Status of underused fish in China

Abstract

The report sums-up the present situation and tendencies in the production of foodstuffs using fish species which are underused in China. Three fish species (Navodon modestus, Lophiomus litulon and Trichiurus haumela) are now being used in the preparation of foodstuffs. Using conventional Chinese and foreign methods of food preparation various products can be prepared. After having been eviscerated, beheaded and skinned, Navodon modestus and Lophiomus litulon can be frozen, salted, dried, canned or prepared as special food portions. Fish fillets can be converted into seasoned and dried products, mince, fish substitutes, concentrated fish protein and special products such as dried fish fibres and slices fried in sauce. Fish sauce and paste can be produced from the leftovers from Navodon modestus and Lophiomus litulon, hence there is virtually no product wastage. The article describes the transformation processes for some principle products and reports on problems associated with raw material transformation and subsequent marketing.