History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c28.s2.13

v1.c28.s2.13

Suśruta not only enumerated a number of fish species that have food value but also gave the relative medicinal properties possessed by different fishes. Hora (1955) stated that fresh water fishes are more nutritious than the marine fishes. According to him, the non-protein nitrogenous components such as trimethylamine oxide and urea which are present in marine fishes, putrefy more readily and thereby reduce their palatability and sale value. The fresh water fishes on the other hand, do not contain these components and can stay fresh for a relatively long period. In ancient days when refrigeration was not known, the relatively high merit of fresh water fish as an item of diet in India could thus, be readily understood.