Prospects and Potential of Value-Added Fish

Products in Bangladesh
1. Introduction
Fishery is a very perishable food commodity that requires proper handling and preservation
to increase its shelf and retain its quality and nutritional attributes. Processing fish involves
primarily the application of preservation techniques in order to retain quality and increase
shelf life. It may also deal with value-adding to produce a wind variety of products. A number
of methods are used to preserve fish. Some employ techniques based on temperature control,
using ice, refrigeration or freezing; others on the control of water activity and include drying,
salting, smoking and freeze- drying. Techniques may rely on the physical control of microbial
fish loads, such as through microwave heating or ionizing irradiation or on chemical control
of microbial activity and loads by adding acids, for example, to fish products. Techniques are
also used that are based on oxygen-reduction, such as vacuum packaging. Most often a
combination of different techniques is used to preserve fish. Value addition is the most talked
about word in food–processing industry, particularly in export oriented fish processing
industry because of the increased realization of valuable foreign exchange. Value can be
added to fish and fishery products according to the requirements of the different markets.
These products range from live fish and shellfish to ready-to-serve convenience products. In
general, value additions mean any additional activity that in one way or another changes
nature of the product thus adding to its value at the time of sale. As far as the fish-processing
industry is concerned value addition is one of the possible approaches to raise profitability
since this industry is becoming highly competitive and increasingly expensive. A number of
such diverse products have already invaded western markets. One factor responsible for such
a situation is more and more women getting educated and taking up employment. Reasonably
good expendable income, education, awareness and consciousness towards hygiene and
health and increased emphasis on leisure pursuits are some of the other reasons. Marketing of
value added products is completely different from traditional seafood trade. It is dynamic,
sensitive, complex and very expensive. Market surveys, packaging and advertising are a few
of the very important areas, which ultimately determine successful movement of a new
product. Most of the market channels currently used is not suitable to trade value-added
product. A new appropriate channel would be supermarket chain; which want to procure
directly from source of supply. Appearance, packaging and display are all important factors
leading to successful marketing of any new value-added product. The retail pack must be
clean, crisp and clear and make contents appear attractive to consumer. The consumer must
be given confidence to experiment with a new product from, target group, market area,
species used and so on. The latest packaging must also keep abreast with latest technology. A
large number of value-added and diversified marine products both for export and internal
market based on shrimp, lobster, squid, hilsa, and certain species of fish and minced meat
from low priced fish have been identified. The technology for their production is readily
available.

1
2. Background
The fisheries sector in Bangladesh is traditionally dominated by the sale of fresh or wet fish.
Post-harvest handling and processing remain rudimentary, relying heavily on ice-preservation
and sun-drying. According to the Department of Fisheries (2022), the country produced over
4.6 million metric tons of fish, but a substantial portion is vulnerable to spoilage due to
inadequate cold chain infrastructure and processing facilities. While fish drying (shutki) is a
common traditional practice, it often involves unhygienic conditions and lacks standardized
quality control.
Globally, the trend is towards diversified, convenient, and safe processed seafood.
Bangladesh lags in this modern value-addition curve. The domestic market is evolving, with
a growing urban middle class exhibiting increased purchasing power and a willingness to pay
for convenience, quality, and food safety. Simultaneously, international markets, particularly
in the EU, USA, and Middle East, demand high-quality, processed seafood, offering
Bangladesh a chance to move beyond exporting primarily frozen shrimp and low-value fish.
Developing VAFPs can mitigate post-harvest losses, stabilize incomes for fishers and
processors, create rural employment (especially for women), enhance food safety, and
increase export earnings.

3. Objectives
This study aims to explore:
 The current status and development of value-added fish products in Bangladesh.
 Potential market acceptability and consumer preferences for these products.
 The prospects of expanding value-added fish product markets domestically and
internationally.
 Constraints limiting growth of the value-added fish processing sector.
 Recommendations for stakeholders to enhance value-added fish production and
marketing.

4. Methodology:
4.1. Value Addition:
Value addition is defined as any activity along the supply chain that increases the usability,
culinary attribute or economic viability of a food item. Processing of fish into a wide variety
of value-added products is now common with the increase in demand for food products that
are ready-to-eat or require little preparation before serving. Usually, value added fish
products are perceived to be those that have added ingredients such as a coating
(breaded/battered) or a sauce, are prepared neatly or in some way provide more convenience
to the user, Actually it indicates a measure of factors added to the total worth of a product at
each stage of the production. Value addition ties in with consumer convenience. For example,
value addition can be a process for transforming fish fillets into products that are perceived
by the customer as having added quality and interest. The four major reasons for value
addition are;
2
 (i) For higher profit,
(ii) For improved processing utilization
(iii) To keep pace with consumers’
(iv) To provide variety of products.
There are numerous varieties of fish and they differ widely from one another depending on
the shapes, size, flavours, texture etc. Though fleshes of all types of fish are nutritionally
more or less similar, their market prices vary hugely. They are certain varieties fish with are
very expensive, while there other varieties which are very cheap. The low-cost fish in whole
from have poor/no preference among the consumers as food due to some of the factors like
small/unconventional size, ugly shape, too much spiny body, and unfriendly flavour/taste etc.,
Therefore these low-cost fish are often used for animal feed or by-product production. Even
in some cases, these fish are thrown back into the sea. However, with the application of
available technologies, these fish can be directly used for human consumption through value
addition.

4.2. Factors Responsible for Value Addition in Bangladesh

There are several factors responsible for value addition in the fisheries sector of Bangladesh.
On one hand, fish producers, processors, and exporters aim to satisfy the growing demand for
value-added fish products from both domestic and international consumers. On the other
hand, the Government of Bangladesh encourages value addition within the country rather
than exporting raw fish to importing countries, as domestic processing contributes to
employment generation, industrial growth, and increased foreign exchange earnings.
International trade in fish and fishery products has expanded significantly over the last few
decades. At present, a large proportion of fish harvested for direct human consumption enters
international trade. Developing countries account for nearly 50% of global fish exports (FAO,
2005). However, like many developing nations, Bangladesh still exports a substantial share of
fish and shrimp in raw or minimally processed forms, particularly frozen whole fish and
head-on shell-on shrimp. These products are often further processed in importing countries,
where most of the value addition occurs.
As a result, Bangladesh is not fully capturing the economic benefits of its aquatic resources.
Recognizing this limitation, development experts, research institutions, and international
organizations increasingly advocate the transfer of value-addition technologies, technical
know-how, and investment capital to Bangladesh. Value addition is attractive because it
enhances product quality, reduces post-harvest losses, increases export competitiveness, and
creates additional employment opportunities, particularly for women.
Despite the availability of processing technologies, many value-addition initiatives in
Bangladesh have faced challenges or failed. In several cases, insufficient attention was given
to feasibility factors, including quality assurance systems, food safety compliance, market
demand analysis, distribution networks, and international trade barriers. Successful value
addition requires not only processing technology but also effective marketing strategies, cold-
chain infrastructure, and compliance with international standards such as HACCP and EU
regulations.
3
In developed countries, value-added fish innovation mainly focuses on convenience foods
and diversified high-value products, such as fresh and frozen fillets, breaded items, smoked
products, and canned fish. These products require advanced processing equipment, skilled
labor, and access to capital, which pose challenges for Bangladesh but also represent areas of
significant growth potential. Value-added fish products are increasingly marketed as ready-to-
eat or portion-controlled meals with uniform quality, catering to modern consumer
preferences.

4.3. Potentiality of Value-Added Fishery Products in Bangladesh

The market for value-added fish and shrimp products in Bangladesh is rapidly expanding,
particularly in urban and semi-urban areas. Several socio-economic changes are driving this
growth, including rising income levels, fast-paced lifestyles, increasing urbanization, growth
of nuclear families, and a higher participation of women in the workforce. These factors have
significantly increased demand for convenient, hygienic, and ready-to-use food products.
In urban centers such as Dhaka, Chattogram, Sylhet and Khulna, middle- and upper-income
consumers increasingly prefer value-added fish products over whole raw fish. Additionally,
hotels, restaurants, catering services, and expatriate communities create a growing market for
processed and packaged fish products.
Therefore, strong opportunities exist in Bangladesh for the development of:
 Ready-to-cook retail packs of fish and shrimp in different forms (cleaned, dressed,
filleted, marinated).
 Canned fish products targeting hotels, tourist facilities, expatriates, and high-income
urban consumers.
 White fish products, such as frozen fillets, steaks, and dressed fish from species like
pangas, tilapia, seabass, and hilsa.
 Fish mince and mince-based products, including fish sausage, burger, finger, cutlet,
nugget, ball and fish loaf.
 Salted, dried, and dehydrated hilsa and other small indigenous fish species (SIS)
in attractive retail packaging.
The availability of diverse fish species and a large domestic market provide Bangladesh with
a strong foundation for expanding its value-added fish product sector.

4.4. Fish Export Performance of Bangladesh

The fisheries sector plays a vital role in Bangladesh’s export economy and foreign exchange
earnings. Bangladesh is one of the leading fish-producing countries in the world, with both
inland capture fisheries, aquaculture, and marine fisheries contributing to export supply. Fish
and fishery products are among the country’s most important agro-based export commodities.
Bangladesh mainly exports frozen fish, frozen shrimp and prawn, while export of highly
processed value-added fish products remains limited. Shrimp and prawn dominate the export

4
basket, accounting for the largest share of fisheries export earnings. Other exported items
include frozen hilsa, pangas, tilapia, ribbon fish, cuttlefish, squid, and crab.
4.4.1. Export Growth and Trends
Over the years, fish export earnings have shown fluctuating but generally upward trends,
influenced by global market demand, quality compliance issues, disease outbreaks in shrimp
farming, and trade restrictions imposed by importing countries. The European Union, United
States, Japan, China, and Middle Eastern countries are the major destinations for Bangladeshi
fish exports.

Items/Products Quantity (approx) Value (approx)

Total Fish & Fishery 77,408 MT 4,531.86 crore Taka
Products (FY 2023–24)
Shrimp & Prawn 19,131 MT 2,117.67 crore Taka
Other Fish & Products 57,277 MT 2,414.19 crore Taka
Export earnings 74,043 MT 5,191.75 crore Taka
Frozen Shrimp & Fish 23,238 MT $388.7 million (frozen
fish+shrimp)
Crab exports 9,789 MT 735 crore Taka
Dried Fish exports 3,038 MT 76 crore Taka

4.5. Trade Policies in the Fisheries Sector of Bangladesh

Trade policies in Bangladesh’s fisheries sector are designed to promote export growth, ensure
food safety, and protect aquatic resources while maintaining sustainability. These policies are
formulated and implemented by various government agencies, including the Ministry of
Fisheries and Livestock (MoFL), Department of Fisheries (DoF), Export Promotion Bureau
(EPB), and Bangladesh Standards and Testing Institution (BSTI).
4.5.1. Export-Oriented Trade Policies
Bangladesh encourages fish exports through:
 Export incentives and cash subsidies for shrimp and fish exporters
 Duty-free import of machinery and equipment for export-oriented fish processing
industries
 Support for compliance with international quality standards (HACCP, EU regulations)
Fish processing plants must be licensed and approved by competent authorities and meet
strict hygiene and quality requirements to access international markets. Export consignments
are inspected and certified by relevant authorities to ensure compliance with importing
country standards.
4.5.2. Import and Tariff Policies
To protect domestic producers, Bangladesh imposes controlled import policies on fish and

5
fishery products. Imports are generally allowed only when domestic supply is insufficient.
Tariff structures are used strategically to:
 Protect local fish farmers
 Prevent dumping of low-quality imported fish
 Encourage domestic value addition
4.5.3. Quality and Safety Regulations
Bangladesh has strengthened its regulatory framework to meet international market
requirements. Mandatory implementation of HACCP, traceability systems, residue
monitoring, and sanitary inspections are required for export approval. Failure to comply may
result in export bans or rejection of consignments.
4.5.4. Sustainability and Resource Management
Trade policies also integrate conservation measures to ensure sustainable use of fishery
resources. Seasonal fishing bans, export restrictions on juvenile fish, and conservation of
hilsa fisheries are examples of policy measures that indirectly influence trade.
Major problems faced by exporters
 To identify buyer with integrity
 Shortage of raw material
 Infrastructure and hygiene at landing centers and fishing ports.
 Fly by night exporters (suitcase companies)
 Shipment delays India needs a drastic look at the export trade and try to mitigate
burning issues.
If there is likely that our fish export trade may face many issues, and they will eventually end
in closure of many processing establishments.

4.6. Important value-added fish products

4.6.1. Fish Finger

6
Preparation procedure
 Remove the head, gut, scales, and fins from the whole fish.
 Remove bone from fish flesh and cut the meat into finger size.
 Finger sized fish meat are mixed with boiled potato, grounded onion, garlic, ginger,
green chilli, pepper, vinegar, salt, capsicum, cumin, carrot, coriander leaves etc.
 Finger shaped fish meat is given a round shape after mixing with biscuit powder.
4.6.2. Fish Cutlet

Method of Preparation:
 Head, scales, fins and gut content of fish are removed and washed thoroughly.
 Fish is boiled and flesh is removed from the bone.
 Potato is boiled.
 Fish meat is mixed thoroughly with potato, Bengal gram powder, garlic, ginger, onion,
pepper, coriander leaves, green chilly, salt, and cumin.
 The small amount (30 gm) of dough is taken to give a cutlet shape.
 Each piece is dipped into the egg white and breaded.
 Breaded cutlet is fried in hot oil until brown coloration.
4.6.3. Fish nuggets

7
Preparation Method
 Preparation of condiments mixture: The condiment is prepared by blending peeled
chopped onion, garlic and ginger (in the ratio of 4:2:1 respectively) in a mixture grinder
to the consistency of a fine paste.
 Preparation of meat emulsion: Minced meat emulsion for fish nuggets was prepared
in bowl chopper. Salt and sodium tri polyphosphate were added to the meat and blended
for 1 minute. The condiment mixture were added and again blended for 30 seconds.
This is followed by addition of spice mixture and wheat flour and blending continued
for an additional period of 2-3 minutes to get. desired emulsion. Sufficient care was
taken to keep the end point temperature below 10°C by addition of chilled water.
 Molding of fish nuggets: Meat emulsion was formed in to balls weighing 250 g each
and these balls were kept in aluminium boxes.
 Cooking of fish nuggets: The mound nuggets were kept in boxes. The lid of such
boxes were closed and cooked in preheated autoclave. The cooking is done at 10 psi
pressure for 10 minutes.
4.6.4. Fish Butter Fry
 Mix all the above ingredients in a mixture and roll them in a roller for 1 hour till a thick
paste of better is found.
 Heat all ingredients with constant steering in a rod 3/4th of the oil till the colour become
black brown.
 Fry the ginger and green chilies to light brown in oil and add to this fish masala,
turmeric powder and chili powder until they become light brown.
 Add the processed slurries of onion and tomatoes in to the mixture.
 Cut slice of soft fish are mixed vinegar and then into paste.
 Add water and salt.
 Heat the whole material well until they become cooked well.
 Keep on clean pan for serving to customer.
4.6.5. Fish Sandwich
8
  Using minced fish meat a paste product can be prepared which can be spread between
bread pieces to make sandwich Seabass, Dorry can be used.
 Method of Preparation
 Procure fish (each 80-150g) from the market.
 Remove scale, eviscerate and wash thoroughly with portable water to make it free from
blood and any other extraneous matter.
 Boil the fish for 10-15 mins. Allow it to cool to room temperature.
 Separate muscle from skin and bone by hand.
 Make fish muscles in to a fine paste in an electric or stone grinder.
 Make garlic, ginger and green chilli in to a paste together (called the 1st paste) in an
electric blender.
 Make dry chilli powder, turmeric powder and cumin powder together in to a paste
(called paste no. 2) by adding sufficient water and mixing.
 Chinnamon cardamom is made in to powder and then made in to paste by adding water
and mixing (called paste no.3)
 Add all oil in the frying pan and heat it. Add half-broken mustard seed and menthi seed
in the hot oil and fry for 1-2 min.
 Now add the paste no. 1 made of ginger, garlic and green chilli in the hot oil and fry it
for 3-4 min.
 When 1st paste is half-fried, add paste no.2 and continue frying until characteristic
odour of fried species emerges.
 Add sugar during frying of paste.
 Add paste no.3 and continue frying for 1-2 min. until characteristic odour emerges.
 Add the fish paste and continue frying in a low flame for a while with vigorous stirring.
Take care that nothing sticks to the bottom of the vessel.
 Stop frying when characteristic smell emerges.
 Remove the frying pan from the flame and butter is added and mixed with the contents
thoroughly.
 Then lemon juice extracted from approximately 4 lemon is added and mixed (lemon
juice is added to test).
 Toast the bread pieces and spread the paste prepared (about 12g) for each sandwich (1/2
slice).
 Add coriander leaf over the paste before serve.
4.6.6. Fish Sauces
Fermented fishery products are very popular in south-east Asian countries. Fish sauce is a
heavily salted liquid product having salt content varying from 20 to 30% depending upon the
method and source of preparation. Sauce manufacturing is highly modernized and the whole
processing of packing and filling are automated. Fish sauces have a developed market and
they are also exported to Europe and America.

9
The technology is very simple. It is one of the best ways of using low-value by catches.

5. Results

5.1. Consumer Acceptance and Market Trends

Consumer preference studies demonstrate that value-added fish products, such as ready-to-eat
Balachao made from shrimp and various fish species, receive favorable acceptability among
consumers of all age groups. These products scored well in sensory evaluation criteria like
taste, appearance and overall acceptability, indicating strong domestic market potential.
Research also indicates rising consumer interest in convenience food products influenced by
urbanization and busy lifestyles. Ready-to-eat products align well with this trend and may
particularly appeal to young professionals and students.

5.2. Product Development and Quality Enhancement

Technical studies reveal that processing fish into fillets and extending shelf life under
refrigerated or frozen conditions enhances product quality and opens access to modern retail
channels. For example, value-added tilapia fillets stored under proper cold chain conditions
showed promise for broader market distribution

Value chains for pangas and tilapia have shown that processors capture the highest added
value among stakeholders, suggesting opportunities to strengthen processing operations to
benefit more actors.

5.3. Economic and Market Opportunities

International experience suggests potential for Bangladesh to produce higher-value export

products such as fillets, fish fingers, fish balls, and modified atmosphere packaged items for
markets in the USA, Europe, and Middle East. Furthermore, utilization of fish by-products
traditionally considered waste can generate high-value materials like fish oil, collagen, and
fishmeal, contributing to sustainability and revenue diversification.

10
6. Discussion

The findings highlight significant prospects for the development of value-added fish products
in Bangladesh. Rapid urbanization, changing dietary habits, and increasingly busy lifestyles
have led to a growing demand for convenient and hygienic food options. As a result, ready-
to-eat and ready-to-cook fish products are gaining popularity, particularly among urban
consumers and middle-income households. This expanding domestic market creates strong
opportunities for processors to diversify products and improve profitability.

In addition to domestic growth, Bangladesh has considerable export potential in value-added

fish products. By adopting international processing standards such as filleting, portioning,
freezing, and advanced packaging techniques, the country can move beyond exporting
primarily raw or minimally processed fish. Diversification into higher-value products would
enhance competitiveness in global seafood markets and increase foreign exchange earnings.
Technological advancement is another key prospect for the sector. Improved processing
technologies, modern cold-storage facilities, and efficient cold-chain systems can
significantly reduce post-harvest losses, improve food safety, and extend shelf life. These
improvements support product diversification and allow fish products to reach distant
domestic and international markets in acceptable quality.

Furthermore, value addition offers opportunities within a circular economy framework. The
utilization of fish processing by-products such as heads, bones, skins, and viscera can
generate high-value products like fish oil, collagen, gelatin, and nutraceuticals. Such practices
not only increase overall economic returns but also promote environmental sustainability by
reducing waste (INFOFISH). Despite these promising prospects, several challenges continue
to limit the growth of value-added fish products in Bangladesh. One of the major constraints
is limited technical expertise. Processing value-added fish products requires skilled labor,
specialized equipment, and technological know-how, which are still inadequate in many
regions (FAO).

Inadequate cold-chain infrastructure further restricts the sector’s development. Inefficient

cold storage, transportation, and handling systems negatively affect product quality and limit
market access, particularly for chilled and frozen fish products. Without reliable cold-chain
facilities, maintaining consistent quality standards remains difficult. Weak market linkages
also pose a significant challenge. Poor coordination among fish producers, processors,
exporters, and retailers hampers scalability and reduces efficiency across the value chain.
Strengthening these linkages is essential for ensuring stable supply, consistent quality, and
better price realization (ResearchGate). Finally, regulatory and quality compliance issues
remain a concern. Although progress has been made, food safety regulations and quality
control frameworks need further strengthening to fully meet international export
requirements. Compliance with standards such as HACCP, traceability, and residue
monitoring is essential for sustaining access to high-value export markets.

7. Conclusion

11
The development of a robust Value-Added Fish Products sector is not merely an economic
option for Bangladesh; it is a strategic necessity. It addresses critical issues of post-harvest
loss, food security, and rural poverty while tapping into the growing demand for processed
and convenient seafood. While significant challenges in infrastructure, technology, quality
control, and marketing persist, they are not insurmountable. With a concerted, collaborative
effort involving government, research institutions, private industry, and development
partners, Bangladesh can transform its abundant fishery resources into a high-value,
sustainable, and globally competitive industry. Harnessing this potential will contribute
substantially to achieving the Sustainable Development Goals (SDGs) related to zero hunger,
decent work, and economic growth. The journey from a producer of raw fish to a supplier of
diverse, safe, and valued fish products is pivotal for the future resilience and prosperity of
Bangladesh's fisheries sector.

8. References:

 Sarker, M.S. et al. (2021) Value addition of tilapia (Oreochromis niloticus): Preparation
of fillet and shelf-life assessment. Research in Agriculture Livestock and Fisheries, 8(2),
pp.231–240.
 Uddin, M.T. et al. (2018) Value chain of pangas and tilapia in Bangladesh. Journal of
the Bangladesh Agricultural University.
 Sujit Krishna Das (2025) Processing, Utilisation and Processing of Fish By-Products in
Bangladesh: Valuable Treasures, Not Trash. INFOFISH.
 Rahman, M. M., Haque, A. R., & Alam, M. S. (2020). Value chain analysis and potential
of fish oil production from marine fish in Bangladesh. Journal of Fisheries and Life
Sciences, 5(1), 1-8.
 Sultana, N., Hossain, M. M., & Hossain, M. A. (2018). Consumer preference and market
potential of value-added fish products in Dhaka city, Bangladesh. Bangladesh Journal of
Fisheries Research, 20(1&2), 73-82.
 WorldFish. (2019). The Future of Fish in Bangladesh: Aquatic Agricultural Systems.
Penang, Malaysia.
 Islam, M. S., & Rahman, M. M. (2022). Quality Control in Fish Processing: Challenges
and Opportunities in Bangladesh. Asian Journal of Fishery Sciences, 15(1), 20-30.

12