Features of experimental, commercial and sun dried fin fish, (Scomberoides tol)

Abstract

Seafood is a popular food item and has been preserved by several ways. Curing is one of the simplest 
methods to preserve fish to meet out the need of the people. In India, fishes are washed, gutted and sun 
dried on the ground, surface of rocks, wooden platforms, palm leaves and also on sandy beaches. The 
export of Indian cured fishery products are reduced because of their poor quality. The nutritive quality 
of one of the commercially sun dried fish, Somberoides tol was assessed. The same species was sun 
dried hygienically by keeping on fish drying rack under direct sun light and moving air and their 
qualities were assessed. The present study reveals that the fish was dried experimentally on fish drying 
rack that had good nutritional qualities and hygienic compared to the commercially sun dried fish from 
the same species.