Fish is cheap and nutritious, but it goes bad fast once it’s caught. Farmers have no storage during peak season and there is heavy wastage due to low prices. Pickling is an inexpensive, simple solution that requires no equipment or refrigeration. Fish pickle is a pickle made from fish, salt, oil, spices and a souring agent such as vinegar, tamarind or lime. The fish is cleaned, fried and salted and then mixed with masala and the souring agent, cooked and sealed in airtight jars. Salt, frying, acidity, oil and spices all inhibit the growth of disease-causing microbes. Studies on hilsa, pangas and prawns have shown that these pickles are safe and nutritious for a few months. Pickling creates value, enabling farmers, women’s self-help groups and coastal communities to earn more and waste less.
Tembhurnre, M.C., Kumar, A., 2025. Preparation of fish pickle: A simple approach to fish preservation and value addition. Biotica Research Today 7(12), 304-306.
Preservation, Pickle, Shelf life, Value addition
Ali, A., Wei, S., Ali, A., Khan, I., Sun, Q., Xia, Q., Wang, Z., Han, Z., Liu, Y., Liu, S., 2022. Research progress on nutritional value, preservation and processing of fish - A review. Foods 11(22), 3669. DOI: https://doi.org/10.3390/foods11223669
Hani, U., Hussain, M.A., Sarker, M., Al Mizan, A., Bapary, M.A.J., Islam, M.J., Sayeed, M.A., 2022 [under review]. Can fish pickle be used for the valorization of low valued fish? The case of silver carp, Hypophthalmichthys molitrix. DOI: http://dx.doi.org/10.2139/ssrn.4094951
Rao, A.P.S., Valsan, A.P., Nayar, M.R., 1958. Studies on the preservation of fish by pickling. Indian Journal of Fisheries 5(2), 326-340.
Shahriar, A., Alam, A.K.M.N., Akter, M., 2025. Formulation and stabilization of ready to eat crispy fish pickles from fatty hilsa (Tenualosa ilisha) for extended shelf life at room temperature: An innovative approach to value addition. Future Foods 12, 100807. DOI: https://doi.org/10.1016/j.fufo.2025.100807
Tanuja, S., Jeeva, C.J., Rout, E., 2022. Comparative storage stability of shrimp (MetapIenaeus spp.) pickle at room temperature and refrigerated temperature. Indian Journal of Fisheries 69(4), 88-94. DOI: https://doi.org/10.21077/ijf.2022.69.4.118423-11
