Making Nutritious Fish Soup Powder from Scratch

Every year, millions of tonnes of low-value fish go to waste simply because they don’t sell well in fresh markets. But what if these fish could be turned into a convenient, protein-rich product that feeds families in minutes? That’s exactly what fish soup powder does. It’s a dehydrated food product made by processing underutilised fish into a fine, shelf-stable powder that reconstitutes into a flavourful soup with just hot water. The process is straightforward, the ingredients are affordable, and the end product is packed with nutrition.

What is fish soup powder? 🔗

Fish soup powder is essentially cooked fish meat that has been dried and ground into a fine powder along with seasoning ingredients like onions, starch, spices, salt, and milk powder. When you add hot water to this powder, it turns into a ready-to-eat soup – no lengthy preparation needed. The concept has been around for decades in countries like India, where institutions such as the ICAR-Central Institute of Fisheries Technology (CIFT) have developed and standardised the method for commercial production.

Fish soup powder serves two important purposes. First, it provides an excellent way to utilise low-value fish species – smaller fish or species that don’t fetch good prices in the market but are perfectly nutritious. Second, it creates an affordable, convenient source of high-quality animal protein for consumers who may not have regular access to fresh fish.

Suitable raw materials 🔗

Not every fish species is ideal for soup powder production, but the good news is that many commonly available, inexpensive species work very well. According to fisheries research, species like jewfish (Otolithes spp.), croaker, perches, tilapia, silver bellies, sardines, mackerel, and anchovies are all suitable candidates. These are often classified as “trash fish” or bycatch – fish that are caught unintentionally during fishing operations and typically have limited commercial demand in fresh markets.

A study published in Powder Technology demonstrated that low-cost marine fish from the Bay of Bengal – including sardine, Indian mackerel, Pama croaker, and Pacific ilisha – can be successfully processed into nutritious fish powder and soup mixes. The researchers found that whole fish-based powders (including head and bones) actually had higher micronutrient levels than powders made only from minced flesh.

Step-by-step production process 🔗

Making fish soup powder involves a sequence of well-defined steps. Each stage plays a specific role in ensuring the final product is safe, flavourful, and shelf-stable.

Cleaning and cooking the fish 🔗

The process begins with cleaning and dressing the whole fish – removing guts and washing thoroughly. The dressed fish is then cooked by boiling or steaming for about 15 minutes. This cooking step is critical: it destroys harmful bacteria and enzymes, denatures proteins to make them more digestible, and softens the flesh so that bones and skin can be easily separated. After cooking, the water is drained off, and the meat is carefully separated from skin, scales, and bones.

Mincing and blending 🔗

The separated cooked fish meat is then dispersed in a small quantity of water (about 200 ml per kg of meat) and blended into a smooth paste using a wet grinder or blender. The goal is to achieve very fine, uniform particles that will combine well with other ingredients and produce a smooth-textured powder.

Adding seasoning ingredients 🔗

This is where the soup’s flavour profile comes together. According to the standardised formulation developed by CIFT, the key ingredients mixed with 1 kg of cooked fish meat include:

Onion (1 kg) – diced and fried in vegetable fat until golden brown, adding sweetness and depth. Starch (333 g) – acts as a binder and thickener, giving body to the reconstituted soup. Salt (226 g) – for flavour and preservation. Fat (167 g) – vegetable fat for frying and mouthfeel. Skimmed milk powder (134 g) – adds creaminess and additional protein. Sugar (40 g), pepper powder (20 g), and coriander powder (16 g) – for balanced seasoning. Monosodium glutamate (13 g) – as a flavour enhancer. Carboxymethyl cellulose (4 g) – as a stabiliser. Ascorbic acid (2 g) – as an antioxidant to prevent rancidity.

Research on fish soup powder preparation indicates that starch at approximately 25% of the cooked fish meat weight, pepper at about 2.5%, and tomato soup powder at about 12% are commonly used proportions. Getting these ratios right is important – too much starch makes the reconstituted soup gluey, while too little results in a powder that doesn’t hold together well.

The fried onion mixture and all other ingredients (except milk powder) are added to the blended fish paste and mixed again until the whole mass becomes a thick, fine paste.

Drying 🔗

Drying is arguably the most critical stage. The blended paste is spread in a thin layer on aluminium trays and dried in a mechanical or cabinet dryer at approximately 60-70°C. The objective is to reduce moisture content to levels low enough to prevent microbial growth and enzymatic activity, while preserving nutritional value and flavour. Over-drying damages nutrients; under-drying invites spoilage. Proper temperature control during this stage is non-negotiable.

Some advanced production methods also use freeze-drying (lyophilisation), which preserves nutrients more effectively but is more expensive and typically used in research or premium product development.

Pulverising and sieving 🔗

Once dried, the material is ground into a fine powder. At this stage, the skimmed milk powder is added and mixed thoroughly to get a homogeneous product. The powder is then passed through sieves to ensure uniform particle size and to remove any larger pieces that might cause lumps when the soup is reconstituted. This sieving step is essential for a smooth final product.

Packaging: the make-or-break factor 🔗

Fish soup powder contains partially hydrolysed proteins, carbohydrates, fat, and seasoning compounds – a combination that makes it hygroscopic, meaning it readily absorbs moisture from the surrounding air. This property makes proper packaging absolutely essential.

If moisture gets into the powder, it triggers a cascade of quality problems: microbial growth, lipid oxidation, colour changes through non-enzymatic browning (Maillard reaction), and off-flavours. Research published in Food and Bioprocess Technology found that both storage temperature and water activity significantly affect the rate of lipid oxidation and browning in fish powder, with optimal stability occurring at a water activity range of 0.3 to 0.5.

Recommended packaging materials 🔗

Studies conducted at CIFT have identified several effective packaging options. Polyester laminated with LDPE-HDPE co-extruded film (12 micron) or multi-layer films (90-100 micron LD/BA/Nylon/BA Primacore) are suitable for long-term storage of up to 180 days. Glass bottles also work well and can extend shelf life up to 2 years. Aluminium foil-lined, airtight polythene bags are another practical choice, offering a storage life of about one year.

The key requirement is that the packaging material must have high water vapour barrier properties. Standard polyethylene bags alone are not sufficient. For commercial-scale operations, multi-layer laminated films with aluminium foil layers provide the best moisture protection.

Nutritional value of fish soup powder 🔗

Fish soup powder is far more than a convenience food – it’s genuinely nutritious. The drying process concentrates the proteins present in fish, making the powder a remarkably protein-dense product.

Fish protein is a complete protein, meaning it contains all essential amino acids in proportions closely matching human nutritional needs. Research on edible fish powder from small bony fish found protein content as high as 62.52%, along with significant calcium (1310.96 mg/100g) and phosphorus (2859.02 mg/100g) levels.

The fat content in fish soup powder includes beneficial omega-3 fatty acids – specifically EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) – which are well-established for supporting heart health, brain function, and reducing inflammation. Fish soup powder also retains B-vitamins (particularly B12), and minerals like selenium and iodine that may be lacking in inland diets where fresh seafood is scarce.

According to the Bhabha Atomic Research Centre (BARC), instant fish soup powder serves as a rich source of omega-3 polyunsaturated fatty acids including EPA, DHA, and ALA (alpha-linolenic acid), making it a nutritionally complete quick meal option.

Reconstituting the soup 🔗

Preparing the soup from powder is simple. The general recommendation from CIFT is to add the powder to 20 times its weight in water and boil for 5 minutes. For example, 5 grams of soup powder dissolved in 100 ml of water produces one serving of soup. The powder should be added to hot (not boiling) water and stirred continuously to prevent lumps from forming. The ratio can be adjusted based on personal preference for thicker or thinner consistency.

Applications and commercial potential 🔗

Fish soup powder has a wide range of practical applications beyond home cooking:

Hospital and clinical nutrition – Because the protein in fish soup is easily digestible, it’s a preferred option for patients who cannot consume solid fish. It works well as a light, nourishing food during illness or recovery.

Emergency food supplies – Its long shelf life and ease of preparation make fish soup powder suitable for disaster management and military rations. It can be stored for 12 months at room temperature, and radiation processing at 5 kGy can extend this by another 6 months.

Addressing malnutrition – In developing countries where protein deficiency is prevalent, fish soup powder offers an affordable nutritional supplement. It can be prepared without sophisticated cooking equipment, making it accessible to economically weaker sections of society.

Value addition for the fishing industry – Converting low-value fish into soup powder reduces post-harvest waste and creates new revenue streams for fishers and processors. A recent study concluded that fish powders made from whole fish can significantly improve both nutrition and economic empowerment for coastal communities.

Quality considerations and shelf life 🔗

The shelf life of fish soup powder depends heavily on packaging and storage conditions. In airtight packaging with good moisture barriers, the product can remain stable for 1 to 2 years at room temperature. However, several factors can affect quality during storage:

Lipid oxidation is the primary concern, as the fat content (especially omega-3 fatty acids) is prone to rancidity. Keeping the product at low water activity (below 0.5) and storing in cool, dry conditions slows this process significantly. Non-enzymatic browning (Maillard reaction) can cause colour darkening and off-flavours, particularly at higher temperatures and humidity levels. Including antioxidants like ascorbic acid in the formulation helps combat both issues.

For small-scale producers, using metalized film pouches or glass bottles and storing in cool, dry environments provides the best balance of cost and effectiveness. Vacuum packaging can further improve storage stability by removing oxygen that accelerates oxidation.

Challenges in production 🔗

While fish soup powder production is technically straightforward, there are practical challenges to consider. Maintaining consistent quality across batches requires careful standardisation of ingredient proportions and processing conditions. The hygroscopic nature of the product demands investment in appropriate packaging materials, which can increase production costs. Ensuring uniform drying without nutrient loss requires temperature-controlled drying equipment. And for commercial production, meeting food safety regulations and quality standards adds another layer of complexity.

Despite these challenges, the low cost of raw materials and the growing demand for convenient, nutritious food products make fish soup powder a viable business opportunity, particularly in coastal regions with abundant low-value fish supplies.

What do you think? Could fish soup powder become a mainstream protein supplement in regions facing malnutrition, or does the idea of “instant fish soup” still need to overcome consumer perception barriers before it achieves widespread acceptance?

References

1. https://cift.res.in/ciftfishpro_app/fishSoup.html
2. https://www.sciencedirect.com/science/article/abs/pii/S0032591025009623
3. https://link.springer.com/article/10.1007/s11947-025-03931-5
4. https://drs.cift.res.in/handle/123456789/413
5. https://technologies.britatom.gov.in/technology/Fish-Soup