The present study was conducted to examine the taste of smoked hilsa (Tenualosa ilisha) treated with different spices (salt, garlic, onion, ginger and green chilly). Fresh hilsa fish were collected from different markets of Noakhali. The study was conducted for a period of five months from April to August 2013. Hilsa were smoked with different combinations of salt, garlic, onion, ginger and green chilli. At first the fish were grouped into four segments. One segment composed of salt, garlic (50g/kg), onion (250g/kg), ginger (50g/kg) and green chilli (50g/kg) was treated as treatment 1 (T1). Treatment 2 (T2) composed of salt, onion (250g/kg), garlic (50g/kg) and ginger (65g/kg). Other part composed of salt, ginger (120g/kg) and garlic (90g/kg) treated as Treatment 3 (T3). The treatment 4 (T4) consist of salt, garlic (90g/kg) and onion (350g/kg). Brine concentration for each treatment was about 70ppt that produce good test and flavor. 30 panelists check four treatments. Among the four treatments T1 showed better results. About 80% panelists replied that treatment 1 (T1) smoked hilsa was excellent and 20% said that it was very good. Peppery taste was found highest as 65% in the T1. Salty taste was strong about 12% in T2 and neutral is about 85% in T1.Odour in T4 was found highest (52%) among the four treatment due to its low spicy & smoky flavor. Color and external appearances of smoked hilsa was overall good. Texture of T1, T2, T3 were soft and oily but in T4 there were found slightly rubbery skin. Smoking is a popular method of fish preservation in many countries of the world. Smoked hilsa may be a commercialized food item if fish smoked with different spices. It can be said that T1 was the best among the four treatments. So smoking hilsa fish with salt, garlic, onion, ginger and green chilli may be the potential food item in national and international market due to its spicy, good taste and flavor.Res. Agric., Livest. Fish.2(2): 307-312, August 2015

The truss network systems constructed with the help of landmark were evaluated to infer the shape of normal male, female and monosex male tilapia. A total of sixty (60) individuals from different sources (Subarna Agro Based Initiative and BismillahAgro Production) were collected during September-December, 2013. All the data of the studied characteristics were obtained using the digital photograph of the samples which were analyzed through professional image measurement software. Nine morphometric and eight meristic characters were considered along with twenty six truss network measurements. Highly significant difference (P<0.05) was observed in six (SL, HL, PrDL, MBH, EL and PL) of eight morphometric measurements. In case of truss measurements 7 of 26 measurements showed highly significant differences among the groups. For both morphometric and landmark measurements the first DF accounted for 98.9% and 85.7% and the second DF accounted for 1.1% and 14.3% respectively. With truss network system 100% monosex male samples, 85.5% of normal male samples, 100% of female samples were correctly classified.  In both cases, plotting discriminant functions revealed high isolation of the groups especially between the monosex groups with the other two groups. The results showed that the shape of the tested tilapia groups significantly differed from each other depending on the truss measurements. that could be explained by the genetic sex related reasons.Progressive Agriculture 26 (2): 168-172, 2015