𝗙𝗿𝗼𝗺 𝗦𝗮𝗹𝘁𝘆 𝘁𝗼 𝗦𝘂𝗽𝗲𝗿𝗳𝗼𝗼𝗱: 𝗦𝗼𝗹𝗮𝗿-𝗗𝗿𝗶𝗲𝗱 𝗙𝗶𝘀𝗵 𝗡𝗼𝘄 𝗣𝗮𝗰𝗸𝘀 𝟳𝟬% 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 & 𝟭𝟮-𝗠𝗼𝗻𝘁𝗵 𝗦𝗵𝗲𝗹𝗳 𝗟𝗶𝗳𝗲!

What if your daily protein needs could be met with just 5 grams of fish?

That’s now possible, thanks to solar-dried epipelagic fish—like anchovy, sardine, and mackerel—processed under hygienic conditions by innovators at M.S.Swaminathan Research Foundation(MSSRF) in Tamil Nadu.

Traditional dried fish has over 30% salt, poor hygiene, and just 2-month shelf life. But with solar drying, the salt content is just 12%, moisture drops to 5-15%, and shelf life jumps to 9–12 months. Even better? Protein content doubles to 70%!

Solar drying speeds up the process 2x faster than open sun drying and avoids contamination. Women-led fish drying units in Cuddalore, Nagapattinam, and Poompuhar now use this tech, making safer, high-quality fish that sells at Rs. 450–800/kg, compared to Rs. 200–400 for traditional ones.

Aluminum foil packaging adds hygiene and longer shelf life—without the cost of vacuum packing. MSSRF has even trained fisherwomen in fish selection, hygiene, and packaging.

This innovation boosts nutrition, supports livelihoods, and enhances food safety—perfect for Anganwadi & Midday Meal Programs!