Rajiv Gandhi Science and Technology Commission
Government of Maharashtra
19. Value added fish products
Preamble:
Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty
acid, vitamins and minerals for human nutrition. A large proportion of total landed fish remains
unused due to inherent problems related to unattractive colour, flavor, texture, small size and
high fat content. Most of these fishes belong to pelagic species and some are unconventional
species. A need for their conservation and utilization for human consumption has been
recognized in order to prevent post-harvest fishery losses. Recovery of flesh by mechanical
deboning and development of value-added products are probably the most promising
approaches. These include surimi and surimi-based products. Surimi is a washed fish mince
and used as a base material for making different types of value added products like fish cutlet,
fish sev and fish wada, fish Kheema, etc. The initial work done on the production and sell of
value added fish products showed great business potential.
Objectives of the Project:
Value addition and conversion of these raw materials to different types of products.
Training the people in manufacturing surimi manually and preparation of different
types of value added products.
Conducting acceptability trials for the feedback of consumer for further
Improvement of the product if any.
Salient Features of the Technology:
Utilization of low cost fish either from fresh water or marine water as a raw
material for making different types of value added products which are equally good
from nutritional point of view can be a potential option for fisherwomen, women
self-help groups and unemployed youth.
Low cost technologies for setting up small scale units with minimal investment.
Women self-help groups are the potential users of the value added fish product
technologies.
The various fish products developed have a very good acceptability among the
peoples; however popularization of these products throughout India by means of
using different methods of advertisement is need of hour
Configuration of the Processing Plant (Section Details):
Deep freezer Deep freezer
Platform
Office
Deboner
Platform
SS table Raw
material
receiving
section
Water
supply
Storage
Pre-
Dryer
processing
Processing
Layout with basic requirements for Value added fish products plant
FOR DETAILS, CONTACT:
Dr. A. K. Balange Member Secretary
ICAR-Central Institute of Fisheries Education Rajiv Gandhi Science and Technology Commission,
(CIFE), Panch Marg, Off Yari Road, Versova, Apeejay House, 3rd Floor, Dinshaw Vaccha Road,
Andheri (West), Mumbai- 400061. Near K.C. College, Churchgate, Mumbai - 400 020.
E-mail: director@[Link] Tel. No. 022 – 22024711, 22024755, 22823418.
Website: [Link] E-mail: rgstcmaha@[Link]
Tel: 22-26361446 Fax: 22-26361573
Sample Products Developed under the Project:
Fish Wada Fish Cutlet
Fish Chakli Fish Shev
Fish Papad Fish Wafers
Prawn Pickle Fish Pickle
Fish Sausage Fish Balls
Photographs related Project:
Training on Value added fish product preparation in Ratnagiri
Training on Value added fish product preparation in Panvel, Raigad
Entrepreneurship Development
