Edible Fish Products
Pathan Farhankhan I.
Department of Marine Science
Edible fish Products
Surimi Fish Ham Fish Sausage
Fish Meal Fish Oil Fish Ball Kamaboko
Used for therapeutic
purposes in the
treatment of vitamin A
and D deficiency
Important source : cod,
haddock and shark
Important as an product
besides its limited use in
Important source :- sardine ,
pilchard , herring .
Fish Liver Oil :
Classification of Liver:
Depending on oil and vitamin contents:
1. High oil- low vitamin A potency
2. Low oil – high vitamin A potency
3. High oil – high vitamin A potency
Preservation of Liver:
Fish liver is very susceptible to bacterial and lipolytic
1. Store in crushed ice in cold room. This will preserve
the liver for couple of days.
2. Store in frozen storage maintained at -18 ˚C or below.
Extraction of oil:
As fish livers differ widely in their oil content and vitamin potency the
process employed also may differ to the particular type of liver.
Liver having high oil – low
vitamin A potency
• Direct Steaming Method
• Indirect Steaming
Liver having low oil – high
vitamin A potency
• Alkali digestion
• Enzyme and Alkali digestion
• Acid Digestion
• Solvent Extraction
Cod, haddock contains 50-70 % oil
Vit. A potency = 500-20000 U.S.P.
units per gram
Tuna, lingcod & some spp. Of
shark contains 50-70 % oil by
Vit. A potency = 25,000-600,000
U.S.P. units per gram
Extracted from whole fish or fish offal by the wet
Methods for extraction of body oil :-
Fish Body Oil :
Used as drying oils in paints and varnishes .
Used for human consumption as cooking oil after
hydrogenation and also as medium in fish canning .
Used as carriers of fat-soluble vitamins A and D .
Used in control body oil contain polyunsaturated fatty
acids (PUFA),particularly n-3 PUFA used in the control of
heart aliments in human.
Fishmeal has high levels of lysine , methionine ,
cysteine, three essential amino acids which the
animal bodies can’t synthesize.
It is also good souce of vitamin B group :
vitamin B12 (cynoanocabalamine)
It is rich in minerals like calcium, Phosphorus
,copper ,iron .
Uses and Products
Prior to about the 1930s fertilizer was the
principle use of fish meal .
Today the primary use is for animal feed,
particularly for poultry feeds.
It is gernaly considered to be a protein
supplement for animal feed which has an
excellent protein balance .
Surimi is a Japanese word that literally means “ground
Surimi is a dry wet concentration of myofibrillar protein.
To make Surimi, the lean meat from white fleshed fish
such as Pollock is pulverized into a thick paste.
Approximately 2% of the world’s fish catch is processed
into some sort of Surimi paste.
Uses and Products
In Asian cultures, Surimi is eaten as a food in its own
right and seldom used to imitate other foods. In Japan
fish cakes (kamaboko) and fish sausages, as well as
other extruded fish products, are commonly sold as
In Chinese cuisine, fish Surimi, often called "fish paste",
is used directly as stuffing or made into balls.
Balls made from lean beef and pork Surimi often are
seen in Chinese cuisine.
If the product is intended for marketing fresh, it will be steamed for 4
minutes at 120 ˚C
The paste is sealed in PVC casings & is heated in water at 85-90 ˚C for
40-60 minutes and frozen after cooling.
The cured mass is mixed with additional quantity of Surimi, starch
and soy protein and ground to a fine paste.
Salt, sugar, chemical flavorings, spices and a smoke flavorings are
added to the Surimi made from Alaska Pollack and the mixture is
allowed to cure for a day or two in a cold atmosphere.
Method of processing Fish ham:
Fish sausage is the ground fish meat with
ingredients like salt, sugar, starch, spices, fat,
preservatives etc. packed in a synthetic casings,
properly sealed, boiled and cooled product.
Fish products and sausages are popular in
countries such as the Philippines, Thailand,
Malaysia, Japan, and China.
The products are often made into fermented
fish paste and fish sauce which are used for
Rice is used as a filler and the source of
carbohydrates for fermentation.
Fish sausage is a ready to eat proteinacious
food which is heat processed.
• Casings are boiled in water at a temp. of 88-
90˚C for about 50-60 minutes.
• All m.orgs are killed except thermophiles
• Cooled by dipping the casings in ice cold water
for about 20 min at a temp. less than 20 ˚C
• Thermophiles inactive.
• Casings are boiled at 100 ˚C for 30 sec.
• To prevent wrinkles on the surface,reboiling is
After heat processing, the casings are dried by an air blower
or air- dried. The dried casings are stored in a cool, dry
place at a temp. of +2˚C.
Prepared using Fish mince
Demand is picking up in the internal market system of
developed countries and they are distributed
throughout the chain of bakeries in the urban centers
How to prepare…???
▼Minced fish meat is mixed with fried onions, chili
powder, coriander powder, turmeric powder, salt etc..
▼Mix homogenously and prepare balls of about 3 cm
▼Steam for 10- 15 minutes ,alternatively balls can be
fried in vegetable oil till golden brown color
▼Cool it & Pack in thermoformed trays and store
Fish mince 1000 gm
Chilli powder 30 gm
Coriander powder 10 gm
Turmeric powder 1 spoon
Vanaspathi 150 gm
Onion 200 gm
Bread powder 30 gm
monosodium glutamate 0.5 spoon
Salt To taste
Beaten egg 1 no
Ingredient for Fish Ball Preparation
The low cost fishes which does not fetch good price in
the market can be utilized for production of paste
The prominent among the paste products, also called
the kneaded products viz., ‘kamaboko’ ,is the oldest
traditional fishery product of Japan.
‘kamaboko’ is popular sea food in japan.
The origin of the product is far back in history of japan.
Many varieties of kamaboko have been developed in
the course of time.
• Steamed kamaboko
• Steamed and broiled
• Broiled kamaboko
• Broiled kamaboko
• Fried kamaboko (Tempura,
• Tubular shaped (chikuwa)
• Ball, bar, square shaped
• Lead shaped (sasa
• Noodle shaped (soba
• Chipped (kezuri kamaboko)
• Meat piled on a thin
wooden slab (itasuki
Based on Shape
The fish paste obtain is used for producing various types
Meat paste is piled on a thin wooden slab & steamed
The period of steaming depends on the size
Made into diff. shape and fried in vegetable oil at 170- 180 ˚C
Also known as Satsuma age or tempura in some parts of japan
Made by wrapping ground meat paste across a brass tube or
wooden stick and broiling the surface
Good quality is white inside and brown on the surface
Gel strength is recognized by