FISH AND FISH BY PRODUCTS

B. SUJATHA

GOVT DEGREE COLLEGE

RAJAMPET,ANNAMAYYA(DIST.)

INTRODUCTION

Fish and fish products are consumed as food all over the world. With other seed foods, provides the world’s prime source of high-quality protein, 14% to 16% of the animal protein consumed worldwide comes from fish. Over one billion people rely on fish as their primary source of animal protein. Besides, Fish is a unique source of micro-nutrients.

Continue…

​

INTRODUCTION

However, many parts of larger fish, such asthe head and the bones, are discarded during fish processing despite the high levels of micro nutrients, and particularly micro-nutrients. Thus the promotion and use of fish products to create low-cost, high-quality food could help reduce malnutrition. This practice illustrates the nutritional benefits of incorporating fish byproducts in the diet and suggests recipes to guide their preparation.

Fish Products:

Fish mince meat, fish meal, fish oil, fish chowder, fish cake, fish sauce, fish salads, fish powder, fish liquid (ensilage), fish protein concentrate, fish manure and pet food from trash fish, Fish fingers, Smoke cured fish, Canned fish, and Frozen fish are the some of the important products obtained using fish.

1. Curing (food preservation):

Curing refers to various food preservation and flavouring process especially of meat or fish, by the addition of a combination of salt, sugar, nitrates or nitrite. Many curing processes also involve smoking.

2.Salt-cured meat:

Salt-cured meat or salted meat, for example bacon and kippered herring, is meat or fish preserved or cured with salt.

3.Dried and salted cod:

Dried and salted cod, usually called salt cod, is cod preserved by salting, drying, or both.

4. Stock fish:

Stockfish is unsalted fish, especially cod, dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years.

5. Fish slices:

These are the small oval or circular pieces prepared by slicing the fish fillets and frying them in oil after adding required quantities of spices, salt and other condiments.

6. Fish oil:

Fish oil is the oil derived from the tissues of oily fish. It is recommended for a healthy diet because it contains the omega-3 fatty acids, eicosapentaenoicacid (EPA), and docosahexaenoic acid (DHA),precursors to eicosanoids that reduce inflammation throughout the body, hypertriglyceridemia, preventing heart attacks or strokes clinical depression, anxiety, cancer, and macular degeneration.

​

7. Smoke-cured fish:

Cured fish is smoked over wood below 38°C after dry salting or immersion in wet brine(salt water). Temperature above 90CIS employed for smokies. Wood smoke contains formal dehydeacetone, acids, phenols, tar, and alcohols. Salting causes a weight loss.

8. Canned fish:

Fish is normally canned in brine or vegetable oil. Among the commonest fish canned is salmon, sardine, herring.

​

9.Fish cakes:

Fish cakes are usually made from pre-cooked fish after mixing it with a filler like a mashed potato, seasoning (salt, spices etc). The moulded cakes are either fried in batter, baked. Or may be un cooked and they are often coated with bread crumbs. The analysis of fish cakes is that the determination of water, fat, protein, ash and salt.

10. Surimi:

Refers to a Japanese fish food product white-fleshed fish (such as Pollock or hake). It is typically made by pulverizing to a paste and attains a rubbery texture when cooked.

​

11. Fish meal:

Is made from both whole fish and the bones from processed fish. It is a brown powder or cake obtained by pressing the whole fish or fish trimmings to remove the fish oil. It is used as a high-protein supplement in aquaculture feed.

12. Fish sauce:

is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces.

​

13. Tatami iwashi:

is a Japanese processed food product made from baby sardines laid out and dried while entwined in a single layer to form a large mat-like sheet.

14. Aesthetic and decorative value:

Many types of ornamental fish caught from both fresh and marine water have aesthetic importance and are traded for aquaria.

​

15. Fish protein powder:

(FPP) describes a food grade powder product designated primarily for human consumption. It contains high protein content made from dried fish by grinding and subjected to various sanitary processing, purity and functional characteristics to establish them as human food ingredients.

16. Fish liquid or soup:

is a food made by combining fish or seafood with vegetables and stock, Juice, water, or another liquid. Hot soups are additionally characterized. Fish sauce is added to dishes during the cooking process. Fish sauce and its derivatives impart a special flavour to food due to its glutamate content.

​

17. Fish paste:

is fish which has been chemically broken down by fermentation process until it reaches the consistency of a soft creamy puree or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of paste. Fish paste is used as a condiment or for seasoning to add flavour to food or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time.

18. Fish salad:

is the raw fish fillet finely chopped into thin slices sprinkled with pepper, salt, lime juice and served before the food dish is served. It is served as an appetizer in Hawaiian cuisine, and sometimes as a main course.

19.Fish chowder is a type of soup made with salmon, cod, or other fish. Common ingredients in addition to fish include potatoes, onions, celery, corn, carrots, and bacon.

​

20. Fish fingers:

These are usually prepared from cod. The skinned fillets are cut into finger bars, then passed through batter and bread crumbs on a continuous belt. The fingers are then fried in vegetable oil. Such fingers are packed into wax wrapped cartons to reduce moisture loss during storage. These contain57-65 % water, 10 -14 % proteins, 6 -10% fats and1-2% ash

21. Fish emulsion:

The emulsion is prepared from left over parts and bits from the fish industry. These are then treated with various chemicals and enzymes to breakdown larger organic molecules into nutrients and other small organic molecules. Thus formed material is cold processed to get fish hydrolysate. Fish emulsion is formed at the end of heating process and is used as a fertilizer.

22. Frozen fish:

Storage of fish below -18 P C causes a marked extension of the storage life over chilling in ice. Fish should preferably be quick frozen so that the degree of protein de-naturation and the amount of drip produced on thawing are seen. De-naturation of proteins, determination of TVN, and fat rancidity values help in assessing the quality of fish.

23. Gelatine:

Collagen present in fish waste material such as skin and bones is converted to gelatine by simmering (boiling) with water. Two processes are developed for the manufacture viz., Acid extraction and Lime extraction. Mainly because of its jelly forming properties gelatine is used as an ingredient in a number of foods.