Inventory of fish products in

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. in April 1991. The questionnaire incorporated 3. 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- Workshop Paper: Ng 303 meat, fish in tomato fish in tomato meat, crab , Dried salted freshwater fish freshwater salted Dried jelly fish Dried Dried salted Dried squid Dried Dried Fishball noodle Fish meat crab Imitation NA Canned shrimp, babyclam, babyclam, shrimp, Canned THAILAND fish Steamed Dried sea cucumber Dried fin Dried NA NA Fishball ball Cuttlefish Imitation SINGAPORE fish Cooked , lizardfish, hairtail, , scad, nemiptarid, barracuda, cravalle, slipmouth, herring sardine, shark fin, , sea cucumber Dried anchovy Dried shrimp Dried squid Dried Dried fishes: anchovy, Milkfish in tomato sauce in tomato Milkfish style Salmon Milkfish, in oil Milkfish sauce in tomato Mackerel Fishball sausage Native Fish burger fish Cured PHILIPPINES NA in oil Tuna sauce in tomato Sardine fishcake Dried anchovy Dried/salted prawn Dried Dried cuttlefish Dried shellfish Dried jellyfish Dried Prawn burger Prawn Boiled NA Fishball Fishcake flavoured sausage Fish sausage Prawn sausage fish Cuttle dumpling Prawn Fish burger Otak-otak NA MALAYSIA Table Table 1. Table of fish products listed in survey. Dried salted fish salted Dried NA Canned mackerel Canned sardine Canned Fishball Boiled fish Boiled Canned tuna Canned INDONESIA Dried prawn Dried Dried fish Dried NA fish Salted fish sour salted Chilled Fishball Fishcake DARUSSALAM NA NA BRUNEI Dried Boiled PRODUCT Cured Comminuted Canned 304 Advances in Fishery Post-Harvest Technology Dried smoked Dried Fish Fish shrimp Raw shrimp Cooked floss Fish Shrimp/fish Fermented fish Fermented feed Animal Cuttlefish Squid Octopus Shellfish THAILAND fish Fermented Shrimp steak, loin steak, .). Prawn cuttlefish Prepared NA fillet, Fish including Prawn/shrimp NA SINGAPORE feed Animal squid Cuttlefish, NA contd kropeck shrimp, prawn, tuna prawn, shrimp, milkfish herring, roundscad, PHILIPPINES sauce Fish Shrimp feed Animal milkfish, product: Frozen Shrimp Shrimp Seaweed NA milkfish boneless Smoked sardine, Smoked MALAYSIA paste Prawn anchovy Fermented prawn Pickled manure Fish Fish cracker Prawn fish Barbecued Shrimp paste Shrimp feed Animal cuttlefish Frozen prawn Frozen fish Frozen Prawn dust Prawn tuna Smoked Table Table 1. Table of fish products listed in survey ( shrimp, squid shrimp, Fish sauce Fish INDONESIA fish paste Fermented Animal feed Animal fish product: Frozen NA fish Smoked Cracker stomach DARUSSALAM fish Fermented BRUNEI NA Fermented fish fish Fermented Fermented Pickled shrimp Pickled NA Shrimp paste Shrimp Prawn cracker cracker Prawn cracker Fish NA Smoked semi-dried fish semi-dried Smoked fish dried Smoked cracker Squid PRODUCT Fish meal Fish Fermented Frozen Powdered Others Smoked Workshop Paper: Ng 305

shrimp paste- paste- shrimp nam pla), nam - spoilage - spoilage ( ) & plara ( (), (budu), red-brownish liquid. A good quality quality good A liquid. red-brownish fish sauce sauce fish made of which sauce fish blackening unattractive. the Good product clear have must sauce fish quality a have must purple paste shrimp and texture smooth colour, brown caused by mould growth & insect/fly & insect/fly growth by mould caused fermentation during infestation and marketing. process salty salty krill flavour. short storage life. storage short Fermented fish fish Fermented fish sauce Fermented Nil NA To improve processing method. processing To improve Short storage life. storage Short THAILAND and method processing To improve NA Nil NA Nil NA NA SINGAPORE rust on bottle caps. on rust bottle reddening, souring, souring, reddening, product. slimy and burn hygiene/sanitation. cost of cost tin cans causes sanitation Long fermentation period, period, fermentation Long NA Nil and on handling Problem on packaging, Problem PHILIPPINES high and fish supply Low s. is based on dryness on is dryness based material. raw Poor sanitation of sanitation Poor product processing control of dried of dried control Turnover anchovy. of product. Fermented anchovy. anchovy. Fermented of supply Irregular Nil NA of quality Lack MALAYSIA Nil NA Table Table 2. Summary table of technical problems raised in survey. requirement due to requirement processing traditional method. Nil NA hygiene Low NA Nil INDONESIA Nil and package of and package product. and storage life. storage and improve packaging. improve To improve storage storage improve To NA To improve packaging packaging improve To NA NA Short storage life. To life. To storage Short DARUSSALAM BRUNEI Fermented Dried Cured Boiled Canned Comminuted PRODUCTS 306 Advances in Fishery Post-Harvest Technology processing raw raw material. Problem on quality control during during control on quality Problem Mould growth during storage. during growth Mould Problem on packaging. Problem Nil To improve packaging of product. of product. packaging improve To Problem on price and freshness of and on freshness price Problem THAILAND .). contd Nil NA NA Nil SINGAPORE Nil during storage. during Nil NA spoilage & bacterial Mould Nil PHILIPPINES Nil . 1 material. material & material from competition fish mea imported Nil Nil Nil MALAYSIA of raw Shortage of raw Shortage Nil Nil Nil Nil NA INDONESIA able 2. Summary table of technical problems raised in survey ( T packaging of product of product packaging of of crackers. and prevent mould mould and prevent storage. during growth NA BRUNEI BRUNEI DARUSSALAM NA & handling improve To NA To improve packaging packaging improve To Frozen Powdered PRODUCTS Smoked Fish Fish meal NA : Product not available : NA Product Nil indicated : No problem Others Workshop Paper: Ng 307

erences quoted could be useful and would therefore like to collect them in our library for the reference of all member countries of SEAFDEC. However attempts by MFRD to collect the references from participating countries have been unsuccessful. The colour photographs/slides received have helped to make the inventory more interesting. The compilers have tried to include all the photographs received except those which are not clear or did not highlight the contents of the survey.

Solutions To Problems Encountered And Improvements Of Co-ordination

To overcome the above problems, the com­ pilers hope that the coordinators will check the information returned by their respondents. Any changes should be carried out before the forms are returned to the compilers. This would make cooperation between the compilers and coor­ dinators easier and faster. The receipt of more photographs and slides would be appreciated for inclusion in the inventory, in particular photographs of products popular in the country. It will be helpful to have the types of products or activities shown in the photographs indicated clearly to the compilers.

Deadlines Of Correspondences

Respondents should keep to the time schedule as closely as possible. Arrangements should be made to avoid delays caused, for ex­ ample by the absence of the coordinator on training or leave.

Concluding Remarks

The first inventory was completed in 1987. This was followed by the second improved inven­ tory in 1991. We hope that future compilations will continue to have additional improvements. 308 Advances in Fishery Post-Harvest Technology Telephone: Cable: Telephone: Cable: Fax: Telex: Telex: Telephone: Cable: Telex: Telephone: Cable: Telex: (1)______(2)______(3)______PART I: COUNTRY CONTACTS a) Name/address ofco-ordinator: ______b) b) Name/address ofrespondents [please indicate section(s) involved] INVENTORY OF FISH PRODUCTS IN SOUTHEAST ASIA Annex 1. Questionnaire form. ‘Gen.’ Please answerall items. Ifinformation is not available, General statements may be given ifestimated figures are not available; please indicate this by abbreviation please indicate by ‘N.A.’. When exact statistical figures are not available, estimated figures may be used; please indicate by abbreviation ‘Est.’ iffigures are estimated. Workshop Paper: Ng 309 per kg Retail price methods Outline of processing Ways Ways of consumption marketing & quality control Sub-ingredients Remarks on present/current problems in Shelf life Cost per kg Materials Used Final Product (export) Main materials Countries of destination Storage Conditions (state method/temp.) 1987 References 1986 Export 1985 product Packaging conditions Description of 1984 1987 Production volume (mt) Local name 1986 Production 1985 Name of Product List of machines used English name 1984 PART II: DETAILS OF PRODUCTS