Satay fish and other traditional fish products development in Malaysia

Item Type book_section

Authors Bakar, Megat Mohd Fouzi bin Haji Megat Abu

Publisher Marine Fisheries Research Department, Southeast Asian Fisheries Development Center

Download date 03/10/2021 22:46:21

Link to Item http://hdl.handle.net/1834/41055 Satay Fish and Other Traditional Fish Products Development in Malaysia

MEGAT MOHD FOUZI BIN HAJI MEGAT ABU BAKAR Department o f Fisheries M a la y s ia

Introduction New Licensing Policy Traditional fish processing in Malaysia The introduction of the New Licensing utilized about 6-10% of the total fish landed Policy by the Department of Fisheries in 1982 annually and the pattern of fish utilization is with the objective of controlling and reducing mainly confined to traditional basic methods of fishing effort particularly in the inshore fishing curing namely drying, salting and fermenta­ areas demanded a broad spectrum of alterna­ tion. The fish used are mainly the under­ tive employment opportunities to be estab­ utilized species comprising of trawl bycatch and lished. Non-fishing employment opportunities the small pelagic species which are unsaleable are not readily available in the country but or non-profitable when disposed in their fresh there is room in the resource based activities state. especially in ‘non-fishing’ fishery activities such as improvement of fish utilization, processing In the 60’s most of the traditional process­ and marketing which would, at worst create ing were done in the ‘backyard factories’ some additional income and, if better reduce where the standard of hygiene and processing artisanal fishermen’s dependence on fishing. technique were generally low, resulting in pro­ ducts of relatively short shelf-life. Conse­ National Agricultural Policy quently, their market characteristics with regard to consumer preference and acceptance In line with the National Agricultural Policy were very localised. Not only did they lack introduced in 1984, a new perspective is added quality assurance but their supply was incon­ whereby the policy stresses on the rational sistent as export commodities. As such, low maximal utilization of the nation’s resources. priority was given to the traditional fish pro­ The import values of fish and fishery products cessing industry; it was also unimportant as a increased to approximately US$153 million in foreign exchange earner. 1986 of which about 82% was imported for human consumption and about 18% was feed However, with the formulation of the New meal. The significance of these import figures is Economic Policy in 1971, with its main objec­ noted when compared to the post harvest tive to eradicate poverty, policies, programmes losses. Official estimate of 20% loss of the and projects were designed amongst others to nation’s total landings in 1986, valued at generate and expand opportunities as well as to US$111 million or roughly 113,000 mt shows increase the productivity of all those engaged in them to be considerable and indicate both the low productivity activities. extra financial benefit as well as nutritional benefit that could be made if they were con­ From this perspective, although traditional trolled. To the nation’s economy the loss is fish processing involved only a small portion of equivalent to 72% of fish and fishery products total fish landed, it was an important com­ imported in the same year. Post harvest losses is ponent of the artisanal fishermen’s earnings. currently a matter of serious concern. Thus it became equally important to the national economy since most of the processing With the formulation and development of was done by the fishermen’s family members, the policies mentioned programmes and pro­ each contributing a small but crucial portion to jects are being implemented based on an In­ the nett household income. This enabled them tegrated Development Approach to cover to ride out periods of low income due to bad various aspects of production, post harvest weather, seasonal fluctuations and poor handling and processing, quality control and catches. market distribution. A comprehensive coverage

8 7 88 Development of Fish Products

was presented in my country report and this drying rate under controlled conditions of paper will focus selectively, generally and brief­ temperature, relative humidity, and air velocity ly on the development that has been achieved in yielding a more standard product and increas­ the traditional processing industry over the last ing output since the processing is independent two decades. of the weather. Satay fish provides a means of altering the S a ta y Fish utilization of small-sized underutilized species which otherwise is channelled towards fertilizer Satay fish is a type of snack food utilizing production, into food for human consumption, the Yellow Goatfish (Upeneus sulphureus, thereby reducing waste and increasing the Cuv.) locally called ‘ikan biji nangka’ from the protein consumption through snack food trawl by-catch. Two other species are also used amongst the people. but the product is inferior in quality and market value. Prior to their use for satay fish these Satay fish is well accepted by the consumers species were utilized as fertilizer or reduced to throughout the country and the supply of raw fishmeal for incorporation into animal feed material is abundant in the East Coast of rations (Chee, 1980). In 1984 some 1,147 mt of Peninsular Malaysia. The Department of this fish was landed in Peninsular Malaysia. Fisheries through its extension services con­ ducted short courses on satay fish processing to Production of satay fish originally started enable the transfer of technology from the West on the Island of Pangkor, situated off the West Coast to the East Coast, with MARDI (Malay­ Coast of Peninsula Malaysia. Production on a sian Agricultural Research and Development smaller scale started in the State of Terengganu Institute) conducting research on processing and on the East Coast sometime in 1984 as a result of Bank Pertanian Malaysia together with LKIM extension efforts by the Department of Fisher­ (Fisheries Development Authority) providing ies. With the exception of a few establishments the credit facilities and guidance on manage­ the majority of the processing units operate as ment. ‘backyard’ industries. The traditional method of satay fish pro­ K e ro p o k cessing is basically a simple process requiring very little technical know-how and little invest­ Keropok or crackers are popular snack food ment consisting mainly of a roller and oven for in Malaysia made from either fresh fish, drying. prawns or squid and starch, either tapioca or sago starch. Pelagic species such as ‘ikan As commonly practised, processing of satay parang’ (Chirocentrus dorab), ‘ikan tamban’ fish is done in two stages namely; (Clupea leiogaste) or ‘selayang’ (Decapterus russellii) are the main species used although 1. The Primary usually confined to several other species are also used. Processor; women who bought the raw material from the Keropok production in Peninsular Malaysia, trawl fishermen and after once confined to the coastal fishing areas along dressing and sundrying, the East Coast especially in the States of Treng­ the butterfly-fashioned ganu and Kelantan, has since the 70’s been pieces are sold to satay produced in small quantities ( < 5%) in other fish processors, states like Johore, Pahang, Kedah and Perak. 2. The Secondary usually entrepreneur who Keropok production increased from 563 mt in Processor; bought the dry pieces and 1971 to 6,163 mt in 1984 and is still growing as finishes the processing in­ an important cottage industry in Malaysia. to end product. In the past few years several efforts were The use of the traditional method of process­ made to standardize the product’s quality ing which is highly labour intensive is becoming and to improve satay fish production by intro­ less common. In order to capture a larger ducing mechanization, eg. a dehydrator which, market, a majority of processors has incor­ additionally, improves absorption of the sauce porated some degree of mechanization into their before oven drying. processing method, enabling some improvement in production efficiency and end-product quali­ The use of a dehydrator provides a better ty, such as the use of:- Case History: Malaysia II 89 a. Mechanical blade to obtain a improvement of onboard fish handling, better mixer: homogenous mixing sanitation in processing establishments and in b. Aluminium/ to produce keropok of keeping quality (experiencing losses as high as stainless steel or constant shape and 25% in quantity due to spoilage during storage). water permeable size and reduce Artificial drying has been tried to meet the casings: labour cost demand for a more uniform quality of product c. Steaming under instead of cooking by and to enable continuous production in some ordinary pressure: boiling, to save on time localities most affected by weather fluctuations. and space This has not met with much success econom­ d. Mechanical to produce keropok of ically; moreover consumer acceptance of artifi­ cially dried fish was poor. Slicer: even thickness, to save labour cost and time Belacan e. Mechanical Drier: to control moisture content, prevent Belacan or shrimp paste, a high-salt in­ hardening and poor termediate moisture food is a traditional expansion preparation of salted and fermented minced characteristic, shrimp of a tiny Acetes sp. It is well established eliminate contamina­ as a widely consumed condiment in Malaysian tion during and after cuisine and is normally added as a flavouring drying and, ingredient in local dishes. f. Better packaging material. The production of belacan still remains at cottage industry level and most of them established as family concerns. Main produc­ Keropok of various sizes, shapes and colour tion areas are the coastal fishing villages along and made from different kinds of fish are avail­ the West Coast of Peninsular Malaysia and in able in the market and export-quality keropok smaller quantities in the East Coast. are sold to over 30 countries; the export market Some form of mechanization in the belacan is still expanding and demand exceeds supply. production can be seen especially in the main production areas, and the product’s packaging Dried/Salted Fish has improved considerably. Belacan production in 1984 was 2,818 mt and the export market in Drying and salting are probably the oldest South East Asia as well as Hong Kong and and most common of all food preservation Europe is well established. methods for several reasons, namely;

1. It is the least expensive processing method, Conclusion 2. Low capital costs, and Malaysia’s fisheries development pro­ gramme like that of most developing countries 3. Cheaper end products, more within reach of aims to step up production of fish as well as to low income groups. increase incomes and standard of living of her There is a large number of dried/salted fish fishing population. Apart from determining products, including jelly fish and some are ways to tap the newly acquired resources in the export commodities such as dried jelly fish, few Exclusive Economic Zone, finding the best types of salted fish and dried anchovies. ways of utilizing the catch already available to her is no less important. As far as fish process­ Much of the sun dried and salt cured fish ing is concerned, traditional methods still com­ products produced in Malaysia are of very high mend themselves as being the most generally quality, and some of the products, once applicable and the most likely to be successful. the poor man’s food and become ‘luxury’ Realising the constraints within the fish pro­ items for low income groups (eg; dried an­ cessing sector which are mainly technical and chovies at US$6.40/kg). Processing methods economy of scale in nature, efforts are being remains traditional. However there is scope for made to educate the processors, and to up-grade further development particularly in the and even relocate the processing units to facili­ 90 Development of Fish Products

tate the introduction and transfer of technology. to the development of small-scale food industries in The aim is to process the available resources effi­ Malaysia. Workshop on Transfer of Technology in ciently into high-quality end-products for Food Processing in ASEAN. human consumption thereby increasing the pro­ Mohd Ismail and Ahmed Zaharudin. 1978. The fish pro­ cessing industry in Peninsula Malaysia. Symposium ductivity of fishing household and minimizing on Fish Utilization Technology and Marketing in the post harvest losses. IPFC Region, Manila, Philippines: 45-60. N.A.M. Adnan and J.D. Owens. 1984. Technical note; microbiology of oriental shrimp paste. Journal of Food Technology 19(4): 499-502. Siaw, C.L., A.Z. Idrus, S.Y. Yu. 1985. Intermediate tech­ Asiah M.Z. 1978. Acceptability of Malaysian fishery pro­ nology for fish cracker (keropok) production. Journal ducts. Symposium on Fish Utilization Technology and of Food Technology 20(l): 17-21. Marketing in the IPFC Region, Manila, Philippines: 444-448. Siow, K.T. Pemeriksaan dan Kawalan Mutu Ikan di Hassan. Personal Communication. Malaysia PL/35/85(3) Nos. 96. Kamariah, Mohamad Salleh, Seiton, Zohadie. 1982. Pro­ Wan Johari. 1978. Processing of traditional fish products duction of dried fish in the east coast of Peninsula in Malaysia with special reference to the State of Malaysia. A Survey Workshop on the Production and Terengganu. Symposium on Fish Utilization Storage of Dried Fish. Technology and Marketing in the IPFC Region, Manila, Philippines: 7-11. Kefford, J.F. 1984. Development of food industries in Asean: The Appropriateness of appropriate Wan Rahimah. 1982. Fish satay processing in Malaysia. technology. Workshop on Transfer of Technology in Proceedings of the Workshop on the Production and Food Processing in ASEAN. Storage of Dried Fish Serdang, Malaysia: 157-160. MARDI Transl. by Rosnah. Status pemerosesan ikan Yeoh, Q.L. and Z. Merican. 1978. Processing of non­ secara traditional di Malaysia, UDC 64.95 (595) Nos commercial and low cost fish in Malaysia. Symposium 122.Prk.Mal. on Fish Utilization Technology and Marketing in the IPFC Region, Manila, Philippines: 572-580. Ministry of Agriculture of Malaysia. National Agri­ Yutaka Hirasawa. 1984. Increasing the human consump­ culture Policy. 1984. tion of low priced fish. Infofish Marketing Digest No. Mohd Hashim and Hussin. 1984. An integrated approach 1/84: 17-18.