Qualities of experimentallyand commercially, Scomberoides tol


Jamila Patterson1* and Govindan Ranjitha2

Seafood is a popular food item and has been preserved by several ways. Curing is one of the simplest methods to preserve fish to meet out the need of the people. In India, fishes are washed, gutted and sun dried on the ground, surface of rocks, wooden platforms, palm leaves and also on sandy beaches. The export of Indian cured fishery products are reduced because of their poor quality. The nutritive quality of one of the commercially sun dried fish, Somberoides tol was assessed. The same species was sun dried hygienically by keeping on fish drying rack under direct sun light and moving air and their qualities were assessed. The present study reveals that the fish was dried experimentally on fish drying rack that had good nutritional qualities and hygienic compared to the commercially sun dried fish from the same species.

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