{"id":12911,"date":"2015-09-13T08:31:11","date_gmt":"2015-09-13T06:31:11","guid":{"rendered":"http:\/\/fishconsult.org\/?p=12911"},"modified":"2015-09-13T08:31:11","modified_gmt":"2015-09-13T06:31:11","slug":"consumption-of-dried-fish-kajake-in-sudan","status":"publish","type":"post","link":"https:\/\/fishconsult.org\/?p=12911","title":{"rendered":"Consumption of dried fish \u201cKajake\u201d in Sudan"},"content":{"rendered":"

Credit:<\/strong> Mai Tawfig Ahmed and Gamal Ibrahim Hamid (Sudan)<\/p>\n

Supplemented by:<\/strong> Abdel Rahman El Gamal (Founder of the website)<\/p>\n

\"Drying<\/a><\/p>\n

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In Sudan, about 70% of fin fish is consumed fresh while 25% is consumed sun-dried leaving about 5% of total fish consumed wet salted.<\/p>\n

The inserted picture shows dried catfish which is mostly marketed in the rain-fed and mechanized agricultural schemes in \u201cAl Qadarif\u201d region. This dried fish is locally named as \u201cKajake\u201d which is produced in large quantities in different regions of Sudan especially along the Blue Nile.<\/p>\n

The drying process which depends on solar energy, gravity and air currents, drives water out of processed fish and brings down the moisture content in the dried product to about 7-9%.<\/p>\n

The high quality black Kajake is made from African catfish, Clarias <\/em>spp., while other fish species are also used in the production of \u201cKajake\u201d including \u00a0the mudfish (African catfish), Protopterus sp., which is locally named as \u201cUm Koro\u201d. Also, \u201cKajake\u201d is made from other fish species such as Distichodus <\/em>spp. (Kharsha), and Labeo niloticus <\/em>(Dabs).<\/p>\n

The consumption preference to \u201ckajake\u201d is attributed to its long shelf life as well as its relatively high nutritional value as reflected in the protein content that ranges from about 55 \u2013 65%. Often \u201ckajake\u201d is consumed with dried okra.<\/p>\n

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Credit: Mai Tawfig Ahmed and Gamal Ibrahim Hamid (Sudan) Supplemented by: Abdel Rahman El Gamal (Founder of the website)       In Sudan, about 70% of fin fish is consumed fresh while 25% is consumed sun-dried leaving about 5% of total fish consumed wet salted. The inserted picture shows dried catfish which is mostly … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[307,5375,291,293],"tags":[144,3223,1230,1702,6108,3719],"class_list":["post-12911","post","type-post","status-publish","format-standard","hentry","category-african-catfish-farmed-species-aquaculture-and-artisanal-fishery-global-information-sharing","category-fish-processing-cleaning-cooling-freezing-drying-salting-smoking","category-gallery-2","category-photos","tag-african-catfish","tag-clarias-sp","tag-consumer-preference","tag-dried-fish","tag-kajake","tag-sudan","item-wrap"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1NIq6-3mf","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts\/12911","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12911"}],"version-history":[{"count":1,"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts\/12911\/revisions"}],"predecessor-version":[{"id":12912,"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts\/12911\/revisions\/12912"}],"wp:attachment":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12911"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}