হিমায়িত মাছ প্রক্রিয়াকরণ I FROZEN FISH PROCESSING (BANGLA) I NIFTEM PMFME SCHEME

হিমায়িত মাছ প্রক্রিয়াকরণ FROZEN FISH PROCESSING
Fish is a common source of protein since fish is rich in good fats such as omega 3 and 6, and plenty of B- vitamins, in addition to being comparatively lower in calories, saturated fats and cholesterol.Fresh fish, though, are often pricey and need to be used fast, so frozen fish or flash-frozen fish become safer alternatives.
The size of the frozen fish and seafood industry has the potential to rise by USD 31.76 billion in 2020-2024. Rohu, Catla, Mrigal are highly significant decisions among the freshwater carp fish species. India is the world's second largest fish producer with a harvest of about 10.8 million MT.
Marine food production rate in India are currently at 23 percent. Currently, Indian export sector is estimated at USD 5.8 Bn/ 1 Mn MT. The table size of rohu, catla, mrigal fish has an edible portion of 60-70 percent while carps over 3 kg have an edible portion of 75-80 percent
This video has been prepared as part of the capacity building component under the PRADHAN MANTRI FORMALISATION OF MICRO FOOD PROCESSING ENTERPRISES (PMFME)- NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT (NIFTEM).
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