Abstract
The excessive over population of some algae eating fish are known as one of the cautions of isoyake. Such phenomenon supposed to be resolved by introducing those fish in value-added seafood development. Based on this fact, we assessed the potential utilization of algae eating rabbit fish Siganus fuscescens and bassy chub Kyphosus spp. as the raw material for value-added thermal gel products development. Based on our experimental findings, we consistently proclaimed that rabbit fish meat is useful raw material for high quality thermal gel product production other than that of spawning and spent ones. Consequently, unlike rabbit fish bassy chub meat functions well for quality thermal gel product production throughout the year, though low whiteness may limit its wide application in food industry. However, further studies in this line are needed to explore algae eating fishes in high quality seafood production.
