Any pieces of bone in the dried product are removed by passing it through 8 and 16 mesh sieves. The product has an attractive white colour and is almost free of fish smell. It has a 35 per cent protein content, and available Iysine content is of the order of 9 per cent of total protein. 14th day 2yr.8m. 12d. The consumer adds liquid in the form of water or milk to yield a porridge-like product on heating.
Children enjoy it after sugar is added.
The resulting noodles are dried in a current of hot air. The finished product is cheap and highly nutritious, containing 20 per cent protein of high biological value. A measured quantity of the vermicelli is dropped into six times its quantity of vigrously boiling water. After draining, the cooked vermicelli is ready to serve with any savoury household preparation. This review describes efforts to produce different types of fish protein concentrates from inexpensive varieties of fish.