An Approach to Battered and Breaded product from Catla Fish

Pawar,P.P. has completed B.F.Sc. & M.F.Sc. (Fish Processing Technology) from Faculty of Fisheries, Ratnagiri; where the mentioned study was undertaken. Dr. Asif U. Pagarkar, is Associate Professor, at College of Fisheries, Ratnagiri. He obtained his Ph.D. IIT, Kharagpur. He has 22 years of service and to his credit 50 publications & 6 manuals/books

Battered and Breaded value added fish products is one which have a good market potential in domestic as well as international market. However, the emphasis of coated products has been shifted from home front to the restaurant and fast-food outlets. Developing battered and breaded value added fishery products is a satisfactory task for the fish processing industry with multiple benefits. Most prominent and profitable one is the coated product. Battered and breaded fish product is convenience food product valued greatly by the consumers all over the world. India has a vast potential for freshwater aquaculture and contributes to 95% of total aquaculture production. This sector contributes about 5% in the global fish production and 2.5% in global fish trade. Carps are the backbone of Indian freshwater aquaculture comprising around 85% of the total freshwater production. Processing of carps into value-added battered products enhance their acceptability and market value. Keeping this in view, the present study was undertaken to develop a battered and breaded product from Catla fish. In this book the methodology of product preparation & its chilled & frozen storage life is discussed.