Abstract:
Jaadi is a traditional Sri Lankan fermented fish product where the fermentation process is extended for 3-6 months with salt and goraka (Garcinia cambogia). Commercial-scale production of Jaadi is restricted due to safety issues and lack of product standardization. This research was conducted to optimize the Jaadi fermentation process using Indian Scad. Lack of product consistency, hygienic processing practices and less product attractiveness are the major issues of Jaadi industry.
