Utilization of Trash Fish for Human onsumption: Ill Studies on the Development of Fish Pickle from Nemipterus japonicus

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Date
1978
Authors
CHANDRASHEKAR, T. C
RUDRASETTY, T. M
LAKSHMAN REDDY, P. T
ASW ATHNARA Y ANA, C
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
A method for the preparation of fish pickles from a lean variety of fish namely pink perch ( Nemipterus japonicus) is described. Dipping the fish in 10% sodium chloride solution containing 6% acetic acid before pickling, was found desirable for retaining the meaty texture of the product. The product has no fish smell or flavour and has a shelf life of more than six months at ambient temperatures and scored very well in organoleptic tests.
Description
Keywords
Utilization,Trash Fish ,Human Consumption: Ill Studies,Development,Fish Pickle,Nemipterus japonicus
Citation
Fishery Tech 15(2):125-128
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