ABSTRACT
Salted-dried fish forms a source of cheap, high-quality protein especially for those residing in rural areas. Smoking during drying was found to significantly reduce rancidity and improve the storage life of the fatty fish. The protein quality of some fish products produced by different processing methods were evaluated and compared with casein in terms of Protein Efficiency Ratio, Net Protein Utilization, Biological Value and True Digestibility using rat bioassay procedures. Traditionally, the products such as salted dried fish and smoked fish can be produced domestically since the processes require no special equipment; the production cost is low; and the products can be kept at room temperature for several weeks. The chapter describes advanced and neglected techniques that may have application at some future date, depending on the availability of the resource, transport, and other constraints.
