A FIRST: Commissioner of Fisheries P. Sundar Kumar (left) knowing the details of boneless fish from scientist B.B. Sahu at Penamaluru on Vijayawada outskirts on Friday. Photo: Raju V.

VIJAYAWADA: The Fisheries Department will introduce the sale of "boneless fish" (de-boned) in all metros in the State shortly.

Commissioner of Fisheries P. Sundar Kumar, inaugurating a demonstration and training programme in post-harvest value addition for fisherwoman self help groups here on Friday, said the sale of boneless fish would revolutionise consumption of fish. Though consumption of fish was considered healthier compared to chicken or mutton, the amount of fish consumed was less because of bones. The sale of de-boned fish was being introduced for the first time in Vijayawada, but the department would introduce this in all metros in the State soon.

Training module

The Fisheries Department, in association with the Central Institute of Freshwater Aquaculture (CIFA), would train fisherwomen in removing the bones to increase the saleability of fish. Many changes had come about in the marketing of chicken. Chicken was initially marketed without skin and more recently it was being marketed without bones. Consumers also preferred boneless chicken, because it was more convenient to cook it.

Even in fish varieties that had less bones commanded a better price that varieties that had more bones, Mr Kumar said.

Explaining with great patience to the fisherwoman, who voiced apprehensions on consumer acceptance of such changes, Mr Kumar said a few years ago everybody wore handloom saris and a few wore nylon saris, but the tables were turned now because women discovered the convenience of nylon saris. A few decades ago, freshly pounded chilli powder was used in the kitchen, but today the housewives didn't think twice to buy it from the departmental stores.

Mr. Kumar said the post-harvest wastage was as high as 20 per cent. He urged fishermen to use poly-tents for drying fish. By investing Rs.5,000, the fishermen could dry the fish in hygienic conditions to increase returns and sales. Fish dried in poly-tents would fetch a better price. The department would also train fishermen in using poly-tents as part of the training camp. He said Andhra Pradesh was ahead of other States in production of fish, but there was no increase in its consumption. Fish was being consumed in the same way for decades in State. The Fisheries Department, however, wanted to change the eating habits of the people in the State, Mr Kumar said.

CIFA regional research centre head B.B.Sahu said fish had over 240 bones in its bony. The number of bone pieces was doubled when the fish was cut in the traditional way. This made it more difficult for the consumer to eat. But all the bones could be easily removed by opening the fish with an incision on the dorsal side.

He said commercial institutions like hotels and restaurants paid more for cleaned and filleted fish. CIFA was interested in increasing the saleability of Carp varieties. There was a proposal to supply fish instead of egg along with the mid-day meal.

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