Inventory of fish products in Southeast Asia Item Type book_section Authors Ng, Mui Chng; Hooi, Kok Kuang; Miwa, Katsutoshi Publisher Marine Fisheries Research Department, Southeast Asian Fisheries Development Center Download date 27/09/2021 23:19:25 Link to Item http://hdl.handle.net/1834/40941 Inventory Of Fish Products In Southeast Asia NG MUI CHNG, HOOI KOK KUANG and KATSUTOSHI MIWA Marine Fisheries Research Department Southeast Asian Fisheries Development Center Singapore Introduction A questionnaire was sent to participating countries in 1984. The first inventory was sub­ At the 17th Meeting of the Council of the sequently published in September 1987. Southeast Asian Fisheries Development Center in Encouraging feedback and remarks have been 1984, the Council Director for the Philippines received regarding the first inventory and resulted stressed the need for an inventory of fish products in a reprint in August 1988. The findings were also in Southeast Asia. presented at the 20th SEAFDEC Anniversary The Council then called on the Marine Seminar on Development of Fish Products in Fisheries Research Department to compile an in­ Southeast Asia held in October 1987 in Singapore. ventory of fish products in Southeast Asia. The Participants at that Seminar welcomed the objective was to list the fish products available in the ASEAN countries and the technical problems publication and recommended periodic updating of and constraints in marketing. information for use by researchers, food scientists, The ASEAN countries participating in the fish technologists, administrators, fish traders and survey were: others in the private sector. Heeding this recommendation, a second sur­ 1. Brunei Darussalam vey was conducted in August 1989 and published 2. Indonesia in April 1991. The questionnaire incorporated 3. Malaysia suggestions from users of the first inventory and 4. Philippines included comprehensive background information 5. Singapore, and 6. Thailand on fish products. A wide variety of fish products are consumed Achievements Of First And in the ASEAN countries. Based on a literature Second Inventories search, the fish products have been broadly clas­ sified as (alphabetical): The important fish products of Southeast Asia are identified in the two inventories. They also a) Boiled record the current status of a large variety of interest­ b) Canned ing products, and outline areas for improvement. c) Comminuted The 1987 publication listed traditional fish products d) Cured e) Dried which needed urgent improvement, especially dried, f) Fermented fermented and smoked products. These traditional g) Fish meal products are consumed widely in the ASEAN h) Frozen countries. Some traditional products presently i) Powdered/flaked produced for the local market are perceived to have j) Smoked k) Others export potential. Upgrading these products will benefit both the local and overseas markets. Note: This paper was presented at the Workshop by Ms Ng. 302 Advances in Fishery Post-Harvest Technology The 1989 survey recorded additional fish products amongst the ASEAN countries using the products not listed in the first survey. These in­ summary tables. clude canned, comminuted, frozen and other Readers of the inventory have expressed ap­ products. A list of the fish products consumed in preciation of the first edition. The compilers feel Southeast Asia is shown in Table 1. that the second edition will provide even better The publications also recorded other details service to scientists and food technologists con­ of the fish products. These included the English cerned with research and development of fish and local names of the products, a description of products in Southeast Asia. It should also benefit the products and how they are consumed in the other readers, for example, processors from the country. The materials, including type of fish, private sector, in providing them with under­ ingredients and the cost and processing methods standing of the products they are handling. associated with the products were recorded. The conditions of the final products, together with their Problems Encountered In Compiling packaging conditions, shelf life, storage The Inventory methods/temperatures and retail prices were docu­ mented. Efforts were also made to obtain the Some problems were encountered during production volume of the products from 1984 to compilation of the survey. It is hoped that these 1987. It was noted that these data are normally not problems can be overcome in this Workshop, thus available or are difficult to collect. To ease this facilitating future compilation. problem, SEAFDEC’s Fishery Statistical Bulletin We would like to share two problems: of the South China Sea Area (at the 6th Regional Workshop on Fishery Statistics in Southeast Asia, 1. Questionnaire forms Bangkok, 1-4 Jul 86) adopted the same classifica­ tion of products (except powdered product, which The questionnaire forms (Annex 1) were is consumed in small quantities) as used in the designed so as fo be easy to fill up. However, inventory. Therefore the production/export unfilled or incomplete forms continue to be a volume of the fish products will be reflected in the major problem. The compilers have suggested in future issues of the Bulletin. the beginning that fish products, not produced in The publications also list the problems faced the country, should be indicated "NA" in the in the production and marketing of the fish category of products. This is to avoid confusion products. The main problems faced are short where products are available but are not being storage life, the need to improve packaging to recorded. In practice, incomplete returns are sent extend shelf life, processing methods and quality back to co-ordinators for completion and verifica­ of raw materials. These problems are inter-related tion. A minimum period of one month is allowed and affect the quality of the final products. The for this verification process. Sometimes, question­ problems are summarised in Table 2. naires must be returned several times in order to complete the forms. Additional Achievements Of Second Inventory 2. Information received The second inventory was designed as a fol­ It is very important that information received low-up to the first edition, with more information be accurate, as in the case of production/export on the products, and improved features. data. The production volume is for local and ex­ Photographs have been included to aid users un­ port consumption. Sometimes export volume are familiar with the products. The format of the reported to exceed the production volume. inventory is also more user-friendly. For example, References listed in the inventory should be it is possible to compare details of the same easily available. The MFRD believes that the ref- Table 1. Table of fish products listed in survey. BRUNEI PRODUCT INDONESIA MALAYSIA PHILIPPINES SINGAPORE THAILAND DARUSSALAM Boiled NA Boiled fish Boiled fish NA Cooked fish Steamed fish Canned NA Canned mackerel NA Milkfish in tomato sauce NA Canned shrimp, babyclam, Canned tuna Milkfish, Salmon style crab meat, fish in tomato Canned sardine Milkfish in oil sauce, tuna Tuna in oil Sardine in tomato sauce Mackerel in tomato sauce Comminuted Fishball Fishball Fishball Fishball Fishball Fishball Fishcake Fishcake Native sausage Fishcake Fish noodle Scallop flavoured Fish burger Cuttlefish ball Surimi fishcake Imitation crab meat Imitation crab meat Fish sausage Prawn sausage Cuttle fish sausage Prawn dumpling Prawn burger Fish burger Otak-otak Cured NA NA NA Cured fish NA NA Dried Salted fish Dried salted fish Dried anchovy Dried anchovy Dried sea cucumber Dried salted fish Workshop Paper: Ng 303 Dried prawn Dried/salted fish Dried shrimp Dried shark fin Dried shrimp Chilled sour salted fish Dried prawn Dried squid Dried squid Dried fish Dried cockle Dried fishes: anchovy, Dried shellfish Dried cuttlefish milkfish, lizardfish, Dried salted freshwater fish Dried shellfish hairtail, mackerel, scad, Dried jelly fish Dried jellyfish nemiptarid, barracuda, cravalle, slipmouth, herring sardine, shark fin, abalone, sea cucumber 304 Advances in Fishery Post-HarvestTechnology Table 1. Table of fish products listed in survey (contd.). PRODUCT BRUNEI DARUSSALAM INDONESIA MALAYSIA PHILIPPINES SINGAPORE THAILAND Fermented Fermented fish Fermented fish paste Prawn paste Shrimp paste NA Fermented fish Fermented fish Fermented fish Shrimp paste Fish sauce Fermented fish sauce stomach Fish sauce Fermented anchovy Fish paste Shrimp paste Fermented mussel Pickled prawn Shrimp paste Pickled shrimp Fish meal NA Animal feed Animal feed Animal feed Animal feed Animal feed Fish manure Frozen NA Frozen product: fish Frozen cuttlefish Frozen product: milkfish, Fish including fillet, Fish shrimp, squid Frozen prawn shrimp, prawn, tuna steak, loin Raw shrimp Frozen fish Prawn/shrimp Cooked shrimp Cuttlefish, squid Cuttlefish Squid Octopus Shellfish Powdered NA NA Prawn dust NA NA Fish floss Smoked Smoked semi-dried fish Smoked fish Smoked tuna Smoked boneless milkfish NA Dried smoked fish Smoked dried fish Smoked sardine, roundscad, herring, milkfish Others Prawn cracker Cracker Fish cracker Shrimp kropeck Prawn cracker Shrimp/fish cracker Squid cracker Prawn cracker Seaweed Prepared cuttlefish Fish satay Fish cracker Barbecued fish Table 2. Summary table of technical problems raised in survey. BRUNEI INDONESIA MALAYSIA PHILIPPINES SINGAPORE THAILAND PRODUCTS DARUSSALAM Boiled NA Nil Nil NA NA To improve processing method and short