In order to ease the difficulties of malnutrition and starvation due togrowing population, culturing of fish becomes an effective tool since fish isa valuable protein source alongside with several other qualities. Fishcontains wet body weight around 16-20% protein when related to 3.5% inmilk, 6.6% in rice as well as wheat and 12% in egg. It has great nourishingvalues with good sense of taste and about 85-95% higher digestibility rate(Anuar et al., 2008). Fish protein signifies a vital nutritive element in somecountries that are densely populated where entire levels of intake of proteinare very little (Food and Agriculture Organization, (FAO), 2004). Accordingto FAO (2015), the rapidly developing sector which has surpassedpopulation development is termed aquaculture.
