Evaluation of Fish Curry from Farmed and Wild Caught Indian Major Carps of Tarai Region, Uttarakhand

Abstract

The differences between pond cultured and natu- rally occurring (wild) Indian major carps (Catla catla, Labeo rohita, Cirrhinus mrigala) from the reservoirs in terms of proximate composition of the fishes and sensory evaluation of fish curry made out of them are presented in this communication. Compara- tively higher protein and ash but lower fat and carbohydrate were observed in wild fish species. The cultured fishes possessed high moisture and fat content. The panelist choice went in favour of fish curry prepared from Labeo rohita. There was superior preference for curry prepared from the wild fish over the cultured fish owing to stronger texture, required elasticity of chewing, pleasant taste and more delicious flavor. The results clearly indicate that wild fish is preferable to cultured fish due to firm texture, excellent affable taste and flavour.