Nothing fishy about it. Scientists at the Central Institute of Fisheries Technology (CIFT) in Kochi have developed technology to make Ice creams and noodles from fish.The traditional concepts about fish are changing. Fish is not for making curry, cutlets, fish frys and soups alone, says Dr K Devadasan, Director of the CIFT, a governement of India institution functioning under Indian Council of Agricultural Research.The ice cream under name 'Maricream' has been developed by the scientists here. Cooked cuttle fish is the main ingredient in the ice cream. Water, Sugar, Butter, Egg while flavouring susbtances, stabilisers and emulsifiers are also added.This mixture is whipped and pasteurized to form a rigid foamy substance and finally frozen at minus 20 degree celsius. Since this is deodorised, Ice cream is free from fish flavour, Dr Devadasan said in a press release in Kochi.Maricream is bacteria-free as it is prepared with precautionary measures taken at all stages of processing. As the fish protein provides all essential amino acids, Maricream prepared from it was a highly nutritious dessert, he said.Fish noodles have also been developed by the CIFT scientists.The fish powder used in this is rich in protein, calcium and phosphorous. Noodles are prepared by incorporating edible fish powder made from small bony fishes using commercial noodle making machines.
