
Fish fingers, or portions or sticks are regular sized portions cut from rectangular
frozen blocks of fish flesh. They are normally coated with batter, and then crumbed
before being flash fried and frozen. They may be packed in retail or catering - size packs.
The typical British fish finger normally weighs about 1 oz. (28 g) of which up to about
50% of the total weight may be batter and crumbs. Food Advisory Committee of the UK
government has recommended a minimum fish content of 55% for battered and 60% for
the fingers coated with breadcrumbs.
Shrimp products
Battered and breaded shrimp can be prepared from wild as well as from farmed
shrimp in different styles and forms. The most important among them are butterfly, round
tail-on, peeled and deveined (PD), nobashi (stretched shrimp) etc. The products from
farmed shrimp have indicated longer shelf life, 16-18 months compared to those from
wild variety 12-14 months at –20 ºC
Fish fillets
The brined fillets are battered and breaded. Fillets from freshwater fish are also
used for the production of coated products. The only problem noticed in this case is the
presence of fin bones; its complete removal is still a major hurdle.
Squid products
Squid rings and stuffed squid are the popular coated products processed out of
squid. Cleaned squid tubes are cut in the form of rings of uniform size, cooked in boiling
brine (3%) for 1-2 minutes followed by cooling, breading and battering. The coated rings
are flash-fried, cooled, frozen and packed. Stuffed squid is generally processed out of
small size animals. The cleaned tubes are filled with a stuffing mixture prepared using
cooked squid tentacles, potato, fried onion, spices etc. It is then battered, breaded and
flash-fried.
Clam and other related products
Meat shucked out from depurated live clams after boiling is blanched in boiling
brine, cooled, battered, breaded, flash-fried and packed. Other bivalves such as oyster,
mussels etc. can also be converted into coated products by the same method.

51
Fish cutlet
Cooked fish mince is mixed with cooked potato, fried onion, spices and other
optional ingredients. This mass is then formed into the desired shape, each weighing
approximately 30g. The formed cutlets are battered and breaded.
Fish balls
Fish balls are generally prepared from mince of low cost fish. Balls can be
prepared by different ways. The simplest method is by mixing the fish mince with starch,
salt and spices. This mix is then made into balls, cooked in boiling 1 % brine. The cooked
balls are then battered and breaded.
Crab claw balls
Swimming legs of crab may be used for this purpose. Crab claws are severed from
the body, washed in chilled portable water and the shell removed using a cracker. The leg
meat is then removed and mixed with 2 % starch based binder. This is then stuffed on the
exposed end of the claw. Alternatively the body meat mixed with the binder also can be
used for stuffing. The stuffed claw is then frozen, battered and breaded and flash fried.
The coated products are packed in thermoformed containers with built in cavities.
Mince based products
Fish mince separated from skin, bone and fins are comminuted and used
for preparation of different products. Battered and breaded products like fish fingers, fish
balls, cutlet etc. are produced. Fish cultlets fetch good demand in domestic markets while
fish fingers are demanded in export market. Fish cutlets with partial replacement of fish
meat with soy protein will increase the acceptability and storage stability of fish cutlets. A
ready to eat novel battered and breaded snack product, 'Oyster pablano pepper fritter'
have a good scope of attraction in value added markets. Fish finger from Bombay duck
adds on to the value addition potential of fish in our markets. Fish rolls with good shelf
life can be developed from frame meat of fishes, eg: rohu. Fish sausage, cakes and patties
are some other mince based products.
Surimi and surimi based products
Surimi, term for the mince that are deboned and washed, also act as an
intermediary in development of various products. It is one among the most consumed
product fish. Low cost fishes can be conveniently used for the preparation of surimi.
Block frozen surimi and surimi based products are popular. Shell fish analogue products
from surimi fetches good demand in both domestic and export markets. The history of
surimi in India starts in1990‘s with the first surimi manufacturing plant was set up in
1994. The Indian company ‗Gadre Marine‘ became the third largest manufacturer of
surimi, exporting to 24 countries over the world. This shows the potential for production
of surimi and surimi based products in India. The demand of these products are less in
domestic markets but is expanding nowadays. These healthy and simple products have
great scope in indian markets as people are moving towards different alternatives. Shell
fish analogue products from surimi fetches good demand in both domestic and export
markets.
Ready to serve fish products in retortable pouch
Ready to serve fish products viz. curry products, in retortable pouches are a recent
innovation in ready to serve fish products for local market. The most common retortable

52
pouch consists of a 3 ply laminated material. Generally it is polyester/aluminium/cast
polypropylene. These products have a shelf life of more than one year at room
temperature. As there is increasing demand in National and International market for
ready to serve products the retort pouch technology will have a good future. The
technology for retort pouch processing of several varieties of ready to serve fish and fish
products has been standardised at CIFT and this technology has been transferred
successfully to entrepreneurs.
Extruded products
Fish based extruded products have got very good marketing potential.
Formulation of appropriate types of products using fish mince, starches etc., attractive
packaging for the products and market studies are needed for the popularization of such
products. However, technological studies involving use of indigenously available
starches like cassava starch, potato starch, cornstarch and the associated problems need
thorough investigation. Such products can command very high market potential
particularly among the urban elites. The technology can be employed for profitable
utilization of bycatch and low value fish besides providing ample generation of
employment opportunities.
Intermediate moisture products (IMF)
The IMF technology is based on the reduction in water-activity of food to a level
in which most bacteria in will no longer grow. Intermediate moisture product from fishes
can be made from a combination of different techniques like drying, pH modification etc.
Seaweed products/Seaweed incorporated products
Seaweed incorporation in fish products increases the fibre content and retention of
PUFA. ‗Nutradrink‘ and fish soup enriched with seaweed bioactive compounds are novel
products developed by CIFT. Sulphated polysaccharides with bioactive properties can be
extracted from seaweed. Seaweed incorporated semi-sweet biscuits and extruded snack
products will also have good nutrirional importance.
Fish caviar substitutes
Polyunsaturated fatty acids and amino acids gives the nutritional importance of
fish roe. Besides the commercially available roe from sturgeon, salmon and cod, fish
caviar substitute from fresh water carp roe reconstituted with sodium alginate will have a
greater potential as value added fish caviar substitute.
Curing
The traditional methods of processing fish by salting, drying, smoking and
pickling are collectively known as curing. Cured fish consumption is more in areas
where the availability of fresh fish is comparatively limited, namely interior markets and
hilly areas. This is also the cheapest method of preservation, since no expensive
technology is used. In India roughly 20 % of the fish caught is preserved by curing.
Considerable quantities of cured fish are also exported, mainly to Singapore, Sri Lanka
and to the Middle East. Simple sun drying was the widely practised traditional method of
fish preservation. By this, preservation was achieved by lowering of water content in the
fish, thereby retarding the activity of bacteria and fungi. The heat was able to destroy the
bacteria to a certain extent. Later on, a combination of salting and drying or salting,
smoking and then drying were developed.

53
Methods of Drying
There are basically two methods of drying fish. The common one is by utilizing
the atmospheric conditions like temperature, humidity and airflow. This is traditional sun
drying. The other is dehydration or artificial drying, by using artificial means like
mechanical driers for removal of moisture from the fish under controlled conditions.
Sun drying depends heavily on the natural weather conditions since the fish is
dried by heat from the sun and the air current carries the water away. Here there is no
control over the operations and many a time the losses cannot be substantiated. Hence it is
necessary that the operations be controlled to get a product, which has an extended shelf
life, but at the same time the texture, taste and flavour is maintained. It is here that
artificial driers where processing parameters are controlled gain a lot of importance. Such
processes are carried out in a controlled chamber or area. Such products have advantages
over sun-dried products since they have better keeping quality and longer shelf life.
In mechanical driers, removal of water from the fish is achieved by an external
input of thermal energy. This is an expensive method since there is need for fuel for
heating and maintenance of the temperature. The drying chamber consists of a long tunnel
in which the washed and cleaned fish is placed on trays or racks. A blast of hot air is
passed over the material to be dried. After the required degree of drying the product is
removed from drier and packed.
Salting
This is one of the oldest methods of preservation of fish. Salting is usually done as
such or in combination with drying or as a pretreatment to smoking. During salting
osmotic transfer of water out of the fish and salt into the fish takes place, which effect fish
preservation. It is based on different factors like diffusion and biochemical changes in
various constituents of the fish. Salting amounts to a process of salt penetration into the
fish flesh. Penetration ends when the salt concentration of the fish equals that of the
surrounding medium. Loss of water during salting limits bacterial growth and enzyme
activity, thus preserving the fish. The high salt content prevents the growth of normal
spoilage microflora in the fish; but halophiles, which can survive 12-15% of salt, will
survive.
Preparation of some popular products
Pickled products
Fish pickle makes use of the non-fatty variety of low cost fish having good meat
content. Major ingredients are: fish, garlic, green chilly, ginger, chilly powder, turmeric
powder, gingelly oil/ ground nut, salt, vinegar and sugar. The method of preparation of
pickle is simple, the preservative being oil, salt and vinegar. The traditional packing is in
glass bottles. Modern packing materials suitable for packing fish pickles have also been
identified. Pouches and stand packs made of 12 micron polyester laminated with 118
micron LD/HD co-extruded film can be used for packing pickles.
Ingredients Quantity
Fish (dressed and cut into small 1
pieces) kg
Mustard (shell removed)-Optional 10

54
 g
Green chilly 50
g
Garlic 20
0g
Ginger 15
0g
Chilli powder 50
g
Turmeric powder 2g
Gingelly oil/ ground nut 20
0g
Vinegar 40
0 ml
Salt 60
g
Sugar (optional) 10
g
Cardamom, clove & cinnamon
(optional) 1.5 g
Process
Mix the dressed fish with salt at the rate of 3% by weight of fish and dry in the
sun /dryer for 2 to 3 hours and then deep fry the fish in oil and keep apart. Then fry
mustard, green chilli, ginger and garlic in oil. When frying is adequate add turmeric
powder, followed by chilli powder under a low flame and immediately remove from the
flame and mixed with fried fish and allowed to cool. Vinegar and salt were added and
mixed thoroughly and adjust to a slightly salty taste. Finally sugar was added and mixed
thoroughly. Stored the pickle in a clean container for at least 2 overnights for maturing
and fill in glass bottles or acid resistant packets (12 μ polyester with 250 gauge LDHD
polythene co-extruded film pouches)
Fish Soup Powder
Fish soup powder can be formulated from any type of fish having very low fat
content. Soup powder prepared from different food materials like vegetables, meat, egg
are in use in different parts of the world. These are dry products rich in dietary
constituents like protein and minerals. The soup powder prepared out of miscellaneous
fish is also a rich source of animal protein and other nutritional factors.
Ingredients used for the preparation of fish soup powder

Ingredients Qty
Cooked fish meat 750 g
Salt 170 g
Fat 120 g

Onion 750 g
Coriander 12 g
Tapioca starch 250 g
Milk powder 100 g

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 Sugar/glucose 30 g
Pepper powder 15 g
Ascorbic acid 1.5 g
Carboxy methyl 3g
cellulose
Monosodium glutamate 5g

Method of preparation
Minced fish can be conveniently used for the preparation of soup powder. If
whole fish is using it has to be cooked first and the meat is separated from the bones and
skin. Cooked pressed meat is the basic raw material for the preparation. Fry the onion till
it becomes light brown. Grind the cooked fish, fried onion and other ingredients in a wet
food grinder till it becomes a fine paste. Spread the paste in aluminum trays lined with
polyethylene sheet and dried in an electrical drier at 50ºC to reduce the moisture content
to 8%. Dried material is then pulverized in a mechanical pulveriser. Milk powder is added
and packed in airtight containers or laminated polyethylene bags. It has a shelf life of
about 8 months at ambient temperature.
Preparation of soup
One-teaspoon full (5 g) of powder is made into a paste with 10 ml cold water.
This is added to 90 ml boiling water. Continue boiling for 2 minutes. The soup is ready
for use.
Fish flakes or wafers
Fish wafers are partially deodourized thin flakes of cooked fish meat
homogenized with starch and salt. On frying the wafers swell to two to three times of its
initial size and become crisp and delicious. It is an ideal snack. Fish mince and starch are
the base material for the preparation of wafers
Ingredients used for the preparation of fish flakes

Ingredients Qty
Cooked fish meat 2 kg
Refined tapioca 2 kg
starch
Corn starch 1 kg
Common salt 5%
Water 3.5 l

Process
The cooked fish meat is homogenized in a wet food grinder. Starch, salt and water
are added and continued grinding till they become a fine paste. Small portions of the
homogenized mass is poured on to flat aluminum trays and spread to a film of 1 to 2 mm
thickness. The material is cooked in a steam chamber for 2 to 3 minutes to gelatinise the
starch. After this the film become firm and it can be cut into desired shapes. The
gelatinized flakes are dried in an electrical drier at 45-50ºC or it can be sun dried. Fry in
edible oil and serve hot

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Fish paste
Fish paste is a high value convenience food popular in South East Asia prepared
by mixing fish and salt and allowing it to ferment. This results in the formation of either a
paste or a liquid, which is separated from the residue and is used as a flavoring agent
Fish paste can also be prepared with out fermentation. Frozen fish paste is not relished
because during storage, texture and spreadability are adversely affected.
Fish paste is prepared by finely grinding texturised cooked fish meat, gelatinized,
starch, sugar, milk powder, colouring matter and flavour (Table 5). It was packed in
flexible pouches made of co-extruded polypropylene, heat processed in air steam pressure
in an autoclave and stored at ambient temperature. The shelf life is 36 weeks. It become
unacceptable due to changes in texture and spread ability. The proximate composition of
fish paste is given in Table 6.
Recipe of fish paste

Ingredients %
Fish mince 78
Fat 8
Starch 8
Sugar 2.25
Milk powder 2.50
Salt 1.25
Poly phosphate 0.50

Microbiological studies showed that the product is bacteriologically safe for

human consumption. Studies showed that the fish paste is acceptable as bread spread or
similar types of products. The large quantity of low value fish with low fat and white
flesh available in India can be used for making good quality fish paste.
Fish Noodles
This is a product similar to ordinary noodles available in the market, but contains
21% protein. Surimi is used as the base for the production of fish noodles Table 7).
Cooked surimi is kneaded with salt and maida. The mix is passed through the extruder.
Gelatinised noodles is dried under sun or in an electrical drier at 50ºC to a moisture level
of 8%. The dried noodle is packed in airtight containers or polythene bags. The product
has very good rehydration property.
Ingredients used for the preparation of fish noodles

Ingredients Qty
Cooked fish mince 800 g
Maida 1200 g
Salt 60 g
Water 1-2%

Just like the noodles available in the market only two minutes cooking is required
for the preparation of fish noodles.

57