Value Addition of Fish in Jammu and Kashmir: A Review

Abstract

Globally, there is a growing need for diverse value-added food items. Value Addition refers to "any additional activity that in one way or another changes the nature of a product thus adding to its value at the time of sale". Three distinct traditional fish preservation procedures identified in Jammu & Kashmir are smoking, sun drying, and pickling collectively called as Curing. Cured fish consumption is higher in locations with restricted access to fresh fish, such as interior markets and hilly areas. This is also the most economical technique of preservation because no expensive technology is employed. In India, around 20% of the fish collected is preserved through curing. Sun drying is the most extensively used traditional method of preservation, by reducing the moisture content of the fish, which inhibit the activities of bacteria and fungi. Smoked fish are known locally as fari, sun-dried fish as hugaad, and pickled fish as gaad anchaar. Fisherwomen often work as vendors, which is not economically sustainable. Because they must sell the catch within a day, they may have to sell it at a low price that does not pay their expenses. To prevent this and increase income, businesses can add value to fish goods. some value-added fish products are, fish pickle, sauce, pasta, fish cutlets, fish balls, noodles and Ready-To-Eat Fish Curry. Value addition can increase profitability in the fish processing sector, which is becoming increasingly competitive and expensive. Fish-based goods in convenient ready-to-eat formats are in high demand. Effective marketing of new value-added products requires careful consideration of appearance, packaging, and display. The retail package should be clean, sharp, and transparent, with appealing contents for consumers. This evaluation intends to transition in J&K from producing safe and high-quality fishery products for local use to export.