Fish products and Byproducts Technology

Unit 5- Hurdle technology in fish preservation

5.4. Fish and Prawn Pickle
Pickling of seafood is a recent concept and different styles of shrimp/fish pickle have been prepared to satisfy a wide range of consumers spread all over the country. Fish is rich in essential amino acids such as lysine, methionine, throenine and isoleusine. Fish fat is highly unsaturated which contains eichoso pentaenoic acid and docosa hexaenoic acid . This is essential to control blood cholesterol level so as to prevent heart attack. Fish is also rich in minerals like calcium, potassium, sodium, magnesium and iodine. To increase the utilization of underutilized low value fishes, which are rich in above nutrients, for human consumption value added fishery products can be prepared. Fish pickle / prawn pickle is of one such kind. Fishes belongs to family leiognathides, sciaenides, nemipterus, mullets and lutjanus of marine origin, catla, rohu, cat fish, common carp and thilapia of fresh water origin can be effectively utilized. Apart from fin fishes, shell fishes such as shrimps, crabs, cuttle fish, squid, chank, oysters and lobster meat can also be used. The product has a shelf life of 10-12 months at room temperature and can be used as condiments.

Ingredients for the preparation of fish pickle