INTRODUCTION:

Aquaculture refers to the farming of aquatic organisms such as fish, shellfish, and aquatic
plants. It involves the cultivation of these organisms in controlled environments such as
ponds, tanks, or cages for commercial purposes. Aquaculture is the fastest growing food-
producing sector in the world. It is developing, expanding and intensifying in almost all
regions of the world. The global population is increasing, thus, the demand for aquatic
food products is also increasing. (Rohana Subasinghe, 17 September 2008) It is often used
to supplement wild-caught fish and seafood production and can help meet the growing
demand for seafood while reducing pressure on wild fish populations. The world’s
demand for aquatic source of foods is on the rise not only because of its growing
population, but also because of a preference for healthier foods for human beings. Over
800 million people in the world are chronically malnourished as per the united nation’s
statistics. Of this one fourth are children under the age of five, who suffer from acute or
chronic protein energy malnutrition (PEM). It has been the fastest growing animal food
production globally for the last 3 decades, with production (excluding aquatic plants)
growing at an average compounded rate of 8.1% per year since 1981 (compared with
3.0% for terrestrial farmed meat production; FAO 2008a, 2009). Although the aquaculture
sector has now reached the level of capture fisheries in terms of food fish supply, it has not
been without its problems an (Lazard) (Jérôme Lazard1, 2010)
It plays a role, in ensuring food security by offering a sustainable solution to meet the
increasing demand for seafood. This diverse industry includes methods like pond farming
and modern recirculating aquaculture systems (RAS) operating in different aquatic
environments such as freshwater, brackish water and marine ecosystems. Forage fishes,
known for their size and high reproduction rates play a part in aquaculture by serving as
essential feed for farmed carnivorous species, like salmon, trout and shrimp. The fisheries
sector, an integral component of aquaculture, encompasses a myriad of fishing practices
worldwide. These range from artisanal and subsistence fishing in coastal communities to
industrial-scale operation utilizing advanced fishing technologies like purse seining and
trawling.

Present Fisheries Production, Trends, and Threats

Aquaculture is a rapidly growing fisheries sector in India with an annual growth rate of
over 7%. Freshwater aquaculture contributes over 95% of the total annual aquaculture
production of 5.77 million t. (Jayasankar, 2018) Seventy-seven percent of the 164 million
tons total global aquatic production in 2004 was from marine systems, and the remaining
23% was from inland waters. Sixty-eight percent of the total production of fish,
crustaceans, and mollusca came from capture fisheries, and the remaining 32% came from
aquaculture. Its production is rising rapidly, and by 2030 it is estimated that aquaculture
production will be close to that of capture production. Seventy-six percent of world
fisheries production in 2002 was used for direct human consumption, and the remaining
24% was used for fishmeal and oil, much of it in aquaculture. Unlike terrestrial farming
systems, in which the bulk of global production is based on a limited number of animal
and plant species, 220 different farmed aquatic animal and plant species were reported in
2002. Excluding production by China the capture production of fish, crustaceans, and
molluscs has been declining annually by 233,000 tons since 1989. At least 70% of world
fish stocks are estimated to be fully exploited, overexploited, or recovering from a period
of depletion current global fisheries production of 160 million tons is rising as a result of
increases in aquaculture production. A number of climate-related threats to both capture
fisheries and aquaculture are identified, (K.M.Brander, 2007). The global fisheries and
aquaculture production reached a record of 214 Mt in 2020 (SOFIA). The fisheries and
aquaculture not only produce food it provides livelihoods. Fisheries and Aquaculture
continue to have a significant contribution to local economies, proportionally more
significant in developing countries.
 Due to the increase of human population and demand for better nutrition, the
utilization of aquatic resources in food have drastically been increase in the world. Among
the aquatic sources fish is the cheapest source of high-quality protein that can improve the
nutritional quality of the diet. Asia is the most fish consuming continent, followed by
Europe while Africa having the least amount of fish consumption. More than 75% of the
world’s fish population is being consumes in human food, while the remaining 25% is
being utilized in animal feed, primarily in the form of fish meal. (FAO,2018).

India is the third largest fish producing country and the second largest aquaculture fish
producer in the world. India contributes about 7% to the global fish production. The
country is also home to more than 10% of the global fish biodiversity and is one of the 17-
mega biodiversity rich countries. Around 14 million people are engaged in fisheries and
its allied activities. Andhra Pradesh is the largest fish producer in the country followed by
West Bengal and Gujarat. The total fish production during 2017-18 is estimated to be
12.60 million metric tonnes, of which nearly 70% is from inland sector and about 50% of
the total production is from culture fisheries. More than 50 different types of fish and
shellfish products are being exported to 75 countries around the world. Fish and fish
products have presently emerged as the largest group in agricultural exports from India,
with 13.77 lakh tonnes in terms of quantity and Rs. 45,106.89 crore in value. This
accounts for around 10% of the total exports and nearly 20% of the agricultural exports,
and contribute to about 0.91% of the GDP and 5.23% to the Agricultural GVA of the
country. Fish is a vital source of food for people. It is man’s most important single source
of high-quality protein, providing 16% of the animal protein consumed by the world’s
population .It is particularly important protein source in regions where livestock is
relatively scarce- fish supplies <10% of animal protein consumed in North America and
Europe, but 17% in Africa,265 in Asia and 22% in China. (Allan, 2001) It has been
estimated that about ten million people die every year in the world either through
starvation or malnutrition (FAO, 1995). As the world population increases, the demand for
fish in the world also grows (FAO, 2000). Inspite of high preferences for fish and fishery
products, the per-capita consumption of fish in India is still very low. A decline in fish
availability will have a detrimental effect on the nutritional status of man as fish
contributes significantly to the protein intake of people in most Asian countries. Globally,
fish and shellfish account for about 16% of animal protein consumed (Mba et al., 2011).
In some countries figure is as high as 50%. Protein content of raw fish flesh is 18-22%.
Therefore, aquatic food can be the medical food of 21st century. It not only does the
functions of food but also contributes a lot to meet the requirements of basic nutrition and
also plays a vital role in fulfilling the vitamin and mineral deficiencies besides driving
away the diet related diseases. Importance of fish as a source of high quality, balanced and
easily digestible protein as well as several other nutrients is well understood. Fish
provides the most of the gross and essential protein, fat, minerals, vitamins and essential
amino acids. It is excellent for growth and development of human body and prevents
several nutritional deficiency diseases. Apart from this fish is one of the most important
sources of animal protein and has widely accepted as a good source of protein and other
elements for the maintenance of healthy body. (ANDREWS, 2001). Due to increase of
fish demand, the price of fish is also hiked, which fetches the attention of planners to
increase fish production in both from natural as well as through cultural practices.
Aquaculture is gaining popularity in both developed and developing countries.

In the unique context of Kashmir, fish culture holds a distinctive position within the
broader aquaculture landscape. Kashmir is rich in fishery resources, offering great
potential in fish production for domestic consumption and export. The enormous resources
of water in the shape of lakes, wetlands, ponds, streams, springs and rivers, due to their
peculiar natural conditions, are prime centers of cold-water fisheries and thus have a
major contribution in the development of fisheries in this region. The fish biodiversity of
Kashmir is quite varying and mainly represented by the group Schizothorax. All lakes and
rivers of Kashmir play a great role in the social, cultural and economic status of the valley.
However, due to overexploitation of the natural resources following human interferences,
these water bodies have come under serious threat of depletion. The unabated pollution
has resulted in the decline of some native fish species from the water bodies. Pollution and
degradation of aquatic resources has been reported to be one of the major causes of the
decline in fish diversity and density. The region's topography, characterized by its majestic
mountains and abundant water bodies, provides an ideal setting for freshwater fish
farming. Carp species such as rohu (labeo rohita), catla (catla catla) and mrigal
(Cirrhinus mrigala) dominate the aquaculture sector, owing to their adaptability to local
environmental conditions and high consumer demand. Additionally, the introduction of
trout species, including the rainbow trout (Oncorhynchus mykiss) and brown trout, (Salmo
trutta), has diversified Kashmir's aquaculture portfolio, catering to both sport fishing
enthusiasts and commercial aquaculturists.

Research efforts in Kashmir's fish culture sector have focused on optimizing production
systems, enhancing broodstock management, and improving feed formulations to
maximize growth rates and feed conversion efficiencies. Furthermore, initiatives aimed at
sustainable aquaculture practices, including water quality management and disease
prevention strategies, are paramount to ensuring the long-term viability of the sector.
Overall, the intricate interplay between traditional knowledge, scientific innovation, and
environmental stewardship shapes Kashmir's dynamic fish culture sector, contributing
significantly to the region's economy, food security, and cultural heritage. Kashmir (Vale
of Kashmir), situated in the bosom of the northern Himalayas of India, has an enormous
wealth of fish, contributing 31% of the total cold-water fish produce in the country. It is
believed that 23 fish species occur in a variety of water bodies such as rivers and lakes,
most of which belong to the Cypriniformes. The people belong to a variety of ethnic
communities, among which, a unique caste of people is associated with fishing for their
livelihood. Fish have medical and cultural uses in addition to being food. Fishes are called
locally by different names. However, most of the documented fishes (70%) had the
suffix gaadis attached for instance, Schizothorax esocinus is locally named as “Kashir
gaad”, similarly Catla catla is known as “Punjaib gaad”; fish are generally called gaad in
the valley. Variation in the vernacular names was seen for different reasons including (l)
morphological features, (2) social attachment, and (3) the environment. Glyptothorax
kashmirensis is very ugly in shape, so it is called “dev gaad”. Locally, dev means “giant
and ugly physique”. Schizopyge nigeris is very close to the people’s hearts as it has been
used for generations for food and medicine, and has a unique status in the local culture; it
is locally called “ale gaad”. Ale means “very loveable”. Triplophysa kashmirensisis is
mostly found in the Jhelum River and is known as Jhelum gaad. Oncorhynchus mykissis is
reared in fish farms and hence is called farmi gaad. (Musheerul Hassan, 2022).

Fish plays an important role in the human diet as it provides a number of nutrients,
including protein, the long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs),
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (in particular, in oil-rich
fish), and a number of vitamins and minerals. Compared to meat, poultry and eggs, fish is
low in saturated fatty acids. Trout is a rich source of vitamin B1, vitamin B6 and
potassium and a rich or high source of protein, n-3 PUFA, vitamin D, vitamin B3, vitamin
B12, phosphorus and selenium. In India, trout was successfully introduced in Jammu and
Kashmir during 1990. Now, the state of Jammu and Kashmir especially, Kashmir region is
major contributor in trout production with total trout production of 262 tonnes worth
Rs.182 lakh during 2014-15. In spite of all the benefits of fish and trout consumption and
its availability, the prevalence of underweight children in India is among the highest in the
world, with dire consequences for mobility, mortality, productivity and economic growth.
Rank Based Quotient (RBQ) technique was used to know the strength of preference of the
consumer towards different attributes of the trout. Consumer is the most unpredictable
component of the value chain and the behavior of consumer is governed by various factors
which have a direct or indirect influence on preference for a particular product. (Stanzin
Gawa, 2017).

Proximate composition refers to the chemical composition of a fish's body, typically

expressed as the percentage of moisture, protein, fat, and ash present in the fish. This
information is important for determining the nutritional value and quality of the fish. The
proximate composition can vary depending on the species of fish, its age, diet, and
environmental factors. In conducting a comparative study of proximate composition in
two forage fishes within the context of Kashmir's fish culture, a robust methodology
encompassing both field and laboratory techniques would be employed. Biochemical
composition of fishes has important implications in the study of fish bioenergetics (Craig,
1977; Van Pelt et al., 1997) as well as the study of contaminants, given the propensity of
many compounds related to lipid levels . Further the quantity of fat also has importance in
aquaculture and food technology, whereby the fish grading, fish quality and value are
linked to fat levels in the tissue (Rasmussen, 2001). Moisture, protein, fat and ash are the
main components of fish meat and the analysis of the same is referred to as ‘proximate
composition’ (Love, 1970). Like any other meat, the moisture, protein, fat, and ash
(mainly minerals) constitute the four basic constituents of fish meat. Carbohydrates and
non-protein compounds are also important constituents but are present in small amounts
and are usually ignored during analysis. The live weight of Introduction 7 majority of fish
usually consists of about 70-80% moisture, 20-30% protein and 2-12% fat (Love, 1980).
However, these values may vary considerably within and between species and also with
size, sex, feeding, season and physical conditions/activity. The distribution of these
substances among the various organs and tissues of body may also show considerable
difference.
A lot of work has been carried out in the past about the chemical composition of fish
species, and among them, the most exhaustive work has been carried out by Atwater
(1888). His work comprised about 53 species of American food fishes and since then a
substantial amount of his work has been reported. The second notable work was of Clark
and Almy (1981), who evaluated a large number of fishes from the Atlantic coast. The
study consisted of assessing the seasonal variation in the chemical composition of fish
species. Afterwards, a series of papers have been published about the biochemical
composition of Canadian fishes by Mannan et al. (1961). Love, subsequently reviewed the
chemistry of fish in his two books entitled Chemical Biology of Fish and is therefore
considered as the ‘Father of Fish Chemistry'. Stansby (1962) attempted to illustrate the
chemical composition of fish and asserted that the proximate composition of fish is taken
on the following basis.

a. dry weight basis;

b. wet weight basis;

c. carcass composition—whole fish is taken for analysis;

d. analysis of edible portion (muscle tissue, bone and scales etc.).

It has been studied that a distinct association exists between the moisture and fat amount
besides protein and fat content. The highest amount of alteration occurs in the case of fat
or oil content, that is, greater than 300 times while moisture, protein and ash content
exhibit lesser disparity of about five times.

Generally, the proximate composition is traditionally used as an indicator of nutritional

value of food materials (Vlieg and Head, 1988; Rasmussen, 2001; )also been reported that
the principal components of fish are moisture, protein, fat, ash and minute quantities of
carbohydrates. In short, proximate body composition is the moisture, protein, fat, and ash
contents of the fishes. Therefore, the precise information about these biochemical
constituents of fishes is necessary for the formulation of animal feed, fish feed, fish
industry, human health, nutritionists, pharmaceuticals, chemists etc.

Moisture: The percentage of moisture in the composition of fish is a good indicator of the
relative energy, protein and fat content. The proportion of moisture in fish varies widely
between 65-90%, although it is normally in the range of 70- 75%. The existence of inverse
relationship between moisture and fat contents have been reported by several workers in
the past especially in smaller fish species and reported that low moisture content is usually
associated with relatively high fat content and vice-versa.

Protein: Proteins are complex molecules and the molecular weight of proteins range from
less than 5000 Dalton to several thousand Daltons. Proteins are generally classified based
on the shape, solubility and chemical structure. Based on solubility in salt solution
proteins are classified into three groups viz (i) Sarcoplasmic proteins (albumin and
globulin) which constitute about 25-30% of protein (ii) Myofibrillar protein (actin,
myosin, tropomyosin and troponin) are structural protein and constitute about 65- 70% of
total protein; (iii) Stroma or connective tissue proteins (called collagen) constitute about
3% of the protein in teleosts and about 10% in elasmobranches.

Fat: Fish fat provides much of energy and the essential body fatty acids. Fats are
heterogeneous group of compounds extracted with solvent of low polarity. Glycerides,
fatty acids, phosphoglycerides, sphingolipids, aliphatic alcohols and waxes, steroids and
several lipoproteins are important components belonging to this group. The term fat or oil
is often used to represent this group of compounds. In terms of quantity, fat is the third
major constituent in fish muscle. Fat content varies between species to species and also
between different organs within the species
Ash: After moisture, protein and fat contents the next constituent in the fish body is ash. It
is the material or white residue left after ashing the fish sample. The ash content of fish
also varies from 0.5-5%. Fish is good source of minerals and the total mineral content in
wet fish meat ranges from 0.6 to 1.5%. The minerals present in fish include iron, calcium,
zinc, iodine (from marine fish), phosphorous, selenium and fluorine. These minerals are
highly ‘bio available’ meaning that they are easily absorbed by the body. It is evident that
fish contribute more to people’s diet. Fish is the source of nutrition, income, employment
and foreign exchange. Increase in demand for fish in driven by population growth. With
the increase in population of world, there is greater awareness among people to use every
type of possible food.

The Valley of Kashmir has a great potential of fresh water habitats of both lentic (flowing)
and lotic (stagnant) nature. These aquatic resources are inhabited by a number of fish
species, endemic as well as exotic. Among the exotic species large numbers of carp
species are also exploited for commercial scale. The fishes are tremendously used as
source of protein in the Valley of Kashmir but unluckily less attention have been paid
towards the ecology of these fishes which are good source of protein, in the valley. The
majority of fishes are consumed in Kashmir valley Some of the popular fishes consumed
in the Kashmir Valley include:

Trout is a favorite fish in Kashmir and is often served in various traditional dishes like
"Trout Tikka" and "Trout Curry. Mahseer fish is also commonly consumed in the Kashmir
Valley, especially in regions near rivers and streams where Mahseer is found. Snow Trout
is another local fish species that is popular among the people of Kashmir. It is often
prepared in dishes like "Snow Trout Curry" or "Grilled Snow Trout." Carp: Carp fish is
widely consumed in the Kashmir Valley and is used in various dishes like "Carp Curry" or
"Fried Carp. These fishes are not only a significant part of the local cuisine in Kashmir but
also provide essential nutrients and health benefits to the people living in the region.
Mahseer and Schizothorax genera are vital food and game fish species in various countries
including Nepal, Pakistan, India.

Despite having good diversity of fishes many fishes are imported from different states in
order to know the proximate composition and nutritional value of these fishes. In current
cenario pangasius and puca fish will be introduced in Kashmir water bodies in order to
boost aquaculture and improve livelihood in the valley. These fishes can be cultured with
the normal Grass Carp and Catla Carp which are very common in Kashmir. Pangasius are
native to Southeast Asia. Ninety percent of this species are commercially produced in
Vietnam Pacu is cultured on a massive scale in South America. Both these fish varieties
have already made it to the Indian markets and are produced in various states. Pangasius
so far has been imported to Kashmir from different states.

These two varieties will be introduced for their high economic value and good taste.
“Pangasius variety is already liked by Kashmiris. The department now will culture the
species and supply it to the markets. Similarly, Pacu too will be cultured. Apart from the
trout variety, the department is equally focusing on other varieties to be cultured and
produced on a mass scale,” he said. Currently, the varieties of fish that are common in
Kashmir include Catla, Rohu, Golden, Morakhi, Grass Carp, Silver, B-grade Silver, and
some special varieties like Ginger, Popplet, Lobster, etc. J&K produces around 21000
metric tonnes of fish every year. They include 650 MT of trout. Plus 13.25 million trout
seeds and 62.50 million carp/other seeds are also produced every year. J&K is the leading
trout producer in the country and accounts for about 71% of the country’s trout
production. Jammu and Kashmir government has introduced a technology-driven `biofloc
system’ to boost fish.

My study will focus on the proximate composition and nutritional value of (pangasius
pangasius) in order to know which fishes has more nutritional value and good health
benefits. The production of fish and seafood from aquaculture has been growing since the
1970s and currently accounts for around 50% of world fish and seafood supply. Pangasius
catfish (Pangasius hypophthalmus) is one of the most important farmed species, with
increase in production rate during the last 10 years of 220.1% and 22.2%, respectively
(Bostock et al., 2010).

Pangasius is a type of catfish that is endemic to the waters of Mekong basin in south-east
Asia, belongs to the family Pangasiidae. This fish species is also known as
Pangasianodon hypophthalmus, Sutchi catfish, striped catfish or Tra fish (Guimarães et .al
2015). Pangasius catfish is one of world‟s fastest growing fresh water species in
aquaculture (Jeyakumari et al., 2016). Pangasius is now traded to well over 100 countries
worldwide as skinless and bone less fillets popularly along with portions, steaks, fillets
and its added value products.The industry has expanded in terms of both production and
trade. The Pangasius attains body weight of 1.2 to 1.3kg rapidly within a short span of 6
months but usually harvested after 8 months depending on marketability (Gurung et al.,
2016). It is characterised by tender and white flesh, absence of fishy odour, firm cooked
texture and high nutritive value with excellent sensory attributes has expanded consumer
preference for Pangasius. High market demand and soared product prices for different
Pangasius species reflect consumer preferences, Basa is the preferred imported variety of
Pangasius, while the farmers undertaking Pangasius culturing have reduced profit
margins. There is great scope to increase the consumption by developing different value-
added products from Pangasius due to a mild flavor, white flesh color, firm cooked
texture, low fat content easily digestible protein and nutritional properties beneficial for
human health. Global aquaculture production of pangasius was 419387 tons (FAO, 2015).
In Vietnam, Pangasius is mainly processed for export market, in 2008 alone export of
Pangasius surpassed rice, coffee and shrimps while in 2012 export to Europe alone was
around 143,200 tons. Italy annually imports approximately 12,780 tons ( Rathod, 2018).
Pangasius, a catfish with its qualities like fast growth, air breathing, tolerance to low
dissolved oxygen and compatibility to polyculture has gained popularity in many Asian
countries. Pangasius was introduced in India during 1995-96 from Thailand through
Bangladesh (Ahmed, 2007; Rao, 2010). Culture of Pangasius spread very fast in India and
the country emerged as one of the largest producers of pond cultured Pangasius (Rao,
2010). Fish farmers of Andhra Pradesh have initiated the pond farming of Pangasius since
the year 2004, with a view to diversify their carp-based aquaculture, and to harness its
high yield potential for domestic as well as export market. Andhra Pradesh produced more
than 0.5 million tonnes of Pangasius from 32000 ha of pond area, with productivity of
12.5 to 50 tonnes/ ha/year during 2009 (Rao, 2010). The species is well established for
culture in Krishna and West– Godavari districts of Andhra Pradesh. The Government of
India, through National Fisheries Development of Board (NFDB), Hyderabad is
promoting cage-culture of Pangasius for quality production. ( Mugaonkar, 2019).