Course material (FP)

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Browsing Course material (FP) by Author "Bindu, J."

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    Curing of fish
    (Central Institute of Fisheries Technology, 2003) Bindu, J.
    The traditional methods of processing fish by salting, drying, smoking and pickling are collectively known as curing. It is the oldest method of fish preservation and is still widely practiced in developed and developing countries. This is also the cheapest method of preservation, since no expensive technology is used.
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    Packaging of dried fish
    (Central Institute of Fisheries Technology, 2005) Bindu, J.
    Drying is a traditional method of preserving fish in our country. It is the cheapest method of preservation, since no expensive technology is used.
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    Packaging of frozen fish products
    (Central Institute of Fisheries Technology, 2005) Bindu, J.
    The packaging used for frozen fish products should be of good quality as well as odour and taint free. It should protect the product from transit and storage hazards as well as provide a barrier for retention of moisture.