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Present Status of Fish Processing Activities in Malaysia

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Present Status of Fish Processing Activities in Malaysia Present Status of Fish Processing Activities in Malaysia AHMAD HAZIZI AZIZ Department o f Fisheries Malaysia Introduction Mackerel (Scomberomerus guttatus) and Jewfish (Sciaena spp.). Production in 1985 was Malaysians have been fish eaters tradi­ 7416 mt. Preparation of the fish is mostly done tionally and fish is one of the major source of in the traditional way. Fish is dipped in 30% animal protein for a large section of the popula­ brine solution or salt is spread over the cut body. tion especially in the rural areas making up It takes one to five days before they are dried between 35% to 60% of the overall protein under the sun. intake. Because there are no standard preparation In 1985 the fishing industry provided jobs methods, similar products vary in colour, taste for 99,208 fishermen or about 2% of the and chemical content. nation’s workforce and the figure is higher if those in marketing and processing are consi­ Some processors use a higher percentage of dered. The total quantity of fish landed was salt and may even spray insecticide to prevent 462,861 mt of which 63% was consumed fresh, the growth of blowfly larvae. This industry has 24% was thrash and 13% was processed. not changed much over time. The processing industry has been expanding Dried Anchovy unchecked to meet demand by consumers. Lately, however, there has been a decline Dried anchovy (Stolephorus spp.) is by far caused by a shortage in raw materials due to the most important single species with a produc­ tion of 4583 mt in 1985. Fish fresh from the net lower landings, due in turn to overfishing. There are put in rattan baskets which are then dipped is overcapacity in some sectors caused by poor in boiling sea water or 10% brine solution for planning. Processors are slow to adopt new technology, are inefficient and not cost three to five minutes after which they are sundried for about six hours. effective especially where competition is stiff. The industry also neglects cleanliness, sanita­ There is a standard for dried anchovy. The tion, proper factory layout and is too depen­ factors considered are size, species, degree of dent on local markets. breakage, smell and colour. Status of Fish Processing Recently some processor in Tanjung Dawai and Pulau Langkawi have been using hot air Apart from the fish canning factories and driers to dry their anchovy. The dried anchovy prawn/fish freezing factories, most fish pro­ is also kept in cold room. This development has cessors are small-scale with capital less than been made possible by the high price of dried M$100,000. Most are found in coastal area anchovy. close to fish landing points. Their products consist of dried fish (anchovy, red snapper, Dried Squid squid), fish cracker (fish, squid, prawn, Common squid (Loligo spp.), cuttlefish mussel), shrimp paste, fermented fish (fish (Sepia spp.) and octopus (Octopodidae) are sauce, shrimp sauce), fish satay, canned tuna/ cleaned and washed with sea water and then sardine, frozen prawn/fish/squid and fish meal dried under the sun on wooden racks. The pro­ for animal feed. cessors are mostly wives of fishermen. The pro­ duction in 1985 was 302 mt. Dried Fish The most common species turned into dried Fish Cracker fish are Queenfish (Chorinemus lysan), Red- Fish cracker is a popular snack in the snapper (Lutjanus malabaricus), Spanish country and 5429 mt was produced in 1985. 14 Country Report: Malaysia 15 Mostly, pelagic species are used, including the Malaysia. The species used are anchovy, small Wolfherring (Chirocentrus dorab), Herring goatfish or herring. The fish is gutted and (Clupea/Sardinella spp.) and trevally cleaned before being put in brine solution in (Selaroides spp.). concrete tanks where it is kept for six to twelve months. The fermented solution is filtered and Most fish cracker processors are found in the then boiled with brown sugar and lime juice. It east coast states. The level of mechanisation is cooled before being bottled. varies. Although most have a mechanised mixer and mincer. Some still use the traditional hand- There has been little change in the method made method. The ratio of fish meat to sago of preparation. A suggestion has been made by flour or to tapioca flour is 1:1. Formation into MARDI that the industry use starter culture/ cylindrical shape is still done by hand (although enzymes to reduce the fermentation time. the Malaysian Agriculture Research and Devel­ opment Institute (MARDI) has suggested use of a forming machine). The product is then either Shrimp Sauce boiled or steamed for one to one and a half This product is produced commercially in hours. The cracker can now be eaten fresh or Malacca with a process in which cleaned Acetes dried. are mixed with 20% salt and 6% cold rice. The mixture is kept in airtight earthern pots of 20-30 There are many variations in quality and colour reflecting the use of many species of days. fish, flour, recipes and processing methods. Processors are now adding colour to their Fish cracker is widely available in plastic packs. products to give them enhanced consumer appeal. Production in 1985 was 84 mt. Fish Satay This food is a recent product and is Fishball-Fishcake gaining in popularity. The main species used are goatfish (Upeneus sulphureus). Small Fishball factories are found mostly on the jewfish and anchovy have been tried but the West Coast of Peninsula Malaysia. Most fac­ results have not been as good. tories are partially mechanised with deboner and mixer. The bigger ones may have ball forming There are two levels of processing. The machines while the smaller factories shape the primary processors gut, clean and dry the fish. products by hand. The fish is then sold to a secondary processor who rolls the fish and pours sauce on. The fish The recipe of the mixture is always a trade is then roasted in the oven for 25-40 minutes. secret. Usually fish is mixed with salt, flour, chilli powder, onions, sodium borate and poly­ The quality of fish satay differ according to phosphate. The fishball is left to set in cold water the species of goatfish and the sauce used. Only for two to three hours. Production in 1985 was 121 mt were produced in 1985. 1264 mt. Shrimp Paste Tuna/Sardine Canning, Prawn/Fish Freezing Local shrimp paste is orange/red or choco­ late in colour and most of it is made by small- These are the products of big companies scale processors in the traditional way. The raw which usually practice quality control and which must meet the standards of the foreign materials Acetes spp. to which salt is added at eight to ten percent by weight. The mixture is countries to which they are mainly exported. In drained for five to eight hours to reduce the 1985, 5518 mt of fish and prawn was frozen water content and then pounded. It is kept in and 14,184 mt of fish, prawn, molluscs and wooden boxes for seven days. Before being sold cuttlefish was canned. The factories are mostly the paste is shaped into oval or rectangular mechanised except in cleaning and filling of raw blocks, packed in paper and labelled. In 1985 the materials. recorded production was 3146 mt. Fish Meal Fish Sauce Most unwanted fish is converted to fish Production of fish sauce in 1985 was about meal, and 21,367 mt was produced in 1985. 90.45 mt, most of it produced and consumed The technology and the product quality are by people in the east coast states of Peninsular low. 16 Development of Fish Products Problems Faced by The Industry training work in fish processing, though only on low technology processing methods and in Malaysia’s fish landings have been declining cooperation with the industry. in recent years and since fish is the most important raw material, this has severely Fisheries Development Authority (LKIM) affected some sectors of the industry. In 1981 the reported number of fish satay factories in This agency is helping processors, especially Pulau Pangkor was 23 units. That figure has fish cracker manufacturers, to produce a stan­ since decreased (Dr Mohd Ismail b. Abdullah et dard cracker for export. al 1987). The problems are made worse by the In the area of fisheries development LKIM concentration of similar types of processors in sets up model factories run by fishermen as the same areas — a situation that causes stiff business entities. competition for the raw materials and makes processors too dependent on a particular species MARDI — in this case the goatfish. All fisheries research and development work The Northeast Monsoon limits the numbers is done by MARDI. They also do extension work of boats and the types of fishing operations. through an ‘adoption’ scheme in which selected Fish landings during these months are greatly processors are given regular training advice and reduced and the fish cracker industry in the monitoring by MARDI’s staff. East Coast States comes to a stop due to fish shortages to high prices for pelagic species. Ministry of Health All regulations and enforcement of food The quality of fish landed varies with the matters, including sanitation and cleanliness of handling method, with ice used, in some cases in insufficient quantity to prevent fish from factories are under the jurisdiction of the rotting. The quality differences make it more Ministry of Health. difficult for processors to achieve high or con­ sistent product grades. Agriculture Bank This bank offers loans at a lower interest rate Low level technology and the use of tradi­ than the prevailing commercial one.
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