3. • Protein malnutrition as is being experienced all over the world has been
attracting the attention of nutritionists and others since quite sometime
and much effort has already been expended in this field.
• Production of inexpensive and at the same time nutritious food can do
much to tackle this problem and free the millions out of this grave
situation.
• In the opinion of experts fish is considered to be the ultimate answer to this
burning problem mainly because of its abundance in nature, cheapness and
high nutritive value . The main consideration is how to make fish which is
highly perishable useful for the purpose.
Dr Sameer G Chebbi 3
4. • Fish protein concentrate (FPC) is defined in various ways. One of these is "Fish
protein concentrate is any low cost, stable, wholesome product of high nutritive
quality, hygienically prepared from fish, in which the protein and other nutrient
materials are more concentrated than they were in the fresh fish.
• The characteristics of the products may range from tasteless, odorless, light-
colored, flour-like materials to colored products having a slightly fishy taste and
odor. This concentrated protein can be used as a supplement in human diets to
combat protein malnutrition. Dr Sameer G Chebbi 4
7. • Type-C protein concentrate is a fish meal that has been prepared
under sanitary conditions and meeting the FAO requirement for
freedom from pathogenic organism.
• As prepared commercially ,this product would be considerably lower
in cost than those prepared by more sophisticated means.
• They would normally have a strong flavor and odor that is usually
limit their acceptance even when added to food at a low level.
• However not every one object to those fishy odor and flavor
Dr Sameer G Chebbi 7
8. • Processing consist of-
• Dressing
• Cooking
• Separation of oil by pressing and mincing of cooked flesh
• Drying in a tunnel drier at a temperature of 60- 70 degree Celsius and
• Packaging in a tin container preferably under carbon dioxide or
vacuum.
Dr Sameer G Chebbi 8
9. • There are five main technical objectives-
• First is to removed water.
• Second is to removed all or most of the fish lipid.
• Third is to retain the nutritive value of the protein during process.
• Fourth is to ensure the safety of final product.
• Fifth is the economic objective of manufacturing.
Dr Sameer G Chebbi 9
11. • Fish protein concentrates (FPC's) are defined as those products
obtained from fish in which the protein is more concentrated than in
the original raw material.
• Both powders and pastes may be water soluble or insoluble and may
be high in nutritive value or only intermediate in nutritive value.
Dr Sameer G Chebbi 11
12. • According to the FAO there are three major types of fish protein
concentrates (FPC):
• Type A: a virtually odourless and tasteless powder having a maximum total
fat content of 0.75%.
• Type B: a powder having no specific limits as to odour or flavour, but
definitely having a fishy flavour and a maximum fat content of 3%.
• Type C: normal fish meal produced under satisfactorily hygienic conditions.
Dr Sameer G Chebbi 12
14. • The fat content is specified when defining types of FPC because fat when
oxidised can produce a strong, often rancid, taste in the product.
• The protein content of FPC depends on the raw material used and the
extent to which water has been removed, but the products normally
contain at least 65 percent protein and, in type A, up to 80 per cent.
• Other types of fish protein concentrates such as fish protein hydrolysates
are not included in the above definition.
Dr Sameer G Chebbi 14
15. • For this purpose, various methods have been developed to prepare FPC for
human consumption.
• These methods can be placed under three main divisions. These are:
• (A) physical methods,
• (B) solvent extraction methods and
• (C) hydrolysis of fish.
• The combination of any two of these methods or all of the three methods
may increase the efficiency of the process.
Dr Sameer G Chebbi 15
16. • A. Physical Methods
• On the basis of this method, FPC plants have been set up in those plants
fresh fish is autoclaved, the cooked fish is pressed to remove fish solubles
and lipids, and the press cake is dried, ground and packed in suitable sizes.
Dr Sameer G Chebbi 16
17. • B. Solvent Extraction Methods
• These methods are widely used in the developed and developing countries
like Canada, Chile, France, Germany, India, Japan, Mexico, Panama, Peru,
Scandinavian countries, South Africa, The United Kingdom, The United
States df America, and Uruguay.
• The application of physical processes such as raising the temperature,
stirring, filtration, pressing, distillation, vacuum drying, etc., increases the
efficiency of the process.
Dr Sameer G Chebbi 17
19. • C. Hydrolytic Methods (The hydrolytic process for the preparation of FPC.)
• Two types of hydrolysis have so far been tried.
• These are (1) chemical hydrolysis and (2) enzymatic hydrolysis.
• (1) Chemical Hydrolysis In this process whole fish is hydrolyzed chemically.
The hydrolyzed product is filtered through a filter press to separate
undissolved bones, skin and scale from protein solution. The filtrate is
concentrated to about 50% solid and spray dried.
Dr Sameer G Chebbi 19
20. • (2) Enzymatic Hydrolysis
• The process is identical to the chemical hydrolysis process, except that a
proteolytic enzyme or a suitable microorganism is used in place of
chemicals and the pH, temperature and concentration of the reacting
media are controlled to achieve maximum activity of the enzymes.
Dr Sameer G Chebbi 20
21. B. Solvent Extraction Methods
PREPARATION OF THE FLOUR
• The fish after mincing is suspended in an equal amount of water to which has
been added 0.5% acetic acid and kept at 70-80°C. for 30 minutes under constant
stirring.
• The slurry is filtered and pressed in a screw press so that a good amount of liquid
is removed.
• The press cake will contain nearly 60-62% moisture. It is then dried in a tunnel
dryer at a temperature range of 75-80°C. to various levels of moisture.
• The dry matter (moisture content below 10%) is coarsely ground in an ordinary
milling machine and used for extraction of fat.
Dr Sameer G Chebbi 21
22. • EXTRACTION
• The material is charged in to the extraction drum having arrangements for stirring and
refluxing.
• The solvent, mixture of hexane and ethyl alcohol is added in two parts by volume to one
part by weight of material and kept at the boiling temperature of the solvent for 30
minutes, under constant stirring.
• The solvent is drained off and fresh solvent added in 1.5 parts by volume to one part by
weight of original material and refluxed under constant stirring for 30 minutes.
• After draining off the solvent the process is repeated once again. After final draining the
adhering solvent is distilled off and the last traces removed by steam stripping under
reduced pressure.
• The dried matter is pulverized to fine mesh size using a milling machine.
Dr Sameer G Chebbi 22
24. • B. Solvent Extraction Methods
• Chemical Methods.--Chemical methods use solvents to remove water and lipids from fish. The primary purpose in removing
water and the highly reactive lipids is to produce a stable and organoleptically acceptable product for human consumption.
Numerous chemical methods have been developed in various parts of the world to produce FPC. Among the chemical
methods developed are those of the following ,
• The process of making FPC is relatively straightforward. Solvent extracted FPC (type-A FPC) is produced by
extraction with isopropanol. Ethanol has been successfully used as well.
• The raw material is ground and then extracted with isopropanol at 20–30oC for 50 minutes.
• The supernatant is then collected and extracted two times, first at 75°C for 90 minutes with isopropanol and then
at 75°C for 70 minutes with azeotropic isopropanol.
• This gives a final supernatant fraction which is then dried, milled and screened to separate out bone pieces.
• The final product should be largely colorless and odorless and primarily consist of protein (<1% lipids) with high
biological value.
Dr Sameer G Chebbi 24
27. • Uses of FPC
• Specifications
• Crude Protein – 65%, Crude Fiber -0.20%, Ethanol Extract – 12%, Calcium – 4%,
Moisture – 5%, Dry Matter(DM) – 95%, Total Ash(TA) – 10%, Non Protein
Nitrogen(NPN) – 0.15%, Phosphorus(P) – 1.50%.
• Physical Properties
• Yellowish or whitish micron granular powder with/with out odor.
• Shelf Life
• 1 year from the date of Mfg.
• Key Benefits
• Improves growth rate.
• Low cost.
Dr Sameer G Chebbi 27
28. • It is mainly used for
• 1.Eradication of protein deficiency diseases, like Kwashiorkor.
• 2.To incorporated in different preparation like cabbage vegetable
curry, curried fish balls, fish cutlets etc.
Dr Sameer G Chebbi 28
31. • Fish Protein Concentrate or fish flour, is as accepted as human food and not animal
food FPC meets the desired requirements whereas, with the possible exception of
non-fat milk powder, no other dry animal protein in commercial use can since any of
the thousands of fish species under the seas which cover 70% of world’s surface
could be used as a source of protein supplement.
Dr Sameer G Chebbi 31
33. • Fish meal, coarsely ground powder made from the cooked flesh of fish.
• Though formerly important as a fertilizer, fish meal is now primarily used in
animal feed—especially for poultry, swine, mink, farm-raised fish, and pets.
• Certain species of oily fish, such as menhaden, anchovy, herring, and
pilchard, are the main source of fish meal and its companion product, fish
oil.
Dr Sameer G Chebbi 33
34. • Fish meal is a dry product having brownish grey colour and milled to a fine to course
powder.
• It is produced by removal of 90 to 95% of water and fat present in the raw material.
• Generally oily pelagic fish is being used all over the world for fish meal manufacture.
• It is a good source of major nutrients such as protein and contains fair amount of fat.
• It is rich in essential minerals, namely phosphorus, calcium and iron.
• It is also a good source of micro minerals, oil soluble vitamins and water soluble
vitamins.
Dr Sameer G Chebbi 34
38. • A major portion (more than 60%) of fish meal produced globally is used for
aquaculture (farming of finfish and shrimp). The intensification of
aquaculture in Asia, and particularly in China, is increasing the demand for
fish meal even though the supply cannot grow accordingly.
Dr Sameer G Chebbi 38
39. • Fish meal, or fishmeal, is a commercial product mostly made from fish that are
not generally used for human consumption; a small portion is made from the
bones and offal left over from processing fish used for human consumption,
while the larger percentage is manufactured from wild-caught, small marine fish;
either unmanaged by-catch or sometimes sustainable fish stocks.
• It is powder or cake obtained by drying the fish or fish trimmings, often after
cooking, and then grinding it. If the fish used is a fatty fish it is first pressed to
extract most of the fish oil.
Dr Sameer G Chebbi 39
40. • Process steps in reducing the fish waste to fish meal
• Heating, which coagulates the protein, ruptures the fat depots and liberates oil and physico-chemically
bound water
• pressing (or occasional centrifugation), which removes a large fraction of the liquids from the mass
• separation of the liquid into oil and water (stickwater). This step may be omitted if the oil content of the
fish is less than 3%
• evaporation of the stickwater into a concentrate (fish solubles)
• drying of the solid material (presscake) plus added solubles, which removes sufficient water from the wet
material to form a stable meal
• grinding the dried material to the desired particle size
Dr Sameer G Chebbi 40
41. • Unit operations in fish meal production
• 1. Receiving of Raw Material
• 2. Cooking In general, cooking is done at a temperature of 95 to 100oC
within 15-20 minutes. Most manufacturers operate cookers to heat the fish
mass rapidly to 95oC. The purpose of cooking is to denature or coagulate
the proteins of fish and to rupture the cell wall of tissues of fish so that it
helps in separating oil and water present in fish.
Dr Sameer G Chebbi 41
42. • 3. Pressing: Pressing operation separates two distinct phases of cooked material.
They are: (1) Solid phase (press cake) and (2) Liquid phase (press liquor).
• Pressing is done using a screw press. The press may be a single screw press or a
double screw press. At present, double screw press is preferred as it removes
maximum quantity of oil and moisture from cooked fish.
• Usually press cake coming out of the screw press contains about 45-55% of water
and 2 to 3% fat. Press liquor coming out of the press is saved for oil extraction.
Dr Sameer G Chebbi 42
43. • 4. Fluffing
• Press cake coming out of the press is in the form of large lumps. In order to
increase the efficiency of drying and to reduce drying time, the large lumps
have to be broken down to small pieces of about 1cm size.
• In the present day fish meal plants, this step is eliminated as press cake is
disintegrated by the screw conveyor which transfers press cake from the
press to dryer.
Dr Sameer G Chebbi 43
44. • 5. Drying
• In the drying process, fluffed press cake containing about 50% moisture is dried to a moisture content of
less than 10%. Two types of driers are commercially used.
• 1. Direct driers or flame driers
• 2. Indirect driers or steam heated driers.
• At present, direct dryers are seldom used by large scale fish meal manufacturers for several reasons.
• It takes about 20 minutes for the press cake to travel from hopper to the exit of the drier. The moisture
content of press cake coming out of the drier should be 10% or less. The dried press cake is then passed
through a magnetic separator to remove any steel contaminants.
Dr Sameer G Chebbi 44
45. • 6. Cooling The fish meal is cooled in coolers. Cooler is equipment which is similar to the drier
except that instead of steam, cold water is passed. In the cooler dried fish meal is cooled to
room temperature.
• 7. Sieving Dried press cake is passed through a vibratory screen specially those who use trawl
bycatch to separate extraneous materials such as wood, cloth, fishing hooks, shells and nails
prior to milling.
• 8. Milling The important objective of milling is to produce fish meal with small particles
averaging around No.40 mesh Tyler screen. The small sized particles thus produced pass through
the sieve fixed at the bottom of the chamber. Normally the exit end of the hammer mill is
connected to a cyclone separator to reduce the problem of dusting.
• 9. Packing, Labelling and Storage Fish meal is usually packed in polyethylene (PE) lined jute bags
or PE lined paper bags or PE lined HDPE woven sacks. The outer packaging is then properly
labeled.
Dr Sameer G Chebbi 45
46. • Importance of Fish Meal
• The nutritive components present in fish meal and their importance in animal, poultry and fish nutrition
is below.
• 1. Depending on the raw material used in its manufacture, its protein content may vary from 40% to 60%.
Hence, fish meal is considered as a concentrated source of protein and it is easy to incorporate with other
feed ingredients so that the desired protein level is maintained.
• 2. Protein present in the meal is a good source of all essential amino acids and hence must be provided in
the diet. As protein of fish meal contains all essential amino acids, its nutritive value is high.
• 3. Fish meal protein is a rich source of amino acid lysine which occurs in deficient quantities in most of the
cereals and legumes.
Dr Sameer G Chebbi 46
47. • 4. Fish meal supplies water soluble B group vitamins such as riboflavin, niacin
pantothenic acid, choline, vitamin B12 in addition to oil soluble vitamins such as vitamin
A and D. As fish is a good source oil, the meal produced from it contains oil to the extent
of 6 to 10%. Oil present in meal contributes towards energy for fish, animals and birds.
This oil helps in growth and fattening of fish, animals and birds.
• 5. Fish meal made from whole fish containing bones is a rich source of essential
minerals such on calcium, phosphorous and magnesium. Calcium is required for bone
formation in animals and birds. Fish meal is also a good source of iron. In addition to
major minerals, fish meal also supplies trace elements such as iodine, molybdenum,
copper, zinc and manganese, all of which are required for various biochemical processes
going on in the body of fish animals and birds.
Dr Sameer G Chebbi 47
48. • 6. Crude fibre content in fish meal is very low. Birds require low content of
fibre in their diet. For proper digestion & absorption of nutrients, the feed
should be low in fibre content, specially for fish and poultry. Hence, fish
meal is particularly suitable for poultry feed.
• 7. Fish meal contains certain growth factors such as protein utilization
factor and animal protein factor which make the feed with fish meal to give
maximum nutritive value as these factors ensure that the dietary proteins
are utilized to a maximum extent in their body.
Dr Sameer G Chebbi 48
51. • Fish meal is a naturally balanced feed ingredient that is high in protein, energy and minerals (e.g. calcium and
phosphorus). In addition, FM is a natural source of vitamins such as choline, biotin and vitamin B12, A, D and E, and
includes various trace elements like selenium and iodine. The compositional quality of the nutrients found in FM
distinguishes it from other dietary supplements, particularly its content of essential amino acids and long chain
polyunsaturated omega-3 fatty acids. Fish meal and fish oil (FO) are the most commonly used feed ingredients that
contain these omega-3 fatty acids. There are two basic types of FM, those that are produced from fishery waste
associated with the processing of various edible human fishery products (salmon, tuna, etc.) and those that are
produced from fish specifically harvested to produce FM (herring, menhaden, pollack, etc.). Fish meal is produced
directly by cooking or drying the raw fish and then extracting the oil. In addition to being a by-product of the processing
of fish for human consumption, FM is also a by-product associated with fish oil production. In some parts of the world,
FM is the primary supplemental protein source provided to livestock because plant derived sources are either
unavailable or too expensive. Five to 10% of FM was used for optimum benefit of young pigs in the diet.
• Most commercial FM is made from small, bony and oily fish that are otherwise not suitable for human consumption. In
addition, some FM is manufactured from the by-products of seafood-processing industries. The balanced amino acid
composition of FM complements and provides synergistic effects with other animal and vegetable proteins in the
animal diet to promote fast growth and reduce feeding costs. High-quality FM and FO provide a balanced amount of all
essential amino acids, phospholipids and fatty acids (DHA; docosahexaenoic acid and EPA; eicosapentaenoic acid)
for optimum development, growth (Gaines et al., 2005) and reproduction (Maldjian et al., 2005). The nutrients in FM
also aid in disease resistance by boosting and helping to increase phytohemagglutinin-induced proliferation and CD4
cell population in spleen cell of laying hens.
Dr Sameer G Chebbi 51
53. • Definition of fish oil
• a fatty oil from the bodies of various fishes (such as menhaden or
amounts of unsaturated fatty acids and is used as a dietary supplement
products (such as cosmetics and paints).
• Fish oil, previously the main product from raw materials having high oil
secondary value. The product, however, is versatile and finds many
technical industries and is still of considerable economic importance.
Dr Sameer G Chebbi 53
56. • Fish oil is an industrial product of great nutritional value due to its
content of long chain omega-3 polyunsaturated fatty acids (PUFA),
such as docosahexaenoic acid (DHA), docosapentaenoic acid (DPA)
and eicosapentaenoic acid (EPA), which are currently highly valued for
their prophylactic and therapeutic properties in nutritional and health
fields.
• Fish oil, which was previously a by-product of fishmeal used for animal
feed, is now recognized as the primary source of these fatty acids.
Dr Sameer G Chebbi 56
57. • Fish oil can be obtained from different species depending on the
production area. The raw material is comprised of three major
fractions, which include solids, oil and water. The goal is to separate
these components as best as possible, commonly obtaining fishmeal
and fish oil.
• Methods to extract them include cooking, use of solvents and,
recently, extraction by supercritical fluids, by enzymatic procedures
and by chemical (i.e. applying acids) or biological silages.
Dr Sameer G Chebbi 57
58. • Production of Fish Oils
• Raw Material
• According to the Food and Agriculture Organization (FAO) of the UN,
raw material used for the production of fishmeal and fish oil falls into
several categories:
1.Fish caught specifically for reduction to fishmeal and fish oil such as
menhaden, anchovy, capelin and sardines.
2.Incidental or by-catch from another fishery.
3.Fish by-products from the edible fisheries such as cuttings from
filleting operations, fish cannery waste, roe fishery waste and more
recently surimi processing waste.
Dr Sameer G Chebbi 58
59. • The Wet Reduction Process
• The processing techniques involved in commercial production of
edible fats and oils vary according to the type of raw material.
• Fish reduction to produce oil and fishmeal, except for solvent
extraction, generally employs the same principles, techniques and
equipment common to the production of the other edible fats and
oils.
Dr Sameer G Chebbi 59
60. • In general, fish are processed by the wet reduction method in which
the principal operations are cooking, pressing, separation of the oil
and water with recovery of oil, and drying of the residual protein
material.
• Continuous processing from the time the fish are landed optimizes
efficiency and maximizes product quality.
Dr Sameer G Chebbi 60
61. • There are a number of processes that can be used to convert raw fish and
cuttings into fishmeal and oil.
• These fall into several categories defined as wet rendering, hydrolysis, silage
production (autolysis), dry rendering and solvent extraction.
• The wet rendering process is used in the majority of the factories that produce
fish oil worldwide.
• This process is universal, i.e. factories all over the world both on land and on
ships employ it with slight differences in equipment type, but the major steps of
cooking, pressing, separating, and drying are always present.
Dr Sameer G Chebbi 61
62. Table 3. Processing steps used to produce fish oil from fish and fish cuttings
Cooking Steam cooking ruptures the fat cells, coagulates the protein and releases the oil
Dewatering-
Pre-pressing
The cooked fish mass is screened to separate free liquid from the solids
Pressing Pressing mechanically expresses the free liquid from the solids producing a press liquor (oil and water) and a
press cake (semi-moist meat and bones). Some factories have used tricanters instead of presses to separate
solids, oil and water.
Press liquor separation This is 3-step process; decanters separate fine solids from the liquid fraction, separators split the liquid
fraction into fish oil and water (stickwater), and polishing water washes the crude fish oil before it is pumped
to storage.
Evaporation Stickwater contains about 8% solids which are concentrated in multiple effect or waste heat evaporators to
about 40-50% solids. If the factory uses steam dryers then the waste heat from the dryer can be used to heat
and evaporate the stickwater.
Drying The drying process is generally done in 2 stages. The solids from the decanter separation and the press cake
are mixed and partially dried. The partially dried fishmeal is then mixed with the concentrated stickwater and
the drying is completed to about 10% moisture. Factories use steam and indirect hot air dryers but older
factories still use the old direct fired hot air dryers.
Grinding Grinding reduces the particle size of the fishmeal.
Cooling and stabilization The fishmeal is cooled and antioxidant is added. Generally ethoxyquin is the antioxidant of choice but for
certain markets natural antioxidants based on tocopherols are used.
Packaging
The fishmeal is packaged in 50 kg bags or 1000 kg totes. The fishmeal can also be stored in bulk piles or in
silos.
Optional fish oil
carbon treatment
If the crude fish oil is destined for the Omega-3, animal feed, aquaculture or pet food market and if analyses
indicate the presence of dioxins, furans and or polyaromatic hydrocarbons (PAH), it can be treated with
activated carbon to reduce the levels of these compounds.
Dr Sameer G Chebbi 62
63. • Hydrolysis (Enzymatic)
• Hydrolyzed fish proteins are produced by employing proteolytic enzymes
either from the fish themselves (autolysis/silage) or from other sources
(hydrolysis).
• The enzymes can be of either animal, vegetable or microbial source and
accelerate the breakdown of the proteins into smaller units (peptides).
Hydrolysis can also be accomplished chemically under acidic or alkaline
conditions. By using some of the newer enzymes available on the market,
a process can be developed to recover fish peptides of various lengths
with specific functionality. Although the process can be used with any fish,
it is primarily used for white fish or offal low in oil.
• In cases where oily fish are hydrolyzed, the processor must recover the oil
phase without denaturing the proteins or face supplying a high-fat
hydrolyzed protein product or a protein product with reduced functionality.
It has been difficult to achieve a commercially viable product from fatty fish
that is both functional and low in fat.
Dr Sameer G Chebbi 63
65. • Dry Rendering
• The dry rendering process, which is commonly used to prepare
animal proteins and fats, is not normally used in the manufacture of
fishmeal and oil. However, the process is used with catfish by-
products. In this process the raw material is "cooked" to remove the
water (essentially the drying process in the fishmeal wet rendering
process. The resultant dry cake is then pressed to remove any oil.
Because the water has been removed, the lipid fraction can contain
high levels of phospholipids. The phospholipids normally hydrate in
the wet rendering process and are recovered with the water fraction.
In the dry rendering process, they are not hydrated and therefore
remain dissolved in the lipid or oil fraction. Since there is interest in
the fish phospholipids, it is possible to produce a PL fraction by
hydrating the oil (also called degumming). The dry rendering process
is shown in Figure 5.
Dr Sameer G Chebbi 65
66. Figure 5. Dry rendering process to produce crude fish oil.
Dr Sameer G Chebbi 66
72. • Fish Pickle
• It’s a side dish that we eat in a moderate quantity. Pickles are known
as taste booster and add flavor to our main meals.
• Fish pickle is simple to make, and you can store it in a glass jar or a
mason jar for at least a couple of months.
• We can choose any one of the fishes – tuna, seer fish, butterfish,
prawns, anchovies, pomfret, and sardine.
Dr Sameer G Chebbi 72
74. • Health benefits
• The fish is low-fat and high in quality protein.
• It is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin).
• Fish is rich in calcium and phosphorus and a great source of minerals, such as iron,
zinc, iodine, magnesium, and potassium.
• Pickles, when eaten in smaller quantity, can benefit for health.
• They contain moisture, energy, fat, protein, carbohydrates, fibers, vitamins and sugar.
• Pickles naturally work as antioxidants, probiotics which are the gut-friendly antibiotics
and also helps in digestion.
• They also help in maintaining hemoglobin levels in anemic people.
Dr Sameer G Chebbi 74
75. • Ingredients
• 5 pieces – fish (cut into cubes)
• 2 tsp – ginger
• 10 cloves – garlic
• 1 cup – gingelly oil
• 1/4 tsp – cumin seeds
• 1/4 tsp – fenugreek seeds
• salt to taste
• 1/2 tsp – mustard seeds
• 1 tbsp – pepper powder
• 1/2 tsp – turmeric powder
• 5 tsp – red chili powder
• 5 green chilies
• few curry leaves
• 1 pinch – asafetida
Dr Sameer G Chebbi 75
76. • PREPARATION OF FISH PICKLE
• Marinate fish by adding red chili powder, pepper powder, turmeric powder,
and salt.
• Keep them aside for 20 to 30 mins.
• Add gingelly oil on medium flame and add fish to it.
• Fry the fish in the oil till it becomes
• To make gravy use a separate pan.
• Add gingelly oil, mustard seeds, and fenugreek seeds.
• It is then fried quickly in a little hot fat them until till they spitting sounds.
Dr Sameer G Chebbi 76
77. • Add curry leaves, ginger, garlic, and green chilies.
• It is then fried quickly in a little hot fat them till it turns golden brown.
• Add chili powder, asafetida, pepper powder, turmeric powder, and
Fry them well.
• Add ¼ cup water to the gravy and boil it well.
• Add fried fish to the gravy and mix well.
• Dry roast mustard seeds, cumin seeds, fenugreek seeds and grind
them into powder.
• Add the ground powder to the pickle.
• For the first 2 days there will be sourness, later the fish will absorb all
the ingredients.
• Pickle can be preserved in the refrigerator or store in airtight
container or in a storage container
Dr Sameer G Chebbi 77
78. • Ingredients
• Fish, Tuna fish preferred - 1 Kg, cut into small-medium pieces
• Chopped Ginger - 1 Tablespoon
• Chopped Garlic - 2 ½ Tablespoon
• Green chilies - 3-4 Nos, chopped
• Curry leaves - 2-3 sprigs
• Kashmiri Red chilli powder - 2 Tablespoon
• Turmeric powder - ½ Teaspoon
• Fenugreek powder - ¼ Teaspoon
• Asafoetida powder - ½ Teaspoon
• Vinegar - 1 Tablespoon - ½ cup(refer notes)
• Gingelly Oil/Coconut oil - 4 Tablespoon - ½ cup(refer notes)
• Mustard Seeds - ½ Teaspoon
• Salt to taste
Dr Sameer G Chebbi 78
79. • For Marination:
• Kashmiri Red chilli powder - 2 Tablespoon
• Black pepper powder - 1 Tablespoon
• Turmeric powder - ½ Teaspoon
• Finely crushed Ginger-garlic-greenchilli paste - 2 ½ Tablespoon
• Salt to taste
• For frying fish:
• Vegetable oil as required
Dr Sameer G Chebbi 79
80. • Initial Preparation:
1.Wash the fish pieces thoroughly, drain the water completely.
2.In a bowl, marinate the fish pieces with the items mentioned under 'For
marination' and keep it aside for 30 minutes.
3.Heat vegetable oil in heavy bottomed pan, deep fry the fish pieces on
medium heat until brown in color, transfer to a paper towel and set aside.
• Pickle Preparation:
1.Heat gingelly or coconut oil in a pan, splutter mustard seeds.
2.Add in the chopped ginger, garlic, green chilies, curry leaves and fry till
almost brown in color(watch the video).
3.Reduce the heat, add in the kashmiri chilli powder, turmeric powder,
fenugreek powder, asafoetida powder and fry for few seconds.
4.Add in the fried fish pieces and combine well. Finally pour vinegar and mix
well.
5.Remove from heat and allow to cool completely. Store it in a dry air-tight
container.
6.Serve after a day with rice, chappathi etc.
Dr Sameer G Chebbi 80
83. • Fish sauce
• Fish sauce, is a sauce made from fermenting seafood in salt.
• Generally it’s made from anchovies, but it’s also made from tiny
shrimp, tuna belly, and more.
• It can make fish sauce from any seafood.
• It can even make fish sauce at home by packing 3 parts fresh
anchovies to 1 part salt in a large jar and leaving it for a year or so.
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84. • Fish sauce is common in Southeast Asian dishes, but it also has origins in Ancient
Europe.
• The first recorded fish sauce was produced by the Greeks as early as the 7th century
BCE, and it quickly became a Roman pantry staple called garum, which was often made
of fish heads, blood, and guts (yum!).
• It was so popular that trade routes were set up for it.
• Some historians think fish sauce arrived in Asia from the West via the Silk Road, while
others believe it originated separately in Vietnam as a derivative of Chinese soy sauce.
• Whatever the case, fish sauce today is most commonly associated with Southeast Asian
cuisine.
• It's also a key ingredient, the Vietnamese dipping sauce made with sugar, lime juice, and
sometimes chiles that's often served alongside spring rolls and rice noodles.
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85. • What Is Fish Sauce?
• Good fish sauces are made from a mixture of fish and salt that has
been allowed to ferment for up to two years.
• Traditionally, oily fish such as anchovies are placed in a barrel with
salt and slowly pressed to extract the liquid.
• Anchovies are often used, although some fish sauces are also
made from shrimp, krill, or mackerel.
• The basic ingredients of a good fish sauce are fish, water, and salt.
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92. • The fish sauce is made from various types of fish, from both freshwater and
marine fish species by various methods.
• Each has its unique taste and characteristic.
• Fermentation is one of the oldest techniques in food preservation as it not
only extends the shelf-life but also enhances the flavour and nutritional
quality of the product.
• Fish sauce is a translucent amber liquid with a unique aroma and flavour
and is rich in amino acids”.
• It is basically a protein hydrolysate that results from a natural fermentation
of fish and salt.
• Degradation of fish protein to free amino acids is primarily responsible for
the delicious taste of fish sauce.
• It is a rich source of essential amino acids especially lysine and vitamin B12
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94. • The main ingredients are fish extracts and salt along with a few spices.
• It can be made out of fresh, dried, salt-cured or cooked fish.
• Anchovies is the most common choice for fish sauce.
• For the fermentation process, fish and salt are kept in a wooden box and then pressed to
take out the liquid.
• This process alters in different parts of the world.
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96. • We know that soup has long been accepted as a delicacy by people all over the world.
• Today, varieties of soups are available in ready-to-use form and packed in laminated
pouches.
• Any low value fish can be converted to fish soup.
• However, bony small fishes are not suited for making soup.
• We should remember that any fish, fresh water or marine, having good flesh can be
used to prepare fish soup powder i.e. low value fish or fish mince.
• Fatty fishes like sardines or mackerel are not used as the soup becomes rancid very
fast and hence only have limited shelf life.
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97. • Fish is a high-protein, low-fat food that provides a range of health benefits and
considered as one amongst healthiest food.
• Fish is rich source of important nutrients, such as protein, vitamins, minerals, good fats
like poly-unsaturated fatty acids(ω-3 fatty acids).Vegetables are one of most important
constituent of human diet.
• They contain important vitamins, minerals and are rich source of dietary fibre. They are
low in fat, salt and sugar. Vegetables provide nutrients vital for health and maintenance
of your body
• Soup can be a nutrition powerhouse, packed with carbohydrates, protein, vitamins and
minerals, fibre, and antioxidants
• Soup is a good appetizer, good for health, make us feel better (comforting), tends to
provide satiety with fewer calories than other forms of food & help in losing weight.
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98. • Preparation of Fish Soup Powder
• Soup powders are rich in dietary constituents like protein, vitamin, fat and minerals.
• Soups making use of fish are not so common. But fishes of low economic value can
very well be used for making soup powder.
• Chief Ingredients
• Picked cooked meat : 750 g
• Salt : 170 g
• Fat : 125 g
• Onions : 750 g
• Coriander : 12 g
• Starch : 250 g
• Milk powder : 100 g
• Sugar : 30 g
• Pepper (powder) : 15g
• Ascorbic acid : 1.5 g
• Carboxymethyl cellulose : 3 g
• Monosodium glutamate : 10 g
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99. Dr Sameer G Chebbi 99
• Method of Preparation
• Blending of the Processed Fish Meat:
• Ø Disperse the processed fish meat in about 150 ml of water and blend the material in a waring
blender.
• Incorporation of Fried Ingredients And Reblending:
• Ø Fry the onion in vegetable fat in quantities as shown in the composition above.
Ø When the onion becomes light brown, add the powdered coriander and pepper and stir.
Ø Then remove from fire. Add the fired onion and all other ingredients other than milk powder
to the blended fish and again blend till it becomes a thick fine paste.
• Drying:
• Ø Pour the whole mass in thin layer in aluminium trays and dry in artificial dryer at about 70° C.
• Powdering and Incorporation of Milk Powder:
• Ø Powder the dried mass; add the skimmed milk powder and powder well to get a homogenous
product.
• Packing:
• Ø Pack the soup powder in airtight, polythene lined and aluminium foil bags or in cans. (Storage
life of the product is one year)
• Preparation for Consumption:
• Boil 5 g of the powder in 100 ml water for 5 minutes. The soup is now ready for the table.
100. • Benefits:
• Fish soup has been regarded as a nutritious food and is considered by the Chinese
traditionally to be particularly good for lactating women as part of the postpartum
confinement diet.
• Public concern has been raised that the contaminants present in the fish may leach
into the soup which may pose risk to their foetus and infant if the pregnant or lactating
women drink fish soup frequently.
• Fish contain high quality proteins and many essential nutrients, such as long- chain n-3
polyunsaturated fatty acids (LCn3PUFAs) (i.e. omega-3 fatty acids).
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101. • Fry small pieces of onion in vegetable oil to a light brown colour.
• Transfer the cooked fish and onions to a mechanical food grinder. (A high speed
silent cutter can also be used)
• Add required quality of tapioca powder. If required, remove fat and add cook
drip.
• Continue grinding to get a good paste. Add salt and all ingredients except milk
powder to the paste and continue grinding for 1 or 2 minutes.
• Spread the thick slurry on aluminum trays to an average thickness of 0.5 cm.
• Dry under sun or in a mechanical hot air drier at 60 ± 10ºC until moisture content
falls below 10 per cent.
• Vacuum drying gives very good appearance to soup powders. High quality soup
powder can be prepared by freeze-drying.
• Pulverize the dried soup to get a fine powder of particle size of 40 mesh.
• Sieve or filter the powdered soup through a 40 mesh sieve to remove bigger
particles. Add milk powder to the finished product and mix well
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104. • FISH WAFERS
• Dried, ready-to-fry-and-serve wafers, employing carbohydrate as main base and incorporating salt and
several other ingredients with or without spices are very popular.
• Such products are known by different names in different languages as 'Kondattam' in Malayalam.
• 'Vathal' in Tamil. 'Sandings' in Kanarese, 'Odiyalu' in Telugu and 'Tikaya' in Bengali.
• Recipe for such a product enriched with fish protein.
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105. 1 COOKED FISH MEAT 1 KG
2 CORN FLOUR 500 GM
3 TAPIOCA STARCH 1 KG
4 SALT 25 GM
5 WATER 1.75 Litres
Dr Sameer G Chebbi 105
Ingredients
106. • Preparation of Fish Wafers
• Homogenize the processed fish meat with 1 litre of water for 10 minutes in a mechanical grinding
machine.
• Add the cornflour, tapioca starch and salt and rest of water and blend the whole mass for one
hour.
• Spread the homogenized mass uniformly in aluminum trays in a thin layer of 1-2 mm thickness
and cook in steam for 3-5 minutes.
• Cool to room temperature.
• Cut the cooked material into desired shapes and dry under sun or preferably in artificial dryer (at
45oC to 50oC) to a moisture content below 10%.
• Pack suitable lots of the dried product in sealed polythene bags or glass bottles and store in cool
and dry place till marketing.
• Note
• The product can be stored in good condition for two years.
• Permitted 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.
• Generally, this type of product is used as side dish after frying in oil.
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109. • Salad can be the perfect fix for when you crave a fresh and crisp
meal.
• When it comes to the protein of choice, fish or seafood is an
excellent option.
• The fish is a major source of protein for a large segment of the global
population depend on fish for their nutrition.
• The high-quality proteins, nutrients, omega-3 fatty acids, and
vitamins found abundantly in fish make it a healthy choice for most
people
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110. • INGREDIENTS
• Salad:
• White fish (tilapia, mahi, cod)
• Salt, pepper
• Romaine lettuce, chopped
• peppers, chopped
• Red or Green Onion, chopped
• cheese, tomatoes, cucumbers
• Salad dressing:
• 1 lime, juiced (about 1/4 cup lime juice)
• 2 tbsp extra olive oil
• 1 clove garlic, minced
• salt/pepper to taste
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111. • PREPARATION
• Preheat the oven to 400 degrees.
• Place the fish on a baking sheet, and sprinkle with, salt and pepper.
• Flip over the season the other side as well.
• Bake for 10-15 minutes, or until the fish flakes easily.
• Place all your salad ingredients in a serving bowl.
• While waiting for the fish to cook, prepare the dressing. Place all
ingredients in a small jar and whisk well to combine.
• Add the fish on top of the salad, add dressing, and eat!
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112. • Fish Salad With Spinach is a simple salad recipe.
• This easy-to-make recipe is stomach filling and is made with fish
fillets, baby spinach, spring onions, sunflower seeds, walnuts, apple
cider, oregano, parsley.
• Pair this salad recipe with any other main dish of your choice to
complete your meal, if you want you can also add any other vegetable
to make this healthy recipe even more nutritious.
• Spinach being one of the best vegetarian source of protein makes this
simple recipe a must have for all of us.
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113. • Ingredients of Fish Salad With Spinach
•1 kilograms fish fillets
•4 tablespoon extra olive oil
•1 cup spring onions
•1/2 teaspoon oregano
•1/2 teaspoon salt
•2 pinches black pepper
•500 gm baby spinach
•6 teaspoon sunflower seeds
•1 tablespoon parsley
•2 tablespoon apple cider
•1 tablespoon sugar
•1 tablespoon walnuts
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114. • Preparation of Fish Salad
• Step 1
• Wash and clean the parsley(a biennial plant with white flowers and aromatic
leaves which are either crinkly or flat and are used as a culinary herb and for
garnishing food), using a chopping board chop it into fine pieces. Take baby
spinach and wash them under running water, keep them aside.
• Step 2
• Take a non stick pan, put it on medium flame and heat olive oil in it. Once done
add in the fish fillets in the pan and cook it for a minutes or two. Turn the gas off
and keep it aside.
• Step 3
• Take a huge mixing bowl and add the baby spinach followed by green onions in it.
Then in another small bowl add oregano (dried), apple cider vinegar, olive oil,
sugar, chopped parsley, pepper and salt. Mix all the ingredients well.
• Step 4
• Transfer the mixture on the baby spinach bowl and add in the pan fried fish in it.
Sprinkle sunflower seeds on it and mix well. Serve!
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116. • Baked Fish Cakes are super-healthy and are known to be light on the
stomach that can be digested easily.
• The flavour of this snack recipe will take your taste buds on a
heavenly ride.
• Rich in omega-3 fatty acids, this fish recipe is out of the world and a
must-try for those who interested in seafood.
• The best part about these cakes is that they are baked not deep-fried,
so they can be also consumed by people who are conscious about
their health.
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117. • All you need is: fish fillets (chopped), potatoes, spring onions, green
chillies, coriander leaves, lemon juice and you are good to go.
• These cakes will melt in your mouth and will leave you craving for
more.
• The best part about this fish recipe is that you can freeze them for
later use, and bake them as and when required.
• Serve them to your friends and family, and they will not get tired of
eating these fish cakes.
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118. • Ingredients of Baked Fish Cakes
•3 cup fish fillets
•salt as required
•1/2 cup bread crumbs
•1 tablespoon vegetable oil
•1 handful spring onions
•2 potato
•black pepper as required
•3 tablespoon lemon juice
•2 handfuls coriander leaves
•2 green chillies
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119. • How to make Baked Fish Cakes
• Step 1 Chop fish fillets: To prepare these delicious fish cakes, preheat the oven at 200 degrees
Celsius. On the other hand, chop the fish fillets in a bowl and keep aside until required.
• Step 2 Boil the potatoes: Wash the potatoes properly and add them to a container with water.
Bring them to a boil. Once done, allow them to cool down. Next, peel the potatoes and mash them
properly.
• Step 3 Mix everything well: In a bowl, add the fish, chopped green chillies, spring onions,
coriander leaves and mashed potatoes. Season with salt and pepper and also add a few drops of
lemon juice. Mix them all together.
• Step 4 Make patties: Once mixed, take the small portion of the mixture and give it the shape of a
patty. Repeat the same process with the remaining mixture.
• Step 5 Roll in breadcrumbs: Spread the breadcrumbs on a large plate and roll the cakes on it.
• Step 6 Place on a baking tray: Grease a baking tray with the vegetable oil and place the fish
cakes on it.
• Step 7 Place in the oven: Place the baking tray in the preheated oven. Bake for about 15 to 20
minutes.
• Step 8 Serve: Remove the cakes from the oven and transfer them to a serving plate. Garnish with
coriander leaves and serve. Do try this recipe, like it, rate it and let us know how it turned out to
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121. • Fish paste Fish paste is a high value convenience food popular in South East Asia prepared by mixing fish
and salt and allowing it to ferment.
• This results in the formation of either a paste or a liquid, which is separated from the residue and is used
as a flavoring agent.
• Fish paste can also be prepared with out fermentation.
• Frozen fish paste is not relished because during storage, texture and spreadability are adversely affected.
• Fish paste is prepared by finely grinding texturised cooked fish meat, gelatinized, starch, sugar, milk
powder, colouring matter and flavour.
• It was packed in flexible pouches made of co-extruded polypropylene, heat processed in air steam pressure
in an autoclave and stored at ambient temperature.
• The shelf life is 36 weeks. It become unacceptable due to changes in texture and spread ability.
• The proximate composition of fish paste is given in Table .
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122. • Recipe of fish paste Ingredients %
• Fish mince 78
• Fat 8
• Starch 8
• Sugar 2.25
• Milk powder 2.50
• Salt 1.25
• Poly phosphate 0.50
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123. • The fish are processed by machine the processing speed can be increased and
the yield of fillets is raised.
• De skinned and deboned fillets give cleaner minced meat because blood,
membrane, and other contaminants have been removed.
• A beheaded and gutted carcass, on the other hand, results in a higher final
yield of minced flesh, but the quality is relatively low.
• Many of the problems with color, taste, and odor that develop in
minced is minimized or eliminated when washed.
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124. • The partially dewatering of mince from the last washing is refined to remove any connective
tissue, skin, scales or other undesirable materials.
• The washed mince is fed in to the machine and soft meat emerges from the front part of the
refiner.
• Hard materials such as connective tissue, skin, bones and scales which can not escape through
perforations are discharged through the end of the refiner as reject.
• The moisture content of refined mince is about 90%. In order to reduce moisture content to about 80-84%,
final dewatering is carried out in a Screw press consisting of a rotary screw and cylindrical screen.
• Sucrose and sorbitol are mixed to dewatered fish meat, serve as the primary cryoprotectant in the
manufacture of the paste and other ingredients are mixed.
• Blended material is shaped into blocks of appropriate size and weight (say 10 kg.). Packed into polythene
bags by automatic machines or by other equipment.
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