Canned, frozen, and dried products from by-catch fish
1982
Poulter, N.H. (Instituto Technologico y de Estudios Superiores de Monterrey, Guaymas, Sonora (Mexico) | Tropical Products Institute, London (UK))
The development of new products based on deboned minces from Gulf of California shrimp by-catch is described, illustrating the versatility of the raw material. These products closely resemble others that are now marketed in Mexico and that are usually prepared from meat or high-quality fish. This approach was geared to potential consumers who are traditionally reluctant to buy and try new products. Canned products developed include pates or spreads (commonly based on liver or meat) and skinless Vienna-type sausages in brine (traditionally pork). Frozen products include breaded fish sticks (usually based on fish fillets) and a fish croquette. Dried products include fish soup with vegetables and a savoury mince mixture similar to a Mexican product called picadillo, which is prepared from minced beef. Two snack products-fish biscuits and fish crackers - have also been developed.
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