Deboning technology by ICAR-CIBA to popularise milkfish

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The ICAR-Central Institute of Brackishwater Aquaculture (ICAR-CIBA), Chennai, has introduced a deboning technology aimed at improving the marketability and consumer acceptance of milkfish.

According to institution officials, under suitable farming conditions, milkfish can attain a marketable size of around 500 grams within six months, with a productivity of 4.5 to 5.0 tonnes a hectare. The fish is rich in quality protein and has delicate white flesh. However, consumer preference has remained limited because of the numerous fine intermuscular bones that make it difficult to eat.

M. Kailasam, Director, ICAR-CIBA, said the removal of fine intermuscular bones would make milkfish more acceptable to consumers and encourage wider consumption.

“Through this deboning technology, ICAR-CIBA has addressed a critical market barrier and opened new opportunities for value addition, entrepreneurship, and increased consumer acceptance of this low-cost, nutritious fish,” Dr. Kailasam said.

Milkfish, often referred to as the “Brackishwater Carp”, is considered a promising species for diversifying India’s brackishwater aquaculture sector. As a herbivorous fish, it can be produced economically at an average farming cost of about ₹100 a kg while fetching a farm-gate price of nearly ₹200 a kg, making it an attractive option for farmers.

ICAR-CIBA has introduced a practical deboning technique that significantly improves consumer convenience and creates opportunities for producing a range of value-added fish products.

To popularise the technology, ICAR-CIBA organised an awareness-cum-demonstration programme on milkfish deboning and value addition at its Muttukadu Experimental Station. The programme attracted fish farmers, fisher self-help groups, entrepreneurs, representatives of the aquaculture and seafood industries, seafood restaurant operators, students, and other stakeholders in the fisheries sector.

During the programme, scientists harvested farm-grown milkfish from the institute’s culture ponds and conducted live demonstrations of the deboning process. Participants were also shown how to prepare various value-added, ready-to-cook milkfish products with enhanced consumer appeal and commercial potential.

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