Hidol (Shidol), Hukoti, Namsing, Ngari are the four different types of traditional fish products popular in Assam as well as other parts of North East India. Of these products, hidol is largely and exclusively used by the people of different communities of Assam because of its unique flavor and aroma. Present investigation was intended to study on hidol through comparative analysis on extraction and quantitative estimation of proteins extracted from both the fermented ie hidol and unfermented fresh fishes. Experimental study involved protein extraction from both hidol and fresh (unfermented) fish by using alcalase enzyme and quantitative estimation following the methods as described by Lowery et al. (1951). The protein quantity of the hidol and unfermented fresh fish is found to be 363.798 μg/ml and 677 μg/ml respectively.
