Cift scientists create fish ice cream

KOCHI: If you think you are a perfect foodie who has hogged it all, a “fishy” surprise awaits you. Central Institute of Fisheries Technology (Cift), Kochi, has developed an ice cream variety made of fish, without the smell.

“We use cuttle fish such as squid to make the ice cream. It’s like any other ice cream, but rich in protein. It has a new flavour and absolutely no fish smell. Cuttle fish generally don’t smell,” Cift director K Devadasan says.

Named Maricream, the sweet ice cream is the latest offering from Cift, which has invented a range of products from marine resources. “Nobody associates fish with ice cream. We wanted to do something different and our scientists came out with this novel dessert,” a proud Devadasan says.

The institute under the Indian Council of Agricultural Research is willing to share technology for a profit. “Cift is a research and development institution. We don’t go for commercial production. But we acn give technology to any entrepreneur,” the director adds.

Since it is deodorised, Maricream is free from fish flavour. It provides all essential amino acids. Frozen well, Maricream can be stored for a year. But it is too tasty to be kept that long.

s_don@dnaindia.net