Aug 03 2013
Credit: John Francis Ababio (Ghana) The pictures were taken at Elmina; a fishing community along the coast in the Central Region of Ghana. Sun drying is very common in fishing communities: both inland and marine fisheries. Salted and dried fish is quite cheaper than both fresh and smoked fish. Low-income customers sometimes go in for the …
Permanent link to this article: https://fishconsult.org/?p=8586
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
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
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
Sep 19 2012
Credit: Gabriel de Labra (Spain) This video which was donated to the site by its copyright holder was taken during a training session that was designed for women in a fishing community in Sao Tome. The video begins with fishermen and their landed fishing. The scene till the end of the video was led by …
Permanent link to this article: https://fishconsult.org/?p=5840
Jul 12 2012
Credit: Gaves Mulaleya (Malawi) Tilapias are the most valuable fish species in Malawi and its price is sharply increasing with more than 30% growing rate. Fresh tilapia currently fetches up to MK 200/kg (USD 2/kg) in the city market. While, small dried fishes, such as Matemba are most popular in the villages and its prices …
Permanent link to this article: https://fishconsult.org/?p=4365
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
Jul 04 2012
Credit: Alain Murekambanze (Burundi) This photo shows a gentle who is carrying out research on the smoking and drying of Lake Tanganyika sprat (Stolothrissa tanganicae). This fish species belongs to Clupediae family which is endemic to the Lake Tanganyika. This research project is managed by the Department of Water, Fisheries and Aquaculture, University of Burundi, Bujumbura. …
Permanent link to this article: https://fishconsult.org/?p=4128
