METHODS FOR PROCESSING AND UTILIZATION OF LOW-COST FISHES - A CRITICAL-APPRAISAL

Several fish species present in total catch are not commercially impor tant and are therefore, not fully exploited for human consumption. Fro m the economic as well as the nutritional view points, it is essential that these species are also used for food purposes. Development of fo od products from these fishes involve the processes generally based on flavourization, texturization and isolation of valuable edible compon ents. This review examines various problems and possibilities in makin g use of these fishes as a source of human food.