Discouraging news for vegetarians. Scientists at Central Institute of Fisheries Technology (CIFT), Kochi, India has developed a high protein ice cream using cuttle fish. The interesting features of fish ice cream are:
- uses cuttle fish such as squid
- protein rich
- has no smell of fish
- has a shelf life of one year
- named as ‘Maricream’
- commercial production is yet to start
Here is a video clip of cuttle fish. Also here is a video clip on Nestlé Low Temperature Freezing Ice Cream with reduced fat content.
More information on Maricream is available at dnaindia and newindpress.
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