Composition of fish

In fishery, there is very wide range of species and varieties available in the sea or produced in inland waters. Each species has its own characteristic in respect of food value, taste, consumers preference and consequently the price. This diversity is also reflected in the export trade of fish from India. In export trade, fishes and their products are grouped in seven classes viz.

1. Live fish
2. Fresh fish
3. Frozen fish
4. Fillets and fish meat
5. Fish dried, salted or in brine
6. Crustaceans, and
7. Molluscs

Quantities, values and unit values of important species and groups are given in (Table 5). Shrimp is the single largest variety dominating the export of marine fish contributing 35.73% in quantity and 67.87% in value. The crustaceans together contributed by 40% in quantity and 74.82% in value on account of high prices. Frozen fish contributed to the extent of 39% in quantity but only 13.39% in value due to relatively low prices. Frozen fish included markerel, ribbonfish, Hilsa, seer fish, pomfret, etc. other important fishes were cuttle fish and squids. Contribution of molluscs was 14.62% in quantity and 9.30% in value. Other two groups viz. Fish fillets and dried fish has relatively low contribution both in terms of quantity and value. Live fish mainly included ornamental fish, the contribution of which was negligible.

Ag.
Technologies
(Fisheries)