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.
May 10 2013
Credit: Pham Beigue Alfa (Togo) The two photos show a model of sun-drying of salted fish in Togo. This practice includes the main fish species which are Guinean tilapia (Tilapia guineensis), Oréochromis sp., Brycinus sp., and Hémichromis sp. The drying as shown takes place on the ground and would require 2-3 weeks which could reach …
Permanent link to this article: https://fishconsult.org/?p=7839
May 09 2013
Photo credit: Sherif Sadek (Egypt) Description: Abdel Rahman El Gamal Source: www.fishconsult.org The photos show the process of smoked catfish in an attempt to study the market potential of the smoked product. African catfish enjoys desirable production characteristics especially its high growth rate and the extreme tolerance to the adverse environmental conditions. However, the marketing …
Permanent link to this article: https://fishconsult.org/?p=7835
May 09 2013
Source: www.fishconsult.org Photo credit: Sherif Sadek (Egypt) Description: Abdel Rahman El Gamal Even though the introduction of common carp (mirror carp strain), Cyprinus carpio into Egypt goes back to several decades in an attempt to promote Egyptian aquaculture, the contribution of common carp to aquaculture remained low. The modest consumer …
Permanent link to this article: https://fishconsult.org/?p=7828
Dec 12 2012
Credit: Worawut Koedprang (Thailand) The photo shows the market display of snake skin gourami (Trichogaster pectoralis) in a Thai fish market. The freshwater species enjoys a high consumer preference in its salted-dried form. Drying is often carried out as sun-drying while some producers use hot air drying. Aquaculture is the only source of this …
Permanent link to this article: https://fishconsult.org/?p=7639
Dec 12 2012
Credit: Lumbwe Kalumba (Zambia) This is an example of fish processing technology being exhibited at the Agriculture and Commercial Show. The processing technology is a kiln where fish is smoked. Agriculture and commercial shows are events where farmers, Government and other stakeholders interact.
Permanent link to this article: https://fishconsult.org/?p=7624
Dec 01 2012
Credit: Mfon Dominic Archibong (Nigeria) The photo shows the smoking kilns used for the smoking of African catfish, Clarias gariepinus and temporarily sited in a school, Cross River State, Nigeria. The smoking is done for local consumption within the school premises (used for the student meal). However, very soon the farm wants to start …
Permanent link to this article: https://fishconsult.org/?p=7590
Oct 24 2012
Credit: Lumbwe Kalumba (Zambia) The photo shows a simple post harvest technology in fish smoking is being employed. Fish smoking is usually applied to the cichlid family; mainly breams. Note: We decided not to watermark the photos in order not to upset its clarity. However, we trust you will notify us if you wish to use a …
Permanent link to this article: https://fishconsult.org/?p=6644
Oct 24 2012
Credit: Lumbwe Kaluba (Zambia) The photo shows the previously salted fish when let to dry. Dried fish are ready for market and human consumption. There is a very good market for salted fish in the Democratic Republic of Congo. Note: We decided not to watermark the photos in order not to upset its clarity. However, we trust you …
Permanent link to this article: https://fishconsult.org/?p=6634
Oct 22 2012
Credit: Worawut Koedprang (Thailand) The photo shows the sun-drying of salted snake skin gourami (Trichogaster pectoralis). This product is a common fishery product to Thai people. Fried gourami is the most preferred form to the Thai consumers. Note: We decided not to watermark the photos in order not to upset its clarity. However, we trust you will …
Permanent link to this article: https://fishconsult.org/?p=6581
Oct 16 2012
Credit: Lumbwe Kalumba (Zambia) The picture illustrates post harvest technologies. The woman is gutting the fish which will later be either salted, sun dried or smoked. There are inadequate freezing facilities for fish so people opt to salt, sun dry or smoke. Note: We decided not to watermark the photos in order not to upset its …
Permanent link to this article: https://fishconsult.org/?p=6327
