Preparation of Fish Pickle

Preparation of Fish Sausage:

The following ingredients are to be procured as tabulated below:

Procedure:

1. Wash fish repeatedly in chilled water.
2. Dress fish by removing head, gut, and fins.
3. Pick the meat manually or by using a meat picking machine.
4. Mix the ingredients with the minced meat to obtain paste (mixing of all the ingredients should be done within 15 minutes).
5. Stuff the fish paste in animal casing (goat intestine) with a sausage stuffing machine and seal the ends by putting a knot using the intestine itself.
6. Wash the stuffed casing and boil at 70-75°C for 30 minutes.
7. Cool in chilled water at 4°C and dry it under a fan.
8. Store at refrigerated temperature. It keeps well for 12 days.

Preparation of Fish Ball:

The following ingredients are to be procured as tabulated below:

Procedure:

• Wash fresh fish in water.
• Dress fish by removing head, gut, and fins.
• Pick the fish meat manually or by using a meat picking machine.
• Fry the chopped onion, garlic, ginger, and green chilli paste in oil.
• Mix the fish meat with corn flour, fried onion, garlic, and green chilli paste.
• Add salt, turmeric powder, chilli powder, cumin powder, coriander powder, and mix well.
• Mould 15 g of the dough into balls.
• Steam cook balls for 15 minutes.
• Cool and batter by dipping into egg-white solution.
• Roll over bread crumbs.
• Pack and store in the deep freezer where it can be stored for up to 6 months.
• Fry in oil before use and serve hot as snacks with sauce.

Preparation of Fish Cutlet:

The following ingredients are to be procured as tabulated below:

Procedure:

1. Dress the fresh fish by removing head scales, guts, and wash thoroughly.
2. Pick fish meat free of bones and keep it aside.
3. Boil potatoes for 15 minutes, cool, peel, and mash into paste.
4. Fry chopped onion, garlic, ginger, green chilli paste in oil.
5. Mix fish meat into potato paste, onion, ginger, garlic, green chilli paste thoroughly.
6. Add salt, garam masala powder, pepper powder, chilli powder, coriander powder, baking powder and mix well.
7. Mould 25g of paste into oval or round shaped structures.
8. Dip into egg white and roll over bread crumbs.
9. Pack in polyethene pouches and store in deep freezer (can be stored for up to 120 days).
10. Fry in oil before consumption and serve hot as snack with sauce.

Preparation of Fish Bhujia:

The following ingredients are to be procured as tabulated below:

Procedure:

• Boil the fish meat and make a paste.
• Add rice flour, Bengal gram flour, ginger paste, garlic paste, red chilli powder, salt, and soda in it.
• Now make dough of required consistency.
• Cool the bhujia at room temperature and then pack in air tight polythene bags.
• Store it in a dry place at normal temperature.

Preparation of Fish Finger:

The following ingredients are to be procured as tabulated below:

Procedure:

1. Dress the fresh fish by removing head scales, guts and wash thoroughly.
2. Pick fish meat free of bones and keep it aside.
3. Boil potatoes for 15 minutes, cool, peel and mash into paste.
4. Fry chopped onions, garlic, ginger, green chilli paste in oil.
5. Mix fish meat into potato paste, onion, ginger, garlic, green chilli paste thoroughly.
6. Add salt, garam masala powder, pepper powder, chilli powder, coriander powder, baking powder and mix well.
7. Mould 25g of paste into oval or round-shaped structures.
8. Dip into egg white and roll over bread crumbs.
9. Pack in polyethene pouches and store in deep freezer (can be stored for up to 120 days).
10. Fry in oil before consumption and serve hot as snack with sauce.

Preparation of Fish Flakes/ wafers:

The following ingredients are to be procured as tabulated below:

Here is the HTML representation of the table:

Procedure:

All the ingredients are homogenized into a fine slurry and poured in thin layers (1mm) in flat aluminium trays.

Cook in steam.

Cool it.

Cut into desired shape and dry it.

The product swells several times on frying in oil, become crisp and wholesome.