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Guide to Proper Artisanal Fish Handling and Processing Practices

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Guide to Proper Artisanal Fish Handling and Processing Practices PROGRAMME FOR INTEGRATED DEVELOPMENT OF ARTISANAL FISHERIES iN WEST AFRICA IDAF PROGRAMME Technical Report No. 129 July 1998 Guide to proper artisanal fish handling and processing practices 2 3... 0 4 5 G Mauritania 0. Senegal Cape Verde 4, The Gambia Guinea Bissau Guinea o Sierra Leone Liberia Côte d'ivoire Equatorial Guinea Ghana Gaben li. Togo Sao Tome and Principe Benin Congo Nigeria Zaire Cameroon Angola DANIDA DEPARTMENT OF INTERNATiONAL DEVELOPMENT COOPERATiON OF DENMARK FOOD AND AGRICULTURE ORGANIZAÌ1ON OF THE UNITED NATIONS Technical Report No. 129 July 1998 Guide to proper artisanal fish handling and processing practices By Yvette DIEI Associate Professional Officer, Fish technologist, IDAF and Oumoukhaïry NDIAYE Fish Technologist FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Cotonou, July 1998 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization or the financing agency concerning the legal status of any country or territory, city or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. For bibliographic purposes this document should be citedas follows: Diéi Y., and O. Ndiaye.,- Guide to proper artisanal fish handling and processing practices. 1998 Programme for the Integrated Development of Artisanal Fisheries in West Africa Programme (IDAF), Cotonou, Benin, 35p. DAF/WP/129. IDAF Project FAO 01 BP. 1369 Cotonou, Republic of Benin E-mail dipafaobo\v zntnei.bj Fax: (229) 33.05 19 Tél. (229) 33 09.25 THE VJSK)N FOR IDAF PItASE lU IN1'ROt)L r(It( )Ni I )e- ek)pine-nttlatct\diiitìi.tie I arid J a hised the phiiutaf)h\ iiiai devehrpin uuifli ies tacked u npi )vcd eLhlii h and capii aliu peedui ip t heu de eto unen Irldustr!Irzation was plorT tied in ()ukjt t.apitali'e rilie abundant tih rcSouiiCeI !tt eer the anticipated c\pa-nsiont the CLOII&rni\ didtot happeni J t he deef_uprnen1 appi otcirluti ed towards an integrated rio 'i stra1eu lier c erutlrasi i put u in the community h a w tolei ivade incomes and the qualrt\ (IliriO i iii'utch leLlillica! ',i',tdnce and the lu1i\ C pdFIRif)alRri tiskertolk and the commwliu\ In luis. onte\1, einphisis wa tui ii1k placed i tutIi- ('mrnunu\ tJher\ ( euire ( F( concept as a nie-ans of prorriotutg artusanai tIICI\ Jc\ eloprurent But it hecanie appalent tirai tile pr esence ola courtplex of faedines and crit e'irlored tmeet locai needs tas no guai anice tiui the stmcturesfauIities wOULd he usedirt bal Je' etoprne-rri ittumid occur[lue aLtI\ e participititu ttishet tòtk and the mohuitsatron o!' k camnd . muirmat r coui ces was impel at it e n ordei t 9ssu1 eustaiiiabiii t\of trilliii ves i mdcii iLetr Je clpi neril I 01 ccts andir he corrirriunut So far and in eau1c1 al terms, i I L) \J Proj amine Itast orked widei the LOfltC\l abundant or scernrn1\ adequateti5her'resources 'tahrnodeo-ite population pressure I ht.. 'elliittO [S ho'e-t eu chj,rru»ii(ansiei',rtll'tu that mait ei I andt ewoukl 50th face the irr constraints of reduced or de-nietinu flh i It ieto aduic cflt ru trrirneni arid irict e-asinp(pri picsswc Like u tithereuti s,ItIUUSi i atri iip tied thai 'it to suetRe,puis 't'the pojiu11iii rplt15 in the lis1urui cur rfluuritl. e' itt' uiiiu J flhe-re-sthrt.hittrhf increase iL t.»aiupelrtion Iur thet CSoIt Ces atiiuoe- I turiJJ ct1e tuitt. r'tiiLii additati to the piet ,uuiitte competition hetween the irtisanal antil'a t r rai tìsi'rer res\t ru iri treu' ai i endant eue-ci on rhe cii iit.ornent This scenario calls t t a continuai» ' the r ri ucrprlor si iri ce-t \t tuch rentairr' 'ele' ml to the deteloplI1eol':ultitilt' t ti iC tI Iostet c'ire emphasis ire-ed tu Ile placed oni he dei eri s auJit t i ii susiamabir et' irruidO hie tklitiie-, the 1)t'\t ti Tflt'ii et tuliati I i i i,lii)II t'y u irmnaerrieul andtC-t elopreiìi dee-Kite'e i lic l'te Sittire iieillile- It i rl mirair aiid Inst iLl ti 'ita! a Cri resri i i r it t a i Ic iii,equrirHi' im si CtOt.ti C - iii,iiateiì1ern md tet 'lopin rl is ',\ cii a iiil i 'hiC', dirent fl\ IOP\l'(t!-F\ F i ' i J tir' the t.IescIpii;ciuttireti' d H o mariaii rue'r i ha e H i t: ii ii ',liii itI J4 1'i t arrtiii i, le,iit 'til 'te i r,ii t'li:'' iliru i,t'l, ic i,'r lu-' ill ii urti a I \Ill i i mia i i illlt lui e ii t 'a i e t like' Ji i i it ti ii' t 'iililt Iir i 'ri R ii e ir lii t' i t Hit 'litttititilitì'i The inimediate objectives are: To identrf, assess and disseminate strategies and mecham'sms for suslamahic management and develrrpnienl of the artisanal fisheries in fishing communities, 2 To improve the cnmpetence of national Fisheiie I)epartments staff in d-e'eoprnent and manemen1 planning of artisanal fisheries, To enhance regional technical competence in the fl-shenes disciplines, particularly in fishing and fish technology, 4 To improve mfitrmanoii and experience exchange related to artisanal fisheries within the region. 5 To promote regional and sub-regional cullaboratiim for the development and management of artisanal fisheries In this eontei 11)4E will unong ether things tackle the foBowug major aspects in it's werk assisting,in the elaboration and implementation of a clear and coherent natioiial development policy for the artisanal fishery sector, providing advice on nmnagement and allocation of resources between ai tisaTnai and industrial fishing fleets, both n'aticmal and foreign rnvolving users iii the design and management of ou shore infrastructures, monitoring the sector's evulution by the setting up of' an economic indicator system for the sector adapted to the financial and human availabilities improving fishing technologies in accordance voth the available resources, increasing the final product's value k' Illprovetnent in processing and marketing. pmmoting community development in accordance with the lessons learned from Phase I and U and oriented towards the sustainabihty of actions undertaken, rein±ìyre th-e Progranime' informati on/comrrv inicat ion system it is anticipaied that by the end of the third phase of the Project the region will have a nucleus of field oriented experts capable to respond to the challenges ot the artisanal fisheries sector and to spur development in their individual countries m keeping with the aspirations and needs of fisherfolk Table of contents PREFACE ii INTRODUCTION I DESIGN OF FACILITIES 3 I Technical and sanitary design 3 I. 1ITechnical design 3 I. 1. 1. 1 Location and surroundings 3 1.1.1.2 Làyout of premises 3 I. 1.2 Sanitary design 5 I. 1 .3 Equipment and Material 5 Il CONDITIONS OF HYGIENE 7 i Immediate surroundings 7 11.2 Hygiene of the premises, equipment and material 8 11.3 Staff hygiene 9 11.4 Steps of cleaning and disinfection 10 III FISH PROCESS[NG 13 111.1 Choice of the raw material 13 111.2 Fish transportation 14 111.3 Receiving of the raw material 14 111.4 Fish preparation 16 111.4.1 Dressing of fish 16 111.4.2 Cleaning 18 111.5 Artisanal fish processing techniques 18 111.5.1 Salting iS 111.5.1.1 Quality of salt 18 111.5.1.2 Salting process 19 111.5.2 Fermentation 22 111.5.3 Smoking 23 111.5.4 Braising 24 111.5.5 Drying 25 111.6 Packaging and packaging materials 28 111.7 Storage of final product 29 Annex I General advise on hygiene and good practices 30 Annex 2 Cleaning and disinfection programme recommended for artisanal fish processing facilities 3 1 Annex 3 Quantity of ice needed to cool and keep at a room temperature of 0°C, 100Kg of fish, based on the length of the trip, the ambient temperature during transport and the temperature of fish to bechilled 32 IDAF Technical Report N° 129 PREFACE This manuàl is meant for extension officers and operators in the artisanal fish processing sector. The purpose of this guide is to compile advice illustrated with pictures and photographs on know-how of processing, from the reception of the raw material to the sale of the final product Emphasis is laid on good manufacturing practices, and rules of hygiene and sanitation, to obtain good quality final products and ensure the health of consumers. This document has been prepared in a simple style for the benefit of all, especially people working in the artisanal fish processing sector. However, extension officers will find useful information in it. This guide was produced and financed by the Programme for the Integrated Development of Artisanal Fisheries in West Africa (IDAF). The authors would like to express their gratitude to Professor Lahsen ABABOUCH, Food Technology and Quality Control Expert and Dr Amadou TALL, Director of[NFOPECHE, for their support and enriching advice. Drawings: Oumar DJAKITE Pictures: Moussa MIBENGIJE Resource Persons Boubacar DIAKITE, Technologist at the Institut de Technologie Alimentaire, Dakar, Senegal Momar Yacinthe DIOP, Technologist at the Institut de Technologie Alimentaire, Dakar, Senegal Moussa MIBENGUE, Fisheries Technician, Senegal Assane NDOYE, Fisheries Technician, Senegal IDAF Tcchnical Report N° 129 INTRODUCTION Fish is an important source of animal protein.It is cheap and has a very high nutritious value.
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