Category: Fish processing (Cleaning – cooling – freezing – drying – salting – smoking)

This category covers all types of fish processing whether done in special establishments or in fish markets. The processing includes cleaning, cooling, freezing, drying, salting and smoking. Fish being processed could be farmed fish or captured from natural resources.

Fish section in Mongu central market, Zambia

Credit: Numel Phiri (Zambia)   This picture is for a general market for fish and other goods as well. This is the second biggest in terms of fish trading after the Mulamba Harbor market which is at the hub of fish trading. However, the harbor market is characterized by fish trading structures made out of …

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Permanent link to this article: https://fishconsult.org/?p=12533

Jellyfish processing and export in SriLanka

Photo credit:Tim Huntington (UK) Technical review: Abdel Rahman El Gamal (Founder of the website)           This jellyfish resource remains un-utilized for many years until an emerging demand on jellyfish showed up and led to a significant activity in SriLanka within a relatively short time. In order to meet the increasing demand, …

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Permanent link to this article: https://fishconsult.org/?p=12490

Sun-drying of fish in Bangladesh

Credit: Abu Sayed Talukder & Zahangir Alam (Bangladesh) and Abdel Rahman El Gamal (Founder of the website)         The inserted picture shows the traditional sun-drying method for fish in Bangladesh in which fish are exposed to sun for a period of 3-7 days depending on season (temperature) as well as type and size …

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Permanent link to this article: https://fishconsult.org/?p=12437

Post harvest handling and processing in Bolivia- in Spanish (Video)

Video submitted by: Rory Felix Mamani (Bolivia) Description: Abdel Rahman El Gamal (Founder of the video channel) This short video shows the packing and transporting of harvested fish in ice boxes. Icing of fish is shown in the video. Fish gutting, baking and serving are addressed in the video.

Permanent link to this article: https://fishconsult.org/?p=12300

Grilling and consumption of “Pacu” in Bolivia

Credit: Rory Felix Mamani (Bolivia)   The photo shows the grilling of “Pacu” (Colossoma sp.) in Bolivia. The metal container shown in the photo allows the exposure of contained fish to the heat and in fact the smoke generated by the heat of burnt coal. The design of the metal container as well as the …

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Permanent link to this article: https://fishconsult.org/?p=12241

Fish smoking facility in Bambalang, Cameroon

Credit: Innocent Zambou (Cameroon)                     The photos show fish smokers that belong to the same operation.  These represent double oven Chorkor type with dimensions of 2m by 1m. The ovens are separated by an inner wall so that in case of less quantity of fish, only …

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Permanent link to this article: https://fishconsult.org/?p=12227

Cooking and consumption of Sabalo fishes in Tarija (Bolivia)

Credit: Rory Felix Mamani (Bolivia) The photo shows an indigenous woman in southern Bolivia’s Tarija region from Weenhayek community while cooking sábalo. This kind of cooking is known as “stick” or gag. There are several fish with the common name sábalo. The communities in this region rely heavily on fishing.      

Permanent link to this article: https://fishconsult.org/?p=12171

Pond culture of “Paiche”, Arapaima gigas in Peru – Video

Video credit: Juan Martin Canturin Garcia (Peru) Review: Abdel Rahman El Gamal (Founder of the video channel and website) Arapaima gigas  is Known as paiche in Peru and pirarucu in Brazil and Colombia.  This species is one of the largest freshwater scaled fishes in the world. Paiche is characterized by its excellent high growth rate, …

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Permanent link to this article: https://fishconsult.org/?p=12111

Fish processing and export at Karachi Sindh, Pakistan

Credit: Kanwal Odhejo (Pakistan) There are 29 fish processing units in Pakistan with storage capacity of 10,000 tons, out of these 25 units are located in Karachi of Federal Government provided intelligentsia and technical assistance to seafood establishments for improving their processing conditions in line with various EU / international standards. Through this process, eight …

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Permanent link to this article: https://fishconsult.org/?p=12087

Preserving shrimp in Senegal through salting and sun-drying

Credit: Makhtar Ndiaye (Senegal) The inserted photo shows a woman during the sun-drying of shrimp as a means of preservation and marketing. This practice occurs in the Casamance region of southern Senegal. The sun-drying of shrimp is done after being boiled and salted. After drying, the product will be packaged and ready for sale.   …

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Permanent link to this article: https://fishconsult.org/?p=12083

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