Ludhiana: The department of fisheries at Guru Angad Dev Veterinary and Animal Sciences University (Gadvasu) has developed a range of innovative fish-based products aimed at improving nutritional intake while offering longer shelf life and ease of use. These products, designed as snacks and ready-to-cook items, were recently showcased at the Pashu Palan Mela.One of the notable products displayed was a fish powder prepared from carp fish. Experts from the department said the powder contains around 70% to 80% protein in concentrated form. It is shelf-stable and can be stored for three to six months. They added that the powder has been processed in a way that significantly reduces the pungent smell typically associated with fish-based powders. “Fish powder available in the market usually has a strong odour. This product has been processed to reduce that pungency, making the odour almost imperceptible when added to food,” an expert said.Another product that drew attention was dried fish strips made from pangas fish. Normally, fish products have a short shelf life, but these strips have been processed, smoked and dehydrated, allowing them to be stored for up to six months. Experts said the strips can be consumed as snacks, are easy to carry, do not require special storage conditions and provide concentrated nutrition.The department has also developed dehydrated, processed ready-to-cook fish chunks. Experts said these chunks are similar to soya chunks and regain their original consistency and taste after being boiled for about 10 minutes. The product also has a good shelf life, making it suitable for household use.In addition, fish powder–supplemented biscuits were showcased at the mela. These biscuits contain about 10% fish powder. Experts said that unlike regular biscuits made mainly with maida and sugar, the addition of fish powder increases mineral and protein content without affecting the flavour.Officials said Gadvasu offers three-day and five-day training programmes in groups for individuals interested in learning to prepare these products. The technologies are ready for transfer, and entrepreneurs can collaborate with the university to adopt and refine the products according to their needs.
