Anchovy (Stolephorus spp) is
a kind of small fish that
has a high economic value.
Like other sea fish, anchovy
also contains high protein.
Lubis (1987) states that
fish as a food supply have
high nutrition value with
their content of mineral,
vitamins, non-saturated fat,
and protein arranged in many
essential amino acids needed
for body growth and human
intelligence.
Saltwater Fish Food Facts
Anchovy belongs to the type
of fish that resist from
damage (decay). When it is
left open for a long time,
it will experience a change
due to the physical,
chemical, and
microbiological influences.
This is the reason why
anchovy that have been
captured need to be further
processed, one of which is
preserving them. One way of
preserving such fish is by
salting them.
Product Description
We're looking for more
salt water specific info
with various saltwater
fish
REQUIREMENTS:
A. Frequent Fisherman
B. Have experience using
similar baits.
C. Own a digital camera
and knows how to upload
pictures
We will provide a few 5"
Chubby shad jig head and
body packs in your
preferred colors.
You will get to keep the
samples.
We will choose about 6
testers for this product
test. A few from the West
coast, and a few from the
East Coast.
To APPLY :
Goal is to have an article
on the
1. Fishing techniques with
this type of swimbait
2. Various species of fish
these are effective for
3. Effective colors
3. and pictures of fish
caught with the chubby swim
bait.
Anchovy fish
organically
Last week saw the
announcement of what is
claimed to be the world’s
first organic aquaculture
harvest of the large
freshwater prawn, scampi, in
the backwaters of Kerala on
November 1st, the formation
day of the south Indian
State which is the leading
Producer and exporter of
fish and seafood
products in the country.
This unique project is
the baby of the Marine
Products Export
Development Authority (MPEDA),
which is collaborating
with Switzerland’s State
Secretariat for Economic
Affairs (SECO).
I
like to think I'm a
reasonably adventurous
eater - I suppose it
goes with the territory.
I've tried various
preparations of horse
and chomped on grilled
queen termite. I've
sucked down raw sea
urchin sperm in a rubber
boat and gnawed a length
of recently clubbed
octopus in a canoe. I've
had dubious curries in
insanitary shacks, fried
squirrel in a swamp and
a couple of bits of a
deer that were still
twitching as they went
down.
But I'm not listing
these things to flash my
culinary cojones - quite
the opposite - because
the truth is, I didn't
like them. I found them,
rather to my
embarrassment, a bit
grim. I put them in my
mouth, chewed, swallowed
and found them to a
greater or lesser extent
disagreeable (for the
record, I feel the same
about caviar) but here's
the important bit; I
didn't yak, retch, howl
or make any particular
display of disgust, I
just quietly resolved
never to bother again.
For me, this is the
behaviour of a grown-up
food lover: interested
in new tastes,
experimental in spirit
and open to new
experience.
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2008, www.tajagroproducts.com All rights reserved.