What are Fish Noodles and How are They Made?

Fish noodles are a smart food innovation that blends the convenience of traditional noodles with the nutritional power of fish protein. Made by incorporating fish meat directly into noodle dough, they offer a high-protein, low-fat alternative to standard wheat or rice noodles. What makes them particularly interesting is their role in reducing fish waste – low-value fish, by-catches, and processing trimmings that would otherwise be discarded can all be turned into this marketable, convenient food product.

What exactly are fish noodles? 🔗

Fish noodles are extruded food products where processed fish meat (or fish mince) is blended into a flour-based dough before being shaped into noodle strands. Unlike regular noodles that rely almost entirely on carbohydrates from wheat or rice flour, fish noodles contain a significant proportion of animal protein from the fish component – typically ranging from 15% to 30% fish mince in the formulation.

The concept has deep roots in Asian food culture. As noted by India’s Central Institute of Fisheries Technology (CIFT), fish noodles have undergone significant evolution through upgrades in formulation and processing techniques, particularly by Chinese and Japanese food technologists. These improvements have turned what was once a regional specialty into a product with global potential, valued for its taste, nutrition, convenience, safety, and longer shelf life.

What sets fish noodles apart from a dish like “noodles served with fish” is that the fish is actually embedded within the noodle dough itself. The fish protein becomes an integral part of the noodle’s structure, not a topping or side ingredient.

Why fish noodles matter: sustainability and waste reduction 🔗

The fishing industry generates massive amounts of waste. According to the FAO’s State of World Fisheries and Aquaculture report, by-products from fish processing can represent up to 70% of the total processed fish weight, depending on species and type of processing. These by-products – heads, bones, viscera, skin, and trimmings – are often discarded or diverted to low-value uses like fishmeal.

Fish noodles offer a practical solution. They can utilize low-value fish species, small pelagic species, by-catch from shrimp trawl fisheries, and fish processing trimmings. In the Asia-Pacific region – especially in Thailand, Malaysia, the Philippines, and Myanmar – many such species have been found to possess suitable gelling properties for products like fish noodles, fish mince, and fish flakes. This transforms waste into a nutritious, marketable food product, aligning with circular economy principles in the seafood sector.

Key ingredients in fish noodle formulation 🔗

A typical fish noodle formulation involves a carefully balanced mix of ingredients. Based on the CIFT’s standardized process, the key components include:

Fish mince forms the protein base. For every kilogram of fish mince used, approximately 522 grams each of wheat flour and refined flour (maida) are added, along with 178 grams of potato starch. Small quantities of salt (44 grams), guar gum (4 grams), and sodium tripolyphosphate (2 grams) complete the formulation.

Wheat flour and refined flour provide the gluten matrix essential for noodle structure and texture. Gluten gives the noodles their characteristic chewiness and ability to hold together during cooking.

Potato starch acts as a binding and texturizing agent. It helps achieve the right consistency and contributes to the smooth mouthfeel of the finished noodle.

Guar gum serves as a hydrocolloid stabilizer, improving the dough’s water-holding capacity and ensuring uniformity in the final product.

Sodium tripolyphosphate is used in very small amounts to improve the water-binding properties of the fish protein, which helps maintain texture and moisture during processing and storage.

The total water content in the dough is optimized to around 36%. Since fish mince already contains significant moisture, only the additional water needed beyond what the mince contributes is added during preparation.

How fish noodles are made: the step-by-step process 🔗

Step 1: Fish preparation 🔗

The process begins with selecting suitable fish species. Low-value fish or by-catch species are ideal candidates. The fish is cleaned, washed, and dressed. Bones and skin are removed either manually or using a mechanical deboner. The cleaned fish meat is then passed through a mincer to produce a smooth, uniform fish mince.

Step 2: Dough mixing 🔗

The fish mince is combined with wheat flour, refined flour, potato starch, salt, guar gum, and sodium tripolyphosphate. This mixing is done in a silent cutter (a high-speed mixing device) for about one minute to ensure all ingredients are distributed evenly throughout the dough. Proper mixing is critical – uneven distribution leads to inconsistent texture and weak spots in the final noodle strands.

Step 3: Conditioning 🔗

After mixing, the noodle flour mixture is conditioned (rested) for 40 minutes at 25°C. This relaxation period allows the gluten network to develop fully and the moisture to distribute uniformly throughout the dough. Skipping or shortening this step results in a dough that is difficult to extrude and produces brittle noodles.

Step 4: Extrusion 🔗

This is where the dough becomes noodles. The conditioned mixture is cold-extruded through a die with a 1.0 mm diameter opening using a noodle-making machine. During extrusion, the dough is forced through the die under pressure, forming continuous, smooth strands with a uniform gluten matrix. Research published in the Journal of Food Engineering has shown that during the extrusion of fish noodles, disulfide bonds and hydrogen bonds are the primary chemical forces responsible for holding the noodle structure together.

For large-scale production, twin-screw extruders are increasingly used. These machines offer better control over temperature, pressure, and mixing intensity, resulting in more consistent product quality compared to single-screw or manual extrusion methods.

Step 5: Steaming 🔗

The freshly extruded raw noodle strands are steamed for approximately 5 minutes. This steaming step serves two important purposes: it denatures the fish proteins (setting the noodle structure) and gelatinizes the starch granules. Starch gelatinization is what gives the noodles their characteristic chewy, elastic texture – the starch granules absorb water and swell, creating a cohesive gel matrix that binds the noodle together.

Step 6: Drying 🔗

After steaming, the noodles are dried in a hot air dryer at 70-80°C for about 2 hours. Drying reduces the moisture content to a level (around 8%) that inhibits microbial growth and extends shelf life. Proper drying is essential – too much residual moisture leads to spoilage, while over-drying makes the noodles excessively brittle.

Step 7: Packaging and storage 🔗

The dried noodles are packed in polyethylene bags and can be stored at room temperature. The low moisture content achieved through drying, combined with the protein denaturation from steaming, gives fish noodles a commercially viable shelf life without the need for refrigeration.

Nutritional profile of fish noodles 🔗

Fish noodles offer a significantly better nutritional profile compared to conventional noodles. A study on rohu fish noodles published in Food Chemistry Advances found that noodles with 30% fish mince had a protein content of about 30%, along with reduced carbohydrate levels (around 48%) compared to standard wheat noodles. The same study noted increased mineral content, including higher sodium and calcium levels.

Here is a general nutritional comparison:

Protein: Fish noodles typically contain 15-30% protein depending on the fish mince proportion, compared to just 8-12% in regular wheat noodles. This protein is complete, containing all essential amino acids the body needs.

Fat: Fat content is generally low, around 2-4%. The fats present include beneficial omega-3 fatty acids naturally found in fish, which support cardiovascular health and have anti-inflammatory properties.

Carbohydrates: While still present (48-66% depending on formulation), carbohydrate content is lower than in standard noodles due to the partial replacement of flour with fish mince.

Moisture: Dried fish noodles have very low moisture (around 8%), which is key to their long shelf life at room temperature.

Micronutrients: Fish noodles naturally contain minerals like phosphorus, selenium, and calcium, along with B-vitamins – nutrients that are largely absent in plain wheat noodles.

Role of extrusion technology 🔗

Extrusion is central to fish noodle production. It is a continuous process that combines mixing, cooking, and shaping in a single operation, making it highly efficient for large-scale manufacturing. According to a review in the journal Discoveries in Agriculture and Food Sciences, thermoplastic extrusion is considered a “clean technology” characterized by minimal environmental impact, efficient energy use, and the ability to produce food with consistent quality and safety.

During extrusion, several critical physical and chemical changes occur simultaneously. Raw starch gelatinizes under heat and moisture, proteins denature and form new bonds, and the mixture is shaped into the desired noodle form. The high temperature (80-120°C in hot extrusion processes) also reduces microbial load, contributing to food safety.

There are two main approaches to extrusion for fish noodles:

Cold extrusion is the method used in the CIFT process described above. The dough is pushed through the die at room temperature, and cooking (gelatinization and protein denaturation) happens in a separate steaming step afterward. This gives more control over the cooking process.

High-moisture extrusion uses twin-screw extruders that simultaneously cook and shape the product within the barrel itself. This method can use surimi (washed fish protein concentrate) as the main raw material rather than just fish mince. Research has demonstrated that high-moisture extrusion can create noodles with a fiber-like structure and improved texture, though managing the high moisture content of surimi (over 70%) during extrusion remains a technical challenge.

Challenges in fish noodle production 🔗

Species variability: Different fish species have different protein compositions, fat levels, and moisture content. This means the formulation and processing parameters need to be adjusted for each species, making standardization difficult.

Texture consistency: Achieving the right balance between chewiness, firmness, and elasticity requires precise control of the fish-to-flour ratio and processing conditions. Too much fish can make the noodles mushy; too little defeats the nutritional purpose.

Shelf stability: Fish proteins are more prone to oxidation and spoilage than plant-based ingredients. Even though drying addresses much of this, proper packaging is still essential to prevent lipid oxidation, which can cause off-flavours during storage.

Colour and appearance: Depending on the fish species used, the noodle colour can vary from pale white to grey or brownish. Since consumer acceptance is heavily influenced by visual appeal, manufacturers sometimes need to use natural colorants or carefully select lighter-fleshed species.

Scaling up production: Many fish noodle producers, particularly in China where the product has a long history, still operate as small family workshops. This leads to uneven quality and low productivity. Transitioning to industrial twin-screw extrusion systems can solve this but requires significant capital investment.

Culinary uses and versatility 🔗

Fish noodles are remarkably versatile in the kitchen. They can be prepared using most standard noodle-cooking methods – boiling, stir-frying, or adding to soups and broths. The fish flavour in well-made fish noodles is mild and well-integrated, which makes them acceptable even to people who are not regular fish consumers.

Common preparations include stir-fried fish noodles with vegetables, noodle soups where the fish protein enriches the broth, cold noodle salads, and noodle bowls with additional toppings like grilled fish or seafood. In Southeast Asian cuisines, they fit naturally into existing noodle-based dishes.

For health-conscious consumers, fish noodles offer a way to increase protein intake without resorting to supplements or drastically changing eating habits. They are particularly useful for children, elderly individuals, and athletes who need higher protein consumption in convenient, familiar food formats.

Future potential 🔗

The fish noodle industry is evolving rapidly. Researchers are exploring the incorporation of additional functional ingredients like seaweed, vegetables, and dietary fibre into fish noodle formulations. There is also growing interest in using surimi powder – a dried, concentrated form of fish protein – instead of wet fish mince. Surimi powder offers easier handling, more consistent formulations, and better storage properties, making industrial-scale production more feasible.

As consumer demand for high-protein, sustainable, and convenient food products continues to grow, fish noodles are well-positioned to move from a niche product to a mainstream food option – especially in regions where both fish by-catch and noodle consumption are high.

What do you think? Could fish noodles become a viable everyday protein source in your region, or do you see consumer acceptance as a major barrier? How might local fish species and food traditions shape the way fish noodles are adopted in different parts of the world?

References

1. https://www.fao.org/flw-in-fish-value-chains/value-chain/capture-fisheries/discards-and-bycatch/markets/en/
2. https://cift.res.in/ciftfishpro_app/fishNoodles.html
3. https://www.fao.org/3/cc0461en/online/sofia/2022/utilization-processing-fisheries-production.html
4. https://www.sciencedirect.com/science/article/abs/pii/S0260877423004545
5. https://www.researchgate.net/publication/363638551_Nutritional_and_Quality_Properties_of_Pasta_and_Noodles_Incorporated_with_Fish_and_Fishery-Derived_Ingredients_Using_Extrusion_Technology-_A_Review
6. https://www.sciencedirect.com/science/article/pii/S2772753X2400128X
7. https://journals.scholarpublishing.org/index.php/TNC/article/view/17453
8. https://www.researchgate.net/publication/358981792_Surimi_powder_Processing_technology_and_potential_application