A team of researchers from Bangladesh Agricultural University (BAU) has successfully developed Fish Soup Powder using the swim bladder and Fish Stock from the fins, gills, and operculum of carp fish. The research was led by Dr. Fatema Haque Shikha, a professor in the Department of Fisheries Technology at BAU, and carried out by postgraduate students Sadia Rahman Munmun and Mausumi Mondal. The nutritional properties of the products have also been tested in the laboratory.
Assistant researcher and postgraduate student Sadia Rahman Munmun stated that Fish Soup Powder is a rich source of calcium, potassium, and sodium. She explained, “Quality assessment studies have shown that Fish Soup Powder can be a good source of protein. It can be produced commercially, providing a significant source of income for vendors. With proper packaging and processing, it also has great potential for export, which could contribute to foreign exchange earnings for the country.”
Another assistant researcher, Mausumi Mondal, elaborated on the preparation process of Fish Stock, explaining, “By boiling the fins, gills, and operculum of carp fish along with various vegetables such as Malabar spinach, carrots, and potato peels for 30 minutes and then straining the extract, we obtain Fish Stock. It can be used as a sauce to enhance the taste of food.” She further emphasized that Fish Stock could be commercially produced, providing an additional income source for fish traders while also serving as a valuable protein-rich food. Moreover, utilizing discarded fish parts in this manner could help mitigate environmental pollution.
Potential Economic Impact of the Research
The lead researcher, Dr. Fatema Haque Shikha, highlighted that fish processing industries and local fish markets in Bangladesh often discard carp fish byproducts such as fins, jaws, and swim bladders, as these parts are neither sold nor used for human consumption. She pointed out that there is also a lack of scientific data regarding food products made from such discarded fish parts.
Considering these factors, the research team developed Fish Soup Powder (from fish swim bladders) and Fish Stock (from fish fins, gills, and operculum) as “ready-to-cook” food products. To ensure accessibility for consumers, they collected carp fish byproducts from local markets in BAU. Dr. Shikha emphasized that transforming discarded fish parts into value-added food products presents a significant opportunity for economic growth.
The research, funded by the Ministry of Science and Technology, commenced in July 2023 and concluded in April 2024. The findings contributed to a master’s thesis, and according to a statement from the university’s research center on Monday, preparations are underway for the publication of the study in a scientific journal.
