Deboning technology by ICAR-CIBA to popularise milkfish
The ICAR-Central Institute of Brackishwater Aquaculture has developed a deboning technology to make milkfish more appealing to consumers. By removing fine intermuscular bones, the institute aims to increase the marketability and economic viability of this nutritious fish for farmers.
Why it matters
This innovation addresses a specific barrier to food consumption, potentially boosting the aquaculture industry and providing a low-cost protein source for the public.
The ICAR-Central Institute of Brackishwater Aquaculture (ICAR-CIBA), Chennai, has introduced a deboning technology aimed at improving the marketability and consumer acceptance of milkfish.
According to institution officials, under suitable farming conditions, milkfish can attain a marketable size of around 500 grams within six months, with a productivity of 4.5 to 5.0 tonnes a hectare. The fish is rich in quality protein and has delicate white flesh. However, consumer preference has remained limited because of the numerous fine intermuscular bones that make it difficult to eat.
M. Kailasam, Director, ICAR-CIBA, said the removal of fine intermuscular bones would make milkfish more acceptable to consumers and encourage wider consumption.
“Through this deboning technology, ICAR-CIBA has addressed a critical market barrier and opened new opportunities for value addition, entrepreneurship, and increased consumer acceptance of this low-cost, nutritious fish,” Dr. Kailasam said.
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