Value Addition of Freshwater Fish: Processing Technologies, Product Development and Sustainable Utilization

D. R. Bhaladhare^1*, S. S. Relekar², S. A. Joshi², P. A. Kamble¹

¹ College of Fisheries, Shirgaon, Ratnagiri, DBSKKV, Dapoli, Maharashtra, 415629, India.

² College of Fishery Science, Seminary Hills, Nagpur, MAFSU, Nagpur, Maharashtra, 440006, India.    

^*Corresponding author:  bhaladharedarwin@gmail.com

 doi.org/10.5281/Fishworld.22789217

Freshwater fish are valuable sources of high-quality protein, essential amino acids, minerals, vitamins and beneficial lipids, contributing significantly to food and nutritional security. However, their high moisture content, endogenous enzymatic activity and susceptibility to microbial spoilage make them highly perishable. Poor post-harvest handling, inadequate cold-chain facilities and dependence on fresh fish marketing can cause substantial quality and economic losses. Value addition offers an effective strategy to extend shelf life, enhance convenience, increase economic returns and diversify fish utilization. Conventional methods such as chilling, freezing, drying, salting and smoking can be integrated with modern technologies including modified-atmosphere packaging, high-pressure processing, surimi production and protein recovery. Species such as tilapia, rohu, catla, common carp, silver carp and catfish can be processed into fillets, mince, fish fingers, cutlets, sausages, powders and ready-to-cook products. Processing by-products can also be converted into fish meal, oils, hydrolysates, collagen, gelatin and fertilizers, supporting circular bioeconomy and sustainable fisheries development.