InsPeK Academic and Services head Dr Nurhanan Abdul Rahman said using high technology, soft-bone fish could be a very convenient source of food as it has a unique taste and is safe for consumption.
“For those who are always on the go, the fish texture is a good choice because it can be eaten without heating or recooked,” he said.
The soft-bone fish flesh is made from fresh fishes such as sardinella (tamban) and red snapper supplied by Tok Bali fishermen.
“The soft-bone fish will be prepared using an instant paste which is produced by the Tok Bali Women Entrepreneur Group according to Malaysian tastebuds,” he said.
Nurhanan said UMK was ready to transfer the technology to targeted groups to enable them to produce better quality products.
“This is necessary if we want to keep up with the current development in the surrounding areas when the East Coast Rail Link project starts,” he said.
On the future plans for the product, Nurhanan said InsPeK was ready to meet the Health Ministry to propose soft-bone fish for patients in government and private hospitals as it is available at all time and is a healthy food since the bones are soft.
“It is also nutritious food for soldiers at the borders and those on international missions when they find it difficult to find halal food,” he said, adding the soft-bone fish was becoming a trend to replace sardines.
The study on soft-bone fish began in September food analyses, tasting and packaging were completed in June. — Bernama
We're sorry, this article is unavailable at the moment. If you wish to read this article, kindly contact our Customer Service team at 1-300-88-7827. Thank you for your patience - we're bringing you a new and improved experience soon!