DOCSLIB.ORG

Fish Smoking in Ghana: a Review Sakyi Essien Michael1-3, Jia Cai1-3*, Ampofo-Yeboah Akwasi4, Aglago Adele4

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fish Smoking in Ghana: a Review Sakyi Essien Michael1-3, Jia Cai1-3*, Ampofo-Yeboah Akwasi4, Aglago Adele4 13(3): 013-024 (2019) Journal of FisheriesSciences.com E-ISSN 1307-234X © 2019 www.fisheriessciences.com Review Article Fish Smoking in Ghana: A Review Sakyi Essien Michael1-3, Jia Cai1-3*, Ampofo-Yeboah Akwasi4, Aglago Adele4 1College of Fisheries, Guangdong Ocean University, Zhanjiang, China 2Guangdong Provincial Key Laboratory, Pathogenic Biology and Epidemiology for Aquatic Animals, Zhanjiang, China 3Key Laboratory of Control for Diseases of Aquatic Animals, Guangdong Higher Education Institutes, Zhanjiang, China 4Department of Fisheries and Aquatic Resources Management, University for Development Studies, Tamale-Ghana Received: 10.07.2019 / Accepted: 25.07.2019 / Published online: 01.08.2019 Abstract: Ghana’s fisheries sector comprises 485 fish species. The fish industry contributes to the nation’s economy annually representing 4.5 % of the Gross Domestic Product (GDP) and twelve (12) % contributions to agriculture. There are several fish processing methods in Ghana such as smoking, salting, frying, sun-drying, freezing, and fermentation. Smoking is one of the common ways of preserving fish in large quantities. Wet hot smoking and dry hot smoking are the two forms of fish smoking which consist of three stages of smoking fish namely; cooking stage, drying stage and smoking stage. Predominately, the fish smoking industry is mainly dominated by women and young girls. Fish processing activities are done around and along the coastal waters and river banks. The technologies used in fish smoking in Ghana are improved types of conventional fish smoking ovens, chorkor smokers, oil drums and acceptance of upgraded smoking techniques. Usually, the fish species smoked are catfish, herring, mackerel, anchovy, and tuna. The smoked fish are stored in empty baskets line with brown papers and as well covered with brown papers. Women involved engaged in fish smoking face some challenges such as lack of formal education, unavailability of credits, low capital and prone to respiratory diseases. Also, the smoked fish are prone to microbial hazards and insect pest infestation. Moisture, food nutrient, pH and temperature affect growth in microorganisms in food (smoked fish). Fish smoking plays a vital role in poverty alleviation as women, and young girls depend on fisheries directly and indirectly for their livelihoods. Significantly, fish smoking reduce post-harvest losses. Also, few interventions have shown that fish smoking in Ghana has potential in improving the fisheries sector although there is limited summarized information regarding fish smoking in Ghana. The purpose of this review is to compile relevant information about the nature of fish smoking industry in Ghana. Keywords: Fisheries; Technologies; Smoking; Processing; Microorganisms; Ghana *Correspondence to: Jia Cai, Fisheries College, Guangdong Ocean University, Huguang Yan East, Zhanjiang 524088, Guangdong Province, China, Tel: +86-759 2383507; E-mail: [email protected] 13 Journal of FisheriesSciences.com Sakyi et al., 13(3): 013-024 (2019) Journal abbreviation: J FisheriesSciences.com Introduction regarding fish smoking in Ghana. The essence of this review is to compile and reveal the influencing factors and the advantages and Fish is the best source of proteins and vitamins provides disadvantages of fish smoking in Ghana. the omega-3-fatty acids in oily fish which gives brain function, reduces the risk of heart attacks, strokes, and osteoporosis An overview of Ghana’s fisheries sector (Clover, 2005). Fish contain the necessary essential amino acids, In Ghana, the fishing industry mainly consists of the marine mainly lysine, methionine, and tryptophan that are lacking in plant sector, the inland (freshwater) sector and coastal lagoons. In 2013, proteins (Akinwumi and Adegbehingbe, 2015). Fish, a perishable about 2,98,000 tonnes made up total capture fisheries production, food material that deteriorates soon after harvest at high ambient inland fisheries comprises of 24% (90,000 tonnes) mostly based on temperature (Aberoumand, 2010), therefore it needs instant Lake Volta, the largest human-made lake in Africa (FAO, 2017). preservation. In Ghana, the fisheries sector contains a diverse and vital range Fish preservations are done using these methods including; of fishing activities, extending from subsistence to semi-industrial freezing, salting, sun-drying, oven-drying, fermentation and and to industrial fisheries. Usually, rivers, lakes, coastal lagoons, smoking (Asiedu and Sanni, 2002; Clucas and Ward, 1996). shallow seas and offshore waters are where fish are harvested Traditionally, women in coastal towns, villages, along the banks (FAO, 2017). However, marine fishing, lagoon fishing, lake Volta, of the rivers and on the shores of Lake Volta predominately other freshwater fisheries, aquaculture, and imports of fish are the practice fish smoking and fish processing is the primary economic six different sources of domestic fish supply while the industrial, activity of women in fish communities (Essuman, 1992). Smoking semi-industrial and artisanal sub-sectors are the primary fishing is the dominant preservation method in Ghana (Orraca- Tetteh & operations in Ghana (FAO, 2017). Nyanteng, 1971; Plahar et al., 1995:1996:1997). Fish smoking Ghana’s waters contain a total of 485 fish species, out of which processes take the form of wet hot smoking and dry hot smoking; 347 represent 72% and belong to 82 families caught in the coastal depending on the nature of the fish to be smoked, its uses and waters (FAO, 2017). Also, 17 cephalopod species and 25 crustacean storage period (Alhassan et al., 2014). Clucas, (1982) reported species are found in 5 families and 15 families respectively in that wet and dry hot smoking processes require a temperature Ghana’s territorial waters (FAO, 2017). Ghana’s waters harbours to cook the fish. Also, smoking of fish preserved by drying and an extensive variety of fish species such as pelagic and demersal depositing natural wood smoke chemicals like PHENOLS and fisheries resources which make up to the national catch; grunt, sea aldehydes; have the suppress the activities and avoid the growth bream, tilapia, herring, mackerel, Cape hake, barracuda and tuna of other micro-organisms on the flesh of the fish (Garrow and consist of the marine catch profile (FAO, 2017). Also, the small- James, 1994). Also, smoked fish is tastier and gives longer shelf- scale sector provides 70 percent of the total fish production, and in life (Maddison et al., 1993). the fishery value chain, 60 percent of the women gain employment Research had shown that, smoking of fish gives not only (FAO, 2017). The gross domestic product (GDP) in the fisheries the fish a needed taste and smell but provide lengthier shelf-life sector contributes 4.5 percent; agriculture contributes 12 percent through its antibacterial and its oxidative effects decreasing pH, GDP and workforce 10 percent GDP. imparting coloration of the fish as well as augmenting the drying An overview of Ghana’s smoking fishery sector process, and acting as an adversary to spoilage agents (Abolagba In Ghana, the smoked fishery sector plays a major role in and Melle, 2008; Olokor et al., 2007; Sengor et al., 2004) and terms of employment creation, income generation, food security chemical degenerative alterations (Sowumi, 2007). According to and foreign exchange earnings helping in the sustainability of the Akinwumi, (2014) smoking of fish has been a healthier inventive Ghanaian economy (Asiedu et al., 2018). About seventy percent method of fish processing in relations to retaining protein value (70%) – eighty percent (80%) of the fish smoked are locally and a decrease in the moisture content. consumed (Asiedu et al., 2018). In Ghana, the fish species that In many developing communities, smoked fish are supplied and are usually processed by smoking include catfish (Clarias spp), consumed without being mindful of the microbial contamination herring (Sardinella aurita, Sardinella moderensis), mackerel from the environment (Akinwumi and Adegbehingbe, 2015). (Scomber spp), anchovy (Anchoa guineensis) and tuna (Thunnus Pathogen derived from human infections are transmitted to fish albacores, Katsuwonus pelamis) (FAO, 2017) but inland species and the aquatic environment are quite common depending on are Chrysichthys spp, Tilapia spp, Lates spp, Synodontis spp, the season, patients “contact with fish and related environment, Hydrocynus spp, Cyprinus carpio and marine species include dietary habits and the immune system status of the exposed Sphyraena spp, Caranx spp, Penaeus spp as cited in Asiedu et individual (Akoachere et al., 2009; Novotny et al., 2004). al., (2018). Microbial contamination may cause an infection that may lead to The production of smoked fish in tonnes exported to Europe disease; environmental stresses might upset the stability between increased from 2013 to 2015 but decrease in 2016 with an average the potential pathogens and their hosts (Iqbal et al., 2012). of 19.1 (Eurostat) as shown in Figure 1. In 2007-2016, exported Notably, many interventions have been made by researchers smoked fish to Europe and dry weight of the smoked fish to Europe regarding the importance and benefits of fish smoking in Ghana indicate an increased trend of 129.023 tonnes and decreased (Kagan, 1969: 1970; Nerquaye-Tetteh, 1989; Anon, 2007). trend of 27.447 tonnes with an average of 79.024 tonnes and an However, there is difficulty in assessing any summarised literature increased trend of 29.4 tonnes and decreased trend of 12.7 tonnes 14 Journal of FisheriesSciences.com Sakyi et al., 13(3): 013-024 (2019) Journal abbreviation: J FisheriesSciences.com with an average of 20.2 respectively (Eurostat) as illustrated in 35 y r Figures 2a and 2b. d ( 30 h ) s s fi e d n e Materials and Methods n 25 k o o t , m e s Smoked fish technologies in Ghana o 20 d p r e t u r E o 15 o In Ghana, fish smoking is one of the most widely used p t x t e h f g traditional fish processing methods employed to preserve the o i 10 e y t w vast quantities of fish landed in the season of glut.
Load more

Recommended publications
  • Cutting. We Started a Research Program to Investigate the Process of Curing Fish in Traditional Kilns
    THE TORRY KILN ITS DESIGN AND APPLICATION WITH PARTICULAR REFERENCE TO THE COLD SMOKING OF SALMON, HERRING, AND COD Alex M cK . Bannerman, M BE A. I. F . S. T. Independent Consultant Swanland, North Ferriby Yorkshire HU14 3QT En gland 44! 0482-633124 In 1933, I was privileged to join the Torry Research Station in Aberdeen, Scotland. I worked for the director, the late Dr. G. A. Reay, investigating fish proteins, freezing, cold storage, salting, and dehydration of herring and cod, and the analytical techniques to test these processes ~ In 1936 37, I became involved in smoke curing fish, working with Dr. Charles Cutting. We started a research program to investigate the process of curing fish in traditional kilns. Some of these kiln s were 800 ft square and 30 ft high. We measured air flow, temperatures, humidities, and weight loss of fish during smoking. From the data, we built a picture of the irregularities and disadvantages of smoking in these old kilns. However, this also led to improving the process. After several attempts, we developed a simple tunnel design in which fish could be smoked under controlled conditions. The process was more economical, faster, and the product more uniform. This is a bit of history, but it was from this work that we built our expertise and knowledge of fish. A previous speaker suggested that with modern, programmable smoking equipment it is only necessary to push buttons, and "witch doctors" are no longer needed. I would agr ee with this for products such as salami, sausages, and other products manufactured from uniform ingredients in skins of uniform length and thickness ~ However, fish come in all shapes and sizes, with differing fat, protein and water content.
    [Show full text]
  • Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish
    Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish A Report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services submitted March 29, 2001 IFT/FDA Contract No. 223-98-2333 Task Order 2 Processing Parameters Needed to Control Pathogens in Cold-smoked Fish Table of Contents Preface ........................................................................ S-1058 7. Conclusions ....................................................................... S-1079 8. Research needs ................................................................. S-1079 Science Advisory Board .......................................... S-1058 References ............................................................................. S-1080 Scientific and Technical Panel ............................... S-1058 Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E Reviewers .................................................................. S-1058 Scope ...................................................................................... S-1082 1. Introduction ....................................................................... S-1082 Additional Acknowledgments ............................... S-1058 2. Prevalence in water, raw fish, and smoked fish .............. S-1083 3. Growth in refrigerated smoked fish ................................. S-1083 Background ...............................................................S-1059 4. Effect of processing
    [Show full text]
  • Quality Characteristics of Cured Fish of Commerce J
    Quality Characteristics of Cured Fish of Commerce J N. KAWMANlt, K. GOPAKUMARx* and T. S. UNMKRISHNAY NAIR Research Centre of Central Imriiute of Fisheries Technology, Colicut - 673 005 A survey was conducted at the fish curing yards at Shakthikulangara (Quilon), fish market at Viinjam, fish curing yards, fish market as well as dry fish godowns in and around Tuticorin. A total of 23 samples of different varieties of fishes collected from the markets and curing yards and 8 samples of anchovies collected from different godowns at Tuticorin were analysed to evaluate the quality and extent of fungal and insect infestation. Samples were analysed for prodmate composition and estimated their water activity. About 70% of the 23 samples of diierent varieties of kh were found to be unfit for consumption and 12.5 % of the samples of anchovies were found to be infested with beetle, after 3 weeks of storage after collection from these centres. In India, the cured fish products have good coasts. But none of the above works men- internal market and they are also being tion the estimation of water activity of the exported in sizeable quantities to countries product and its relation to spoilage. Hence like Sri Lanka, Hong Kong, Singapore etc. an experiment was carried out to study the The export of dried fish products have curing methods adopted at various centres increased from 3.32% in 1982-83 to 7.00% and to evaluate the quality of dried salted in 1983-84 quantitywise and from 0.58 fish, stress being given to relate the water to 1.44% valuewise, of the total marine activity of the samples to their spoilage.
    [Show full text]
  • Curing and Canning of Fishery Products: a History
    its origin to the fish curing industry. The early colonists in New England and the Maritime Provinces would not Curing and Canning of have been able to survive without the salt cod and smoked herring they could Fishery Products: A History prepare, for soil was poor and the cli­ mate uncertain. While fish meant food to the early colonists, cured fish soon N. D. JARVIS became their capital resource and their stock in trade for the purchase of sup­ plies. Their most abundant fish, Atlan­ Introduction way. The smoked herring of England tic cod, could be manufactured into a was traded throughout central Europe. durable protein food product, withstand­ Fish curing comprises all methods of Even in the sixteenth century, when ing the primitive shipping and storage preservation except refrigeration and can­ England was fighting Spain, her trade conditions of the day, and was compar­ ning. It includes 1) the drying, smok­ in dried fish with Spain was continued. atively low in price. Other cured fish ing, salting, and pickling of fish, 2) vari­ It has been reported that England gained such as smoked halibut and herring, ous combinations of these methods, and more wealth from cured fish products pickled sturgeon, and salt salmon were 3) miscellaneous methods such as the in the sixteenth century than Spain ob­ soon being shipped abroad. Out of this use of vinegar and fermentation pro­ tained in gold from the Americas. grew the "triangular trade": Salt fish to cesses or ripening. Despite the importance of fish curing Europe, manufactured goods from The drying and smoking of fish are since prehistoric times, information on Europe to the West Indies, and sugar, ancient processes.
    [Show full text]
  • The Processing of Dried Salted Fish
    The Processing of Dried Salted Fish By s. A. BEATTY and H. FOUGERE Fi.heries Research Board of Canada Technological Station, Halifax, N.S. PUBLISHED BY THE FISHERIES RESEARCH BOARD OF CANADA UNDER THE CONTROL OF THE HONOURABLE THE MINISTER OF FISHERIES OTIAWA, 1957 'rice: 50 cents BULLETIN No. 112 The Processing of Dried Salted Fish By S. A. BEATTY and H. FOUGERE Fisheries Research Board of Canada Technological Station, Halifax, N.S. " PUBLISHED BY THE FISHERIES RESEARCH BOARD OF CANADA UNDER THE CONTROL OF THE HONOURABLE THE MINISTER OF FISHERIES � OTTAWA, 1957 W. E. RICKER N. M. CARTER Editors (iv) Bulletins of the Fisheries Research Board of Canada are published from time to time to present popular and scientific information concerning fishes and some other aquatic animals; their environment and the biology of their stocks ; means of capture ; and the handling, processing and utilizing of fish and fisheryprod ucts. In addition, the Board publishes the following: An Annual Report of the work carried on under the direction of the Board. The Journal of the Fisheries Research Board of Canada, containing the results of scientific investigations. Atlantic Progress Reports, consisting of brief articles on investigations at the Atlantic stations of the Board. Pacific Progress Reports, consisting of brief articles on investigations at the Pacific stations of the Board. The price of this Bulletin is 50 cents (Canadian funds, postpaid). Orders should be addressed to the Queen's Printer, Ottawa, Canada. Remittance made payable to the Receiver General of Canada should accompany the order. All publications of the Fisheries Research Board of Canada still in print are available for purchase from the Queen's Printer.
    [Show full text]
  • Pickling Fish and Other Aquatic Foods for Home
    and fish, keeping the skin sides of the fish layers pickling solution than the amounts indicated in the adjacent. With the top layer of fish, place the fish preceding paragraph. skin side up. Hold under refrigeration if pos- sible. Do not store above 50˚F. Storage If you follow this basic recipe, you should produce a Brine curing safe, good quality product. However, the fish must Place sides of fish into saturated brine (about be stored under refrigeration (38˚F) to provide an 1 part fine kosher salt to 3½ parts water) and added measure of safety. This will ensure that food completely submerge them with a clean weight poisoning bacteria will not grow. Refrigerated or use a container that has a lid that can be used storage also will retard bacterial spoilage, reduce to keep the fish submerged during the entire problems with enzymatic softening, and reduce brining process. Use about equal volumes of fish discoloration. If refrigeration facilities are limited, and brine. Place the top layer of fish skin side do not pickle more fish than you can consume in a up. Hold under refrigeration if possible. Do not few weeks. store above 50˚F. For Further Reading Pickling Canning Seafood, PNW0194 4. Remove the surface brine by rinsing fish in cold Smoking Fish at Home—Safely, PNW0238 fresh water using a process called “freshen- Home Canning Smoked Fish, PNW0450 ing.” Soaking the fish (not longer than 1 day) Home Freezing of Seafood, PNW0586 in cool, fresh water to reduce salt content may be desirable, but is not necessary.
    [Show full text]
  • A Survey of the Quality of Salt Cured Fish Produced in the Kanyakumari Disrict [I.E
    A survey of the quality of salt cured fish produced in the Kanyakumari Disrict [i.e. District], Madras State Item Type article Authors Srinivasan, R.; Joseph, K.C. Download date 29/09/2021 08:17:36 Link to Item http://hdl.handle.net/1834/32040 A SURVEY OF THE QUALITY OF SALT CURED FISH PRODUCED IN THE KANYAKUMARI DISRICT, MADRAS STATE R. SRINIVASAN AND K. C. JOSEPH Fisheries Technological Station, Madras State. A survey of the quality of salt cured fish in Kanyakumari District, Madras State was done during the years 1963 and 1964 to obtain necessary basic information to formulate quality standards for these products which are gaining importance in the export trade. 155 trade samples of sun-dried, dry-salted, wet-cured and pit-cured fishery products were examined for their chemical quality and organoleptic characteristics. 26.5% of the sun-dried products, 25% of the wet­ cured fish, 55.21% of the dried salted products and none of the pit­ cured samples were found to be good in quality. The sun dried pro~ ducts were generally found to have heavy admixture of sand and were inadequately dried. The chief defects in the salt cured fish products were found to be the use of spoiled fish, imperfect cleaning and washing, use of impure salt, inadequate salting, curing and drying, and unhygienic conditions in all stages. Quality standards must be formulated for each variety of salt cured fish product and adequate measures taken to rectify the defects and enforce the quality standards. INTRODUCTION catches of 125 tonnes I km.
    [Show full text]
  • Anchovy Fillets
    ANCHOVIES IN BRINE Comercial Name: Anchovies in Brine Ingredients: Anchovy ( Engraulis encrasicholus or Engraulis anchoita ), FAO 27 or Import FAO 41 and 34, water and salt. Raw Material Treatments: Raw materials are semi-preserved, which obtains since beheaded salted anchovies with clear water and salt, in order to reach >20% NaCi in muscle tissue aqueous phase during >4 months, according regulation 1276/2011 wich modify the annex III from regulation 853/04, in order to prevent the treatment to kill parasitic viable in fish products intended for human consumption. Received in food used metal cans of 3 to 10 kg also in food used barrels of 50 to 350 Kg. Both format are sold as purchased, without making any kind of treatment or repackaging in our facilities, even unopened original packaging. Only in glass jar format, is a repackaging. Product Category: Semi-preserved fish ( Engraulis encrasicholus or Engraulis anchoita ) in brine with >20% of NaCI. Food Category: According safety criteria from Food Security, Regulation (CE) 2073/2005 Food ready for consumption which can’t encourage the development of L. monocytogenes not intended to infants and not for special medical purposes, by having αω at 20ºC ≤ 0,92. Chemical Parameters ( according Regulation 1881/2006 and subsequent Amendments ). PARAMETER LIMIT UNITS Lead (ld) 0.30 mg/Kg Cadmium (Cd) 0.30 mg/Kg Mercury (Hg) 0.50 mg/Kg Dioxins 3.50 pg/g Sum of Dioxins & PCB’s 6.50 pg/g Benzopyrenes 2.00 Microg/Kg Microbiological Parameter ( according *Regulation 2073/2005 ) PARAMETER LIMIT UNITS
    [Show full text]
  • Techno-Economic Feasibility Study for Fish Smoking Enterprise Fisheries Development Project-Hurghada Red Sea Governorate
    TECHNO-ECONOMIC FEASIBILITY STUDY FOR FISH SMOKING ENTERPRISE FISHERIES DEVELOPMENT PROJECT-HURGHADA RED SEA GOVERNORATE UNITED NATIONS DEVELOPMENT PROGR/iry_i - FOOD AND .AGRICULTURE ORCylt. OF THE UNITED NATIOIJS RAB/81/002/l TECHNO-ECONOMIC FEASIBILITY STUDY FOR FISH SMOKING ENTERPRISE FISHERIES DEVELOPMENT PROJECT-BURGHADA RED SEA GOVERNORATE Prepared by I.H.Feidi M.A.Moharram Economist/Investment Analyst Counterpart Econ/Invest.Analyst With participation of Z.E.z El Din Counterpart Fish Processing FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS PROJECT FOR DEVELOPMENT OF FiSHERIES IN AREAS OF THE RED SEA AND GULF OF ADEN Cairo-Egypt December 1982 t l l. i· ·l f t L ;. I . j ~ ~ ~ ·~ ~. ~ t~ ~. ~- ~· 1...- t.. r1 if' l 'f; l fr;: r.== B I ~ ; ~E ~r J ~ t i ~ ~· l 't~ ~· t \;;. Et -- [ &- --> -- I :· II l t - .-\ill ~ ~..- r (;- .-() 01 .r So. v - _._ 0 \.-· r ;- r - .- ~ r·. k L- . fi ~ ·~ [ cz '.::: i t ~ 1: c;_ u;- ~ 1' t:. v· 0 t f." · I 4 " (r \'t'>r;;:' G. I E:. l y;- [ r - lL. \b r.:"j '1-- !• (;! E C - V "1£>, .C- er ~ r· {' - ~E ~ .~ ~· <"'c,,~ . 1f' c. ~· LI l I - t !I - ~ Q>: " ·v '1- t'.. w • [ <:-- """" ~ 0_... ~ t>.l. 01 - \:&"" J- '( 01 • &> · [ v v t r· - (:" '& ..'. J '[ .l '" c:_. f. ~- ~- ~ ~ ·~ ~ f ~ ~~ k r .. 1 rr h~ L~ 'i l { r. r.. r1"1t.- t'f'"' .{ 1. t. .!' (_. .- - 1 lL. c:- ( :r c;_ l ·\ .. ~ .r ~ f. l ~, ~. 1 • E 0 <1... y r.:- (1 -i 't ~ _ f \- ~ f. r r ~, I • • • Cl,. [ !:: --.,- ~ E: l&1 ·~ ~ 4 Go.
    [Show full text]
  • Uses of the Herring Catch
    MANX SEA FISHING Herring Carts at Peel Fish Auction eaten HERRIN INJIHE MANX DIET Herring were also fried roasted or pot ted Potted herrings were made by over night cooking in the oven with vinegar pickl had always been part ofthe ing spices and bay leaves staple diet of Manxmen eaten with HERRINGoatcakes in early times and especially The following was a recipe for Herring with potatoes after these were introduced to Broth a meal relished by fishermen the Island soon after 1700 An old writer des cribes the way this typical meal was eaten as Ingredients 10 fresh herrings shallots or follows The primitive and chosen way of chives pepper and salt the Manx to take it was to put mashed pota toes in a long wooden tray a cup of butter Preparation clean and scrape the herring well placed beside it into which all dipped and in removing the heads and tails Place in a pot that manner the boiled herring and all were with shallots or chives finely chopped Add eaten with the fingers The potatoes were pepper salt and a quart just over a litre of often boiled in their jackets cold water Cooking Bring to the boil simmer for 15 min RED HERRINGS utes Serve the herrings in the broth removing the bones From about 1780 to the 1830 s red herrings were a very important outlet for fish Red her rings were cured dried and smoked over An extra quantity of herrings would be set wood fires in large buildings erected for the aside in or for the stock August September purpose at Douglas Derbyhaven Port St or winter store These were preserved by Mary and Peel Red herrings
    [Show full text]
  • Print 1957-05-13 IPFC Sec II and III.Tif (209 Pages)
    AN EXPERIMENTAL INVESTIGATION OF DRY FISH MANUFACTURE b C. E. ST. C. Gunasekera and Nihd IN. Silvea Department of Fisheries.. Colombo. Ceylon. The importance of the dried fish indastr+ in Ceyfon and the disadvantages in the local methods of fish curing are discussed. Results of some chemical and bacteriological studies into the preservation of fwh by salt are described. After investigating several methods of curing, the most satisfactory results were obtained by a process involving the removal of gats and gills and the extraction of surface blood by a dip in 10% brine prior to salting in brine maintained at saturation. But salt alone was found to be insuficient to prevent bacterial decomposition especially due to strains of red halophiles, to which however a 0.5% aaueons solution of citric atid proved inhibitory and a 2% dution bactericidal. The viability of common fod poiswing pathogens in saturated salt was also decreased and the growth of fungi prevented by this concentration of citric acid. Citric acid besides its bacteridical and fungistatic properties, increased the initial rate of salt penehation, thus shortening the period of time during which the fish is most liable to decompose. The salt-citric acid protection permits slow air drying without deterioration; apart from its superiority to direct szm&yhg, the process is thus made independent of adverse weather conditions. The manufacture of dried fish in Ceylon the wed product the only form of fish available was at one time one of the major industries of in many meas. Curing fish is also a useful the Island. Deraniyagala ( 1953) bas mced the cottage industry as it often supplements the main causes that led to its decline, which were meagre income of fishermen enabling them to the imposition of meson tbe product as well as make the best use of occasional surpluses and of repressive levies on the salt upon which the less popular varieties.
    [Show full text]
  • Insect Infestation in Dried Fishes
    Journal of Entomology and Zoology Studies 2018; 6(2): 2720-2725 E-ISSN: 2320-7078 P-ISSN: 2349-6800 Insect infestation in dried fishes JEZS 2018; 6(2): 2720-2725 © 2018 JEZS Received: 16-01-2018 Accepted: 19-02-2018 Shiv Mohan Singh, Siddhnath, Ravikant Bharti, Abdul Aziz, Subir Pradhan, Bhagchand Chhaba and Narinder Kaur Shiv Mohan Singh Dept. of Fish Processing Technology, Faculty of Fishery Abstract Sciences, WBUAFS Kolkata, Dried fish forms a major source of protein in a number of equatorial countries. Dried fishery products India frequently suffer severe losses due to infestation by flesh flies (Sarcophagidae), beetles (Dermestes, Cornestes, and Necrobia spp.), and mites (Lardoglyphus and Lyrophagus spp.).Dried fish contaminated Siddhnath by both insects and harmful insecticides comprises about 80 percent of the total dried products that is Dept. of Fish Processing considered unfit for human consumption. The losses have been attributed to net reductions in the amount Technology, Faculty of Fishery of nutrients available to the consumer (nutritive quality) resulting to declining consumer acceptability Sciences, WBUAFS Kolkata, India and market prices (economic losses) or both quantitative and qualitative losses. Irradiation has distinct advantages over other commercial methods of pest control. Apart from being less energy consuming than Ravikant Bharti fumigation, it does not leave toxic residues in the product. It has been observed that a dose of 0.5 kGy Dept. of Fish Processing can effectively disinfest dried fish and fishery products at a moisture level of below 40%. Technology, Faculty of Fishery Sciences, WBUAFS Kolkata, Keywords: Insect infestation, dried fish, flesh flies, beetles, Irradiation India 1.
    [Show full text]