Utilization of trash fish for human consumption. 3: Studies on the development of fish pickle from Nemipterus japonicus
A method for the preparation of fish pickles from a lean variety of fish namely pink perch (Nemipterus japonicus) is described. Dipping the fish in 10% sodium chloride solution containing 6% acetic acid before pickling, was found desirable for retaining the meaty texture of the product. The product has no fish smell or flavour and has a shelf life of more than six months at ambient temperatures and scored very well in organoleptic tests.
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| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1978
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| Subjects: | Fisheries, Nemipterus japonicus, pink perch, pickling, conservation methods, padda, mollei, Colombo cured pickle, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33409 |
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