The purpose of this review article is to study the types of marine fish that can be processed into FPCs, methods for FPCs production, and the characteristics of marine fish FPCs known from various research in Indonesia. Based on a review of various articles and other literature, it can be concluded that the types of marine fish that can be processed into FPC are tuna, mackerel, anchovies, snapper, and rainbow runner. The method of FPCs production that can be used are reduction, whole meal, dry reduction and solvent extraction. The characteristics of the FPCs from various studies depend on the type of fish and the method of FPCs production.

Indian Mackerel is one of the potential small pelagic fish and has a dense meat quality so that it can be made as a pindang product. Presto roasting is one of the processing performances resulting from the modification by applying high-temperature heating with a pressurized device whose process can reduce or eliminate fishy smell by maintaining the nutritional content and melting fish bones so that they can be consumed without causing pain, the length of the heating process can reduce quality disturbances. Organoleptic characteristics of the product affect consumer acceptance. This study aims to determine the effect of heating time on the nutritional content of pressure cookers and consumer power. This research was carried out from January 2022 to March 2022 and took place at the Laboratory of Fishery Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, and the Laboratory of the Faculty of Food Technology, Pasundan University. The method used is a non-parametric statistical method that consists of 3 treatments, namely the experimental heating time of 60 minutes, 90 minutes, and 120 minutes with 20 panelists with an average of 20 years old. The tests consisted of Friedman's test and Bayes' test which were discussed descriptively and proximate and calcium tests were carried out for the best treatment. The results showed that the most preferred Indian Mackerel pindang presto was an overall aromatic, texture, and taste, with 120 minutes of heating time. Organoleptic characteristics of Indian Mackerel with a heating time of 120 minutes have an effect on the appearance of brown fish meat, the scent of fish is not fishy, ​​the texture of the meat becomes softer and the spines and bones of the fish become soft so it can be consumed, and the taste is more savory. The research has succeeded in getting the best heating time, which is 120 minutes, which is the most preferred treatment by the panelists.