Production, Cost Analysis, and Marketing of Fermented Fish

Abstract

Fermented fish have long been an important cuisine of the human diet across the world. Fermentation is an important technique for preserving perishable fish products which also aid in nutritional quality. Fermented fish serve as a stable and significant source of proteins, vitamins, minerals, and nutrients. Fish products serve as stable and significant sources of protein, vitamins, minerals, and nutrients. The differences among the fish products mainly occur due to different types of fish species used as substrates and the associated microbes involved in its manufacture. Fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. However, production of fermented fish is still confined to small scale or local cottage industries. Many countries of Asia and Africa still follow spontaneous fermentation while in Europe, defined starter cultures are used to maintain the consistency of the products. The introduction of starter culture in fermentation industries has led to greater quality, consistency, and safety of fermented fish, while choice of culture is critical. Fish industry and its mass production have accelerated over the last decades. This chapter cumulates the different methods of fermented fish productions, the variable marketing chains, and important elements of marketing fermented fish products for sustainable development.