Traditional Fish Preservation Methods and Products of India
Paresh A. Valu*
Dept. of Fish Processing Technology, College of Fisheries Science, Veraval, Kamdhenu University, Gujarat (362 265), India
D.V. Bhola
Dept. of Fish Processing Technology, College of Fisheries Science, Veraval, Kamdhenu University, Gujarat (362 265), India
Mitul U. Tandel
College of Fisheries Science, Navsari, Kamdhenu University, Gujarat (396 450), India
DOI: NIL
Keywords: Fermentation, Preservation, Storage, Traditional methods
Abstract
This article explores traditional fish preservation methods and products in South-east Asia, with a focus on India. The main methods discussed are sun-drying, smoking, salting and fermentation. Sun-drying, smoking and salting are all used to remove moisture and prevent spoilage. Fermentation employs microbial and enzymatic activities to preserve fish and enhance its flavour. Gnuchi, Karati, Lashim, Shidal, Hentak, Suka ko maacha, Sidra, Bordia, Sukuti, Tungtap and Ngari are traditional fish preservation products in India. These methods and products are vital in ensuring a consistent and diverse fish supply while preserving cultural heritage.
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Reference
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