Processing of Seer Fish (Scomberomorus commersoni) into Smoked Fillets
AbstractIn 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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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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