Utilization of Trash Fish for Human Consumption: III Studies on the Development of Fish Pickle from Nemipterus japonicus

Abstract

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.