Fish snacks from value addition of low value fish and processing by-products

摘要

Responding to the growing demand for product diversification and ready-to-eat convenience seafood products, the snack food industry in Asian countries has developed seafood snacks which are an excellent source of protein, omega-3 fatty acids, vitaminsand key minerals.Nowadays many consumers pay attention to fishery products as their main source of animal protein because omega-3 fatty acids and amino acids in fish are recognised to be beneficial for good health. At present, fishery products on the market can be obtained as fresh, frozen, canned, smoked, or dried. And many of them are consumed as snacks. In general, several methods, including salting, drying, smoking, marinating or a combination of these methods or/and extrusion technology, are used to produce seafoodsnacks mostly from low value fish or fish by-products. Several fish species like anchovies, sardines, herrings, and saury, shellfish such as small shrimps, and fish processing by-products (fish frames, cut-offs, etc) are used for developing dried snacks.