TYBSc - Applied component (Marine Science) Semester VI Value Added Products of Fishes.

1. Value Added Products of Fishes (TYBSC Applied component)
Fish pickle
Traditionally, pickles made of vegetables like lime, gooseberry, ginger, garlic etc. are
used as an important side dish along with meals. Though such pickles made of fish or
meats were practically unknown in the past, such products have now become very
popular and products under several brand names are now available in the market.
Ingredients
 Fish (dressed and cut into small pieces : 1 kg
 Mustard : 10 g
 Green chilli (cut into pieces) : 50 g
 Garlic (peeled) : 200 g
 Ginger (peeled and chopped) : 150 g
 Chilli powder : 50 g
 Turmeric powder : 2 g
 Vinegar (acetic acid 1.5%) : 400 ml
 Salt : 60g
 Pepper (powdered) : 2.5g
 Sugar : 10g
 Cardamom, clove, cinnamon (powdered) : 1.5 g
Method of preparation
Mix the fish thoroughly with 3% of its weight of salt and keep for two hours. Light
salted and partially dried fish also may be used. Fry the fish in minimum quantity of
oil. Set apart the fried fish.
Fry the ingredients (mustard, green chillies, garlic, ginger) in the remaining quantity
of oil and then add chilli powder, pepper powder and turmeric powder and mix well
over low flame for a few minutes. Remove from fire, add fried fish and mix well.

2. When cooled, add vinegar, powdered cardamom, clove, cinnamon, sugar and
remaining salt and mix thoroughly. Sufficient quantity of boiled and cooled water
may be added to cover the ingredients well. Transfer to clean, sterile g1ass bottles and
seal with acid proof caps. Take care to see that there is a layer of oil over the contents
in the bottle.
Flexible pouches made of 12 micron polyester laminated with l 18micron LD-HD co-
extruded film can also be use for packing the pickle.
Prawn pickle
Ingredients
 Prawn (peeled) : 1 kg
 Green chilli (small pieces) : 50 g
 Ginger (small pieces) : 150 g
 Garlic : 200 g
 Chilli powder : 35 g
 Turmeric powder : 2 g
 Gingelly oil : 200 ml
 Vinegar (1.5% acetic acid) (boiled and cooled) : 300 ml
 Salt (approx. 60 g) : to taste
 Sugar : 5 g
Method of preparation
Mix the peeled prawns with salt (3% on the basis of weight of prawns) and dry under
sun for 1-2 hours. Fry the prawn in minimum quantity of oil and set apart. Fry garlic,
ginger and green chilli in remaining quantity of oil. When brown in colour, add chilli
powder and turmeric powder and mix together over a low flame. Remove from flame,
add the prawns
and mix thoroughly. Allow to cool and add vinegar, sugar and remaining salt. If
necessary, add 1 % acetic acid to make up the consistency. Fill in clean, dry bottles
taking care to provide a layer of oil at the top covering the contents.
Flexible pouches made of 12 µ polyester laminated with 118µ LD-HD co-extruded
film can also be used for packing the pickle.
Source : Central Institute of Fisheries Technology, Cochin

3. Fish wafers
Dried, ready-to-fry-and-serve wafers, using a carbohydrate as main base and
incorporating salt and several other ingredients with or without spices are
very popular in most parts of the country. Such products are known by
different names in different languages as -Kondattarn' in Malayalam, 'Vathal'
in Tamil, `Sandings' in Kanarese, `Odiyalu' in Telugu and `Tikiya' in Bengali.
Recipe for such a product enriched with fish protein and method of its
preparation is given below.
Ingredients
 Processed fish meat : 2 kg
 Corn flour :1 kg
 Tapioca starch : 2 kg
 Common salt : 50 g
 Water : 3.5 litres
Before and after frying
Method of preparation
 Homogenise the processed fish meat with 1 litre of water for 10 mins.
in a mechanical grinding machine
 Add the cornflour, tapioca starch and salt and rest of the water and
blend the whole mass for one hour
 Spread the homogenised mass uniformly in aluminium trays in a thin
layer of 1-2 mm thickness and cook in steam for 3-5 mins.
 Cool to room temperature.
 Cut the cooked material into desired shapes and dry under sun or
preferably in artificial dryer (at 45° C to 50° C) to a moisture content
below 10%
 Pack suitable lots of the dried product in sealed polythene bags or
glass bottles and store it in a cool and dry place till marketing.
The product can be stored in good condition for two years.
Permitted food colours can be incorporated, if needed, at the time of mixing
the other ingredients with the processed fish meat in order to get desired
colour.

4. Generally, this type of product is used as side dish after frying in oil.
Source : Central Institute of Fisheries Technology, Cochin
Surimi
Originating in Japan several centuries ago, surimi is a uniquely functional
food ingredient made of fish proteins and used in surimi seafood products.
Surimi consists of fish proteins that are refined through heading, gutting and
mincing the fish, then washing, removing water, and freezing the remaining
protein. Good quality surimi is odorless and has a creamy white appearance.
Surimi has excellent gelling properties so that it can be formed into various
shapes. The US is the leading country for the production of surimi. Alaska
pollock is most often used followed by Pacific whiting in the manufacture of
surimi.
Surimi seafood consists of unique seafood ingredients with flavor similar to
that of naturally occurring crab, shrimp, lobster and other shellfish with
added convenience, safety and versatility. Surimi seafood is formed by
mixing various food ingredients and formed into various shapes before
cooking and setting the gel structure of the final product. In manufacturing
crab-flavored seafood made with surimi, shellfish flavors are added to give
the food its recognizable character. Surimi seafood is vacuum-packed and
pasteurized to destroy harmful bacteria (pathogens). Most retail products are
both fat-free and low in cholesterol. They are often nutritionally enhanced
with the inclusion of omega-3 oil. The development of crabstick in Japan in
1974-1975 was a cornerstone for the globalization of surimi seafood. The
United States started to manufacture crabstick in 1981 and has its current
market near 200 million pounds.