India is a major contributor to global fisheries, ranking second in freshwater aquaculture and first in shrimp production. Despite this progress, the industry continues to face challenges such as pollution, overfishing, post-harvest losses, and the growing impact of climate change. Developing value added fish products offers an effective approach to enhance market value, reduce waste, and create new opportunities for sustainable economic growth.
This book, Fish Value Added Products, has been prepared for the Skill Enhancement Course (SEC2) of F.Y. B.Sc., Semester II, Zoology under the University of Mumbai. It provides students with practical exposure to fish selection, preservation techniques, value added product preparation, packaging, and marketing strategies. The aim is to bridge academic concepts with hands-on skills essential for post-harvest technology and entrepreneurship in aquaculture and seafood processing.
Contents –
1. Basic Methods of Fish Preservation Techniques: Salting, Sun-drying, Smoking and Deep-freezing
2. Preparation of Prawn Pickle/Prawn Chutney
3. Preparation of Fish Soup/Sauce
4. Preparation of Fish/Prawn/Squid/Cuttlefish Cutlets
5. Identification of Packaging Materials
6. Selecting a Fish and Fish Cleaning Methodology
7. Storing Ungutted Fish
8. Study of Fish Value Added Marketing Strategy
9. Project/Survey on Packaged Fish Food Products Available in the Market
10. Survey of Challenges to Commercial Market of Fish Products
11. Survey of Market Driving Factors of Fish Products
12. Visit to Fish Processing Centre/Cold-storage Facilities/Fish Landing Centres/Fishery Institutes and Preparation of Report with Photographs
13. Preparation of Feasibility Report on Starting a Small-Scale Fish Value Added Processing Unit
14. Preparation of Any Recipe from Available Fish or Crabs or Mollusc can be done from Home and its Recipe along with Nutritional Values can be Submitted
Glossary
