Project Report on Fish Processing [EIRI-0856]

Fish Processing is a fairly wide field, covering a large number  of processing technique, fish species and  fish  products source  20500 species of fish thus are found in tropical  waters, One  of  the major differences between temperature  and  tropical fisheries  is that the temperature fisheries tend to be bated  on single  species setae as cod and harrying while in many  tropical fisheries the catch may include 30 or more species, all of  which can be consumed fresh or in processed force some of the important factors  which affect the suitability of a fish for a  particular process are: Size:-  very small fish may be dried  whole where weather conditions  permit  larger  fish  most always be cut  so  as  to increase the surface area available for salt  penetration, and/or moisture loss. Oil Content:- Fish oils oxidize readily and because rancid rancidity gives a better flavor to the product and this a may  be  considered objectionable although some communities  prefer dried  fish to be slightly  rancid  (foul swelling). Fish  which  contain much  oil  do not generally  make good slated as dried  products, small the oil acts as a  barrier to salt penetration and  moisture loss satisfactory products may be  make by  working  and then drying or by smoking in cold climates,  such  fish are often  pickled  in salt.  If   this  is attempted in a cold  climate  fermentation  is rapid the flesh starts  to  breaks down  and  pastes  or  sauces  results.  Flesh Texture:- Fish in which the flash is firm or moderately firm are relatively easily  handled they can  be  out with   out  falling apart  and  the  dried  product can  be   transported with out breaking  up  Fish which have a very soft flesh tend to tear when attempts are made to cut them. If dried  products  are  made these are very fragile and break up during transport.  Fish which have   both   delicate  flesh and a high fat content need especially careful treatment.