STELLA'S FISH PICKLES

Salmon கிழங்கான் -- Kilangaan Red Snapper சங்கரா -- Sankara Seer / King fish வஞ்சரம் -- Vanjaram Little Tunny சூறை -- Soorai Tilapia காளான் -- Kalaan Yellow Tuna கீரை -- Keerai Sardines மத்தி மீன் -- Matthi Seabass கொதுவை மீன் - Kodhuvai Malabar Trevally பாறை -- Parai Saw / Gur கோலா மீன் -- Kola Squid ஊசி கனவா -- Uchi Kanava Shrimp / Prawn எறால் -- Eraal Anchovies நெத்திலி -- Nettili Crab நண்டு -- Nandu Cod பண்ணா -- Panna Cat fish கெளுத்தி -- Khelutthi Cuttle கனவை -- Kanavai sword திருக்கை -- Thirukkai Eel விலாங்கு -- Vilangu Ribbon fish வாலை -- Valai Halibut பொத்த மீன் Barracuda ஷீலா Pomfret வவ்வால் Mackerel காணன் கெளுத்தி

  Fishes that have less bones: Tuna :  சூரை  என்பது கானாங்கெளுத்தி Swordfish :  Fresh swordfish steaks are available.   Sole :  Sole is virtually bone free.   Grouper :  Grouper is virtually bone free.   Whitefish :  Whitefish is virtually bone free.   Basa :  Basa is a popular boneless fish that is versatile and easy to handle.   Indian salmon :  Indian salmon is a seawater fish with soft meat that is easy to cook.

  Drying is the oldest known, widely used and least expensive food preservation method.  During drying, water from a subject gets removed which reduces microbial activity, and thus  prevents spoilage.  The reduced water content not only influence the microbial activity but also retards the chemical as well as the enzymatic processes happening in the food system.  Dried products are stable products that can be stored at ambient temperatures.  Hence the distribution  costs are also minimum while transportation and storage.

Fish pickle is made by marinating fish in venegar or brine, and also by fermenting it anaerobically.  The pH of fish pickle is usually 4.6 or lower to reduce microbial activity.  Fish pickles are spicy and pungent, and are also made with vegetables like lime, ginger, garlic, and gooseberry. Some tips for making fish pickle: Oily fish like mackerel and herring are best for pickling because their texture changes in a delightful way when cured.   To make fish pickle, you can use ingredients like turmeric, red chili powder, coriander seeds, jeera, cloves, poppy seeds, cinnamon stick, cardamom, star anise, lemon, oil, ginger garlic paste, mustard seeds, and curry leaves.   Store fish pickle in an airtight container in the refrigerator for longer shelf life.   Use a dry, clean spoon to scoop the pickle from the bottle, and tighten the lid immediately after.   You can eat fish pickle with hot rice, chapati, or paratha.