Southeast Asian Fish Products

S O U T H E A S T A S IA N

F I S H P R O D U C T S

Compiled by

N g M ui C hng

H ooi K ok K uang

M A R IN E FISH E R IE S R E SE A R C H D E PA R T M E N T

SO U T H E A ST A SIA N FISH E R IE S D E V E L O PM E N T C E N T E R

SIN G A PO R E

1987

ACKN OWLEDGEMENT

The compilers would like to thank our former Deputy Chiefs: Dr. H. Hasegawa gave valuable guidance throughout the survey, and Mr. K. Inoue who is also the current Deputy Secretary-General made useful suggestions for improvements to this report. Thanks are also due to current personnel serving in the MFRD, and in particular Mr. Tan Sen Min who was engaged in discussions on all aspects of work.

MFRD also records its appreciation to all Directors-General of Fisheries of participating countries with whose generous co-operation, provided through the respondents to the questionnaire, this survey was made possible. Text arrangement: Choo Sieu Eng Low Lai Kim Photography /cover design: Chin Saik Yoon

International Development Research Centre

SO U T H E A ST A SIA N FISH ER IES (IDRC) of Canada.

Loo Steven DEVELO PM ENT CENTER

The Southeast Asian Fisheries Development Center (SEAFDEC) is a technical organisation devoted to the accelerated development of fisheries in the region. The member countries of SEAFDEC are Japan, Malaysia, Philippines, Singapore and Thailand. SEAFDEC has three departments. viz, the Marine Fisheries Research Department in Singapore, the Marine Fisheries Training Department in Thailand and the Aquaculture Department in the Philippines.

Southeast Asian Fisheries Development Center, Copyright (c) 1987. Marine Fisheries Research Department Marine Fisheries Research Department, Southeast Asian Fisheries Development Center. Postal Address : Changi Fisheries Complex, All rights reserved. No part of this publication may be reproduced, stored in a retrieval Changi Point, Singapore 1749. system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher. Liaison Office : Secretariat 956, Olympia Building, First published September 1987 Reprinted August 1988 4th floor, Rama IV Road, Bangkok 10500, Thailand. ISBN 9971-88-163-2 PREFACE

Fish is a major traditional source of animal protein in the Southeast Asian region. There are many varieties of fresh water and marine fish which is widely accepted by most peoples and religions.

These fish are also available as traditional fish products and these are listed in this report. They are broadly classified as dried, salted and fermented fish products, minced and powdered fish, and fish sauces, etc. More recently, fish products have been developed to meet the requirements of foreign markets.

In 1976, the SEAFDEC Council requested the government of Japan to sent a Survey Mission to SEAFDEC member Countries to determine the status of fish processing and preservation in order to decide on the priorities of a research and development program. The program identified was carried out by the MFRD.

In 1984, the MFRD was requested to compile an inventory of fish products in Southeast Asia. The objective of the survey was to list the fish products available in countries in the region and the technical problems and constraints in meeting market requirements.

This report is a comprehensive record of fish products in the region, and will be of interest to researchers, food scientists, fish technologists and administrators. It will also be useful for fish traders, and may be used as a reference for further improvement of the quality of these products in the region.

CONTENTS

Introduction 1

Summary Of Fish Products From Compiled Inventory 3

Discussion On Problems And Suggestions For Improvement 6

Concluding Remarks 8

Table Of Fish Products In Southeast Asia 9

Inventories Of Fish Products:—

Brunei Darussalam 13

Indonesia 23

Malaysia 44

Philippines 60

Singapore 84

Thailand 98

Annexes | Names And Addresses Of Co-ordinators And Respondents 130

II Survey Questionnaire: PARTI ; Country Contacts 134

PART I I : Types Of Products And Its Details

I n t r o d u c t io n 1

INTRODUCTION

At the 17th Meeting of the Council of the Southeast Asian Fisheries 3. Survey methods Development Center in 1984, the Council Director for the Philippines stressed A comprehensive questionnaire (see Annex II) was provided by MFRD the need for drawing up an inventory of fish products in Southeast Asia. and sent to the countries concerned in October 1985 and by May 1986 almost all the information was collected. After deliberation the Council decided that an inventory survey of fish products in the region would be conducted by the Marine Fisheries Research 4. Survey items Department. The items surveyed in the questionnaire were as follows: The MFRD clarified the objectives of the survey and provided a (a) Name of the products (both English and Local) questionnaire for the survey which was conducted as follows. (b) Description of products (c) References in Literature 1. Objectives of the survey (d) Materials used The general objectives of this compilation were to identify: (e) Outline of production methods (f) List of machines used (a) the products available in the region, (g) Production (metric ton) (b) the quality level of the products, and (h) Export (metric ton) (c) the constraints in their marketing and promotion. (i) Packing conditions This inventory will also serve as a reference for information on fish (j) Storage products as well as a guide for SEAFDEC in their research and development (k) Shelf-life of fish products in the Southeast Asian region. (l) Ways of consumption (m) Problems in marketing & quality control 2. Subject of the survey (n) Remarks

The following countries in the region were covered by the survey: 5. Products surveyed (a) Brunei A preliminary literature search was conducted to identify the products. It (b) Indonesia was found that the types of fish products available in the region, could be (c) Malaysia classified into 11 main product categories. The detailed information for each (d) Philippines (e) Singapore fish product was compiled for each country as follows: (f) Thailand 2 S o utheast Asian Fish Products

(a) Dried products (including salted dried, semi-dried, etc.) 6. Analysis of the information (b) Cured products (e.g. salting without drying, pickling, etc.) After compilation of the information, the compilers examined the con- (c) Fermented products (e.g. fermented fish/fish paste/fish sauce, etc.) tents from the food technologists' view point, and summarized the problems (d) Smoked products and constraints in each category of fish products in order to meet the re- (e) Boiled products quirements of consumers in both the domestic and external markets. (f) Powdered/flaked products (g) Frozen products (h) Canned products (i) Comminuted products (e.g. fish jelly products, surimi, fish fingers, etc.) (j) Fish meals, and (k) Other fish products (e.g. crackers, satay fish, etc.) Sum m ary 3

SUMMARY OF FISH PRODUCTS FROM COMPILED INVENTORY

The important products in Southeast Asia were identified from the 2. Poor sanitation and hygiene during processing, and handling o f final returns of the questionnaire received from participating countries. This products during marketing. included dried, cured, fermented, smoked, frozen and community products, fish meal and miscellaneous products such as fish crackers. 3. In some cases the raw material used are of poor freshness and this also affects the quality of final products.

DRIED PRODUCTS Steps must be taken to improve the sanitation and hygiene of premises, Drying is one of the common methods of preservation of fish in South- handling and processing of raw materials and final products in order to east Asia, mainly in Philippines, Malaysia, Thailand, Brunei and Indonesia. improve the quality of the final products. The main products in this category are dried fish eg. anchovies (Stolephorus Most o f these dried products are consumed locally while some are ex- spp.), dried shrimp, dried shellfish and dried salted fish. ported. They are usually deep fried till crispy or used in soups as taste and flavour enhancers. They can also be cooked with vegetables or meat, mixed The outline of processing methods in most countries are similar. It with salads or widely used in various ways. involves mainly headed and gutted or whole fish, salting and sun-drying. The types of equipment used are simple, eg. gas or kerosene stove, drying machine for dried shrimps and dried shark fins. The use of sophisticated CURED PRODUCTS machinery is normally not required, as indicated by most countries in the Curing by salting without drying or pickling is another traditional survey. method of preservation. This method is common only in the Philippines. The cured product is known as kench style cured fish eg. skipjack, herring The dried products can be sold in loose form or packed in standard and roundscad. weight in hard cardboard boxes, braided bamboo, baskets, plastic bags, gunny sacks and wooden boxes. They are best kept in cool dry places or The equipment used for production of cured fish are simple, viz barrel, in well ventilated storage rooms, for 1—4 months provided they are not jar, pot or tank. The materials are mixed together and left to cure for certain attacked by insects and moulds. days after which it can be eaten. This product is packed in wooden boxes for local consumption. The main problems encountered in marketing and quality control of final products are: The problems encountered in the production of Philippines kench 1. Spoilage due to insect infestation and mould growth during storage. As style cured fish are mainly concerned with handling and sanitation. This most products are sun-dried in the open, insects tend to lay eggs on the resulted in reddening, souring, salt burn or slimy products. Suggestions to fish during the drying process. This affects the quality of the products improve the quality o f products include better methods of processing, hand- during storage and lowers their market value. ling, transportation, marketing and packaging o f final products. 4 S o utheast Asian Fish Products

FERMENTED PRODUCTS Most of the fermented products are for local consumption although some are for export, eg. fish sauce, shrimp paste. However the figures for Fermentation of fish is widely practised in all countries except Singa- production/export are usually not available from member countries. pore. The common fermented products are fish/shrimp/prawn paste, fish sauce and fermented fish. The materials for fermentation consists of a mix- SMOKED PRODUCTS ture of raw material eg. fish, shrimp/prawn, and salt. Sometimes rice bran or roasted rice is added to the mixture to obtain a specific taste of flavour. The Smoked products are produced for local consumption in all the coun- mixture is left to ferment till a desirable taste, colour and flavour is matured tries, except for Singapore. The fishes used are normally tuna (skipjack), before it is ready for consumption. milkfish, sardines, roundscad, sharks, rays, snake head, swamp eel, catfish, Clupidae, etc. The equipment used depends on the scale of production and this ranges from manual eg. pounding gear to use of powered machinery eg. mincer, The processing method is traditional and quite similar in most countries. mixer to prepare the raw material. The mixture of raw material and salt are The fish are normally headed and gutted. Larger sized fishes are usually split left to ferment in wooden tubs, vats, earthenware pots, plastic drum, etc. into half, salted, sun dried, smoked; or smoked and sun dried. The main The outline of fermentation is similar in most countries although sometimes equipment and material needed are smoke house and charcoal as indicated substrates eg. garlic, chilli, rice are added to give additional taste and flavours by most countries. as desired by the consumers. The products are packed in plastic bags, wooden boxes, sacks and some- The fermented products are normally packed and sold in bottles, plastic times wrapped on the spot during sale. They have a storage life of 2 days to bags, tins, glass jars, banana leaves, bamboo baskets, etc, in standard weight. 1 year depending on whether they are kept in well ventilated storage rooms The products are stored in well ventilated rooms or cool dry places and have at air temperature, in refrigerators or freezers. This depends also on the a storage life of 2 weeks to more than a year depending on the types of moisture content in the products which influences the bacterial and mold fermented products. growth during storage. Data for production and export are not available from most countries. The fermented products can be consumed in various ways and are popular as seasoning and flavouring to foods. The main problems encountered are related to spoilage due to bacterial and mould growth during handling and distribution resulting in shorter The main problems encountered in fermented products are: storage life. 1. The traditional method of production requires a long fermentation period, FROZEN PRODUCTS 2. Sanitation and hygiene eg. insect infestation and microbial spoilage Frozen products are produced widely for local consumption as well as during fermentation and marketing results in undesirable colour, flavour for export. The main products are frozen fish, fillet, prawn and cuttlefish/ and odour, squid. 3. Packaging — the packaging of low-cost products does not appeal to some consumers and some packaging material eg. bottles has problem of rust The processing outline is generally similar for most countries and the on the bottle caps. products can be stored for 6 -1 2 months at or below—18° C. Most countries do not encounter problems in the production of frozen products. Summary 5

COMMINUTED PRODUCTS FISH MEAL Comminuted products, made from the mince meat of fish, are produced Fish meal is mostly manufactured from trawl by-catch and is described and consumed in all member countries. The products include fish jelly pro- as dried fish powder with a high protein component and used as animal fish ducts, fish burger, fish sausages, surimi (an intermediate frozen material), feed. etc. Malaysia, Philippines, Singapore and Indonesia produce fish meal for The outline of processing is also very similar in most countries. Machin- their own consumption; Thailand produces it for local use and for export. ery is available and used for the production of comminuted products. The products are made for local consumption and production figures are not The main problems in producing fish meal are shortage and poor quality readily available. of raw material; and spoilage caused by mould growth during storage of the product. Most countries do not encounter problems in the production and quality control of comminuted products. However, the short storage life of fish jelly products of 2—3 days in some countries is a problem which hampers OTHERS their marketing. The other fish products available are mainly boiled and powdered pro- A new intermediate raw material, frozen surimi, is produced in Thailand. ducts, crackers and satay fish from Malaysia; canned products and crackers However the data for production and export are not available. This frozen from Philippines; boiled products, crackers and seasoned cuttlefish from Singapore; boiled fish, powdered and canned products, and crackers from surimi can be used for production of comminuted and fish jelly products. Thailand, crackers from Brunei; and boiled products, canned fish and crackers from Indonesia. These products are produced mainly for local consumption although some products are exported, especially canned products and crackers. 6 S o utheast Asian Fish Products

DISCUSSION ON PROBLEMS AND SUGGESTIONS FOR IMPROVEMENT

The compilation indicated that the Asean countries produced similar Attention must be paid to the processing of the fish to ensure the best types of traditional fish products which would continue to be favoured by quality possible in the final product. Further improvements can be made their consumers. The respondent countries also shared related problems in through better sanitation and hygiene in the plants. There is also a need to their production o f these products. look into proper lay-out of facilities and types of equipment used, improvements to processing technology and better packaging. Improved distribution Generally the main problems indicated are as follows: and marketing methods and techniques are also needed. 1. Raw material (i) shortage of supply, Dried fish, one of the main products, is often dried in the open. This (ii) poor quality of supply due to poor handling, and attracts insects, which cause the main spoilage in this product. An alterna- (iii) inconsistency of supply. tive method is to dry the fish in a screened shed. Although this improved method is inconvenient, it reduces spoilage caused by insect infestation. In 2. Final products some countries, insect repellents approved by the health authority have been (i) lack of in-plant quality control, used, namely, pyrethium and pirimiphosmethyl or Silosan. However care and (ii) poor sanitation & hygiene of premises & processing treatments, guidance should be given to its proper use. (iii) lack of proper facilities/equipment, (iv) use of outdated processing technology, and Moreover the common practice of storing raw materials with final dried (v) inadequate packaging. products should be discontinued. It results in cross-contamination, another cause of spoilage. This practice is common when there is a shortage of space These problems affect the quality of the final products resulting in or facilities in the processing plant. inconsistent product quality, high degree of spoilage and short storage life. These are manifested as marketing problems which are critical especially in The traditional fermentation method is considered to be a time-consum- the main products identified, viz dried, fermented and smoked products. ing process. Work can be done to shorten the fermentation period and to improve the sanitation and hygiene of working appliances and premises. As One of the needs of the region is to improve the quality of traditional the main ingredients are raw material and salt, the salt used must be of good fish products, and a first step is to educate fishermen on the proper handling quality. A poor quality salt will result in darkening or poor colour of the of the raw material. Fish is highly perishable, and its deterioration in quality fermented product. The products are also subject to insect infestation, which begins from the moment it is harvested. The inconsistent and low quality of should be prevented. fish may be due to improper on-board handling, poor storage and transportation. Similarly, smoked products which are also faced by problems of insect infestation and spoilage caused by mold and bacterial growth can be improv- On arrival at the processing plant, fish should be treated just as carefully. ed by cleaner premises, more efficient processing technology and appliances. Assuming that raw materials received are in good or acceptable condition, fish should be washed and iced as soon as possible to maintain their freshness. P ro b lems And Suggestions 7

There was no clear indications that the other main products identified, Although the production of canned products (eg. tuna, crab meat, eg. frozen product, fish meal suffered from any critical problems. However, mackerel) which are mainly for export, do not present serious problems in in the case of comminuted products, one of the main problems is the short Thailand and Malaysia, however there is concern on the rejection of products storage life o f 2—3 days o f fish jelly products during refrigerated storage. exported. This is again mainly due to the familiar problems of inconsistent This in turn causes problems in marketing. Additives can be used as an imme- quality of raw material and lack of in-plant quality control, resulting in diate means to prolong the storage life; however its use must be permitted in inconsistent quality of final products. the country. Another main problem stressed by most countries is the lack o f proper In the case of fish meal, the problem is the shortage of raw materials packaging o f the final products. This resulted in spoilage caused by contami- especially in Malaysia and Thailand. It is interesting to note that w ith re- nation leading to lower market value of the products and reduce consumer search and promotion on utilisation of trawl by-catch, the resource is now acceptance. There is therefore a need to look into the improved packaging of increasingly used for human consumption, although only selected species are final products, especially for traditional products which has export potential being used. eg. dried, fermented and smoked products. Proper and attractive packaging can raise the value o f traditional products and increase consumer appeal. Products such as cured, boiled and powdered products are produced mainly for local consumption. The quantity produced is usually small and do not pose serious problems as indicated by respondents. 8 S o utheast Asian Fish Products

CONCLUDING REMARKS

The information provided by participating countries helped in identify- At the 6th Regional Workshop on Fishery Statistics in Southeast Asia, ing the important fish products in the Southeast Asian region. It records the Bangkok, 1— 4 Jul 86, a revision of the classification of fish products based current status o f a large variety o f interesting products and states the needs on the present findings was adopted. This revision provides not only for for improvement. more comprehensive information to be collected but also redefined some categories of fish products. However this revision excluded "powdered/ Fish products which need urgent improvement are the Traditional Pro- flaked" products; it is hoped that the status of these products will be review- ducts, especially dried, fermented and smoked products. Traditional pro- ed in future when the volume increases. New issues of SEAFDEC's Fishery ducts meant for the local market and for export need to be improved. Some Statistical Bulletin of the South China Sea Area will therefore reflect the products presently produced for the local market are perceived to have im portant conclusions o f this exercise. export potential. Upgrading these products will benefit both the local and overseas markets at the same time. The compilers also feel that to provide more accurate information, the Inventory should be reviewed and necessary changes made in 1989, and every The compilers recommend that this Inventory should be updated perio- three years subsequently. It is hoped that participating countries will provide dically so that participating countries w ill be able to see the changes and cooperation and assistance as readily as before so that the com pilation can trends in the production of fish products. This exercise should also provide better serve scientists and food technologists concerned w ith research and opportunities for improving the coverage and the accuracy of data collected. development of fish products in Southeast Asia. This may be done in tw o ways.

T A B L E O F

F IS H P R O D U C T S

S O U T H E A S T A S IA 1 0 S outheast Asian Fish Products

TABLE OF FISH PRODUCTS IN SOUTHEAST ASIA

Products Dried Products Cured Products Fermented Products Smoked Products Boiled Products C o u n try

M alaysia Dried anchovy Prawn paste Smoked tuna Boiled fish Salted fish Shrimp paste Boiled prawn D rie d fis h Fermented anchovy Boiled tuna Dried prawn - Pickled prawn Dried cockle Dried cuttlefish Dried shellfish Dried jelly fish

Philippines Dried m ilkfish Kench cured: Shrimp paste Smoked boneless m ilkfish Dried salted fish S k ip ja c k F ish paste Smoked sardine (la w -la w ) Dried anchovy H e rrin g F ish sauce Smoked roundscad Dried shrimp R o u n d scad Smoked herring - Dried squid Finbriated sardine Smoked sardine (tu n s o y ) Dried shark fin Deep boiled sardine Smoked m ilkfish Dried abalone Striped mackerel Dried sea cucumber Short bodied mackerel

Singapore Dried sea cucumber Cooked fish Dried shark fin - - -

T hailan d Dried salted fish Fermented fish (p la -ra ) Dried smoked fish Steamed fish Dried shrimp Fermented fish sauce Semi-dried smoked fish Dried squid Fermented fish (p la-so m ) Dried shellfish - Fermented fish (p la -jo m ) Dried salted freshwater fish Thai sweetened fish (cha o ) Dried jelly fish Shrimp paste F ish sauce

Brunei Darussalam Salted fish Fermented fish Smoked fish Dried anchovy Fermented 'fish stomach' Chilled sour-salted fish - Fermented mussel - Shrimp paste Cured shrimp

Indonesia Salted dried fish F ish peda Smoked fish Boiled product Dried shrimp B elachan (shrimp paste) Katsuobushi Presto m ilkfish Salted jelly fish F ish sauce D rie d fis h S u m m ary Table of Fish Products 11

Powdered/Flaked Product Frozen Product Canned Comminuted Products Fish M eal Other Fish Products

P ra w n d u s t Frozen cuttlefish F is h b a ll F ish m eal Fish cracker F ishca ke Manure fish Prawn cracker - F ish satay

S h rim p Canned m ilkfish in tom ato sauce Native sausage F ish m eal Shrimp kroepeck P raw n Canned m ilkfish S a lm u n s ty le F is h b a ll M ilk fis h Canned m ilkfish in oil Fish burger - Canned tuna in oil

F ish (including fillet) F is h b a ll F ish m eal Prawn cracker P raw n - Prepared cuttlefish Cuttlefish/squid

F ish flo s s Frozen octopus Canned tuna F is h b a ll F ish m eal Shrimp cracker Seasoned fish powder Frozen cuttlefish Canned pet food Fish noodle Fish cracker Frozen squid Canned mackerel S u rim i F ish satay Frozen fish & others Canned crab meat Frozen shrimp Canned shrimp Canned baby clam

F is h b a ll Prawn cracker F ishca ke Fish cracker - - - -

A b o n ik a n Frozen shrimp/prawn Canned fish F is h b a ll F ish m eal Shrimp cracker (seasoned fish m ince) Frozen lobster F ish ca ke Fish cracker Frozen fish Frozen snail Frozen crab Frozen squid Frozen frogleg

B ru n ei Darussalam: Inventory 13

INVENTORY OF FISH PRODUCTS

BRUNEI DARUSSALAM 14 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (including salted dried, semi dried, etc.)

Name of Product Production Figures (M-ton) Reference Outline of List of Description of Products Materials Used in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Salted fish Ikan masin Usually as whole or split NA Fish Fish NA NA NA NA NA NA (large one) Scombridae — ↓ Rastrelliger degut and split Size range: 8—12 cm brachysoma, (small fish whole) Clupeidae — ↓ Anodontosoma Mix with salt chacunda; keep overnight salt ↓ dry (1—2 days) ↓ Products

Dried Pusu kering Sun-dried small fish NA Fish: Anchovies NA NA NA NA NA NA anchovies Stolephorus spp ↓ Boil in brine solution fo r 15 mins ↓ Drain ↓ Sun dry ↓ Dried product

Chilled sour- Liking Type of salted fish NA Fish: Fish NA NA NA NA NA NA salted fish (semi dried) Scombridae ↓ Rastrelliger Wash and degut brachysoma, (not split) Scianidae — ↓ Johnius spp; Add tamarind, chilli, salt salt, chilli, ↓ tamarind Keep overnight (1 day) ↓ Dry (1—2 days) ↓ Products

NA — not available N IL — none Brunei Darussalam: Dried Products 15

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in boxes with NA 2—3 months 1. Fried and eaten as side Infestation — usually by NIL plastic lining food. flies. 2. Boiled and mixed with vegetables.

NA NA NA NA NA NA NA months 1. Fried and eaten as NA NIL snack together with peanuts. 2. Boiled as a 'flavouring' material in soups and vegetable dishes.

NA NA NA NA NA Packed in plastic bags Dry place 2—3 weeks Fried and eaten as side Infestation by flies which NIL or sometimes in leaves. food. lay eggs on the fish. 16 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

c) Fermented Products (eg. Fermented fish paste, fermented fish sauce, etc.)

Name of Product Production Figures (M-ton) Reference Outline of List o f Description of Products Materials Used in Literature Production Method Machines Used English Name Local Name 1 9 8 0 19 81 1 9 8 2 1 9 8 3 1 9 8 4

Fermented fish Budu ikan Fermentation of small fish NA Fish — anchovies, Fish/Fish stomach/Mussel NA NA NA NA NA NA salt, rice (fried (wash and drain) & pounded) ↓ Fermented Budu perut sometime "stomach of Add fried rice powder, salt " fish stomach" ikan fish" ↓ Allow to ferment for Fermented Budu kupang at least 3 days mussel ↓ Fermented product

Shrimp paste Belacan NA NA Shrimp (acetes), Shrimp Pounding gear NA NA NA NA NA salt ↓ Wash and m ix w ith salt ↓ Place in a sack (weight on top) to drain it ↓ Sun dry (1—2 days) ↓ Pound ↓ Shrim p paste

Cured shrimp Cincaluk NA NA Shrimps (acetes), Shrimp NA NA NA NA NA NA salt, sugar ↓ Wash and drain ↓ M ix w ith salt, sugar ↓ Allow to ferment 1 week ↓ Products Brunei Darussalam: Fermented Products 17

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in bottles. NA 3—4 weeks As a side dish. NA NIL

NA NA NA NA NA The paste is packed Cool dry place. Months As a flavouring additive NA NIL tightly in a clay jar and eaten as a 'sambal' for storage. either fried or as it is.

NA NA NA NA NA NA Cool dry place. 1 month As side dish. NA NIL 18 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

d) Smoked Products

Name of Product Production Figures (M-ton) Reference Outline of List of Materials Used Description of Products in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Smoked fish Tahai Small fish smoked and NA Fish: Fish NA NA NA NA NA NA dried Clupeidae ↓ Sardinella Wash and arrange on gibbosa, w ire grill mesh Sardinella spp. ↓ Smoke ↓ D ry ↓ Smoked fish

i) Comminuted Products (eg. fish jelly products, fish portion, fish burgers.)

Name of Product Production Figures (M-ton) Reference Outline of List of Materials Used in Literature Production Method Machines Used English Name Local Name Description of Products 1980 1981 1982 1983 1984

Fishball Bola-bola Fish je lly products made NA Fish — Fish Grinder/mincer NA NA NA NA NA ikan into balls. Lutjanidae ↓------Manually (usually Caesio Fish meat spp). Lutjanus ↓ spp. Grind with ingredients ↓ Ingredients: Form flour, salt, ↓ msg, water. Set ↓ Fishball

Fishcake Kek-kek ikan Fish jelly products made NA Fish - Fish Grinder/mincer, NA NA NA NA NA into bar or oval shape Lutjandiae spp, ↓------Manually gas stove (fryer) block. Lutjanus spp., Fish meat Scombridae ↓ Some incorporated with (Scomberumourous Mix with ingredients vegetables. commerson) ↓ Set on trays Ingredients: ↓ flou r, salt, Fry msg. water Brunei Darussalam: Smoked Products, Comminuted Products 19

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in sacks/rattan NA 2 months Eaten boiled or sometimes NA NIL baskets. added to soup.

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in plastic bag Refrigerator 1—2 weeks Fried/boiled, serve as NA Raw material must be in with or without water. side dish or boiled and cold condition. Processing Usually 9—12 balls/ eaten with soup. temperature have to be as pack. low as possible, less than 20°C. Highly favoured by some e th n ic groups (Chinese).

NA NA NA NA NA Packed in plastic bag. Refrigerator 1—2 weeks Deep fried, cooked with NA NIL vegetables and noodles. 20 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

k) Other Fish Products (eg. fish cracker, satay fish, seasoned cuttle fish, etc.)

Prawn crackers Keropok udang NA NA Prawn — Peneus spp. Prawn Mincer, mixer, NA NA NA NA NA small prawn, ↓ gas stove, tapioca flour, Mince meat & mix with steamer msg, salt, water. ingredients ↓ Make into rolls ↓ Steam ↓ Cool ↓ Dry

Fish crackers Keropok ikan NA NA Fish, tapioca Fish NA NA NA NA NA flo u r, msg, salt, ↓ water. Mince meat & mix with ↓ ingredients

Make into rolls ↓ Steam ↓ Cool ↓ Dry Brunei Darussalam: Other Fish Products 21

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Comments Packaging Conditions (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in plastic Dry place Months Deep fried and eaten as NA NIL bags o f 600 gm. snacks.

I n d o nesia: Inventory 23

INVENTORY OF FISH PRODUCTS

INDONESIA 2 4 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (including salted dried, semi dried, etc.)

Name of Product Reference Outline of List of Production Figures (M-ton) Description of Products Materials Used in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Salted dried Ikan asin Salted dried fish are fish Anonymous, 1983. Fish or anchovies, Fish Traditional fish or anchovies salted and Kumpulan Hasil salt. ↓ equipment: dried Penelitian Teknologi Wash dresser, drum, Pasca Panen Perikanan, ↓ dryer. BPTP Jakarta, Soak in salt (20—30% salt) pp. 25-28 ↓ Wash ↓ Drain ↓ Dry (3 days) Salted, dried fish

Dried shrimp Ebi (undang Ebi is made of shrimp by Anonymous, 1983. Shrimp, salt. Shrimp Peeler, boiler. kering) salted and dried process. Kumpulan Hasil Penelitian Teknologi Boil in brine, 3%/15 mins Pasca Panen Perikanan, ↓ BPTP Jakarta, Dry •306289 270639 272860 320647 NA pp 23-24 ↓ Peel shell and remove head NOTE: DATA OF ALL DRIED PRODUCTS. Dried shrimp Salted jelly Ubur-ubur Jelly fish is processed by Anonymous, 1983. Jelly fish, salt Jelly fish (medula part) Dresser, fish asin salted & semi-dried Kumpulan Hasil fiberglass drum, process Penelitian Teknologi Pre-brine (10% salt + packaging Pasca Panen Perikanan, ↓ alum. 24 hrs) machine BPTP Jakarta. Wash & drain pp 20-22. ↓ Salt 1,15 days Drain Salt II, 10 days Drain Saturate with saturated ↓ salt, 15 days Drain ↓ Pack

Cured and Dendeng ikan Dendeng ikan is made of Anonymous, 1983. Fish/shrimp Fish Grinder NA NA NA NA NA dried fish split fish which undergoes Kumpulan Hasil salt, spices, ↓ product seasoning and drying Penelitian Teknologi sugar. Cut into slices process. Pasca Panen Perikanan, ↓ BPTP Jakarta. Season & cure (12 hrs) Dry (12 hrs) Sort Pack

NA — not available NIL — none Indonesia: Dried Products 25

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

1170 896 1144 1261 NA Bamboo basket, Dry condition 6 months Fried, boiled and other The problems are sanitation, Raw material of salted wooden box, plastic ways of consumption. hygiene in processing and dried fish product is bag, carton box. handling of marketing usually produce of low channel. Although this standard fish. product is widely marketed, but its consumption is limited by underlevel society.

33 285 43 14 NA Plastic bag, carton Dry condition 6 months Fried, boiled, etc. Usually the dried prawn is Ebi is commonly made of box. not peeled but pounded, as low standard shrimp. a result the ebi size is not uniform.

1174 3088 2238 4108 NA Plastic bag, carton Dry condition 3 months Mixed in salad, noodles, The salt used is from the This product is for export box. etc. home industry which is of only. lower quality in term of hygiene and sanitation.

NA NA NA 110 NA Plastic bag, carton Cool dry condition 1 —3 months Fried This product is less popular The taste of dendeng box. than cured meat, it has product has salty and limited marketing. sweetness taste. 2 6 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

c) Fermented Products (eg. Fermented fish paste, fermented fish sauce, etc.)

Fish peda Ikan peda Fermented fish made Winarno, F.G., Indian mackerel, Indian mackerel Traditional 5409 5428 5927 5428 NA from Indian mackerel. Srikandi F., salt 25% ↓ equipment: It has a specific flavour Djundjung D., 1973 Dress & wash dresser, and color. Indonesian Fermented ↓ fermentor (paso) Foods. Bogor Drain + 25% salt Agricultural ↓ University, Ferment I (3 days) Indonesia. ↓ Wash & drain + salt (30%) ↓ Ferment II (1 wk) ↓ Clean ↓ Aerate ↓ Peda

Belachan Terasi Fermented fish paste — do — Trash fish or Trash fish/waste fish Traditional 11.475 30.186 20.358 26.395 NA made from trash fish or small shrimp, ↓ equipment: small shrimps salt Wash grinder, pounder, ↓ fementor. Dry (2 days) ↓ Grind + 15% salt ↓ Dry the lumps (3 days) ↓ Pack with banana leaves ↓ Ferment (30 C, 1—4 wks) ↓ Terasi

Fish sauce Kecap ikan Fish sauce (ketchup) is — do — Trash fish or Fish Traditional 484 231 115 54 NA made of fish by anchovies, ↓ equipment: fermentation process. salt Wash fermentor The sauce is yellowish in ↓ color and has a salty Salt (30% salt) taste. ↓ Ferment (4—6 months) ↓ Filter ↓ Filtrate (sauce) Indonesia: Fermented Products 27

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Comments Packaging Conditions (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NIL NIL NIL NIL NIL Bamboo basket, Dry condition 1 month Fried, boiled The problems are dealing Higher grade of Peda is wooden box with sanitation & hygiene. characterised with brown The appearance of packed color & has a specific product is not so attractive, flavour. Lactic acid and particularly for uplevel salt has an important society. role in the preservation.

11 31 25 12 NA Plastic bag Dry condition 3 months As seasoning — do — Belachan could be in paste or powder form.

NIL NIL NIL NlL NIL Glass or plastic bottle Dry condition 2—6 months As seasoning The traditional method of This product is less popular fermentation takes a long than soy been sauce for time. Indonesia consumers. 28 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

d) Smoked Products

Name of Product Reference Outline of List of Production Figures (M-ton) Materials Used Description of Products in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Smoked fish Ikan asap Fish is processed by Anonymous, 1984. Milkfish Smoking room 21919 25259 28104 51991 NA smoking. Petunjuk Teknis Katsuwonus Teknologi Tepat pelamis, Guna Pengolahan Sardinella sp, Ikan Tradisional. Euthynnus sp, Direktorat Jenderal salt Perikanan, Department Pertanian, Jakarta.

Katsuo bushi Ikan kayu Fish is processed by Anonymous, 1983. Skipjack, salt Skipjack Smoking room, NA NA NA NA NA boiling, smoking and Kumpulan Hasil boiler drying. Penelitian Teknologi Dress Pasca Panen ↓ Perikanan, BPTP Boil Jakarta, pp 45—48. ↓ Smoke I ↓ Patch ↓ Smoke II ↓ Dry

To plane

Mold ↓ Storage I n d o nesia: Sm oked Products 29

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

4 38 39 4 NA plastic bag Dry condition Hot smoked Ready to eat, fried, etc. Shelf life of this product is NIL products can short, the problems are last for a growth of mold and slime few days. during distribution of Cold smoked products. producfs can last 2—3 weeks.

NA NA 10 NA 15 Wooden box Cool dry condition 6—12 months Rasped, boiled, fried. Sometimes growth of mold Not popular for domestic (Est) and attacked by insect. consumption. Mainly for export to Japan. 30 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

e) Boiled Products

Boiled product Pindang Fish is boiled in brine. Anonymous, 1983. Milkfish, skipjack, Fish Cooker 64427 63348 74594 82643 NA Kumpulan Hasil sardine and salt. ↓ Penelitian Teknologi Was & dress Pasca Panen ↓ Perikanan, BPTP Pack in bamboo basket or Jakarta. pp 49—51. clay basin (paso) ↓ Salt ↓ Boil in brine ↓ Drain ↓ Pindang

Presto milk Bandeng This product is Anonymous, 1983, Milkfish, salt Milkfish Autoclave or NA NA NA NA NA fish presto modification of pindang Kumpulan Hasil and other ↓ press cooker with added pressure Penelitian Teknologi seasonings Wash & dress process. Pasca Panen ↓ Perikanan, BPTP Brine (3% salt, 15 mins) Jakarta. pp 52—53. ↓ Add salt and seasonings ↓ Pack with banana leaf or aluminium foil ↓ Boil in autoclave (1 atm., 1 hr) ↓ Bandeng presto I n d o nesia: Boiled Products 31

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NIL NIL NIL NIL NIL Bamboo basket or paso Dry condition 3 days to Ready to eat, fried, The problems are sanitation, The name of this product 1 months boiled, etc. hygiene and short shelf-life; depends on processing these conditions cause methods, raw material, limited marketing. origin area and packaging. For examples: Pindang (P) Muncar, P. Bawean, P. Mudus are names based on the area of origin. P. tongkol, P. bandeng, P. lemuru are based on raw materials.

P. cue, p. paso are based on processing methods.

P. bedeng, P. besek are based on packaging used.

Shelf life depends on the processing method and packaging used.

NIL NIL NIL NIL NIL Plastic bags Cool room (0° C). 7—10 days Ready to eat, fried. Marketing is limited to This product is not as supermarket that has cool popular as pindang because room facility. it is still a new product (product development). 3 2 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

f) Powdered/Flaked Products

NIL Abon ikan Fish meat is scraped and Anonymous, 1983. Fish, coconut, Fish Traditional NA NA NA NA NA seasoned Kumpulan Hasil sugar, seasoning ↓ equipment: Penelitian Teknologi Wash & dress boiler, mixer, Pasca Panen ↓ fryer Perikanan, BPTP Boil Jakarta ↓ Mince ↓ Fry with seasoning till dry ↓ Dried products I n d o nesia: Powdered/Flaked Products 33

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NIL NIL NIL NIL NIL Plastic bags Dry condition 6 months Heady to eat Rancidity Local consumption 34 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

g) Frozen Products

Frozen Udang beku Shrimp/prawn is Anonymous, 1984. Prawn, shrimp Prawn/shrimp Freezer, cold- shrimp/prawn processed by quick Standar. Pertanian ↓ storage, ice- frozen. Indonesia Perikanan Wash with/without crusher, ice- (SPI-KAN). dressing machine Department Pertanian, ↓ Jakarta. Grade ↓ Glaze ↓ Pack ↓ Cold storage (max — 26 C)

Frozen Lobster beku Lobster is processed by — do — Lobster Same as frozen shrimp — do — lobster quick frozen.

Frozen fish Ikan beku Fish is processed by quick — do — Tuna, skipjack Fish — do — frozen. ↓ 43663 43823 35431 53280 NA Wash with/without dressing NOTE: DATA OF ALL FROZEN PRODUCTS Grade ↓ Glaze ↓ Pack ↓ Cold storage

Frozen snail Pekicot beku Snail is processed by — do — Snail Snail - d o - quick frozen. ↓ St boiler Boil in salt-alum ↓ Dress ↓ Glaze ↓ Pack ↓ Cold storage I n d o nesia: Frozen Products 35

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Comments Packaging Conditions (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

30471 23604 24583 24241 NA Carton box, plastic Cold storage 1 year Cocktail, boiled, fried, Frozen products of Frozen products are aimed (max — 26°C) etc. Indonesia are still block for export. Frozen prawn/ list commodity, especially shrimp are graded A , B, C, to USA. D and E ie. head on, headless, shell-on and peeled.

77 123 82 268 NA — do — — do — — do — — do — — do — NIL

11155 20131 37905 25113 NA — do — — do — — do — — do — — do — NIL

NIL 3 211 204 NA — do — — do — — do — — do — — do — NIL 3 6 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

g) Frozen Products (con't)

Frozen crab Kepiting beku Crab is processed by — do — Crab Crab Freezer, cold- quick frozen. ↓ storage, ice- Wash crusher, ice- ↓ meching & boiler. Glaze ↓ Pack ↓ Cold storage

Frozen squid Cumi-cumi Squid (cuttle fish) is — do — Squid Squid — do — beku processed by quick ↓ frozen. Dress and wash ↓ Glaze ↓ Pack ↓ Cold storage

- Frozen Paha kodok Frog is processed by — do — Frog Frog — do — frog-leg beku quick frozen. ↓ Dress and wash ↓ Glaze ↓ Pack ↓ Cold storage I n d o nesia: Frozen Products 37

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NIL NIL 19 7 NA — do — — do — — do — — do — — do — NIL

NIL 1319 720 335 NA — do — — do — — do — — do — — do — NIL

612 2600 1472 3262 NA — do — — do — — do — — do — This product is often NIL contaminated by Salmonella because the frogs are caught in open water. 3 8 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS h) Canned Products

Name of Product Reference Materials Used Outline of List of Production Figures (M-ton) Description of Products in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Canned fish Ikan kaleng Fish is processed by Anonymous, 1983. Sardine, mackerel, Fish Boiler, retort, 5472 6170 5665 10720 A sterilization in Kumpulan Hasil tuna, skipjack, sealing machine, hermetically tin cans. Penelitian Tecknologi and medium. Dress/slice conveyor belt. Pasca Panen Perikanan, BPTP Brine (25% salt, 1 hr) Jarkata, pp 12. ↓ Fill in can Exhaust (100°C, 15 min) with medium (oil/sauce) ↓ Seal Sterilise (115°C, 1-1.5 hrs) ↓ Cool ↓ Pack

i) Comminuted Products (eg. fish jelly products, fish portions, fish burgers.)

Fish cake Empek-empek Fish jelly product is Anonymous, 1977. Fish, sago Fish Blender NA NA NA NA NA made of belida fish Mina Rasa, Kumpulan flour, seasoning ↓ (knife fishes), mixed Masakan Ikan dan (spices) Separate meat from bone and seasoned. Hasil Perikanan and skin lainnya. Direktorat ↓ Jenderal Perikanan. Grind ↓ Add cassava flour & spices ↓ Mix and shape ↓ Boil ↓ Product (empek-empek) Fish ball Basso Iran Fish jelly product is Anonymous, 1983, Fish, cassava Fish meat Blender NA NA NA NA NA made of mackerel, Kumpulan Hasil flour, salt, ↓ yellow tail or giant Penelitian Teknologi spices Grind gourami. Pasca Panen ↓ Perikanan, BPTP Add sago flour Jakarta, pp 54—56. & seasonings ↓ Mix and shape ↓ Boil ↓ Bakso ikan I n d o nesia: Canned Products, Com m inuted Products 39

Export Figures (M-ton) Problems in Marketing Storage Conditions Shelf Life Ways of Consumption Comments Packaging Conditions (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

6 495 855 2550 NA Hermetically tin cans. Cool dry conditions 2 years Fried, boiled, etc. The supply of raw materials Tin cans used has variation is not continuous. The in sizes and types. processing plants commonly For example, oval, cylinder, do not have cold storage etc. facility and processors have to rely on the small fishermen for stock.

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Plastic bag Cool dry place 2—3 days Fried or boiled and used Shelf life of this product is NIL in vinegar sauce. short, it is a problem in marketing.

NA NA NA NA NA Plastic bag Cool dry place 2—3 days Boiled and eaten with — ditto - This product is less popular soup. than meatball. 4 0 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

j) Fish Meals

Fish meal Tepung ikan Dried fish is minced. Anonymous, 1983. Trawl by-catch, Boiler, cooker, 1073 1300 2481 3967 IMA Kumpulan Hasil by-product of pressed, grinder, Penelitian Teknologu fish processing evaporator, Pasca Panen plant. centrifuged, Perikanan, BPTP packaging Jakarta. pp 69—74. machine, etc. I n d o nesia: Fish Meals 41

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NIL NIL NIL 54 NIL Plastic bags, carton Cool dry conditions 3 months For animal/fish feeding. NIL NIL box. 4 2 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

k) Other Fish Products (eg. fish cracker, satay fish, seasoned cuttle fish, etc.)

Name of Product Production Figures (M-ton) Reference Outline of List of Description of Products in Literature Materials Used Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Shrimp cracker Kerupuk udang Shrimp cracker is made Moelyanto, R. 1982. Shrimp, Shrimp meat Cassava flour Boiler, cooker, NA NA NA NA NA of blended shrimp meat, Pengolahan Hasil-Hasil cassava flour, ham slicer cassava flour and Sampingan Ikan. PT seasoning Blend seasoning. Pembangunan ↓ Swadaya, Jakarta. Shape ↓ Steam ↓ Slice, ↓ Dry

Kerupuk ikan Fish cracker is made of — do — Fish, cassava flour, Fish cracker Fish meat Cassava flour Boiler, cooker, NA NA NA NA NA blended fish meat, seasoning ham slicer cassava flour and Blend seasoning. ↓ Shape ↓ Steam ↓ Slice ↓ Dry I n d o nesia: O ther Fish Products 43

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Comments Packaging Conditions (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

Plastic bag Dry condition 12 months Fried Processors sometime use NIL textile colouring agent.

2551 3188 2647 2103 NA (include fish cracker data)

Plastic bag Dry condition 12 months Fried — do — NIL Malaysia: Inventory 44

INVENTORY OF FISH PRODUCTS

MALAYSIA 4 5 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (including salted dried, semi dried, etc.)

Production Figures (M-ton) Name of Product Reference Outline of List of Description of Products Materials Used in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Dried Ikan bilis Salted, boiled and 1. Annual Fisheries Fish Stolephorus Anchovies Gas stove, steel 9437 9724 9574 9332 6962 anchovies Bilis kering sundried small fish Statistics 1980, species, kuali. made from anchovies. 1981, 1982, 1983 brine 10%. Boil in bamboo basket in (Stolephonus species) & 1984. 10% brine fo r 15 m in s. 2. Berita Nelayan Bil. 21, Bil. 29, Remove basket, drain Bil. 13 (1978). Spread out/sun dry for 2—4 days depend on weather

Dried anchovies

Salted fish Ikan masin Salted and sundried fish 1. Berita Nelayan Rastrelliger Fish Mechanical 7994 9513 7698 10063 11630 2. Teknologi Makanan kanagurta Sciaena fuel heated Dried fish Ikan kering Jld. 4, Bil. 1 spp., Wash w ith sea water dryer, wooden (April 1985) Scomberomorus tubs or 3. Infofish Marketing spp., Lutianus Remove gills & entrails concrete basin, Digest 2/83 spp., Fomioniger, wooden plat- 4. Report on FAO/ Nemipterus spp., Remove scale (optional) forms and EPTP Regional any fish which mats. Training Center cannot be dis- Place dressed fish in on Fish Processing tributed as fresh wooden tub Technology 1961. fish. Add 10% salt, based on wt. of fish

Salting time — 2 days

Spread out/sun dry (1 0 -3 0 hrs)

Dried prawn Udang kering Salted, boiled and 1. Berita Nelayan Solenocera Shrimps Gas stove/ 1268 1106 1936 2062 667 sundried prawns 2. Report on FAO/ sub-nuda, salt. kerosene K A T A Regional Wash w ith sea water and stove. Training Center mix with salt on Fish Processing (salt/shrimp is 4:100) Technology 1961. Cook

Remove skin

Spread out to sun day (1—4 days)

NA — not available N IL — none Malaysia: Dried Products 46

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA 1. Hard cardboard 1. Cool dry place. 1—6 months 1. Deep fried till crispy. Turn over of product is For good grade anchovies boxes in 10 kg per 2. Dried cold room 2. Boiled in soup for fairly fast but there is a the body is slightly brown box. fo r long storage. taste and as flavour tendency in price drop due and the moisture content 2. Braided bamboo seasoning. to glut especially imports should be low. The texture baskets in 60 kg 3. Widely use in various from Thailand which are looks dry and glistening in per basket. ways. cheaper than our locally appearance. produced.

4250 5687 9331 4374 2763 Braided rattan/ Cool dry place. 6 months 1. Deep fried till crispy. Turn over o f product is Quality salted fish such as bamboo baskets in 2. Cooked with good based on the dryness. this is imported from 50—60 kg per basket. vegetables. Lack of quality control. Burma. 3. Steamed with ginger The pricing and and oil to be taken marketability of main with porridge. products are imposed by 4. W idely used in determiners. various preparations o f food.

343* 915* 554* 331* 224* 1. Baskets Cool dry place. 3—6 months 1. Used to cook w ith Same as dried anchovies. NIL 2. Plastic bags vegetable and meat. 3. Paper bags. 2. Usually used in soups. 3. Widely used. * Includes prawns salted in brine, dried or simply boiled. 4 7 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (con't)

Dried cockles Kerang kering NIL NA Blood cockle NA NA 1297 411 39 684 735

Dried cuttle Sotong kering Cuttle fish, sundried FAO Workshop on Cuttlefish Cuttlefish Netted or 200 167 136 174 409 fish Development of Small ↓ woven trays Scale Processing Cut open & wash Industry in Fishing ↓ Villages, Penang, Spread out on tray Malaysia. (29/6— ↓ 1/7/85) Dry

Dried shellfish Siput kering Sundried shellfish NA Shellfish NA NA 340 NA NA NA NA

Dried jelly fish Ubur-ubur Rubbery textured Berita Nelayan Bil. Jellyfish, alum, Jelly fish salting tank, 308 582 379 645 2542 product 26. FAO Workshop sodium ↓ drying o f Small scale metabisulphite. Clean p la tfo rm s Processing Industry in ↓ Fishing Villages, Put in alternate layers of Penang, Malaysia. salt (salt:fish:4:1) for (29/6- 1/7/85) 2—3 weeks ↓ Add sodium metabisulphite to decolourise the product

↓ Arrange and dry in shade (2—10 days) M alaysia: Dried Products 48

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA NA NA NA NA NA NIL

NA NA NA NA NA NA NA NA Local dishes. Moisture content is between Can be improved by 18-30% . controlled drying.

NA NA NA NA NA NA NA NA NA NA NIL

NA NA NA NA NA Packed for export. NA NA NA NA NIL 4 9 Southeast Asian Fish Products

T YPES OF PRODUCTS AND ITS DETAILS

c) Fermented Products (eg. Fermented fish paste, fermented fish sauce, etc.)

Name of Product Reference Production Figures (M-ton) Description of Products Outline of List of in Literature Materials Used English Name Production Method Machines Used Local Name 1980 1981 1982 1983 1984

Prawn paste Otak udang Thick viscous dark brown FAO Workshop on Prawn extract — Shrimps NIL 33 192 323 229 363 concentrate. Development of Acetes nysiol, Small Scale Processing salt. Wash and m ix w ith salt in Industry in Fishing bamboo baskets or Villages, Penang, wooden tubs Malaysia. (29/6 - ↓ 1/7/85) Spread out/sun dry for 5—8 hrs ↓ Mince and left to ferment for 7 days

Shrim p paste Belacan 1. Berita Nelayan Greyish pink to deep Acetes, Arabic NA Combine mixer- 2770 1280 898 1692 2818 purple salty paste. Bit. 10. salt. mincer machine, 2. Teknologi Makanan bamboo baskets, Jil.3, Bil. 1 (April wooden tubs 1984) FAO Fisheries Dep. No. 4, 1961. 3. Report on FAO/ BOTA Regional Training Center on Fish Processing Technology 1961.

Fermented Budu Liquefaction of anchovies 1. Berita Nelayan Anchovies, salt. Anchovies Concrete vats 23 9 100 112 115 anchovies in salt. The clear liquid Bil. 32, Bil. 17. ↓ or glazed changes from amber to 2. Teknologi Makanan Rinse with salt water earthen-ware dark brown w ith some Jil 3, Bil. 2 repeatedly pots. form of sedimentation. (Oct '84) 3. FAO Workshop Add salt to anchovies on Development (1 :2 -3 ) o f Small Scale ↓ Processing Transfer to vats or pots Industry in ↓ Fishing Villages Add salt again on top. Penang, Malaysia. (29/6- 1/7/85) Leave to fermented for (½—2) years.

Pickled prawns Cincaluk A suspension of tiny, 1. Berita Nelayan Acetes shrimp, Shrimp Earthen-wares, 25 66 29 169 67 pink acetes shrim p in Bil. 23. salt jars and sauce. 2. Teknologi Makanan Wash bottles. Jil. 4, B il. 1. ↓ (April 1985) M ix w ith 20% coarse 3. FAO Workshop salt & 6% cold rice on Development ↓ o f Small Scale Pack in jars Processing Industry ↓ in Fishing Ferment for 20—30 days Villages, Penang, Malaysia (29/6 — 1/7/85). Malaysia: Fermented Products 50

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA In tins NA NA As a condiment. NA NIL

8870 7237 8180 10047 9073 In plastic packets. NA NA Ingredients fo r local NA NIL dishes.

NA NA NA NA NA Bottles NA NA As condiment in several The supply of ingredient The alternative raw dishes. (anchovies) is irregular. materials is to be Markets are lim ited to the determined such as state of Kelantan and bycatch. The introduction Terengganu. The premises of certain enzyme to lack sanitation. hasten the maturation period of the product.

NA NA NA NA NA Bottles. NIL NA Eaten w ith rice Consumption limited NIL mainly to the state of Malacca. 51 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

d) Smoked Products

Smoked tuna Ikan aya diasap Smoked into hardened FAO Workshop on Tuna NA NA NA 16 NA NA NA pieces. Development of Small Scale processing industry in Fishing Villages, Penang, Malaysia. (29/6 — 1/7/85)

e) Boiled Products

Boiled fish Ikan rebus Salted and boiled fish. 1. FAO Fisheries Rastrelliger spp Fresh fish Gas stove, 6394 1796 917 2112 6472 Rep. No. 4, ↓ woven baskets Quezon C ity — Wash & keep in wooden 1961. tub in saturated brine 2. FAO Workshop for 3—4 hours on Development ↓ o f Small Scale Arrange in baskets and Processing Industry boil in boiling in Fishing saturated brine Villages, Penang, ↓ Malaysia. (2 9 /6 - Cool for 24 hrs before 1/7/85). storage and dispatch for sale.

Boiled prawn Udang rebus NA NA Prawn NA NA NA NA NA 102 2166

Boiled tuna Sardine NIL NIL Tuna NIL NIL NIL NIL NIL NIL NIL M alaysia: Smoked Products, Boiled Products 52

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA NA NA NA NA NA Exported to Japan.

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in baskets. Cool dry glace or cold 3—4 months 1. Deep fried w ith oil. NIL NIL room (—4°C to 1.7°C) 2. Used in curries.

NA NA NA NA NA NA NA NA NA NA NIL

NIL NIL NIL NIL NIL NIL NIL NIL NIL NIL NIL 53 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

f) Powdered/Flaked Products

Production Figures (M-ton) Name of Product Reference Outline of List of Materials Used Description of Products in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Prawn dust Tepong/Kulit In dried form. NA Dried shells of The shells are removed No machine 91 47 NA 1068 NA udang prawn. from dried prawns through used. trashing whereby the dried prawns and shells are separated in this process.

g) Frozen Products

Frozen Sotong beku Frozen form. Berita Nelayan Bil. Cuttlefish Cuttle fish is cleaned and T in NA NA NA NA 320 cuttlefish 24 Mac, 1981. packed into tins before storing in the cold room. They are then packed for export.

i) Comminuted Products (eg. fish jelly products, fish portion, fish burgers.)

Fishball Bebola ikan White and round shape, 1. Berita Nelayan Fish, salt, pepper, Mixer, fishball NA NA 232 1594 1966 rubbery texture and Bil. 31. onions, celery form ing shiny in outlook. 2. Risalah MARDI and chillies. machine, No. 14 (Panduan Flavour enhancer, basins, cooker Usahawan). tapioca starch, and drying sodium borate shelf. and polyphosphate.

Fishcake Tahu ikan Brownish and cut in FAO Workshop of — do — M ixer, fishcake NA NA NA NA 10 portion. Small Scale Processing form ing Industry in Fishing machine, Villages. Penang, basins, cooker Malaysia. (29/6— and drying 1/7/85) shelf. Malaysia: Powdered/Flaked Products, Frozen Products, Comminuted Products 54

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

328 210 201 102 79 NA NA NA NA NA NIL

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA NA NA NA NA NA Packed for export.

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA In plastics packs. NA NA Used in soups. Small demand in the East The elasticity of the coast states. fishballs can be improved by using double step heating.

NA NA NA NA NA In plastics packs NA NA Used in soups or fried Small demand in the East NIL w ith noodles. coast states. 55 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

j) Fish Meals

Fish meal Tepong ikan Feed ingredients used FAO Workshop on Trawl by-catch. Cook by the dry or wet Boiler, screw 32891 42614 26788 34920 27097 in swine and poultry Development of Small method. Press the cooked press, formulation. Scale Processing fish to remove moisture mechanical Industry in Fishing contents. Dry and then stirrer and Villages, Penang, grind before packing. hammermill. Malaysia. (29/6— 1/7/85).

Manure fish Ikan baja NA NA Trawl by-catch. NA NA 11770 13635 9502 9130 4396 Malaysia: Fish Meals 56

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

3 1 20 13 3 Hessian or m ultilayer NA NA As animal feed. 1. Shortage o f raw NIL paper bags. materials. 2. Com petition from imported fish meal.

NA NA NA NA NA NA NA NA NA NA NIL 57 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

k) Other Fish Products (eg. fish cracker, satay fish, seasoned cuttle fish, etc.)

Fish cracker Keropok ikan 1. Round or oblique 1. Berita Nelayan Fish, starch, salt, Fish Deboning 636 1432 2109 2649 6126 shaped dried chips. Bil. 13, Bil.29, sugar, flavour ↓ machine, 2. Stick shaped. Bil. 25. enhancer. Remove heads, tails mincer, mixer 2. Teknologi and viscera and cutter. Makanan. ↓ 3. Annual Report. Debone 4. Risalah M ARDI ↓ No. 8. Mince ↓------Add ingredients M ix ↓ Form Prawn cracker Keropok udang — do — 1. Berita Nelayan Prawn, starch, salt, ↓ — do — 32 132 101 35 38 Bil. 13, Bil. 23, sugar, flavour Cook Bil. 25, Bil. 29. enhancer. ↓ 2. Teknologi Cool Makanan. ↓ 3. Annual Report. Slice 4. Risalah M ARDI ↓ No. 8. Dry ↓ Cool ↓ Pack

Fish satay Sate ikan Snack food FAO Workshop on Fish, sugar, chilli Fish Step-roller NA NA NA NA NA Development of Small powder, soy sauce, ↓ Scale Processing ginger and salt. Dress Industry in Fishing ↓ Villages, Penang, Sun dry Malaysia (29/6— ↓ 1/7/85). Cool ↓ Roll ↓ Dip in viscous sauce ↓ Oven ↓ Cool ↓ Pack Malaysia: Other Fish Products 58

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA In plastic packs. NA NA Snack item. Shortage of raw materials. NIL

NA NA NA NA NA NA NA NA Snack item. NIL NIL

NA NA NA NA NA In plastic packs. NA NA Snack item. Shortage of raw materials. Production of satay fish is being carried out at Pangkor Island only as a cottage industry.

Philippines: Inventory 60

INVENTORY OF FISH PRODUCTS

PHILIPPINES 61 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (including salted dried, semi dried, etc.)

Dried milkfish Daeng Na Salted and dried split, Milkfish (Bangus) As Milkfish, coarse Fresh milkfish NIL 17.8 26.6 12.2 14.6 NA Bangus salty taste and Food NSDB. salt. ↓ fishy odour. Wash (Dried fish in general) ↓ Split ↓ Soak in brine ↓ Dry for 2 days

Lizard fish Kalaso Salty taste and fishy Milkfish (Bangus) As Lizard fish Fresh fish NIL odour. Food NSDB. ↓ Hairtail Balila Hairtail Preparation of raw material Philippine Handbook ↓ Striped- Alumahan On Processing Striped mackerel Brine mackerel Technology NSDB. ↓ Dry ↓ Big eye scad Matambaka Big eye scad Storage

Soft-bodied Hasa-hasa Soft-bodied mackerel mackerel

Long tailed Bisugo Long tailed Nemipterid Nemipterid

Barracuda Torcillo Barracuda

Round scad Galonggong Round scad

Crevalle Salay-salay Crevalle Slip mouth Sap-sap Slip mouth Deep-bodied Lapad Deep-bodied herring herring Fimbriated Tonsoy herring Fimbriated herring Indian sardine Tamban Indian sardine and salt. NA — not available NIL — none Philippines: Dried Products 62

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

0.17 0.13 0.26 0.24 0.27 Plastic, carton boxes. Refrigerated 49 days Fried and serve with Packaging problem. NIL (Dried fish in general) temperature. tomatoes.

Room temperature. 42 days

Plastic, carton boxes, Clean, dry cool places. Number of Cooked with vegetables. Packaging problem, mold NIL wooden boxes. months if occur during storage. properly stored. 63 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (con't)

Anchovies Dilis Salty taste and fishy Philippine Handbook Anchovies Anchovies NIL (refer to dried fish data) odour. On Processing ↓ Technology NSDB. Clean ↓ Mix 1 kg salt with 10 kg small fish ↓ Stand for 2 hours ↓ Dry under the sun

Dried shrimp Hibe Dried whole and shell — do — Shrimp Shrimp Stove NA NA NA NA NA removed. ↓ Wash ↓ Boil ↓ Dry ↓ Pound ↓ Store

Dried squid Pusit Bicol style, reddish Philippine Handbook Squid Squid NIL NA NA NA NA NA brown colour and about On Processing ↓ the consistency of Technology NSDB. Wash with salt water leather. Fish Processing ↓ Handbook For The Arrange in split bamboo Philippines. A. Avery. racks ↓ Dry, turning over once or twice a day ↓ Bind in bales ↓ Store in cool place Philippines: Dried Products 64

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

(refer to dried fish data) Wooden boxes Clean dry cool place. Number of Included in Chinese NIL NIL months if dishes. properly stored.

NA NA NA NA NA Sack — do — — do — Cooked with vegetables. NIL NIL

NA NA NA NA NA Plastic packaging, — do — — do — Fried, broiled. Packaging problem. NIL wooden boxes Soaked in sugar, salt, Mold occur during storage. soy-sauce, spices and Hygiene and sanitation. then fried or broiled. 65 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (con't)

Dried Pinatuyong Tasty and nutritious. Fish Processing Shark fin Fins are cut off NIL NA NA NA NA NA shark-fin Palikdik Ng Handbook For The ↓ Pating Philippines A. Avery Dust with salt (1:10) ↓ Stand for 24 hours ↓ Wash ↓ Hang or spread out on wire ↓ Dry over a month ↓ Pack in sack or barrel

Dried aba lone SAP's Flesh hard but delicious. Philippine Handbook Aba lone Shuck NIL NA NA NA NA NA On Fish Processing ↓ Technology NSDB. Soak ↓ Clean ↓ Drain ↓ Pre-cook ↓ Dry ↓ Pack

Dried sea- Trepang Elastic and rubbery Fish Processing Sea-cucumber Soak & clean Knives, gas NA NA NA NA NA cucumber boiled dried products. Handbook For The ↓ stove Philippines by A. Boil Avery. ↓ Slice ↓ Dry ↓ Fry Philippines: Dried Products 66

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Sack or barrel. Clean, cool dry place. Last for a For soup or gelatin Packaging problem. NIL number of content and other Very expensive. months if Chinese delicacy. properly stored.

NA NA NA NA NA Carton boxes — do — — do — Chinese dishes added to Raw material is very NIL noodle & chopsuey. expensive.

NA NA NA NA NA Carton boxes — do — — do — Deep fat fried with msg, Packaging problem. NIL salt, vinegar, garlic as sauce. 67 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS b) Cured Products (eg. salting without drying, pickling, etc.)

Kench Cured Balbacua Heavily salted, moist Fish processing Fish & salt Fish Barrel, jar, NA NA NA NA NA 1. Skipjack Tulingan fish product. handbook: Philippine ↓ pot, tank. 2. Herring Tamban Handbook on Fish Fish saturated salt 3. Roundscad Galunggong Processing Technology ↓ 4. Fimbriated Tunsoy NSDB, Bicuton Wash with 2% salt sardine Taguig M.M., ↓ 5. Deep bodied Lapod Philippines 1980. Drain sardine ↓ 6. Striped Alumahon Pack in wooden box in mackerel layers of fish/salt 7. Short bodied Hasa-hasa mackerel Philippines: Cured Products 68

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in wooden Stored in room 90 days Broiled. Handling and sanitation Improved method of boxes temperature Sauted garlic, onions, 1. reddening processing, handling and tomatoes and vegetables 2. dun fish transport and market and for noodles. 3. souring packaging. 4. salt burn 5. slimy 69 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

c) Fermented Products (eg. Fermented fish paste, fermented fish sauce, etc.)

Shrimp paste Bagoong A mixture of shrimp Philippine Handbook Small shrimp Small shrimp Fermenting NA NA NA NA NA Alamang (Acetes sp.) and salt in Fish Processing (Acetes sp.), salt. ↓ tanks, mixing vats that has been allowed Technology NSDB, Clean and wash to ferment. 1980 p. 15. ↓ Fish Curing and Drain Processing Mir ↓ Publishers Moscow. Salt ↓ Ferment ↓ Pack

Fish sauce Patis A liquid that can be — do — Fresh fish, salt Fresh fish Fermenting vat, NA NA NA NA NA drained off from the ↓ earthenware mixture of fish and salt Clean and wash jars mixing that has been allowed ↓ tank, mixing to ferment. Drain ladle ↓ Salt (1.3) ↓ Ferment ↓ Filter ↓ Pack

Fish paste Bagoong Isda A mixture of fish and Philippine Handbook Fresh fish Fresh fish Earthen jar, NA NA NA NA NA salt that was allowed to in Fish Processing (Stolephorus sp.) ↓ concrete tank, ferment. Technology NSDB, salt. Wash wooden vat, 1980. ↓ plastic drum, Salt (1.3) oil drum, oil can. Philippines: Fermented Products 70

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

769.4 NA NA 64.6 NA Packed in glass, jars, Clean, dry place 3 weeks to Sauted in garlic, pork fat Packaging and sanitation: NIL bottles or cans. 6 months fare and used as dips for 1. Long fermentation some mangoes and other period. food stuffs. 2. Rust on bottle caps.

128.7 107 69.9 25.4 12 Packed in bottles Clean, dry place 6—12 months Added to vegetables, as Packaging and sanitation: NIL seasoning and flavorings. 1. Long fermentation As dips for other food period. stuffs 2. Rust on bottle caps.

146 212.7 308.5 328.4 221 Packed in glass, jar Clean, dry place 6—12 months Added to food stuffs as Packaging and sanitation: NIL and bottles. seasoning and flavorings. 1. Long fermentation period. 2. Rust on bottle caps. 71 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

d) Smoked Products

Smoked Bangus Smoked fish made from Philippine Handbook Milkfish Milkfish Smoke house, NA NA NA NA NA boneless milkfish chanos-chanos. on Fish Processing brine 60°s. ↓ forceps, knives. milkfish Technology NSDB, Split/fillet 1980. Fish Curing and Clean & wash Processing Mir Moscow. ↓ Debone ↓ Brine ↓ Dry

Smoke ↓ Pack ↓ Distribute

Smoked Law-Law Smoked fish made — do — Sardines Fresh sardines Brining tank, NA NA NA NA NA sardines from sardines- brine 60°s. ↓ smoke house, Sardinella sp. Weigh cooking table, ferporate. ↓ weighing scale, Clean & wash bamboo tray, ↓ charcoal store, Brine carajay. ↓ Pre-cook ↓ Dry ↓ Smoke ↓ Cool ↓ Pack

Smoked Galunggong Smoked fish made — do — Roundscad, Fresh roundscad Brining tank, NA NA NA NA NA roundscad from roundscad- brine 60°s. ↓ smoke house, Decapterus macrosoma. Weigh cooking table, ↓ weighing scale, Clean & wash bamboo tray, ↓ charcoal store, Brine carajay. ↓ Pre-cook ↓ Dry ↓ Smoke ↓ Cool ↓ Pack Philippines: Smoked Products 72

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA Plastic bags (0.03 mm Refrigerated, 15 days, Fried Mold, bacterial spoilage. NIL polyethylene) freezing. 3—6 months.

NA NA NA NA NA Packed in: Room temperature, 3 days, 1. Fried Mold, bacterial spoilage. NIL 1. Basket with refrigerated. 6 days. 2. Normally eaten with banana leaves. tomatoes. 2. Shallow basket- 3. Flaked bilao with 4. Normally eaten with newspaper/banana noodles etc. leaves. 3. Plastic bags (polyethylene)

NA NA NA NA NA Packed in: Room temperature, 3 days, Fried Mold, bacterial spoilage. NIL 1. Basket with refrigerated. 6 days. banana leaves. 2. Shallow basket - bilao with newspaper/banana leaves. 3. Plastic bags (polyethylene) 73 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

d) Smoked Products (con't)

Name of Product Reference Outline of List of Production Figures (M-ton) Description of Products in Literature Materials Used Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Smoked herring Tamban Smoked fish made from Philippine Handbook Herring, salt, Fish Brining tank, NA NA NA NA NA herring Sardinella Longiceps. on Fish Processing carajay, Technology NSDB Weigh working table, 1980. smoke house, Clean & wash weighing scale, ↓ bamboo tray, Brine charcoal store.

Pre-cook ↓ Dry

Smoke

Cool

Pack

Smoked Tunsoy Smoked fish made from — do — Sardines, salt. — do — — do — NA NA NA NA NA sardines sardines-Sardinella sp.

Smoked Bangus Smoked fish made from — do — Milkfish, salt. — do — — do — NA NA NA NA NA milkfish -Chanos-Chanos. Philippines: Smoked Products 74

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in: Room temperature, 3 days, Fried Mold, bacterial spoilage. NIL 1. Basket with banana refrigerated, 15 days, leaves. freezing. 3—6 months.

2. Plastic bags (polyethylene).

NA NA NA NA NA — do — — do — — do — — do — — do — NIL

NA NA NA NA NA — do — — do — — do — — do — — do — NIL 75 Southeast Asian Fish Products TYPES OF PRODUCTS AND ITS DETAILS

g) Frozen Products

Shrimp Suake Frozen products arrange Prawn Preservation Shrimps Wash Weighing in blocks. and Processing, ↓ balance, blast Australian Fisheries Sort/grade contact freezer, 27133 38511 46370 36989 49737 Newsletter, January, ↓ cold storage. 1968, p. 7-11. Head ↓ Weight Prawn Sugpo — do — Prawn ↓ Arrange in aluminium trays ↓ Glaze ↓ Blast freeze/contact freeze ↓ Pack

Milkfish Bangus Individually quick NA Milkfish Wash Weighing 171779 106567 432564 128432 439464 frozen. ↓ balance, Sort/grade freezer, ↓ refrigerator. Weigh ↓ Pack ↓ Freeze Philippines: Frozen Products 76

Export Figures (M-ton)

Packaging Conditions Storage Conditions Shelf Life Problems in Marketing (State Methods/Temp) Ways of Consumption Comments 1980 1981 1982 1983 1984 (Days) & Quality Control

2633288 2899488 4259818 4571478 6228465 Packed in: -1 8 ° C 6 months 1. Pickled. NIL NIL 1. Polyethylene bags. 2. Cooked with 2. Boxes/cartons. vegetables. 3. Steamed. 4. Other speciality preparations.

1360 NA 304 NA 120

NA NA NA NA NA — do — — 18°C to — 12°C 6 months NA NIL NIL 77 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

h) Canned Products

Canned milkfish Bangus It is prepared fishery Philippine Handbook Milkfish, tomato Clean & gut Gas stove, NA NA NA NA NA in tomato products which has been on Fish Processing sauce, corn oil, electric can- sauce sealed hermetically and Technology NSDB salt, tin cans. Pack into cans sealer, subject to high 1980. ↓ pressure temperature to kill Fish Curing and Exhaust cooker, spoilage micro- Processing Mir ↓ working table. organism, Publishers Moscow. Fill up ingredients ↓ Seal Canned milkfish Bangus — do — — do — Milkfish, salt. ↓ — do — NA NA NA NA NA Salmun style Process ↓ Cool ↓ Label Milkfish in oil Bangus — do — — do — Milkfish, salt, oil. ↓ — do — NA NA NA NA NA Inspect/grade

Canned tuna Tambakol — do — — do — Tuna, salt, oil. Dehead Pressure NA NA NA NA NA in oil ↓ cooker, Pre-cook steamer, ↓ electric can- Cool sealer, ↓ cutting knives, Cut/slice gas stove, ↓ working table. Pack

Fill/ingredients ↓ Seal ↓ Process ↓ Cool & label ↓ Store Philippines: Canned Products 78

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in fibre board Cool dry place at room Salted in garlic, onion 1. Low fish supply. NIL boxes/cartons. temperature. with the addition of 2. High price of tin cans. vegetable.

NA NA NA NA NA — do — — do — 1 2 months or 1. Salted in garlic, onion — do — NIL more. with the addition of vegetable. 2. Salad. 3. Sandwich spread.

NA NA NA NA NA — do — — do — — do — NIL

70.6 18.0 19410 23537 22598 — do — — do — 1. Used as sandwich High price of tin cans. NIL spread. 2. Salted in garlic and vegetable. 79 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

i) Comminuted Products (eg. fish jelly products, fish portion, fish burgers.)

Native Longanisa Fish meat paste packed The Chemistry of Fish, Tuna, Tuna Meat grinder, Note: No fish sausage exported, sausage in animal casing or Technology of Marine Neothunnus- ↓ silent outer, included in fish paste. artificial casing lake. Prod. processing, macroptenus, Dress casing. eg. collagen. brine. Fillet

Separate meat ↓ Crush ↓ Bleach ↓ Drain ↓ Fix colour

Stuff ↓ Boil or steam ↓ Reboil ↓ Wrap ↓ Store Fish balls Bola-bola Ground white meat fish. PDS fish recipe. Dalagang Bukid. Chop Meat grinder, NA Na NA NA NA Eng. name: ↓ silent cutter, Denticulated- Salt agitator. caesio. ↓ Scientific name: Dissolve into corn starch Caesio cunning & baking powder ↓ Mix ↓ Form ball, cook ↓ Drain ↓ Fry Philippines: Comminuted Products 80

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in: Refrigerator (5°C) but 1 —6 days. 1. Fried till cooked. NA NIL 1. Plastic/vacuum not in freezer. 2. Mixed to other pack or not. recipes. 2. Styrofoam plates covered with plastic.

NA NA NA NA NA Packed in: Cool (5°C) but not 1—6 days. 1. Deep fried. No problems in supply of Good quality fishballs 1. Plastic. freezing condition, 2. Cooked and vegetable. raw materials, fishes used must have a soft and less 2. Styrofoam plate 3. Boiled with soup for are available and fish meat springy texture and white covered with plastic. taste and flavour. could be stored or in colour. 4. Usually used in refrigerated. various conditions. 81 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS i) Comminuted Products (con't)

Fish burger NA Fried patties made from PDS file. Tuna fish meat. Fish meat Food cutter, NA NA NA NA NA chop fish meat. ↓ gas stove, Ingredient added: Chop hamburger hamburger season- grill, meat ing, eggs, onion Mix chopper, meat (chopped), salt, ↓ separator. evaporated milk, Mold into patties white pepper, msg. Fry

j) Fish Meals

Fish meal Fish meal Dried ground product Fish Curing and Fish Preparation of raw Steam cooker, NA NA 7245 NA 300 derived from fish. Processing by A.D. materials hammer mill, Merindol, Mir ↓ dryer, heavy Publisher Moscow Cook duty weighing 1969. ↓ scale, boiler, Press masher. Philippine Handbook ↓ on Fish Processing Grind Technology NSDB, ↓ Bicutan Taguig M. M. Pack 1980. ↓ Store

k ) O ther Fish Products (eg. fish cracker, satay fish, seasoned cuttle fish, etc.)

Shrimp Sitsarong Brittle square chips. Philippine Handbook Rice shrimp, Weigh Gas stove, NA NA NA NA NA kroepeck Hipon on Fish Processing salt, msg. ↓ steamer, dryer. Technology NSDB, Wash & Clean Bicutan Taguig, ↓ Metro Manila Phils. Pre-cook of shrimp 1980. ↓ Grind ↓ Mix ↓ Steam ↓ Cut ↓ Dry

Pack Philippines: Comminuted Products, Fish Meals, Other Fish Products 82

Export Figures (M-ton) Shelf Life Problems in Marketing Storage Conditions Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Packed in plastic. Freezing and 1—3 months Fried till golden brown. NA NIL refrigerating 1. Popularly used for temperature. making sandwich. Refrigerating 2. Can be serve as temperature (3 ± 2 ° C) main dish. Freezing temperature (-10 C).

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Black-lined sack. Store in cool, dry 6 months Use mainly for feeding fish, Surface mold and NIL place. poultry and hogs. reddening.

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Airtight polyethylene Cool dry place. 12 months or Deep fry, snack food Competition is most likely NIL bags. (28-33°C) more item. to exist with the manufacturers of similar snack food items such as chippy and crackers. However, there are only a small number of businessmen engaged in the industry and competition among them would be slight.

Singapore: Inventory 84

INVENTORY OF FISH PRODUCTS

SINGAPORE 85 Southeast Asian Fish Products

TYPE S OF PRODUCTS AND ITS DETAILS

a) Dried Products (including salted dried, semi dried, etc.)

Production Figures (M-ton) Name of Product Reference Outline of List of Description of Products in Literature Materials Used Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984 Bechedemer Hai-sim Gutted, boiled, dried Infofish Mktg. Digest Sea cucumber — Sea cucumber Boiling drum, NA NA 52.0 118.0 NA Sea cucumber product 6/83 p. 19-21. Microthele nobilis, ↓ dryer or drying- Holothuria- Boil in sea water until shed scabra they swell (a few mins) Drain and cool ↓ Slit body wall along back 2nd boiling until reach rubber-like hardness ↓ Drain and cool ↓ Remove guts ↓ Dry over fire (24—48 hrs) until hard and dry ↓ Sun cure for 4—5 days ↓ Dried sea cucumber

Sharks fins Hu-chi Boiled dried product NA Dorsal fins, Raw dried fins Cooker/boiler, 3.0 2.0 3.0 4.0 2.0 pectoral fins, tail drier fins — the fins Soak overnight in water are imported as initially heated to dried fins 80—90°C Scrap skin off ↓ Separate fin needles from cartilage Boil for 5 mins until fin needles expand & curl slightly Cool by soaking overnight in water Arrange fin needles into desired shape on trays Dry in drier (45°C) for about 6 hours Dried, refined sharks fins

NA — not available N IL — none Singapore: Dried Products 86

Export Figures (M-ton) Storage Conditions Shelf Life Packaging Conditions Ways of Consumption Problems in Marketing (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984 NA NA 48.0 118.0 NA In gunny sacks (60 kg) Cool dry place at room Indefinitely Soaked in water before use. NIL NIL temp. if properly Cooked by boiling for stored & not 5 mins. attacked by Use in: insects and Soups, fried with meat molds and/or vegetables.

2.0 2.0 3.0 3.0 2.0 In cellophane about Cool dry place at room Indefinitely Sharks fins soup — a NIL NIL 50g — round or temp. if properly Chinese delicacy. triangle shape. stored 87 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

e) Boiled Products

Cooked fish Sek-hu Boiled whole fish NA 1. Indian Whole fish Boiler 122 130 149 149 154 mackerels ↓ (Kembong) Wash in water Rastrelliger ↓ kanagurta Rub with salt (to prevent 2. Horse mackerels skin from peeling during (Selar) Caranx boiling) sp. ↓ 3. Anchovies Arrange in bamboo Stolephorus basket sp. ↓ Boil in brine for 10—15 mins ↓ Drain and cool Singapore: Boiled Products 88

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions (State Methods/Temp) (Days) Ways of Consumption & Quality Control Comments 1980 1981 1982 1983 1984

NIL NIL NIL NIL NIL Sold fresh, packed in Refrigerate at 4°C 1 week Eaten fresh with porridge. NIL NIL polyethylene bags on the spot. 89 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

g) Frozen Products

Name of Product Description of Products Reference Outline of List of Production Figures (M-ton) in Literature Materials Used Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984 Fish (including NIL Frozen whole fish & NA Dory, Shark, Fish are frozen usually Blast freezer 49.1 1270 1637 1189 1271 fillets) fillets Sword-fish, Tuna, IQF in blast freezers at Red-snapper, Red -25 to -30 C mullet, Grouper, ↓ Mackerel, Pomfret, Frozen fish (usually Seabream. Dory, Snapper, Grouper) Thaw Fillet (largely manual) Fillets (blocks frozen or shatter pack as institutional packs 10—20 kg) Prawn Sia Frozen prawn — whole/ NA Penaeid prawns Prawns Blast/Plate 274 248 555 443 509 beheaded, peeled/ (Chilled or frozen) ↓ freezer deveined, in blocks or Thaw IQF. ↓ Sort ↓ Wash ↓ Behead ↓ Peel ↓ Devein ↓ Pack in trays/arrange on trays Freeze in blast freezer for 8—12 hrs or plate freezer for 4 hrs. Cuttle fish/ NIL Frozen whole, tubes, NA Cuttle fish — Blast freezer 902 379 565 559 3000 squid fillet Sepia spp, Sepiola spp. Squid — Loligo spp. Singapore: Frozen Products 90

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions (State Methods/Temp) (Days) Ways of Consumption & Quality Control Comments 1980 1981 1982 1983 1984 356 627 1637 1189 1271 Packed in cardboard Frozen storage, at 6mths — 1 yr All forms of cooking NA NIL boxes. Size of pack least — 18°C. varies according to byers specifications but largely institutional packs, eg. 6 kg, 8 kg, 10 kg, 20 kg.

198 178 555 443 509 Packed in cardboard Frozen storage, at 6 mths — 1 yr All forms of cooking NA NIL boxes usually 1—2 kg least — 18°C. packs.

729 320 565 559 3000 Packed in cardboard Frozen storage, at 6 mths — 1 yr All forms of cooking NIL NIL boxes. Size of packs least - 18°C. according to buyers specifications varying from 2 kg — 20 kg blocks. 91 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

i) Com m inuted Products (eg. fish jelly products, fish portion, fish burgers.)

Fishball Hi-ei Fish jelly product NA 1. Big eye snapper Fish Meat bone 479 509 559 621 412 Priancanthus sp. (Headed, gutted) separator, 2. Threadfin ↓ paddle washer, bream. Meat bone separator hydraulic press, Nemipterus sp. ↓ strainer, grinder 3. Goat fish, Wash meat in water for (capacity of Upeneus sp. 10 mins 30 kg meat), ↓ fishball Press water out of forming washed meat machine, Raw materials ↓ cooker. are imported Strain from Thailand ↓ by road either Grind for 5 mins with: frozen or salt —1.5% chilled and sugar —1.5% already headed cornflour —1.5% and gutted. Water varies depending on species of fish ↓ Fishball forming

Set in warm water (40°C) for 1 — 1½ hours ↓ Boil for 10 mins in water ↓ Deep fry (optional) Singapore: Comminuted Products 92

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions (State Methods/Temp) (Days) Ways of Consumption & Quality Control Comments 1980 1981 1982 1983 1984

NIL NIL NIL NIL NIL Sold fresh Refrigerated (4°C) 2—3 days 1. As an ingredient in NIL NIL noodles and soups. 2. As snacks. 93 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

j) Fish Meals

Fish meal NIL Dried, ground (after NA Trash fish from Trash fish Steam cooker, 1197 2417 2673 3222 3158 cooking and pressing) Thai trawlers ↓------Screw conveyor screw press, fish & fish offal used Steam steam-jacketed as a high protein ↓------Screw conveyor driers, mill. feed supplement. Screw press to press out water ↓------Screw conveyor A series of 8 steam- jacketed driers (190°C) Mill ↓ Fish meal

The whole process takes 45 mins. Daily maximum production (working in 3 shifts) is 120 MT. Singapore: Fish Meals 94

Export Figures (M-ton) Packaging Conditions Storage Conditions Shelf Life Problems in Marketing (State Methods/Temp) (Days) Ways of Consumption & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA 2 types: Room temperature 4—5 mths at As an ingredient in animal 1. Stable supply of raw NIL 1. 81 kg gunny sack. 4% moisture feed and fish feed. material. 2. 50 kg kraft bag content. 2. Competitive price. (made up of 4 layers of kraft paper, similar to cement bags). 95 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

k) O ther Fish Products (eg. fish cracker, satay fish, seasoned cuttle fish, etc.)

Prawn cracker Kerupuk, Toasted seasoned prawn NA Prawn chips Prawn chips Drier, toasting NA NA NA NA 53.0 Hay-pai chips. imported from (2 cm long each) machine, mixing Malaysia ↓ vat, packaging Dry in drier (40—45°C) machine. for approx. 8 hrs ↓ Toast in toasting machine (250°C) ↓ Mix with seasoning liquid ↓ Allow to dry ↓ Pack

Prepared NIL Roasted cuttlefish} NA Semi-dried whole Semi-dried whole Toasting NA NA NA NA 105.0 cuttlefish seasoned with spices and cuttlefish cuttlefish machine, chilli. ↓ crimping Sort and separate machine, tentacles from body packaging ↓ machine. Soak in seasoning for about 8 hrs ↓ Toast on toasting machine ↓ Crimp ↓ Pack (approx. 25 g pack) Singapore: Other Fish Products 96

Export Figures (M-ton) Storage Conditions Shelf Life Packaging Conditions Problems in Marketing (State Methods/Temp) (Days) Ways of Consumption & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NIL Packed in plastic Room temperature 1 year As titbits and snacks NIL NIL retail packets (25 g)

NA NA NA NA 32.0 Packed in plastic retail Room temperature 1 year As ready-to-eat snacks NIL NIL packets 25—50 g.

T h a iland Inventory 98

I N V E N T O R Y O F F I S H P R O D U C T S

T H A I L A N D 9 9 S outheast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (including salted dried, semi dried, etc.)

Dried salted Pla chem Sun-dried marine fish 1. Fisheries Record Marine fishes. Marine fish NIL NA NA NA NA NA fish made from Indo Pacific of Thailand 1981 —Restrelligar ↓ mackerel, Sharks, Indian by Fisheries brachysoma Head & gut mackerel, Ray & other Statistics Section. — R. kanagurta food fishes. 2. Statistics of —Dasyadis spp. Salt & soak about 1—2 Fisheries Factory —Aetobatus spp. days 1982 by Fish. —Darahathinus spp. Stat. Sec. —etc. Wash and drain 3. Fisheries salt ↓ Processing Method Sun dry for 1—2 days by FTDD. Dried salted fish

Dried shrimp Khong hang Sun dried boiled shrimp — do — Shrimps Shrimp Gas stove, NA NA NA NA NA made from: —Penaeus spp. ↓ dryer machine, —Banana shrimp —Metapenaus spp. Boil in sea water shell removing —School prawn etc. ↓ machine —Other shrimp Sun dry for 8 hrs or dry in dryer machine for 4 hrs ↓ Remove shell ↓ Dried shrimp

Dried squid Pla muk hang Sun dried squid made — do — —Loligo spp. Squid NIL NA NA NA NA NA from squids, cuttlefishes, —Sepia spp. ↓ Octopuses. —Octopus spp. Split, clean in brine or sea water ↓ Flat dry in the sun for 2—3 days

Dried Hoi hang 1. Sun dried shellfishes. — do — —Mytilus 1) Clean NIL NA NA NA NA NA shellfish 2. Sun dried boiled smaragdinus, etc. ↓ shellfishes made Deshell from: ↓ —Green mussel Sun dry —Other shellfishes 2) Clean ↓ Boil ↓ Remove the shell ↓ Sun dry

NA — not available NIL — none T h a iland: Dried Products 100

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Ways of Consumption Packaging Conditions (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Plastic bag Well ventilated storage 3—6 months Deep fried in oil before 1. Packaging problem. NIL room, beware of serving. 2. Drying method. insects.

NA NA NA NA NA Plastic bag — do — — do — — do — 1. Packaging problem. NIL Glass container 2. Improvement of processing method.

NA NA NA NA NA Plastic bag — do — — do — — do — 1. Packaging problem. NIL 2. Mold occur during storage.

NA NA NA NA NA — do — — do — — do — — do — — do — NIL 101 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

a) Dried Products (con't)

Production Figures (M-ton) Name of Product Outline of List of Description of Products Reference in Literature Materials Used Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Dried salted Pla chem Sun dried salted fish 1, Fisheries Record Freshwater fishes Scale, head & gut NIL 158 NA NA NA NA freshwater made from freshwater of Thailand 1981 —Ophicephalus ↓ fishes fishes. by Fish. Stat. Sec. stolatus Clean & soak in brine —Snake head 2. Statistics of —Clarias spp. (10%) for 30 mins —Cat fish (Pla duk) Fisheries Factory —Anabas testudi- ↓ —Climbing perch 1982 by Fish. neres Mix with salt (fish: salt= —Swam eel Stat. Sec. —Flota alba 16:1) for 1 day or soak —Local carp 3. Fisheries Processing —Puntius in brine (30%) for —Common carp Products by FTDD. gonionotus 15—30 mins —Sepat siam —Cyprinus carpio ↓ —Cat fish (Pla swai) — Trichogaster Wash & drain etc pacteralis ↓ —Pangasium spp. Dry under sun for 2—3 days ↓ Dried salted fishes

Dried Mang ka Sun dried jellyfishes 1. — do — Use only the cap Soak in iced water NIL 2164 28838 NA NA NA jellyfishes proon hang 2. — do — of Rhopilema spp. 8—10 hrs to remove mucus 3. Some Thai Salt potash-alum Traditional & mixture 30%. Drain away water Developed Fish ↓ Product. Mix with 30% salt potash- alum mixture & leave for 2—3 days ↓ Wash and drain ↓ Mix with 20% jellyfish weight of salt potash-alum mixture leave for 2—3 days ↓ Wash, leave on wire mesh. Place in shady area for 3—4 days. T h a iland: Dried Products 102

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Plastic bag Well ventilated storage 3—6 mths Fried in deep oil before Improvement of processing NIL room, beware of serving. method and packaging insects. (only for local market).

NA NA NA NA NA Plastic bag Well ventilated storage 3—6 mths Soaked in water till soft Improvement of processing NIL room, beware of then steamed or boiled. method and packaging insects. Served in the form of (only for local market). soup together with noodles. 10 3 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

c) Fermented Products (eg. Fermented fish paste, fermented fish sauce, etc.)

Fermented Pla ra Fermented fish made National Research Fish: Fresh water Fish Blender or 15175 15656 14479 12268 NA fish from fresh water fish, Council of Thailand fish, snake head, ↓ mortar, store, (snake head, climbing (1982). Report on climbing perch, Head, gut, scale and wash pan. perch, local carp, Thai Traditional local carp & in water gourami) and marine fish Fermented Food, gourami. ↓ (lizard fish); mixed with Research Project Marine fish: lizard Drain salt and ground roasted Phase, pp 5—11. fish. Solar salt, Mix with salt (25% by rice or rice bran. ground roasted wt.) and pack in the rice or rice bran. closed jar for about 30 days ↓ Take the fish out and mix with ground roasted rice (10% by weight). ↓ Pack in the closed jar for 2—6 mths ↓ Fermented fish

Fermented Nam pla anchovies (Stolephorus National Research Fish, solar salt Fish Mixer, electric 78768 94034 88344 95066 NA spp), sardine (Sardinella fish sauce Council of Thailand ↓ pump. spp), mackerel (1982). Report on Mix with salt in the ratio (Rastrelliger spp). Thai Traditional fish to salt 2-3:1 Fermented Food, ↓ Research Project Pack in jar or concrete Phase, pp 41—43, tank for 8—12 months Rattagool, P and ↓ Methalip, P. Improving Filter and pump to the production of fish open tank to improve sauce. This paper was the flavour. prepared for IPFC ↓ Working Party on Pack in the glass bottle Fish Technology and Marketing in Melbourne, Australia, 23-26 Oct. 1984. T h a iland: Fermented Products 104

Export Figures (M-ton) Storage Conditions Packaging Conditions Shelf Life Problems in Marketing (State Methods/Temp) (Days) Ways of Consumption Comments 1980 1981 1982 1983 1984 & Quality Control

IMA NA NA NA NA Packed in earthen A cool dry place 1—3 years 1. Consumed as it is by Insect especially flies Good quality product jar with salt on top. (29—33°C) chopping and adding infestation always occurs must have slightly pinkish some vegetables. during fermentation period meat and good aromatic 2. Consumed after and marketing phase. flavour. cooking ie, wrapped Another problem is in banana leave and molding. roast, fry. 3. Use as condiment for curries.

5432 6313 7534 7823 NA Packed in glass Cool dry place More than Used as condiment. Blackening of the colour of Good quality fish sauce bottle, polyethylene 1 year fish sauce made the product must have clear red-brown tank, earthen jar. unattractive to the liquid, meaty salty taste consumer, and sweet aromatic flavour 1 0 5 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

c) Fermented Products (con't)

Fermented fish Pla som Fermented fish mixed Rattagool, P. 1984. Fish-local carp Fish NIL NA NA NA NA NA with salt, boiled rice Fermented fish (Ta-pun), silver ↓ and pounded garlic. products in Thailand. carp (Soi) and Head, scale & gut The paper was pre- snake head, solar ↓ pared for Regional salt, boiled rice, Wash and drain Training Course for pounded fresh ↓ Fishery Extension garlic. Mix with salt (5%), boiled Officers in Marine rice (10—15%) & pounded Capture Fisheries on garlic (1%) Fish Handling and Processing at Pack tightly in the SEAFDEC, Thailand, banana leaf or plastic bag Leave at room temperature for 2—3 days

Fermented fish Pla jom Fermented fish mixed — do — Fish: many kinds Fish NIL NA NA NA NA NA with salt, ground of freshwater fish ↓ roasted rice and and marine Head, scale, gut and pounded garlic. anchovies, solar chop for big fish salt, ground roasted rice, Wash and drain pounded garlic. ↓ Mix with salt (10%), ground roasted rice (1%) and pounded garlic (1%)

Pack tightly in jar

Leave at room temperature for 3 days

Thai sweetened Pla chao Fish mixed sweetened — do — Fish: Common Fish NIL NA NA NA NA NA fish rice (Kao-mark). carp and cat fish, ↓ soar salt, Scale, gut and chop into sweetened rice. 2 cm cube Mix with salt (25%) for overnight Wash and drain ↓ Sun dry one day Mix with Kao-mark (50%) ↓ Pack tightly in the jar at room temperature for one month T h a iland: Fermented Products 106

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Plastic bag, banana Cool dry place 3 weeks 1. Consumed as it is. Insect infestation during Good quality product must leaf. 2. Consumed with fermentation and marketing. have a solid texture, vegetables and onion. Parasites in fish meat, maintain the color of 3. Cooked with coconut microbial spoilage in fish. fish and a sour flavour. milk, chilli and lemon grass.

NA NA NA NA NA Glass jar, plastic bag Cool dry place 2 weeks Consumed as it is. — do — Good quality product must have a solid texture, pinkish-brown color, sour and salty taste.

NA NA NA NA NA Glass jar Cool dry place 1—2 years Cooked with coconut Brownish color, unpleasant Good quality product must milk, lemon grass, alcoholic flavour, rancid have a solid texture, onion and chilli. odour. pinkish-brown color, sweet and salty taste. 1 0 7 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

c) Fermented Products (con't)

Shrimp paste Kapi Ground crustacean-krill Saisithi, P. 1982. Crustacean krill Krill or small shrimp Grinding 15412 17237 21638 21799 NA and small shrimp with 'Fishery Products' (Acetes sp.), machine or salt. Institute of Food small shrimp, Wash and drain stone mortar. Research and Product solar salt. ↓ Development, Mix with salt (16%) Kasetsart University, Bangkok, Thailand. Sun dry for 4—5 hrs till 40—45% moisture ↓ Grind 2—3 times ↓ Pack tightly in the jar or wooden barrel for 1—6 months

Fish sauce Budu Thick fish sauce made National Research Fish: anchovy, Fish Stove NA NA NA NA NA (muslim sauce) from small fish (anchovy, Council 1982. Report scad, sardine, ↓ scad, sardine). on Thai Traditional solar salt, Wash and drain Fermented Food brown sugar. ↓ Research Project Mix with salt (25%) Phase I, p 37—39. ↓ Pack in the earthen jar for 3—12 mths ↓ Add brown sugar (10%) ↓ Boil ↓ Pack in the glass bottle T h a iland: Fermented Products 108

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

5 120 107 105 NA Plastic box, plastic Cool dry place 1—2 yrs Used as condiment for Insect Infestation especially Good quality product bag. making sauce and curry fly. must have a purple brown soup. Darkening of the product. color, smooth texture, salty krill flavour.

NA NA NA NA NA Glass bottle Cool dry place 1—3 yrs 1. Consumed as it is by Insect Infestation during Good quality product must adding chilli, onion, fermentation. have a thick liquid sugar and lemon juice. consistency, brown color, 2. Mixed with boiled slightly sweet and salty rice and vegetables taste. which is called kao-yum. 1 0 9 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

d) Smoked Products

Dried smoke Pla rom quan Smoked dried fish made 1. Fisheries Record Marine fish: Gut, clean Smoke house NA NA 3366 NA NA fish or Pla krob from marine fishes: of Thailand 1981 —Dasyodis spp. ↓ —Sharks by Fisheries —Aetobatus spp. Split fishes from the — Rays Statistic Section. etc. back (big fishes) —Other foodfishes 2. Statistics of Fresh water fish- ↓ Fresh water fishes: Fisheries Factory —Ophicoephalus Sun dry or grill on fire —Snake head 1982 by Fisheries spp. for 4—12 hrs —Cat fish Statistic Section. —Clarias spp. ↓ —Climbing perch 3. Some Thai —Anabas Smoke for 4—24 hours —Swamp eel traditional and tastudineves ↓ —Common carp developed fish —Fluta alba Dry in the sun again —Sepat siam products by —Pontius for 1—2 days etc. FTDD. gonionotis ↓ —Cyrinus curpio Smoked dried fishes —Pangasium spp.

Semi-dried Pla rom quan Smoked fishes which — do — — do — Gut, clean Smoke house NA NA NA NA NA smoked fish have a moisture content ↓ higher than smoked- Split fishes from the dried fishes. back (big fish) ↓ Soak drained fishes in brine solution for 4—12 hours ↓ Hang and expose to the sun for 30 min ↓ Smoke for 2 hours ↓ Cool smoked fishes T h a iland: Smoked Products 110

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Open air package. Well ventilated storage 1 year Used in Thai soup Packaging problem. NIL Product should always room (tom-yum), chilli paste be sun dried every (grated before using) 1—2 weeks to prevent mold growth. Beware of insects during sun drying.

NA NA NA NA NA Plastic bag and place Refrigeration, 7 days Used in Thai soup, fried 1. Short storage life, NIL in refrigerator. room temperature, 2 days in oil and etc. 2. Improvement of smoking freezer. 1 year method. 3. Handling of product. 111 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

e) Boiled Products

Steamed fish Pla nung Steamed fish which has 1. Fisheries Record Marine fishes: Fishes NIL 20844 28015 7854 NA NA a salt content of 0.9— of Thailand 1981 —Rastrelliger ↓ 7.73% and is made from by Fisheries brachysoma Gut —Indo Pacific mackerel Statistics Section. —Rastrelligar ↓ —Indian mackerel 2. Statistics of kanagurta Clean in brine solution —Spotted tunny Fisheries Factory — Thunnus tonggol ↓ —Bonito 1982 by Fisheries hymus Steam for 20 mins —Trevallies Statistics Section, affinis ↓ —Bigeyes 3. Fisheries —Caranx spp. Steamed fish Processing Method —Priacanthus spp. by FTDD. T h a iland: Boiled Products 112

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Bamboo tray 3 days in refrigeration 3 days Fried in oil, served with 1. Short storage life. NIL chilli paste especially for 2. Improvement of steamed Indo Pacific processing method. mackerel. 1 1 3 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

f) Powdered/Flaked Products

Fish floss Pla Yong Fish mince from shark, Some Thai Tradition Fishes: Eviscerate, scale & wash Dryer, screw NA NA NA NA NA ray, snapper, threadfin and Developed Fish Scoliodon, ↓ press machine. bream, mixed with Products by Mrs Caseharhinus, Cut into desired pieces ingredients. Rerngrudee Pruthi- Dasyatis spp., ↓ arenun, FTDD. Lutianus spp., Soak in 2% brine solution Nemipterus spp. for 10—15 mins (2 times) ↓ Boil until almost cook (about 10 mins) Ingredients: ↓ soy sauce, salt, Separate into small pieces sugar, water, from bones and skin black soy sauce. ↓ Wash 2 times in order to remove fat ↓ Press out excess water using a screw press ↓ Heat all ingredients in pan, add fish meat, mix thoroughly until the liquid has dried. ↓ Dry in oven, separate into small fibres and dry again

Seasoned Pla Pon Prung Fish powder made from — do — Fish: Fish Meat bone NA NA NA NA NA fish powder Ross cat fish or cheap fish Pangasius sutchi ↓ separator and mixed with and others. Head, gut, wash seasoning. ↓ Ingredients: Pass through meat bone minced fish, separator refined salt, sugar cane, ↓ Heat mince until dry pounded dried chilli. ↓ Mix with all ingredients ↓ Cool & pack in non-tight air container T h a iland: Powdered/Flaked Products 114

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Glass bottle, Room temperature or 6—12 months Served with bread or Packaging problem, mold NIL polyethylene bag. refrigerator used in rice soup. occur during storage.

NA NA NA NA NA Glass bottle Room temperature or 6—12 months Mixed with rice or chilli Packaging problem, mold NIL refrigerator paste. occur during storage. 1 1 5 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

g) Frozen Products

Name of Product Reference Outline of Production Figures (M-ton) Description of Products Materials Used List of in Literature Production Method Machines Used English Name Local Name 1980 1981 1982 1983 1984

Frozen octopus NIL Frozen whole octopus NIL Octopus Raw material Air blast NA NA NA NA NA (skin on). ↓ freezer, contact Grade freezer. Frozen whole octopus ↓ (skin off), Wash ↓ Pack ↓ Freeze

Frozen NIL Frozen whole cuttlefish. NIL Cuttlefish — do — — do — NA NA NA NA NA cuttlefish Frozen whole cleaned cuttlefish.

Frozen cuttlefish fillet.

Frozen cuttlefish leg.

Frozen squid NIL Frozen whole squid. NIL Squid — do — — do — NA NA NA NA NA Frozen whole cleaned squid.

Frozen squid tube.

Frozen squid leg.

Frozen fish NIL Frozen freshwater fishes. NIL Freshwater fishes. Fish Air blast NA NA NA NA NA and others ↓ freezer, Frozen marine fishes. Marine fishes. Wash contact freezer. ↓ Frozen snail. Snail. Pack ↓ Frozen clam. Clam. Freeze

Frozen slipper lobster. Slipper lobster. T h a iland: Frozen Products 116

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA 861 477 934 NA Cold storage (—18°C). 365 days NA NA NIL

NA NA 40054 37030 38461 NA — do — — do — NA NA NIL

NA NA 1741 1814 3426 NA — do — - do — NA NA NIL

41435 56856 53217 53409 75786 NA — do — — do — NA NA NIL 1 1 7 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

g) Frozen Products (con't)

Frozen shrimp NA Frozen head on, shell on NA Shrimp Shrimp Air blast NA NA NA NA NA shrimp. ↓ freezer, Grade contact freezer. Frozen shrimp, head off ↓ shell on. Wash ↓ Frozen shrimp meat. Pack ↓ Freeze

Shrimp ↓ Dehead ↓ Grade ↓ Wash ↓ Pack ↓ Freeze T h a iland: Frozen Products 118

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

7915 18761 22647 20150 19428 NA Cold storage (—18°C) 365 days NA NA NIL 119 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS h) Canned Products (con't)

Canned tuna NIL Tuna in brine or oil Utilisation & Tuna, oil or brine Tuna Retort, exhaust, NA NA NA NA NA processing of marine ↓ vacuum sealer products in Japan. Head, gut, wash Japan FAO Association 1984 Cook in retort steam ↓ Cool ↓ Fillet, remove dark meat and clean ↓ Pack in cans ↓ Fill in oil (brine) solution

Exhaust & vacuum seal ↓ Retort sterilization ↓ Cool & wash cans ↓ Pack in boxes

Canned pet NIL Canned food for cats & NIL Tuna or sardine Flake from tuna or sardine — do — NA NA NA NA NA food dogs ↓ Pack in can ↓ Fill in brine solution ↓ Exhaust & vacuum seal ↓ Retort sterilization ↓ Cool & wash cans ↓ Pack in boxes

Canned sardine NIL Sardine or mackerel in NIL Sardine or Sardine, mackerel — do — NA NA NA NA NA canned mackerel tomato sauce or brine mackerel, tomato ↓ sauce, brine Head, gut, wash ↓ Pack in cans ↓ Steam cooking

Fill in tomato sauce ↓ Exhaust & vacuum seal ↓ Retort sterilization ↓ Cool & wash cans

Pack in boxes T h a iland: Canned Products 120

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Cans At 30°C 180—365 days Ready to eat Shortage of raw material NIL

NA NA NA NA NA — do — — do — — do — — do — — do — NIL

NA NA NA NA NA — do — — do — — do — — do — — do — NIL 1.21 S o u theast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

h) Canned Products (con't)

Canned crab NIL Crab meat in brine NIL Crab meat, brine Crab Retort, NA NA NA NA NA meat ↓ Exhaust, Remove carapace vacuum sealer ↓ Cook ↓ Cool ↓ Separate meat from shell ↓ Wash & Sort meat ↓ Pack in cans ↓ Fill in brine solution ↓ Exhaust & vacuum seal ↓ Sterilize by retort ↓ Cool & wash cans ↓ Pack in boxes

Canned shrimp NIL Shrimp meat in brine NIL Shrimp meat, Shrimp — do — NA NA NA NA NA meat brine ↓ Wash ↓ Cook ↓ Separate meat from shell ↓ Wash ↓ Pack in cans ↓ Fill in brine solution ↓ Exhaust & vacuum seal ↓ Sterilize by retort ↓ Cool & wash cans ↓ Pack in boxes T h a iland: Canned Products 122

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Cans At 30°C 180—365 days Ready to eat Shortage of raw material NIL

NA NA NA NA NA — do — — do — — do — — do — — do — NIL 1 2 3 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

h) Canned Products

Canned baby NIL Baby clam in brine NIL Baby clam, brine Baby clam — do — NA NA NA NA NA clam ↓ Wash ↓ Grade ↓ Cook ↓ Cool ↓ Pack in cans ↓ Fill in brine solution ↓ Exhaust & vacuum seal ↓ Sterilize by retort ↓ Cool & wash cans ↓ Pack in boxes T h a iland: Canned Products 124

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Cans At 30°C 180—365 days Ready to eat Shortage of raw material NIL 1 2 5 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

i) Comminuted Products (eg. fish jelly products, fish portion, fish burgers.)

Fish ball Luk-chin Pla Minced fish product 1. Fisheries Record Minced fishes of Minced fish Meat-bone NA NA NA NA NA made from either:— of Thailand, 1981 Stegostoma ↓ separator, sharks, wolf-herring, by Fisheries fasciatom Grind & add salt and mincer, barracuda, lizard fish, Statistics Section. chiloscyllium spp., crushed ice kneading machine, trevallines, bigeyes, 2. Statistics of chirocentrus nudus, ↓ fishball forming king mackerel and other Fisheries Factory Sphyraena spp., Form into ball shape machine, water bath. fishes, or mixed. 1982 by Fisheries Priacanthus spp., ↓ Statistics Section. Scombero morus Set in warm water 40— 3. Some Thai Tradi- spp. and other 45°C for 20 mins fishes, salt 2.5-3%, tional & developed ↓ Fish Products by crushed ice 5% Boil in hot water 90°C/ FTDD. 5 mins ↓ Leave to cool

Fish noodle Ba Mee Pla NIL NIL Minced fish, Grind fish meat for 3 Meat-bone NA NA NA NA NA wheat flour, mins, add all ingredients separator, potassium and continue grinding mincer, pyrophosphate, again. kneading msg, sodium ↓ machine, roller bicarbonate, salt. Pass through the roller noodle machine. of noodle machine to make noodle shape ↓ Weigh each lot of noodle 40 gm ↓ Steam for 5 mins Surimi Surimi Minced fish which has NIL Nemipterus spp. Fish Meat-bone NA NA NA NA NA been washed with water, ↓------deboner separator, fish added with additives and Mince washing tank, then frozen. ↓ screw press, Wash with 2—5 times strainer, silent iced water cutter, freezer. ↓ Remove excess water ↓------strainer Add polyphosphate, sugar and mix well ↓ Keep frozen in block form T h a iland: Communited Products 126

Export Figures (M-ton) Storage Conditions Shelf Life Problems in Marketing Packaging Conditions Ways of Consumption (State Methods/Temp) (Days) & Quality Control Comments 1980 1981 1982 1983 1984

NA NA NA NA NA Plastic bag Refrigerator or in ice. 3 days Used in noodle soup Short storage life NIL

NA NA NA NA NA Plastic bag Room temperature of 7 days Used in noodle soup Short storage life NIL refrigerator. 3 days

NA NA NA NA NA Plastic bag Freezing temperature NIL Used as raw material for Gel quality NIL minced fish product, eg. Japanese style minced fish products, fishball, sausage, etc. 1 2 7 Southeast Asian Fish Products

TYPES OF PRODUCTS AND ITS DETAILS

j) Fish Meals

Fish meals Pla Pon Fish powder as animal Fisheries Record of Fishes: Fish Coagulator, 184054 186201 182047 NA NA feed made from trash Thailand 1981 by trash fish or dryer, miller fish (by-catch) or Fisheries Statistics sardinellas spp. Wash screw press sardinellas. Section. machine. Cook with coagulator Statistics of fisheries Factory 1982 by Screw press Fisheries Statistics Section. Dry in rotary dryer

Possibilities of Fish Mill Powder Production in Thailand by Fish meals Rerngrudee Pruthiarenun, FTDD

k ) O ther Fish Products (eg. fish cracker, satay fish, seasoned cuttle fish, etc.)

Shrimp or fish Khau kriab Pla Made from any kind of 1. Statistics of Minced meat of Make dough by mixing and Mincer, NA NA 19493 NA NA crackers fishes mix with other Fisheries Factory shrimp or fish, kneading all ingredients kneading ingredients mainly 1982 by Fisheries tapioca flour, machine, steam tapioca flour. Statistics Section. salt, pepper, Form into desired shapes pot, slicer, 2. Some Thai garlic, hot eg, rolls, etc, drying tray. Traditional and water, sugar. Developed Fish Steam about 1½ hr Products by FTDD. Cool overnight Cut into thin slices and sun dry 1—2 days

Keep in containers

Fish satay Pla satay Dried minced fish NIL Lizard fish, flour, Fish Meat-bone NA NA NA NA NA product which is soya sauce, sugar, separator, seasoned with sugar, salt, sesame & Mince fish deep fryer. soya sauce, sesame seed oil. and deep fried. Mix with ingredient Form to round sheet

Dry (sun dry) for 1/2 day Deep fry

Pack T h a iland: Fish Meals, Other Fish Products 128

Export Figures (M-ton) Problems in Marketing Packaging Conditions Storage Conditions Shelf Life Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

114343 113821 83074 93246 85487 Jute bag and plastic Well ventilated storage NIL As animal feed. Price, protein content, NIL bag. room. freshness of raw material, etc.

Export Figures (M-ton) Shelf Life Problems in Marketing Packaging Conditions Storage Conditions Ways of Consumption Comments (State Methods/Temp) (Days) & Quality Control 1980 1981 1982 1983 1984

NA NA NA NA NA Keep in air tight In room temperature, 1 year Fried in deep oil before Quality control in NIL containers. the packed products serving. processing methods. should be placed in shed to protect discoloration.

NA NA NA NA NA Plastic bag or Room temperature 3 -5 months Consumed directly. Quality control in NIL aluminum bag processing methods.

Annex 1 130

ANNEX I

NAMES AND ADDRESSES OF CO-ORDINATORS AND RESPONDENTS 131 Southeast Asian Fish Products NAMES AND ADDRESSES OF CO-ORDINATORS AND RESPONDENTS

BRUNEI DARUSSALAM MALAYSIA

Mr Matdanan bin Haji Ja'afar (co-ordinator) Ms Badariah Mohd Ali (co-ordinator) Director of Fisheries Fisheries Division Jabatan Perikanan Fisheries Departm ent Ministry of Agriculture Malaysia P.O. Box 2161 Swettenham Road Bandar Seri Begawan Kuala Lumpur

Ms Razidah Budin INDONESIA Fisheries Division Mrs Enni Soetopo (co-ordinator) Ministry of Agriculture Malaysia Chief, Sub-director of Foreign Relations/Co-operation Jalan Mahameru Directorate of Planning Kuala Lumpur Directorate General of Fisheries Departm ent of Agriculture SINGAPORE Jalan Salemba Raya 16

J a k a r ta Mr Chin Yew Neng (co-ordinator) Primary Production Department M r S u m it r o 8th Storey, National Development Building Sub-directorate of Processing & Distribution Fisheries Maxwell Road Directorate General of Fisheries Singapore 0106 Jalan Salemba Raya 16

J a k a r ta Mr Yeap Soon Eong Primary Production Department M r S u d a ri 8th Storey, National Development Building Sub-directorate of Processing & Distribution Fisheries Maxwell Road Directorate General of Fisheries Singapore 0106 Jalan Salemba Raya 16 J a k a r ta Country Contacts 132

PHILIPPINES THAILAND

Ms Gloria Guevara (co-ordinator) Mr Udom Sundaravipat (co-ordinator) Chief, Fisheries Utilisation D ir e c t o r BFAR Fishery Technological Development Division (FTD D ) Marcelo Building Departm ent of Fisheries 880 Quezon Ave New Road, Yanawa Quezon City Bangkok 10120

Fish Handling Section Ms Sirilak Suwanrangsi Ms Flor F. Abella FTDD Ms Nalda Repito Ms Rernrudee Pruthiarenan Product Development Section FTDD Fish Processing Sub-division Ms Emma Marfori Ms Lucerna Icapin Mrs Pongpen Rattagool Ms Am elita Magbago FTDD Analytical Research Sub-division Pilot Processing Section

Ms Consuelo Camu Dr Poonsap Virulhakul Ms Norma Borja FTDD Ms Pilar Distor Fish Quality Control Sub-division Ms Macaria Andrade Ms Marina Dumol The Thai Fishery and Frozen Products 4th Floor, BIS Building 119 Mahaesak Road Bangkok, Thailand

Thai Food Processors Association PO Box 2341, Bangkok 10500 T h a ila n d

A n n e x II 1 3 4

ANNEX II

SURVEY QUESTIONNAIRE: PART I: COUNTRY CONTACTS PART II: TYPES OF PRODUCTS AND ITS DETAILS

Part I Questionnaire 136 INVENTORY OF FISH PRODUCTS IN SOUTHEAST ASIA

N o t e s : Part I: Country Contacts

(i) Please answer all items. If information is not available, please a) Name/address of co-ordinator: ______indicate by "N.A.".

(ii) General statements may be given if estimated figures are not available; please indicate this by abbreviation "Gen."

(iii) When exact statistical figures are not available, estimated figures may be used; please indicate by abbreviation "Est." if figures are T e le p h o n e : C a b le : T e le x : e s t im a te d .

b) Name/address of respondent [please indicate section(s) involved].

( 1 )

Telephone: C a b le : T e le x :

( 2 )

Telephone: C a b le : T e le x :

( 3 )

Telephone: C a b le : T e le x : 137 Southeast Asian Fish Products

Part II: Types of products and its details

Export Figures (M-ton) Packaging Conditions Storage Conditions Shelf Life Problems in Marketing (State Methods/Temp) (Days) Ways of Consumption Comments 1980 1981 1982 1983 1984 & Quality Control