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Comparative Study on the Quality of Fish Pickle Prepared from Different Species

Dr. Md. Abdus Salam
Professor (Fishery Systems Specialist)
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

In 2010-11, it is observed that 4 kg fish pickle was prepared from different sources such as raw fish, mustard, methi, onion, ginger, turmeric, salt, vinegar and mustard oil in which 10 kg raw fish was needed. Its implicates that cost benefit ratio is 1.41. To prepare fish pickle total variable cost (Tk) was 20.50 and the gross return made from the total cost (Tk) was 2900. Therefore, gross margin outlined Tk 850. Result shows the proximate composition of fish pickle that it contained about 23% crude protein and 9.96% carbohydrate respectively on moisture basis. Moreover, moisture content is one of the important nutrients occurred 43.94 % in the fish pickle. However, it contains more crude protein (40.71%) and carbohydrate (17.77%) respectively on dry matter basis. Five kg of fish pickles were prepared using raw fish, mustard, methi, onion, zinger, turmeric, salt, vinegar and mustard oil. Ten kg of raw fish was needed for this preparation. Result indicates that cost benefit ratio was 1.38. To prepare fish pickle, total variable cost was (Tk) 2250 and the gross return made from the total cost (Tk) was 3125. Therefore, gross marginal income outlined to be 1075 Tk . Its shows that fish pickle was composed of about 23% crude protein and 9.96% carbohydatre, respectively on moisture basis. Moisture content was 43.94 %. However, it contained more crude protein (40.71%) and carbohydrate (17.77%), respectively on dry matter basis.

Keywords: Comparative study, Quality, Fish pickle, Different species

Location: Purbo Tethulia, a Haor Village of Netrakona District

Start Date: 00-04-2010

End Date: 00-06-2013

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

Find out the feasibility of fish pickle preparation for alternative livelihood option for the farmer.
Find out the suitable materials and protocol for fish pickle preparation

Methodology:

The study was conducted in Purbo Tethulia in Mohanganj upazila, Netrakona. Fish pickles were prepared from various species of fishes when fish price was cheap. Various spices, onion, ginger, garlic, vinegar, oil and preservatives were used to prepare the pickle. Steps followed for fish pickle preparation were as follows:

Pangas fish (around 1 kg each) were collected from market.
Fishes were cut into small cube like pieces of approximately 3cm X 3cm.
Marinated with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for at least an hour.
Lightly fried the marinated again in mustard oil. Care should be taken not to deep fry the pieces.
Kept aside for draining.
Heated oil in a pan.
Spluttered mustard seeds and light fried fenugreek seeds.
Added onions and fried, till they became golden brown.
Added the remaining chilly powder and turmeric powder.
Added the ginger-garlic paste and saute.
Added salt.
Sauted, till the mix turns dark.
Add the fried fish to this along with lots of oil.
Cook for 10 - 15 minutes.
Allowed it to cool.
As soon as it cooled, transferred it to an air tight bottle.
Added vinegar and turned the bottle upside down for the vinegar to reach everywhere.
Kept aside for a day or 2.

Source of Information: SPGR Sub-Project Completion Report; LIVELIHOOD IMPROVEMENT OF FARMING COMMUNITY IN HAOR AREA THROUGH SYSTEM APPROACH; March 2010 to June 2013, Department of Agronomy, Bangladesh Agricultural University, Mymensingh. PIU-BARC, BARC Complex, Farmgate, Dhaka-1215,October 2013

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Fish pickle may be one of the means to preserve fish as a value adding enterprise in the haor area during peak fishing seasons and can be an alternative income generating activities in the area. Farmers’ response was positive. As a new product, farmers were highly enthusiastic to be engaged in the pickle preparation activities.

Knowledge Management: Report/Proceedings