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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