Processed fish products: a protein source for humans and the challenges faced in processing.

Fish is widely used as a food source and provides an exceptional supply of protein, vitamins, fatty acids, and minerals. The geometric increase in the human population has increased the demand for sufficient food. While fresh fish meat is widely consumed, there is also a growing demand for various processed fish products. However, fish is highly perishable and begins to deteriorate rapidly. Therefore, the fish should be processed immediately. Common preservation methods include salting, drying, chilling, smoking, and canning, all of which help prolong fish shelf life. Innovation in this field has opened new dimensions to aquaculture products. These processed products can be transported efficiently across the globe, and they are less prone to damage compared to fresh fish meat. However, they also have some drawbacks. Unhygienic conditions during processing facilitate entry of various impurities into these products. In some cases, the materials used for canning are of low quality and may begin to degrade over time. Comparative analysis also indicates variability in nutrient composition of fresh and processed products. Various preservation strategies alter nutritional content specially that of protein significantly. The consumption of packaged food products has also led to various diseases. There should be a proper check and balance during processing to avoid complications. The aim of this research focuses on the effectiveness and challenges of various fish preservation methods, their impact on nutrient quality, and the potential health risks associated with processed fish products.