COMPARATIVE TASTE STUDY ON NILE TILAPIA (Oreochromis niloticus) AND MARINE FISH IN SAMOA AND NAURU
Field Document No. 3/1997
| COMPARATIVE TASTE STUDY ON NILE TILAPIA (Oreochromis niloticus) AND MARINE FISH IN SAMOA AND NAURU |
by
ANTONIO P. MULIPOLA
LUI A.J. BELL
POSA SKELTON
TAVITA SASI
and
YOSHINOBU MATSUNAGA
Research and Management Unit Fisheries Division,
Ministry of Agriculture, Forests, Fisheries and Meteorology,
Samoa
and
FELIX ALEFAIO
Department of Fisheries and Marine Resources, Nauru
October 1997
The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or constitutional status of any country, territory, city or area or of its authorities, or concerning the delimitations of its frontiers or boundaries.
SOUTH PACIFIC AQUACULTURE DEVELOPMENT PROJECT (PHASE II)
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
(GCP/RAS/116/JPN)
Suva, Fiji
2. Materials and Methods
2.1 Fish Cooked in Coconut Cream
2.2 Fish Cooked in a Samoan “Umu”
2.3 Smoked Fish
3. Results
3.1 Fish Cooked in Coconut Cream
3.2 Fish Cooked in a Samoan “Umu”
3.3 Smoked Fish
4. Discussion
5. Conclusion
Aknowledgement
2. Materials and Methods
2.1 Fish Cooked in Coconut Cream
2.2 Fish Cooked in a Samoan “Umu”
2.3 Reef Fish Species
3. Results
3.1 Fish Cooked in Coconut Cream
3.2 Fish Cooked in a Samoan “Umu”
4. Discussion
5. Conclusion
Aknowledgement
2. Materials and Methods
2.1 Fish Cooked in BBQ
2.2 Fish Cooked in Frying Pan
2.3 Raw Fish
3. Results
4. Discussion
5. Conclusion
Appendix 1
Appendix 2