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Fish products of 6 Asian countries Item Type article Download date 25/09/2021 22:50:13 Link to Item http://hdl.handle.net/1834/34374 O ve rv ie w Fish products of 6 Asian countries To update basic information on fish dles, rice or vegetables. products, six ASEAN countries participated Comminuted products are often pro­ in a 1989-90 survey which also identified duced directly from fresh fish such as wolf- product quality level and the constraints in herring, barracuda, bigeye snapper, marketing and promotion. Presented here threadfin bream, lizardfish, round herring, is an overview of the 11 main categories scad, Indian mackerel and tuna. The main (alphabetical order) o f fish products result­ machineries used are meat-bone separa­ ing from the survey in Brunei Darussalam, tor, mincer, mixing/grinding machine, Indonesia, Malaysia, Philippines, Singapore forming machine, and water-bath and and Thailand. cooking facilities. The ingredients used Boiled products are salt, sugar, oil, flour, monosodium Boiled products are available in all glutamate, water and vegetables. participating countries except in the Philip­ The products are normally packed in pines and Brunei Darussalam. They are polyethylene bag, palm leaf, styrofoam tray produced either by cooking in boiling water with wrapping film, vacuum pack or wrapped or steam. They are also generally de­ up at time of sale to consumers. scribed by most countries as salted and Cured products boiled fish and can be eaten either plain, Cured products are only consumed with chili paste or curry and are consumed and produced in the Philippines. They are together with rice or porridge. generally processed by pickling or salting Pelagic fish are most commonly used, without drying. The fishes used are e.g., Indian mackerel, horse mackerel, skipjack, herring, roundscad, sardine and scad, anchovy or trevallies. The fish is mackerel. cleaned and arranged on bamboo baskets The process involves washing the or ceramic basins. Salt can be added in raw materials and saturating these with between the layers of fish. Cooking is salt. It is then washed with 2% salt. The done by steaming or by immersing the cured product is packed in glass bottles, basket of arranged fish into the boiling wooden boxes or plastic containers. If brine water. wooden boxes are used, salt water is Canned products drained away before packing. Canned products are processed in Dried products Indonesia, Philippines and Thailand. The Dried products are widely available principle of canning is sim ilar in most coun­ and popular in all six countries. These are tries. Cleaned and gutted, the fish is packed salted dried products which are usually in cans and precooked before sauce or deep fried or broiled before serving. They liquid is added. After seaming, the canned are also used in soup and porridge or product is sterilized and cooled before cooked with noodles, vegetables and meat. labelling. Canned sardine in tomato sauce Dried products are usually packed in is exported in increasing volume from the polyethylene bags, hard cardboard boxes, Philippines. wooden boxes, braided rattan/bamboo Comminuted products baskets, paper bags, sacks or barrels. Comminuted products are produced Fermented products and consumed in all six countries. Made Fermented products are processed from minced meat and surim i, they include in ail six countries except Singapore, The fish jelly products, fish and prawn sausages process involves the addition of salt to fish and burgers. These are eaten by them­ or shrimp or the liquefaction of fish which is selves, or in soups, and cooked with noo­ then allowed to ferment. This will result in 2 Aqua Farm News Vol. XIII (No. 1) January-February 1995 the production of fermented fish, fish pasteprawn or the mince from shark, ray, snap­ or shrimp pasteb ( a g o -o n). g The salt-fish per, or threadfin bream and mixed with mixture can be sun-dried or left to fermentingredients to taste. They are served with in a fermenting vat, earthenware jar, con­bread or rice, used in soup or as a snack. crete tank, plastic drum, oil drum or oil can. The process involves cutting the fish Fermented products are packed andin soaking it in 2% brine for 10-15 minutes glass bottles, jars or cans, polyethylenetwice. The mince is then separated from bags, glazed earthenware pots, bamboothe bones and skin. The fat is removed by baskets tins, banana leaves or plasticwashing the meat. The excess water is boxes. They can be eaten with rice, cookedthen removed by passing the washed mince with vegetables, prepared with onion, chili,through a screw press. The mince is heated spices or used in other ways. and mixed with ingredients (soy sauce, salt Fish meals and sugar) before finally drying. Fish meals are produced in all partici­ Smoked products pating countries except Brunei Darussalam. Smoked products are produced in all These are used as animal feed and fertilizer,participating countries except Singapore. not for human consumption. Raw materialsThese are fish products preserved by used are trash fish/trawl by-catch, sardinesmoking and can be served fried o r cooked and scraps from fish processing plants.with ingredients such as chilli, tamarind The raw materials undergo washing,and salt and can be eaten with rice, salads cooking or boiling, pressing, crushing,or noodles. drying, mincing and packing. The fish is washed, soaked in brine, Production of fish meal has increasedand precooked and dried before smoking, in recent years to supply the demand ofcooling a and packing. The products can be flourishing aquaculture industry among storedthe in polyethylene bags, wrapped with countries surveyed. paper, or packed in basket with banana Frozen products leaves or newspaper. These are stored at Frozen products are produced androom temperature, refrigerated or frozen. exported from all the participating coun­ Other fish products tries except Brunei Darussalam. These are Other fish products include crackers quick frozen in blocks or individually andmade from prawn, squid or fish; barbecued are boiled, fried, steamed, pickled o r cookedfish (s a ta y in Malaysia and Thailand), pre­ in various ways before serving. pared cuttlefish and seaweed(g u la m a n g Fishes used are generally red snap­d a g a in t the Philippines) per, painted sweetlip grant, malabar snap­ Fish crackers are usuallly deep fried per, tilapia, catfish, dory, shark, sword fish,till expanded and give a crispy bite. Shrimps tuna, red mullet, grouper, mackerel, pomfretand squids are generally used. Ingredients and sea bream. The shrimps used areadded are tapioca flour, pepper, salt, baking white shrimp, pink shrimp, black tiger shrimppowder, taste enhancer and water. The and sand shrimp. The raw materials areprocess involves mincing, mixing, forming, cleaned, cut/filleted, cooked or raw, packedsteaming, cooling, adding of color, slicing and finally frozen by air-blast, contact or cutting, drying and finally packing. IQF (individual quick freezing) freezer. Powdered products Source: 1991.Southeast Asian Fish Products, Powdered products are also knowncompiled by Ng Mui Chng, Hooi Kok Kuang & Katsutoshi as floss, granulated or flaked products.Miwa. Second edition. SEAFDEC/Marine Fisheries Re­ They are made from by-products of driedsearch Dept., Singapore. Aqua Farm News Vol. XIII (No. 1) January-February 1995 3.

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