Consumption of Tilapia is restricted due to its muddy flavour and colour. This study was aimed to develop jaadi, a fermented fish product, using Tilapia (Oreochromis niloticus) and to determine suitable salt and goraka ...

The study was taken up with the objective of identification of local and regional market potential for each main food fish species commonly found in the catch of inland fisheries and aquaculture in Sri Lanka and to ...