A Practical Method for Drying Freshwater Fish

Abstract

A method and equipment suitable for drying fish in remote areas are described. Fish cut transversely into thin steaks dried faster and more completely than whole fillets, dressed fish, or minced fish. Fish were dried satisfactorily in about 7 hr on screen trays in a dryer constructed of plywood and accommodating an oil-fired space heater. The method is satisfactory for large and small quantities of fish, and may be applied to species with a limited sales potential that are frequently caught incidentally with more valuable commercial species.

Protein and amino acid composition of select freshwater fish

“…Because of their abundance and their possible utilization as a source of food, freshwater fish species are being studied for the fabrication of new products (March et al, 1967; Lantz, 1966). Knowledge of the amino acid com-position of freshwater fish is limited (March et al, 1967).…”