Shrimp Product Terminology

There are terms particularly used in shrimp industry. Most of these terms are of English origin,
but these terms are known widely in other languages too. There are also some terms originated
from Japanese, too. Below are some common terms usually referred to when talking about
shrimp products.

1. HOSO: head on shell-on. As the term explicitly expresses, this refers to the shrimp at it nearly
natural form with very little human actions on them. The whole shrimp is washed, put on the
trays then into the freezer, then put in the packing materials such as bags, cartons... And finally

Shipped to buyers. One can notice that due to the internal parts such as stomach, hepatopancrea,
guts, heart etc.. Are still untouched, they can be good source of quick destructive to shrimp meat
if improper temperature of storage happened. The product therefore should be very fresh or
undesired quality will be resulted.

Besides the popular raw HOSO, we have also cooked HOSO. This product is limited to certain
buyers for their preparation of special dishes. The picture here illustrates one such product for
further processing into a dishes serving in some restaurants in the important or New Year
holidays.  The strong red color of the shell of the shrimp is very important in these dishes. And
only some dark shell shrimp caught in extensive ponds in the Ca Mau, Bac Lieu areas can have
this color, this product therefore becomes a special item supplied to some particular buyers only.

2. HLSO: headless shell-on. The heads and the veins are removed, this product is the most
popular form for frozen shrimp sold in the market..

We can see that there are two nearly related products to HLSO. These are the Butterfly-cut and
Easy Peel. Both are process from HLSO with further cutting on the back, for Butterfly-cut, a
deep cut into the meat and flat open to make up the shape of a butterly wing, and the other just a
shallow cut enough to separate the shell on the back into two parts which helps the peeling off
the shell more easily. This latter form is called Easy Peel.
3. PD (or PND): peeled and deveined. As indicated by the name, the gut vein is removed from
the shrimp body, whether bu a shallow cut on the back to remove it (back-cut PD), or by using
some pointed stick to pull the vein out (pull-vein PD). Sometimes it is referred to as meat
shrimp, but the word seems not exact enought, for it can refer to both PD (this case) and PUD
(see next). This is the most convenient item for food preparation without much labor.

4. PUD: peeled and undeveined. Similar to the about item except that the vein of the shrimp still
remained. This type of processing is usually seen at small size shrimp where labor and time
needed for deveining is so much, or when the vein is not significantly important in making the
food. This is commonly applied in some species such as white, ping , cat tiger...

5. PTO: peeled tail-on. Most of the shell (5 segments) is removed, only the last segment and the
tail fans are kept. PTO is rather common on the market, especially USA market and used in
varous dishes preparation including the Westerner type of breaded shrimp (much simpler than
Japanse breaded type).

6. SUSHI: Sushi is Japanese popular dish, and can be made from various materials, of which

shrimp is one. Shrimp sushi (from Japanese 寿司エビ sushi ebi: shrimp
sushi) is prepared from cooked-in-shell shrimp then peel, cut, and trim neatly before laying on
the trays and put into bags, vacuum sealed and packed into cartons. This item is used for further
processing to shrimp sushi.

7. NOBASHI: Nobashi or Nobashi Ebi (伸ばし海老) is a PTO product, but it is processed for
Japanese style for Japanese buyers. The Japanese words nobashi ebi mean stretched shrimp. As
the shrimp name expresses itself, the shrimp is manually stretched to reach certain length. There
are some other requirements for this product: there may be some cuts made in the belly part or
sides of the shrimp, the tail part (fans and telson) can be trimmed to have certain shape (for
example a V -shape), tail fans can be scratched, or punched in order to drain in internal fluid.
Then the way it is packed, whether the shrimp is treated with chemical (STTP) or not etc...  With
these very particular characteristics, the product is considered as a separate product category, the
nobashi product. Needless to say that the product is used mainly for the Japanese breaded shrimp
(a three times coated with premix, battermix and breadcrumb shrimp which is very attractive
look and tasty when use.)

Shrimp products can also be further grouped into two categories: the raw products and the
cooked products. Combining with the above types of processing, we have raw HLSO, PTO, PD..
products or cooked HLSO, PTO, PD... products.

Finally these products can be referred to by their freezing types, whether it's block frozen, IQF,
Semi IQF etc..
 Name Image Origin Description
A condiment made of partially or completely
Bagoong fermented shrimp fry and salt.[17] The
Philippines
alamang fermentation process also results in fish sauce
called patis.[18]
A spicy seafood dish made from fish or prawns
in a dark red and fiery tangy sauce. Balchão is
almost like pickling and can be made days in
advance without reheating. The traditional
Balchão India balchão uses a paste made from dried shrimp
known as galmbo in Konkani.Many people leave
out the dried shrimp paste as this lends a fairly
strong fishy flavour to the dish. Is often bottled
and can be eaten as a side dish.
Usually prepared as soup, containing manta ray,
Cahuamanta Mexico shrimp and vegetables. Can also be prepared as
tacos.
deep-fried battered shrimp served with sweet and
Camaron
Philippines sour sauce.[19] Known as the Philippine version of
rebosado
tempura[20]
Made of fermented small shrimp or krill, usually
served as a condiment together with chillis,
Cincalok Malaysia
shallots and lime juice. It is a fish paste, similar
to bagoong alamang in the Philippines.
External video

Eating live
"dancing shrimp" in
Thailand

Odori ebi, lit. "dancing shrimp", is a sashimi

Dancing Japan
delicacy in Japan. It includes live baby pink
shrimp Thailand
shrimp wriggling their legs and waving their
antennae as they are eaten. The meal is prepared
rapidly and quickly served to ensure the shrimp
are still alive. In a parallel to the drunken shrimp
below, dancing shrimp are usually dunked in
sake. Dancing shrimp are also eaten in Thailand,
where they are known as Goong Ten, กุง้ เต้น.
 Name Image Origin Description

Traditional seafood broth, steamed and served in

Dobin mushi Japan a dobin tea pot with shrimp, chicken, soy sauce,
lime, and matsutake mushroom.

External video

Drunken Shrimp –
YouTube

A popular dish in parts of China, based on fresh-

Drunken water shrimp that are placed in a strong liquor,
China
shrimp baijiu, and then eaten, often while they are alive.
Modified recipes are used in different parts of
China. For example, the drunken shrimp can be
cooked in boiling water instead of serving them
while they are still live. In other recipes, the
shrimp are boiled first and then marinated in
alcohol.[21]
A Western-style sushi, common in Western
Canada. Usually contains a piece of prawn
Dynamite roll Canada tempura and masago (capelin roe), with
vegetables like radish sprouts, avocado and/or
cucumber, as well as Japanese mayonnaise.
A deep fried prawns are a popular ingredient of
bento. Traditionally Kuruma Ebi was used, but
Fried prawn Japan
since a decline in its cultivation, black tiger
shrimp or Ise Ebi are used instead
Gumbo is a stew or soup that probably originated
in southern Louisiana during the 18th century.
Seafood gumbo typically consists of a strongly-
flavored stock, shrimp and crabmeat, sometimes
oyster, a thickener, and seasoning vegetables,
Seafood United which can include celery, bell peppers, and
gumbo States onions (a trio known in Cajun cuisine as the
"holy trinity"). Gumbo is often categorized by
the type of thickener used: the African vegetable
okra, the Choctaw spice filé powder (dried and
ground sassafras leaves), or roux, the French
base made of flour and fat.[22]
Halabos na Philippines Freshly caught shrimp that is boiled in little
hipon water or in its own juices.[23][24] The modern way
 Name Image Origin Description
of cooking it is adding a little soda like Sprite to
add a sweetish flavor.
A noodle soup dish based on prawns. A stock is
made using dried shrimp, plucked heads of
prawns, white pepper, garlic and other spices.
More prawns are added to, together with egg
noodles and bean sprouts, and possible pork or
China
Prawn fish. This forms a richly flavoured dark soup
Malaysia
Noodles which is topped with fried shallots and spring
Singapore
onion. Traditionally, lard is added to the soup,
but this is now less common due to health
concerns. The dish is usually served with freshly
cut red chili slices in a light soy sauce and lime.
Hae mee literally means "prawn noodles".
A dumpling served in dim sum,[25] sometimes
called a "shrimp bonnet" for its pleated shape.
Traditionally, should have at least seven and
preferably ten or more pleats imprinted on its
wrapper. The wrappers are made with boiling
water, to which wheat starch, tapioca starch, oil
and a small amount of salt are added.[25] The
Har gow China
filling contains shrimp, cooked pork fat, bamboo
shoots, scallions, cornstarch, sesame oil, soy
sauce, sugar, and other seasonings.[25] The pouch-
shaped dumpling is then steamed in a bamboo
basket until translucent. Listed at number 34 on
World's 50 most delicious foods readers' poll
complied by CNN Go in 2011.[26]
A sour and spicy shrimp curry or soup with
vegetables,[27] with a characteristic sour taste
which comes from tamarind. A paste called nam
phrik kaeng som[28] which includes shrimp paste,
shallots, and sometimes red chili peppers forms
Kaeng som Thailand the base for the curry. The curry is usually
sweetened with palm sugar and served with
steamed rice. Fish that keep their consistency
after boiling, such as the common snakehead, can
be used instead of shrimp. Another variant uses
fish eggs.[29] Kaeng som is .
A deep fried cracker and popular snack food,
Krupuk Widespread usually based on shrimp and other ingredients
that give the taste.
Longjing China Live shrimp are coated with egg white and
prawns moistened starch, fried in lard at a medium-low
temperature for 15 seconds, removed from the oil
 Name Image Origin Description
and drained when jade-white in colour, and then
quickly stir-fried over extreme heat with boiling
water infused with Longjing tea, tea leaves and
Shaoxing wine. This dish consists primarily of
white and green colours; the colours are elegant
and the flavour is light and fragrant. It is also
known as shrimp stir-fried with Dragon Well tea,
and is a specialty of Hangzhou in the Zhejiang
Province.
Traditional Lancastrian dish made with brown
shrimp flavoured with mace. The dish consists of
brown shrimp in mace-flavoured butter, which
has set in a small pot. Cayenne pepper and
nutmeg may also be included.[30] It is traditionally
eaten with bread. The butter acts as a
Potted shrimp Lancaster preservative.[31] Potted shrimp was a favourite
dish of Ian Fleming who passed on his
predeliction for the delicacy to his famous
fictional creation James Bond.[32] Fleming
reputedly used to eat the dish at Scotts Restaurant
on Mount Street in London where it is still
served to this day.[32]

Balls made with prawn meat that has been finely

Prawn ball China pulverized. Gourmet prawn balls are pulverized
by hand.

Shelled prawns in a pink sauce based on

Great mayonnaise and tomato, served in a glass.[33] It
Britain was the most popular hors d'œuvre in Great
Prawn cocktail
North Britain from the 1960s to the late 1980s. In North
America America the sauce is red, essentially ketchup plus
horseradish.[33]
Take away, typically sold from stalls or small
shops on the side of highways or in restaurants in
areas of Australia where prawn fishing is a major
industry.[34] Home made or available
commercially, usually deep frozen.[35] Typically
Prawn roll Australia made with a soft white roll approximately six
inches (15 cm) long, stuffed with a dozen or
more peeled prawns, lettuce and a thousand
island or cocktail style sauce. Cay be eaten cold,
deep fried, or coated in tempura batter and deep
fried.[36][37]
 Name Image Origin Description
A variety of jeotgal, salted and fermented food
made with small shrimp. It is the most consumed
jeotgal along with myeolchijeot (salted anchovy
jeot) in South Korea, mostly used as an
ingredient in kimchi and dipping pastes. The
shrimp used for making saeujeot are called
Saeujeot Korea
jeotsaeu (젓새우) and are smaller and have
thinner shells than with ordinary shrimp.[38] The
quality of saeujeot largely depends on the
freshness of the shrimp. In warm weather,
fishermen may immediately add salt for
preliminary preservation.
A syncretic dish, commonly found in Chinese
restaurants throughout the English-speaking
world. The dish is similar to General Tso's
chicken but sweet rather than spicy.[39] Battered
shrimp is deep-fried, then dressed with a
Sesame
China translucent, reddish-brown, semi-thick, sauce
shrimp
made from corn starch, vinegar, wine or Sake,
chicken broth, and sugar. Typically served with
broccoli and topped with toasted sesame seeds.
Chopped almonds may be substituted for the
sesame seeds, to produce "almond shrimp".
Made with the shrimp's upper body, without the
Shrimp ball China internal organs, and the rest of the lower body,
and rolled into a ball.[40]
The Golden Gate was the first to serve this fifty
cent shrimp cocktail in 1959, now a Las Vegas
cliché. Called the "Original Shrimp Cocktail" on
the menu, it is a favorite of both locals and
tourists.[41] The original Shrimp Cocktail consists
Shrimp of a regular-sized sundae glass filled with small
Las Vegas
cocktail salad shrimp and topped with a dollop of cocktail
sauce. In 1991, the price was raised from 50¢ to
99¢ and in 2008 to $1.99.[41] The glass is not
padded with lettuce or other fillers, which is
often cited as the reason for the Original Shrimp
Cocktail's popularity.
Shrimp Creole Creole Cooked shrimp in a mixture of whole or diced
tomatoes, onion, celery and bell pepper, spiced
with Tabasco sauce or another hot pepper sauce
and/or cayenne-based seasoning, and served over
steamed or boiled white rice.[42] The shrimp may
be cooked in the mixture or cooked separately
and added at the end. Creole-type dishes combine
 Name Image Origin Description
the qualities of a gumbo and a jambalaya. They
are typically thicker and spicier than a gumbo,
and the rice is prepared separately and used as a
bed for the creole mixture, rather than cooked in
the same pot as with a jambalaya. Creole dishes
also do not contain broth or roux; instead, the
creole mixture is simmered to its desired degree
of thickness.
A casserole of whole peeled shrimp blanketed in
soft, garlicky, sherry-laced bread crumbs. It can
Shrimp be served as an appetizer or a main course. It has
Chicago
DeJonghe the oldest pedigree of Chicagoan cuisine, having
originated in the late 19th or early 20th century at
DeJonghe's Hotel and Restaurant.[43][44]
A variety of Chinese noodle popular in Hong
Kong. One of the special characteristic that
distinguish this noodle from the many other
varieties of Chinese noodle is the salty shrimp
roe forming tiny black spots on strips of the
noodles.[45] The noodle is made of wheat flour,
salt, tapioca flour, monosodium glutamate
Shrimp roe
China (MSG), and shrimp roe.[46][citation needed] It comes in a
noodles
palm-sized hard noodle bundle. Because this
noodle has some taste of its own, the most
common method of cooking is directly boiling
the noodles. Soy sauce or additional flavorings
can still be added. Depending on the noodle
brand, the black dots may disappear after
cooking.
A Chinese dim sum dish which originated over
100 years ago in Canton. Made from small
triangles of bread, brushed with egg and coated
with minced shrimp and water chestnuts, then
cooked by baking or deep frying. It is now a
Shrimp toast China
common appetizer around the world. A common
variant in the United Kingdom and Australia is
"sesame prawn toast", which involves sprinkling
sesame seeds before the baking or deep frying
process.
Vatapá Brazil Made from bread, shrimp, coconut milk, and
finely ground peanuts and palm oil mashed into a
creamy paste. This food is very popular in the
North and Northeast, but it is more typical in the
northeastern state of Bahia where it is commonly
eaten with acarajé, although Vatapá is often
 Name Image Origin Description
eaten with white rice in other regions of Brazil.
A type of night dish.[47] Made with shrimp in
boiling water and served with the shells. The
White boiled
Canton shrimp is eaten with soy sauce. When finished,
shrimp
people wash their hands in a bowl of warm tea
and lemon.

A Quality Product Is Our Goal Everyday!

 

The banner inside our processing facility reads,

"A quality product is our goal every day." This allows our employees to never forget that our customers
have a choice in what brand of shrimp they buy, and they buy our brands for a reason. The Wild Caught
Gulf Shrimp packed at our processing facility is packed to insure one-way sales by giving our customers
true net weights, counts, uniformity, and color consistency that our regulars have come to expect and
love. All sizes of domestic peeled, P & D, P & D Tail On, 5#, kilo, and headless shrimp are available. See
our brand description below in order to help you choose which product is right for your business.

Headless

Also known as Tails and Green Headless. Headless shrimp are just that; shrimp with heads removed by
hand picking, either on the boat or at our facility. Headless shrimp are graded at our facility, and once
approved by our quality control personnel, they are packaged fresh.
P&D Tail On

P&D Tail-On shrimp begin as headless shrimp that are hand-peeled down to the tail, hand-cut,
and then the vein is removed. The tail remains inact to enhance size and presentation. Due to this
labor-intensive process, P&D Tail-On are available only in sizes 26/30 and larger.

Peeled

Also known as PUDS (Peeled Un-Deveined Shrimp); these shrimp contain no remains of the
head, shell tail, or other by-catch, and you can rest assured that our shrimp are ready for
consumption with no cleaning necessary.

 
Peeled & Deveined

P&D shrimp are identified to peeled shrimp but have the vein removed to enhance visual appeal
in dishes, which contain no breading. P&D shrimp are typically sized 70/90 and larger.

One of America's oldest and most trusted shrimp brands. The M&M brand has changed little
since it's origination in 1969 and we plan to keep it that way. A five-pound institutional pack;
M&M is known for true-net weights, accurate counts, uniformity, and color consistency. Our
M&M brand is derived from only the freshest catch our fleet brings in. If you are looking for a
5# Super Premium Wild Caught Gulf Shrimp at competitive prices, then M&M is for you. The
M&M brand is available in Peeled, Peeled & Deveined, Peeled & Deveined Tail-On, and
Headless. M&M can be packaged in a 50lb or 20lb master carton for your convenience.

We used our extensive experience in the North and South

Carolina shrimp market to produce a premium product specifically targeted to the areas famous
Calbash style restaurants. We use the same high-quality, premium raw product that goes into our
M&M Brand and process it to ensure superb taste and cooking performance. Carolina Prime
brand shrimp contain the same true net weights, accurate counts, and color consistency that our
customers have grown to love. Carolina Prime is available in Headless, P&D, P&D Tail On and
Peeled shrimp and each type of shrimp is also available in East Coast or Gulf of Mexico origin.
A 50lb or 20lb master carton is available for your convenience.

Captain Joey Brand shrimp began in 1984 to accommodate an

increasing demand for by our Asian and European customer base that were used to the metric
system. Captain Joey is a two kilo (44lb case, 4.4lb bock) institutional pack which contains the
same quality that our M&M brand was famous for but in a metric quantity. So if your end users
are looking for a 4.4# Super Premium Wild Caught Gulf Shrimp at competitive prices, then
Captain Joey is for you. Captain Joey is available in Peeled and Deveined only and is packaged
in a 10/4.4lb master carton.
 Ocean Bounty is a new brand that recently began being
packaged in 2007 as a 5# institutional pack. Ocean Bounty was created to accommodate the
addition of a freezer boat unloading line to our processing plant. The majority of the Ocean
Bounty peeled product is derived from freezer boat shrimp, which contain a slightly different
texture than those raw shrimp obtained from ice boats. To read more about the different types of
raw shrimp available plese see our shrimp information page. Ocean Bounty is available in
peeled, peeled & deveined, or headless.

Our processing facility, M&M Processing, LLC, in Biloxi, MS

is a Certified Wild American Shrimp Producer. Any of our brands or your private label brands
are available to be certified by our inspectors if they meet WASI standards. Please see
www.wildamericanshrimp.com for more details.
OUR PRODUCT

 
A Quality Product Is Our Goal Everyday!
 

The banner inside our processing facility reads,

"A quality product is our goal everyday." This allows our employees to never forget that our
customers have a choice in what brand of shrimp they buy, and they buy our brands for a reason.
The Wild Caught Gulf Shrimp packed at our processing facility is packed to insure one-way
sales by giving our customers true net weights, counts, uniformity, and color consistency that our
regulars have come to expect and love. All sizes of domestic peeled, P & D, P & D Tail On, 5#,
kilo, and headless shrimp are available. See our brand description below in order to help you
choose which product is right for your business.

 
RETAIL

Louisiana Prime uses the same high-quality, Wild-Caught

product as our M&M Brand but it is guaranteed to have been unloaded from Louisiana suppliers.
Louisiana Prime brand shrimp contain the same true net weights, accurate counts, and color
consistency that our customers have grown to love. It is available in Headless, P&D, P&D Tail
On and Peeled shrimp. A 50lb or 0lb master carton is available for your convenience.

Value addition is the most talked about word in the industry, particularly in fish processing
industry, mainly because of the increased opportunities, the activity presents for earning foreign
exchange. Besides, value addition is one of the possible approaches to raise the profitability of
fish processing industry, which now lays greater emphasis on quality assurance. A large number
of value added and diversified fish products both for export and internal market based on shrimp,
lobster, squid, cuttle-fish, bivalves, farmed fish and minced meat from low priced fish have been
identified and discussed in the review. A basic description of a few of the value added fish and
fishery products has been discussed.

1. INTRODUCTION

Recent developments in fish processing technology are oriented towards technology up-
gradation, diversification and quality assurance. These have led, among others, to a great demand
for seafood/seafood-based convenience products in ready-to-eat or ready-to-cook forms. There
are several factors, which have influenced this demand. One is the increasing affluence and the
consequential changes that have influenced the eating habits, particularly in the western
countries, which have resulted in the demand for diversely processed value added convenience
products based on fish. There is also an increasing trend of eating away from home and this has
triggered the growth of fast food trade serving value added fish based products.

Value addition is the most talked about word in the industry, particularly in fish
processing industry, mainly because of the increase opportunities the activity presents for
earning foreign exchange. Besides, value addition is one of the possible approaches to raise the
profitability of fish processing industry, which now lays greater emphasis on quality assurance.

There appears to be a good potential for India to increase its share in international fish
trade by exporting value added fish products.

It is axiomatic that the development of export market should have the backing and
support of a strong domestic market. The rapid industrialization and the consequent urbanization
of rural India provides ample scope for the development of such markets. Increasing number of
working women, shrinking family size, education and general consciousness about hygiene and
health are the other favourable factors. A large number of value added and diversified fish
products both for export and internal market based on shrimp, lobster, squid, cuttle-fish,
bivalves, farmed fish and minced meat from low priced fish have been identified. The
technology for their production is readily available. A brief description of a few such products
and related process of producing them is given hereunder.

2. Individually quick frozen (IQF) products:

Radical changes have taken place in the freezing set up of fish and fishery products over
the years. An important improvement in freezing shrimp/prawns is the shift from the
conventional block frozen to the individually quick frozen products. With the advent and spread
of aquaculture for shrimp/prawn, in particular, individual quick freezing has become very
popular. Farmed shrimp/prawn has the advantage of facilitating harvesting during a
predetermined period. This facility enables freezing them individually in the freshest possible
condition. Because of this, most of the farmed shrimps/prawns are frozen whole in IQF form.
Likewise, lobster, squid, cuttlefish, different varieties of finfish are also processed in the
individually quick frozen style.

IQF products fetch higher prices compared to conventional block frozen products. However, for
the production of IQF products raw materials of very high quality need to be used and the
processing has to be carried out under strict hygienic conditions. The products have to be packed
in attractive moisture-proof containers (thermoform moulded trays have come to be accepted as
containers for IQF products in western countries) and stored at around -30°C without fluctuation
in storage temperature. Utmost care is needed during the transportation of IQF products, as rise
in temperature may cause surface melting of the individual pieces causing them to stick together
forming lumps. Desiccation leading to weight loss and surface dehydration are other serious
problems met with during storage of IQF products.

Some of the IQF products in demand are shrimp/prawn, whole cooked lobster, lobster
tails, lobster meat, cuttlefish fillets, squid tubes, squid rings, boiled clam meat and skinless and
boneless fillets of white lean fish etc. so far as shrimp is concerned, it is particularly in demand
in different forms such as whole, peeled and de-veined, cooked, headless shell-on, butterfly, fan
tail and round tail-on.

3. Accelerated freeze dried products:

Accelerated freeze-drying is now being increasingly used for the preservation of high
value food products. In this process the product in frozen condition is subjected to very high
vacuum causing the ice crystals to sublime. The product has the advantages like absence of
shrinkage, quick re-hydration up to 95%, minimum heat induced damage etc. In India this
technique is now applied for processing shrimp, squid rings etc. the possibilities for various
ready-to-eat products based on fish and shellfish employing this technique are immense.

4. Heat processed products:

Far reaching developments have taken place in canning industry, especially in respect of
the design and development of containers, canning equipment and nature and type of the
products. Some of the containers of recent origin are retortable pouches, rigid plastic containers,
aluminum cans, drawn and wall ironed (DWI) as well as drawn and redrawn (DRD) cans made
of tinplate, easy-open cans with ring or pull tabs. Heat processing of retortable pouches, heat
sealed plastic containers as well as easy-open cans with pull/ring tabs is carried out in over
pressure autoclaves of which many models are now available. Employment of hydrostatic
cooker-sterilizer for heat processing high temperature short time process etc., are other
innovations in the field of equipment/machinery for heat processing seafood.
The product mix up in the heat-processed category of seafood includes several 'convenience'
ready-to-serve products such as fish curry, fish-in-rice etc. these products can conveniently be
processed in retort pouches using an over pressure autoclave. Because of the smaller cross
sectional profile of retort pouches such products need to be maintained only for a shorter time in
the retort and hence temperature induced changes on the quality parameters of the product will
be minimum.

5. Coated products

The most prominent among the group of value added products is the battered and breaded
products processed out of a variety of fish and shellfish. Battered and breaded products offer a
'convenience' food, valued widely by the consumer. These are products which receive a coat or
two each of a batter followed by coating with bread crumbs, thus increasing the bulk and
reducing the cost element. The pick-up of coating can be increased by adjusting the consistency
of the batter or by repeating the coating process. By convention, such products should have a
minimum fish component of 50%. The production of battered and breaded products involves
several stages. The method varies with the type of product and pickup desired. In most cases the
following steps are involved:

1. portioning/forming
2. pre-dusting
3. battering
4. breading
5. pre-frying
6. freezing, and
7. packaging and cold storage.

A variety of battered and breaded products can be prepared from shrimp, squid, clams,
fish fillets, minced meat from low cost fish etc. a brief profile of some important battered and
breaded products is as under:-

5.1. Shrimp products

 Breaded shrimp can be prepared both from wild as well as cultured shrimp in different
styles. Shrimp in different forms such as peeled and deveined, butterfly, round tail-on and
cooked and peeled are coated with batter and bread crumbs and flash fried for 20 seconds at
180°C in refined vegetable oil. They are then frozen and packed in IQF form, preferably in
thermoformed containers.

One important class of value added products, finding increasing demand are battered and breaded products .

5.2 Squid products:

5.2.1 Squid Rings

 Cleaned squid tubes are cut in the form of rings, followed by cooking in boiling brine
(3%) for 1-2 minutes. They are then cooled, breaded and battered. The battered rings are flash
fried at 175-180°C for 20 seconds, cooled, frozen and packed.

5.2.3 Stuffed Squid

Stuffed squid is prepared from small squid which are not generally processed for export.
The cleaned tubes from such small squids are filled with a stuffing mixture prepared using
cooked squid tentacles, potato, fried onion, spices etc. the stuffed squid are then battered,
breaded and flash fried.

5.3 Clam and other related products

Live clams are depurated and the meat is shucked out after boiling. The meat is blanched
in boiling brine, cooled and battered, breaded, flash fried for 20 seconds, frozen and packed.
Other bivalves such as oyster, mussels etc., can also be converted into coated products by the
same name.

5.4 Fish fillets

Skinless and boneless fillets of white lean fish are brined in dilute brine to improve the
color and taste. The brined fillets are battered and breaded, flash fried for one minute, frozen and
packed.

6. Fish mince and mince-based products

Minced meat is the meat separated from fish in comminuted form free of bones, skin etc.
in principle, meat separation process can be applied to any species of fish, but when it is applied
to low cost fishes significant value addition will accrue. Flesh can be separated from filleting
waste also. Minced meat can be used as a base material for the preparation of a number of
products of good demand. The properties of minced meat, to a large extent, are determined by
the nature and quality of raw material. Meat-bone separators (meat picking machines) are
generally used for the preparation of minced meat.
7. Minced based products

Minced fish can be used for the preparation of a number of products like fish sausage,
cakes, cutlets, patties, balls, pastes, surimi, texturised products etc. the processes for the
production of most of these products are available and some of them are very much suitable for
starting small scale industries.

8. Surimi

Surimi is a Japanese term for mechanically deboned fish flesh that has been washed with
water and mixed with cryoprotectants for imparting good frozen shelf life. Washing not only
removes fat and undesirable matters such as blood, pigments and odoriferous substances but also
increases the concentration of myofibrilar protein, the content of which improves the gel strength
and elasticity of the product. This property can be made use of in developing a variety of
fabricated products like shellfish analogues.

9. Kneaded products

Several kneaded products like kamaboko, chikuwa, hampen, fish ham and sausage are
processed using surimi and incorporating other ingredients. The ingredients used in most of these
preparations are identical; however, the classification is principally based on the manufacturing
process involved. The ingredients employed other than surimi include salt, monosodium
glutamate, sugar, starch, egg white, polyphosphate and water. The method of processing all these
products involves grinding together of the various ingredients to a fine paste and some sort of
heat treatment at some stage.

10. Fibreized products

Fibreized products are the greatest in demand among the surimi based imitation shellfish
products. The ingredients used in the formulation of fibreized products include, besides surimi,
salt, starch, egg white, shellfish flavor, flavor enhancers and water. All the ingredients are
thoroughly mixed and are ground to a paste. The paste is extruded in sheet form on the conveyor
belt and is heat treated using gas and steam for partial setting. A strip cutter subdivides the
cooked sheet into strings and is passed through a rope corner. The final product is formed by
steam cooking of the colored and shaped material.

11. Frozen fish fillets

Skinless and skin-on fillets from lean/medium fat white meat fish have enormous market
potential. Many varieties of deep sea fishes such as grouper, red snapper, reef-cod, breams and
jewfish are suitable for making fillets both for domestic market and for export to developed
countries in block frozen and IQF forms. In the importing countries, these fillets are mainly used
for conversion into coated products. Fish fillets can also be used for the production of ready-to-
serve value added products such as fish in sauce and fish salads.

12. Chilled fish

Chilled fish is another important value added item of international trade. The most
prominent among this group is sashimi grade tuna. Sashimi is a Japanese term for raw fish fillets
mainly from tuna and it is a traditional delicacy in Japan. Three species, blue fin, big eye and
yellow fin are mainly used for this purpose. The best quality sashimi tuna is that which is chilled
at all stages from capture to final consumption. Other important products of this group are
pomfret, shrimp, lobster and crabmeat.

13. Stretched shrimp (nobashi)

Increasing the length of peeled and deveined shrimp and minimizing its curling by
making parallel cuttings at the bottom, and applying pressure using simple mechanical devises is
a new technology adopted by the seafood processing industry in recent years. Increasing the
length by about 1-2 cm depending on the size of the shrimp is possible by this method. The
stretched shrimp will have better appearance compared to conventional PD shrimp and it also
fetches higher unit price. The stretched shrimp, because of its increased surface area, will have
more pick up of coating during battering and breading and also a good appearance.

Shrimp is washed is chilled water containing 5 ppm chlorine, beheaded, deveined, using bamboo
stick and peeled keeping the last segment and tail intact. The tail is then trimmed and the shrimp
is then stretched using a metallic stretcher after making 2-3 parallel cuttings on the bottom side.
Stretched shrimps are then packed in thermoformed trays under vacuum and frozen at -40°C.

14. Barbecue

Shrimp is washed in chilled water containing 5 ppm chlorine, beheaded, deveined, peeled
and again washed in chilled water. Bamboo stick is then pierced into the meat from head portion
to tail. It is then packed in thermoformed trays under vacuum and frozen at -40°C.

15. Sushi (cooked butterfly shrimp)

Shrimp is washed in chilled water containing 5 ppm chlorine, beheaded, deveined and
again washed in chilled water. Bamboo stick is then pierced between the shell and the meat from
head portion to tail and then cooked in 1% brine for 2 minutes at 100°C. The cooked shrimp is
then cooled in chilled water, bamboo stick removed and then peeled completely, including the
tail fans. The ventral side is then gently cut down length wise completely using a sharp scalpel.
The cut surface is then gently opened up to form the butterfly shape, packed in thermoformed
trays under vacuum and frozen at -40°C.

16. Skewered shrimp

The process is similar to that of barbecue, but piercing of shrimp is carried out in such a
way that 4-5 shrimps are arranged in a skewer in an inverted "U" shape. It is then packed in
thermoformed trays under vacuum and frozen at -40°C.

17. Shrimp head-On (Central Peeled)

Shrimp is washed in chilled water containing 5 ppm chlorine, peeled at the center
keeping the head and the last two segments intact, deveined, and the tail is trimmed. It is again
washed in chilled water, packed in thermoformed trays under vacuum and frozen at -40°C.

18. Shrimp head-on cooked (Center Peeled)

 Shrimp is washed in chilled water containing 5 ppm chlorine, deveined and then cooked
in 1% brine for two minutes at 100°C. it is immediately cooled in chilled water and peeled
keeping the head and the last two segments intact. The tail is trimmed and again washed in
chilled water. It is then packed in thermoformed trays under vacuum and frozen at -40°C.

19. Squalene

Squalene is an unsaturated hydrocarbon found in the unsaponifiable fraction of fish oils,

especially of certain species of sharks. Liver oil containing high proportion of Squalene is
distilled in a stainless steel glass lined vessel under a vacuum of 2 mm bar. Fraction distilled
between 240 and 245°C is collected. All operations are to be carried out preferably in an inert
atmosphere, as Squalene is easily oxidisable. Squalene is widely used in pharmaceuticals and
cosmetics.

20. Tuna eyes

Tuna eyes are an item of commerce. The high demand for them is attributed particularly
to their content of polyunsaturated fatty acids like decosahexaenoic acid. This fatty acid is valued
for its medicinal properties in combating atherosclerotic and thrombotic problems of chronic
heart patients. Extraction and preservation of eyes of tuna and its marketing stand good
prospects.

21. Fish calcium

Calcium powder processed from the backbone of tuna can be used to combat calcium
deficiency in the diet of children. Calcium deficiency can lead to bone failure and spine
curvature. The method of production of calcium mainly involves removing the gelatin from the
crushed bones and pulverizing the remaining portion. A process recommended for processing
calcium powder from the backbone of skipjack tuna involves the following steps. The bone
frame is crushed and washed in clean water a number of times. A 10% solution of calcium
carbonate is added to the residue and is left for an hour. After draining the solution, washing and
treatment with calcium carbonate is repeated a number of times. Finally, washed bone residue is
further washed and dried and pulverized to the required mesh size.
22. Shark cartilage

Shark cartilage assumes importance because of the presence of chondriotic sulphate,

which is a mucopolysaccharide. Chondriotin sulphate has therapeutic uses and is effective in
reducing cancer related tumours and inflammation, and pain associated with arthritis, psoriasis
and enteritis. Oral intake of shark cartilage is reported to be effective in the above cases.

The bones separated from the shark are cleaned for removing the adhering meat, blood
stain etc. after washing well; the bones are preserved by drying at a temperature not exceeding
70°C to a moisture level below 6%.

23. Chitin and Chitosan

The body peelings from shrimp processing plants are a major and economical source of
chitin. Lobster and crab shell waste also contain sizeable quantities of chitin. The shells are
deproteinised with alkali and demineralised with dilute hydrochloric acid. The fibrous portion
obtained after washing is chitin. Chitin can be deacetylated with caustic soda to give chitosan.
The deacetylation is achieved by treatment of chitin with (40% W/W) aqueous potassium or
sodium hydroxide at about 100°C. The production obtained is dried in hot air dryer to a
temperature not exceeding 60°C. Chitosan finds extensive applications in many industries such
as pharmaceuticals, textile, paper, water purification etc.

24. Fish maws/Isinglass

Air bladders of hake, sturgeon and carp are the main sources of isinglass. In India it is
obtained from air bladders of eel, catfish, carp etc. the dried bladders are softened by soaking in
water for several hours. They are mechanically cut into small pieces and pressed between hollow
iron rollers, converted into thin strips of 3-6 mm thickness and then dried. It is used mainly for
clarifying beverages, as an adhesive base in confectionery products, glass pottery and leather and
also as an edible luxury. Its exports are mainly confined, at present, to Hongkong, Singapore and
Germany.

25. Shark fins/fin rays

 Shark fin soup is considered as a great delicacy in Singapore and Hong Kong and hence
our exports of shark fins are confined to these countries. The commercial value of the fins
depends on their color, size, variety and quality. Depending on the quality and quantity of rays
present in the fins they are broadly classified into two varieties, generally known as black and
white. The white fins usually fetch a better price compared to black fins. Fins are generally
marketed in dried form. The preparation of shark fin does not require any elaborate treatment,
but care is needed in cutting, trimming and drying operations. the dried fins are further
processed, for the 'rays'. Te price of fin rays depends mainly on color, length and thickness of the
individual strands, quantity of connective tissue, cartilage present and physical appearance.

26. Fish Meal and Fish Oil

Fish oil is obtained as a by-product in the wet reduction process employed for fish meal
production from oil sardine. Fish is boiled, oil that separates is skimmed off and the cooked fish
is put in coir mat bag and pressed in country type vertical process. The mixture of oil and stick
water is collected in large settling tank and allowed to settle for about 2 days when all the oil
floats. The oil is then separated and heated to remove water from it.

Fish oil is of two types:-

1. Fish Liver oil.

2. Fish Body oil.

Fish liver oil is used for therapeutic purpose in the treatment of vitamin A and D deficiencies.
Sources of liver oil are Cod, haddock and shark. Liver oils of halibut and tuna also are rich
sources of Vit-A&D. Fish body oil is more important as an industrial product besides its limited
use in human nutrition. Fish body oil has recently won much attention because of the content of
polyunsaturated fatty acids, particularly n-3PUFA used in the control of heart ailments in
humans.

Sources of fish body oil are oil sardine, pilchard, herring etc.

27. Fish meal

 It is traditionally used as fish and livestock feed supplement. Fish meal has high quality
protein containing high levels of lysine, methionine and cysteine, three of the essential amino
acids. It is also a good source of B group of vitamins like cyanocobalamin (B12), choline, niacin,
pantothenic acid and riboflavin.

Raw material: - High fat fishes like anchovies, sardines, herring, menhaden etc. Wastes from
fish processing and filleting plants, cannery wastes, carcasses of fish like shark and other fishes
wastes are also used as raw material for fish meal manufacturing.

There are two methods for processing of fish meals :-

Wet rendering & Dry reduction process.

Wet rendering is exclusively used for processing high fat fish and fish offal where
simultaneously production of fish meal and fish oil is envisaged.

Dry reduction is employed to process fish meal from non-oily fish and fish offal.

Yield is higher in dry reduction process because water soluble materials are retained in the meal.
Oil obtained in dry process is darker and of inferior quality.

28. Fish fingers

It is very popular product made out of fish mince. Mince is mixed with 1% salt, made
into rectangular slabs and frozen. Frozen mince is cut into suitable sizes and coated with batter
followed by breading. Battered and breaded fish fingers are flash fried in oil maintained at 180-
200C for 20 seconds. After cooling the fingers are frozen and stored.

29. Fish sausage

Fish sausage is made from Surimi mixed with salt, sugar, sodium glutamate, and soy
protein. The above mixture is stuffed into PVC casing using automatic screw stuffer.

The casing tube is closed using metal rings and heated in hot water at 85-90C for 40-6-
minutes.After heating, it is slowly cooled to avoid shrinking of the tube and
then dried.

In Kashmir Valley, the processing and value adding to the fish in the form of dry and
smoked fish is an age old practice. The fish species mostly dried are Carrassius carrassius,
Crossochielus latius and fingerlings of common carp. The fisher folk in and around the Anchar
Lake are involved in the drying process of fish. Due to high demand of dry fish particularly
during the winter months when the fish catch is scarce, the dry fish is also brought from out side
the state to met the increasing demand of dry fish. Smoking the fish with the saw dust is an age
old practice among the fisher folk of the valley. The Schizothorax species is mostly utilized for
smoking process in the valley of Kashmir. The smoked fish is locally known as "Fareh". Both
dry and smoked fish are processed during the summer months when the fish catch is available in
abundance and are made available during the winter months.