Health Benefits of Puntius Sophore (Pool Barb)

Abstract

Fish are highly nutritious food item, they are highly perishable and therefore, preservation of fish is very necessary. There are abundant low-lying areas North-Eastern regions of India and therefore, water is accumulated during rainy season which provides suitable habitat for the breeding of weed fishes. These weed fishes may include Puntius spp., Esomus danricus (darkina), and Amblypharyngodon mola (mola), etc. The fishermen preserve the heavy catches of rainy season for future usage. In Manipur, Puntius sophore (pool barb) is consumed in fresh or processed form. The fresh are eaten after roasting, frying or steaming with proper vegetable combinations. The processed forms of Puntius sophore in Manipur may include sun dried, smoked dried, fermented forms. Puntius sophore is one among the commonly used dried small indigenous fishes in Manipur. In Manipur, dried small indigenous fishes are used in the preparation of various Manipuri dishes.  Fermentation method is also an important preservation method of fish in Manipur. Ngari and hentaak are the two most preferred traditional salt-free fermented fish products which are very popular in Manipur. Ngari is prepared by using sundried salt-free Puntius sophore fish and hentaak is an indigenous fermented fish product which is in form of paste, a small ball shaped which is prepared from dry fish Puntius spp., Esomus denricus, Amblypharyngodan mola, etc with vegetable such as Colocasia spp. Puntius sophore and its food products are observed to possess good nutrition containing protein, fat, mineral, vitamin, omega-3 and omega-6 fatty acids and antioxidant activities.