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
Jul 12 2012
Credit: Gaves Mulaleya (Malawi) The processing of fish by small-scale fishers in Malawi is rudimentary. The distribution and marketing of fish is complex but appears to be efficient. The bulk of the fish landed by small-scale fishermen is smoked or sun-dried as shown in the photos while the remainder of fish landed is sold in …
Permanent link to this article: https://fishconsult.org/?p=4360
May 28 2012
Credit: Alain Murekambanze (Burundi) This photo shows a “chorkor” oven which got its name from a fishing village and a neighborhood in the city of Accra, part of the Accra Metropolitan Area, Ghana. Chorkor This oven is used to smoke different species of fish. This particular “chorkor” belongs to the Department of water, fisheries and …
Permanent link to this article: https://fishconsult.org/?p=3635
Feb 12 2012
Credit: Deepak Bhusal (Nepal) Sometime fishermen capture fish in quantities beyond what could be marketed in fresh form. In order to preserve extra fish from spoilage, smoking and sun-drying are the methods practiced whereas fishermen used to smoke fish in the fishing spot. Generally, such methods of preservation apply to high value and big fishes …
Permanent link to this article: https://fishconsult.org/?p=2532
Feb 11 2012
Credit: Abdallah Younous Adoum (Chad) Pour améliorer la qualité, le gout et la durabilité dans la conservation du poisson transformé les paysans ont monté des projets que les bailleurs ont financé pour leur permettre de conserver le produit de pêche aussi longtemps que possible. Note: We decided not to watermark the photos in order not …
Permanent link to this article: https://fishconsult.org/?p=2513
Feb 11 2012
Credit: Abdallah Younous Adoum (Chad) Différentes techniques de séchage traditionnel du poisson dans les différentes pêcheries à travers le pays. Chaque communauté et chaque ethnie à sa façon de transformer son produit de pêche. Mais le resultat est le même. Comme le poisson est consommé à 80 % transformé. Note: We decided not to watermark …
Permanent link to this article: https://fishconsult.org/?p=2499
