About this document

Fish Offal Utilization in Indonesian Cuisine by Thariq Aziz is a document available to read on EtoBox.

The document reviews the utilization of fish offal in Indonesia, highlighting its potential as a source of food products such as terasi, fish sauce, bekasang, and fish liver oil. It emphasizes the nutritional benefits of fish offal, which is rich in protein and unsaturated fats, and discusses various processing methods to create these food items. The article aims to promote the optimal use of fish processing waste to enhance food security and reduce environmental impact.

Author

Thariq Aziz

Language

EN