Utilization of Low Value Fish - 1. Preparation of Fish Fingers from Croaker and Perches
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Authors
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Lakshminatha Reddy
College of Fisheries, Mangalore - 575 002
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Shetty T.M.R.
College of Fisheries, Mangalore - 575 002
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Dora K.C.
College of Fisheries, Mangalore - 575 002
Abstract
A method for the preparation of fish fingers from croaker and pink perch meat has been developed. The recipe, ingredients for the paste, batter and the breading mix have been standardised through taste panel studies. An extrusion technique has been used to make fish fingers to the required size and shape rather than sawing of the frozen meatblocks generally followed.Downloads
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Submitted
2013-03-23
Published
2025-06-09
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Reddy, L., T.M.R., S., & K.C., D. (2025). Utilization of Low Value Fish - 1. Preparation of Fish Fingers from Croaker and Perches. Fishery Technology, 27(2). https://doi.org/10.56093/ft.v27i2.28495
