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BAU researcher made crispy pickles from Pangas fish

BAU researcher made crispy pickles from Pangas fish

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TANGAIL: After the Hilsa nodules and Hilsa soup, this time Bangladesh Agricultural University (BAU) researcher made dried crispy pickles and powder from Pangas fish after 2 years research.

Prof Dr AKM Nowsad Alam of Fisheries Technology Department of BAU claimed it at a press conference on Tuesday. The Pangas pickles contain high amount of nutrients as of natural fish and it can be preserved for long time at general temperature.

About 350 gram pickles can be produced from 1 kg of Pangas fish said Prof Nowsad. On the other hand, dried Pangas powder can be used as a tastemaker for soup, curry and bakery products.

Pangas is a very common cultivated fish of Bangladesh. It is widely cultivated as fast growing fish and also very chief at market. It contributes much to cover up the demand for animal protein of people. But many people don’t like Pangas for its smell. As a result, people deprive of valuable but chief animal protein for a simple cause. But in the powder and crispy pickles, we separate the smell by processing and its nutritional quality has remained intact that we examine at our laboratory-explained Dr Nowsad.

These value added two fish products can contribute to meet the deficit of protein and also acceptable to all as a tasty food-hoped Prof Dr Nowsad.