KUNAK: Some 20 participants completed the Otoshimi and Surimi fish processing course held at the Kunak Fisheries Department Office, here.
The participants comprised small entrepreneurs from Kunak and Semporna as well as several students form the aquaculture industry.
The four-day course was facilitated by its Head Instructor Patricia Vera Komilus from the Marine Development Unit at the Sabah Fisheries Department headquarters.
“The objective of the course is to increase the participants’ knowledge and skills on fish processing as well as expose them to the production methods of Otoshimi and Surimi based products with the use of various modern processing equipment,” she said.
Otoshimi is a method for production of minced fish meat while Surimi is a paste made from fish or other meat.
The course offered both theory and practical applications of the Otoshimi and Surimi methods.
Patricia said the theory portion touched on the fish processing industry, hygiene and sanitation, guidelines for assessing the level of freshness and quality of fish, and the calculation of raw materials according to formulas.
The practical session included processing keropok lekor, as well as Surimi-based products such as fish balls and fish cakes.
“It is hoped that the participants will be able to come up with the uniqueness of their respective products in the future and succeed in marketing the product at a higher level,” she said.
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