Indian anchovy

Better known as the Ikan Bilis, the Indian Anchovy are common throughout different water salinity. They usually come in school and stay close to structures or seawall. They can be easily caught with small feathered jigs, similar to jigging tambans. More

Maximum autolytic activity of Indian anchovy (Stolephorus indicus) was found at 60 °C. Autolytic activity decreased with increased NaCI concentration. Remaining autolytic activity at 25% NaCI (w/w) was 52%. More

Indian anchovy (Stolephorus indicus) is a major raw material for fish sauce production in Southeast Asia. Fish sauce production is a natural fermentation process, which takes about 12-18 months for completion. Fish endogenous and microbial proteinases are likely to contribute to protein hydrolysis. More

(Polynemus indicus) (TF), Indian anchovy, locally known as ikan bilis (Stolphorus indicus) (IA), pomfret (Pampus chinensis) (PC) and tengirri pappan (Scomberomorus guttatus) (TE). More

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