Jun 26 2012
Credit: Juma Frezar (South Sudan) The two photos show the process of sun drying of fish in South Sudan. The drying is done on wooden structures, wire or robes. During summer, fish drying may require 3-4 days while a longer period (a week or more) may be required in the fall. Nothing is added to …
Permanent link to this article: https://fishconsult.org/?p=3900
Jun 25 2012
Credit: Juma Frezar (South Sudan) This photo has been taken in the marketing location of dried fish in Bonito City, South Sudan. Dried fish species are usually abundant and available all-year round. Because of the low consumer preference to dried fish compared to fresh fish, its market price is lower than fresh fish. By the …
Permanent link to this article: https://fishconsult.org/?p=3879
Jun 07 2012
Credit: Juma Frezar (South Sudan) The two photos show a typical fish market in Banito city, Unity State (South Sudan). One of the photos shows the customers who could not find their target fresh fish as what was there was dried fish of lower consumer preference. The second photo shows a fish trader who refused to …
Permanent link to this article: https://fishconsult.org/?p=3769
May 27 2012
Credit: Juma Frezar (South Sudan) Because fish transport and cooling in South Sudan is not sufficient to take fish from landing places to fish markets, excess fish is sun-dried in the fishing area as the primary method of conservation. Nauk, Heterotis sp is considered the principal sun-dried fish. This is due to its abundance …
Permanent link to this article: https://fishconsult.org/?p=3625
Mar 03 2012
Credit: Edwin Muga (Kenya) The photo shows the weighing of a lungfish (Protopterus aethiopicus) at a fish banda in Ogal beach, Kisumu West District, Kenya. (A banda is an enclosure at a beach where fish landed from the fishing grounds of are handled and weighed in hygienic manner before sale). Attempts have been made on …
Permanent link to this article: https://fishconsult.org/?p=2715
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) 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
Dec 14 2011
Credit: Hussein Ali Mohammed Alshihi (Oman) توضح أحدى الصور مجموعة من الصيادين فى موسم البرية (الأنشوجه) والتى يتم اصطيادها فى البحر ومن ثم يتم جرها للقرب من الشاطئ باستخدام الشباك الخيشومية المخصصة لها حيث يتم جمعها من الشباك بالسلال حيث يتم فرشها على الأرض وتعريضها للشمس حتى تجف وتباع كأسماك مجففة حيث يباع الكيس الواحد …
Permanent link to this article: https://fishconsult.org/?p=1941
Nov 28 2011
Credit: Deepak Bhusal (Nepal) Dried indigenous fish species in Nepal are kept in the market for selling in backgroung Malekhu Bazzar which is attached with highway and also to the Trishuli River which is the rich source of indigenous fish species. Excess of fish is sundried and kept in the market for selling. Fish species used …
Permanent link to this article: https://fishconsult.org/?p=1694
