Preparation of Value Added Fish Product: Fish Ball
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Transcript of Preparation of Value Added Fish Product: Fish Ball
Preparation of Value Added Fish Product: Fish Ball
Submitted by: Nazmul Ahmed OliReg: 12-05-2835Level: IVCourse code: FIT-401
Fish Ball:An edible, ball-shaped
patty made of pulverized fish.
White or yellow in color, and measure about an inch to two inches in diameter.
Fig: Fish Ball
2 whole mackerels.1 teaspoon salt (or to taste)1/2 teaspoon ground white pepper (or to taste)1 tablespoon cornstarchWater
Ingredients:
Clean & de-scale the fish
Remove fish head
Filet & Remove bones
Chopping/breaking up the fish
Add salt & Pound the fish
Cook
Store
Preparation:
Procedure:
1. Clean & de-scale the fish.Make a slit along the belly from the fish’s rectum
up to where the head begins. Remove all the innards and discard.
2. Remove fish head. Simply chop the heads off.
3. Filet the fish.
Scrape the flesh from the skin of the filets as well as off of the remaining fish bones.
Place all the flesh on a cutting board and season with salt and white pepper.
Add the approx. 1/4 teaspoon salt that have left to about 1/3 cup of water and set aside for later use.
Using the back of a big chopping knife, begin chopping/breaking up the fish
Add the salted water bit by bit while chopping.
Repeatedly pound the fish paste onto the cutting board.
Add 1 tablespoon of cornstarch in a small bowl, just enough that it liquifies.
Apply a little bit of water to the surface of your fish paste ball and notice it becomes smooth and shiny.
Then we can test out the paste by dropping a spoonful into boiling water. When it floats, it’s cooked!
Storage: keep in the freezer for few hours or overnight.
Conclusion:
A large proportion of total landed fish remains unused due to inherent problems related to unattractive color, flavor, texture, small size, and high fat content. We may easily use those to make value added product commercially.
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