Effect of Solar Radiation on Fish Sauce

Abstract

At present, most of the trash fishes are either utilized for fishmeal praduction or as manure. Fish sauce is a fermented product obtained from the slow digestion of a mixture of fish and salt. It is used as a condiment for flavouring rice dishes and substitute for solid salt. Traditionally fish sauce fermentation period varies from six months to one year. This slow rate of fermentation is due to the high salt content and associated low temperature in fermentation. In India, there is no report on the effect of salt and solar radiation in the production of fish sauce.