Although carp fish contributes 100 % to total aquaculture production of the state but it fetches low market price due to intramuscular bones. De-boning and value addition of these carps will not only help in local consumption of fish in the state but also open new marketing avenues for the fish farmers and enhance their profitability. These views were expressed by Dr.Kamaldeep Kaur Dean College of Fisheries on the completion of two days workshop. A two day workshop was arranged by Guru Angad Dev veterinary & Animal Sciences University,Ludhiana GADVASU in collaboration with Central Institute of Fisheries CIFT, Cochin, under NAIP funded project, for demonstration of de-boning machine and preparation of value added ready to eat products from de-boned flesh including fish fillets, fish balls, fish fingers etc. In this direction, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana has procured a ‘De-boning Machine ‘fabricated by Central Institute of Fisheries Technology (CIFT), Cochin, Kerala. Dr.Kamaldeep said that the basic raw material required for these products fish ‘keema’ produced by the de-boning machine. In addition these products other fish products like fish pickles, fish soup and fish wafers can also be prepared from the fish. She was of the opinion that people like these type of products because they have a number of choices.these products will be more hygienic,tasty,health friendly and good in quality.
