By-Products

  1. Fermented shrimp or fish paste

    2. A fine paste, known as `Kapi', of pale purple to dark brown in colour with a salty taste and characteristic flavour is prepared out of planktonic and semi-planktonic crustaceans (Acetes sp., Myses and small shrimps and prawns) and fish (Stolephorus sp., Rastrelliger sp.) are prepared in Thailand.

  2. Prawn Wafers:

    3. Prawn wafer is a product that can be prepared from minced prawn meat mixed with starch, and other ingredients in suitable proportions, steamed and then dried after cutting into desired sizes and shapes.

    Ingredients:

    Cooked prawn mean

    (Cooked in 7% boiling brine for 4-6 minutes) 2 kgs.

    Corn flour

    1 kg

    Tapioca starch

    2 kgs

    Common salt (refined)

    50 gms

    Water

    3.5 litres
  3. Soup Powder from Trash Fish

The soup powder prepared out of trash fish is a rich source of animal protein and other nutritive elements.

Composition of Ingredients:

Fish press cake

100 gms

Salt

26.6 gms

Fat

17.7 gms

Onion

166.0 gms

Coriander powder

22.0 gms

Starch (Maida)

44.0 gms

Skimmed milk powder

17.7 gms

Glucose

8.8 gms

Pepper

2.2 gms

Ascorbic acid

0.22 gms

Sodium carboxy methyl Cellulose

0.44 gms

Sodium bisulphate

0.22 gms

Mono Sodium Glutamate

1.32 gms
  1. Fish Ensilage

    2. Any non-fatty trash fish unsuitable for direct human consumption can be suitably used for preparation of fish ensilage for cattle feed rich in protein.

    The composition of a sample of silage prepared form few fish is

    Protein

    12.13%

    Minerals

    3.17%

    Lactic acid

    4.84%

    Ether extractives

    2.65%

    Vitamin B12

    23.46 m g%

    Thiamin

    14.61 m g%

    Riboflavin

    13.78 m g%

    Pantothenic acid

    8.48 m g%

    pH of the sample

    4.4
  2. Fish Sauce:

    3. Fish sauce can be prepared from fishes like oil, sardines, and white belt, (Anchovies) and can be used with rice or as condiment.

  3. Fish Cake:

Cheap fish meat (Otollthus sp.) is used for preparation of fish cake. The composition is as follows:

Fish meat

  

Starch (Boiled potato can be used)

- 25 - 30%

Spice powder

. - 1-3%

Monosodium glutamate

. - 0.02 - 0.04%

Salt

- about 0.5 - 1%


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