Aug 03 2013
Credit: John Francis Ababio (Ghana) The two photos show fish smoking in Elmina in the Central Region of Ghana. Fish is smoked using an oven constructed with mud bricks. This oven is called the Chorkor smoker. Smoking is mostly done by fishmongers who buy the fresh fish from fishermen. In Ghana, most of the fishing vessels …
Permanent link to this article: https://fishconsult.org/?p=8578
Jul 14 2013
Credit: Ibrahim Diler (Turkey) Description: Abdel Rahman El Gamal Rainbow trout (Oncorhynchus mykiss) has been cultured in Turkey since early 1970s, but major developments took place during the 1990s upon its culture in ponds or cages. Currently Turkey became one of the top trout producing countries. Trout is mainly marketed in domestic markets and consumed …
Permanent link to this article: https://fishconsult.org/?p=8302
May 17 2013
Credit: Pham Beigue Alfa (Togo) The two photos show smoked fish produced by artisanal fishery in Togo. The key smoked fish are catfishes of the species Clarias sp., and Synodontis sp. Smoked fish is popular in the fish market in Togo whereas its market price is higher than fresh fish. Note: We decided not to watermark …
Permanent link to this article: https://fishconsult.org/?p=7895
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: 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 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
