Fish Products and Byproducts Technology

Unit 5- Hurdle technology in fish preservation

5.4.1. Preparation of fish pickle

• Raw material
• Washing
• Fillets are prepared from whole fish
• Fillets cut into small cubes ( 3 cm size)
• Fry fish meat cubes in oil and keep them aside
• Grate the peeled garlic, ginger and green chillies using mixer/grating
• Fry fenugreek, cumin seed, mustard, asafetida and make powder
• Add curry leaves to the remaining hot oil in the frying pan
• Add garlic, ginger and green chilly paste and fry for a while at medium flame
• Add the fenugreek, cumin seed, asafetida and mustard powder and continue to stir
• Add vinegar and salt allow to boil till characteristic smell emerges
• Add turmeric powder and chilly powder under low flame
• Add garam masal for good flavor and odour
• Add citric acid and sodium benzoate when the temperature of the content is little higher than the room temperature and mix thoroughly
• Add fried meat and mix with the gravy
• After cooling completely keep it over night for maturation
• Pickles are packed in sterilized glass bottles are laminated LD pouches (400 microns)
• Bottles are sealed air tight: ensure that the layer of oil floats on the surface of the pickle
• Label the bottles having statutory requirement and printed on it
• Storing at room temperature