Traditional and Highly Popular Semi-Fermented Fish Products of North-East India: A Review

ABOUT AUTHOR
Sarifuddin Ahmed and Subha Ganguly*
Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Chakgaria, Kolkata – 700 094, WB, India.

Abstract
In North Eastern states of India, the solid semi-fermented fish products are hugely in demand by the consumers at large. Mostly the tribal and the Bengali population of the zone are fond of this product because of its characteristics taste and flavor. The present review widely portrays the quality aspects and point popular characteristics of the processed semi-fermented fish product which directs to its huge popularity among the fish consuming population there.
Keywords: Consumers, Fish, Semi-fermented, Taste and flavor