Utilization of Low Value Fish - 1. Preparation of Fish Fingers from Croaker and Perches
Utilization of Low Value Fish - 1. Preparation of Fish Fingers from Croaker and Perches
Date
1990
Authors
REDDY, LAKSHMINATHA
SHETTY, T. M. R
DORA, K. C
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
A method for the preparation of fish fingers from croaker and pink perch meat
has been developed. The recipe, ingredients for the paste, batter and the breading mix
have been standardised through taste panel studies. An extrusion technique has been
used to make fish fingers to the required size and shape rather than sawing of the
frozen meatblocks generally followed.
Description
Keywords
Utilization,Low Value Fish - 1.,Fish Fingers ,Croaker,Perches
Citation
Fishery Tech 27(2):133-137