Processing of Seer Fish (Scomberomorus commersoni) into Smoked Fillets

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Authors

  • College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN
  • College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN
  • College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN
  • College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN

Abstract

In India preservation by smoking is not a new method but has been traditionally practised for many years with the production of hard dried smoked sticks of tuna called 'Masmin' in laccadives. The food habits of the Indian population greatly vary and it is difficult to classify. But in the recent years, awareness on high protein-low calorie concept to prevent, cholesterol problems convinced the people to go for more fishery products. Efforts have been made by the Indian scientists to explore the possibilities of preparing a good quality, safe and acceptable food product with a long shelf life from different varieties of fishes.

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Published

1998-10-01

How to Cite

Antony Alexander, S., Rathnakumar, K., Ramesha, T. J., & Ramachandra Naik, A. T. (1998). Processing of Seer Fish (<i>Scomberomorus commersoni</i>) into Smoked Fillets. The Indian Journal of Nutrition and Dietetics, 35(10), 278–282. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/7495

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