Development of Tamarind Flavoured Pickle from Threadfin Bream (Nemipterus bleekari) Fish Fillet


  • Fisheries College and Research Institute, Department of Fish Processing Technology, Thoothukudi, 628 008, India


Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.

Subject Discipline

Food Science and Technology

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