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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.

Traditional shrimp smoking in India

Photo credit: ICSF (India) Review: Abdel Rahman El Gamal (Founder of the website)     Smoked fish/shrimp has a good demand in India. Several fish species are used for smoking with mullets and shrimp being the preferred species. The inserted picture shows the traditional method for shrimp smoking. These traditional kilns are mainly made of …

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Permanent link to this article: http://fishconsult.org/?p=13358

Women training on small-scale fish processing in Chad

Photos credit: Aliadoumadji Rimadoum (Chad) Review: Aliadoumadji Rimadoum and Abdel Rahman El Gamal (Founder of the website)       The photos show a group of women during a practical demonstration on fish processing during which the importance of the high quality of raw materials (fish) to begin with was highlighted. The demonstration addressed the …

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Permanent link to this article: http://fishconsult.org/?p=13310

Role of women in fish processing in Cambodia

Photo credit: World Fish Center Review: Abdel Rahman El Gamal (Founder of the website)     Cambodian fishery sector has more women than men due to decades of war including many female heads of households. In fact, women form the majority of fish marketers in Cambodia whereas they play a primary role in fish processing …

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Permanent link to this article: http://fishconsult.org/?p=13278

Sun-drying squids in the Philippines

Photo credit: World Fish Center Review: Abdel Rahman El Gamal (Founder of the website)     Squid is characterized by its high protein, low fat content with a moisture content of about 80%. If not timely consumed and unless proper treatment is applied, squid may undergo rapid spoilage. Salting, smoking, and drying are the frequently …

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Permanent link to this article: http://fishconsult.org/?p=13256

Production and consumption of fermented fish in Bangladesh

  Photo credit: World Fish Center Review: Abdel Rahman El Gamal (Founder of the website)   Fermented fish has been a traditional and highly popular food in Bangladesh. Fermentation as a method of preservation still enjoys popularity in many developing countries owing to its simplicity and low cost of processing. The Fermentation of fish takes place as …

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Permanent link to this article: http://fishconsult.org/?p=13218

Fish smoking using barrel oven in Cameroon

Photo credit: Domwa Mathieu (Cameroon) Review: Domwa Mathieu and Abdel Rahman El Gamal (Founder of the website)       The inserted picture which was taken in Bambouto (Cameroon) shows a simple fish smoking process using barrel oven made from empty 200-liter oil drums. The bottom of the barrel is cut out and placed on …

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Permanent link to this article: http://fishconsult.org/?p=13142

Traditional fish smoking in Chad

Photos’ credit: Aliadoumadji Rimadoum (Chad) Review: Aliadoumadji Rimadoum and Abdel Rahman El Gamal (Founder of the website)       The processing of fish catch from Lake Chad is done by three main methods whereas smoking is one of the oldest and most common methods used. Traditionally, smoking kiln is being in use (shown in the …

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Permanent link to this article: http://fishconsult.org/?p=13055

Trade and consumption of dried fish in Myanmar

Photos’ credit: Yin Win Myat (Myanmar) Review: Abdel Rahman El Gamal (Founder of the website)         The inserted photos were taken in a dried fish market in Yangon, Myanmar. Preserved fish including dried fish in Myanmar plays an important role in the local diet. Even people whose cultural tendency is towards vegetarianism, …

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Permanent link to this article: http://fishconsult.org/?p=13018

Processing and trade of sun-dried sardines in Tanzania

Photo credit: Lucka Paschal and Erick Kiiza (Tanzania) Description: Lucka Paschal and Abdel Rahman El Gamal (Founder of the website)             Lake Malawi, is a shared lake between Malawi, Tanzania (known as Lake Nyasa” and Mozambique (known as Lago Niassa). Lake Nyasa fishery is a major source of animal protein for …

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Permanent link to this article: http://fishconsult.org/?p=12917

Consumption of dried fish “Kajake” in Sudan

Credit: Mai Tawfig Ahmed and Gamal Ibrahim Hamid (Sudan) Supplemented by: Abdel Rahman El Gamal (Founder of the website)       In Sudan, about 70% of fin fish is consumed fresh while 25% is consumed sun-dried leaving about 5% of total fish consumed wet salted. The inserted picture shows dried catfish which is mostly …

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Permanent link to this article: http://fishconsult.org/?p=12911

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