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Study on Quality of Dry Fish

Dr. Md. Abdus Salam
Professor (Fishery Systems Specialist)
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

It can be seen from result that the dried product (7.1 kg) was superior to other treatments but it was more moisture contained product. On the other hand, drying of fish with chili showed higher benefit (gross margin 1680). Results showed that drying of fish with chili contained high protein 48.33% moisture basis and 56.79% dry mater basis. Treatment 3 contained higher moisture (23.15%) than other treatments. The result shows that the amount of dried fish treated with salt (3.2 kg) and gross margin (Tk.950) was higher than the production with other ingredients. The product without treatment contained highest protein 70.10 % ( moisture basis). The study shows that the salt dried fish gave the highest amount of dry fish (5.6 kg) whereas; chili treatment gave the highest net return among the four treatments (Tk 875). Moreover, salt dried fish contained more moisture and ash than other treated dry fish and the chili treated fish contained highest protein 62.32 % than the other products.

Keywords: High valued dry fish production, Livelihood of the farmers, Low cost high value dry fish production, Shelf and quality life of salt, Chili and turmeric treated dry fish

Location: Purbo Tethulia, a Haor Village of Netrakona District

Start Date: 00-11-2010

End Date: 00-01-2011

Program Area: Postharvest and Agro-processing

Commodity: Dried fish

Objectives:

To find out the feasibility of high valued dry fish production for alternative livelihood option for the farmers.
To find out the suitable method for low cost high value dry fish production
To evaluate the shelf and quality life of salt, chili and turmeric treated dry fish

Methodology:

Puti (Puntius stigma) was selected for drying experiment. Four farmers were selected for the study.The experiment treatment included (i) drying of fish with turmeric, (ii) drying of fish with chili (iii) drying of fish with salt and (iv) drying of fish with without any preservative was conducted from November, 2010 to January, 2011.

Dressing: Before drying, fishes were scaled, gutted to facilitate drying and then washed with water. After that fishes were marinated with turmeric, chili and salt for 6 hours.

Description of dangi: A rectangular shape floor made by bamboo frame called chatai was set on dangi. Then the marinated fishes were spread on the floor for drying them under sun. Each time 10 kg of fish can be dried in a dungi. A total of 120 kg of processed fish were spread over the floor of dangi. After 5 days weight the dried fishes were weighed and data were recorded.

Source of Information: SPGR Sub-Project Completion Report; LIVELIHOOD IMPROVEMENT OF FARMING COMMUNITY IN HAOR AREA THROUGH SYSTEM APPROACH; March 2010 to June 2013, Department of Agronomy, Bangladesh Agricultural University, Mymensingh. PIU-BARC, BARC Complex, Farmgate, Dhaka-1215,October 2013

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Farmers’ response is positive. Farmers performed all the work like sorting, washing, drying, weighing and packaging. From this experiment, it can be concluded that the fish dried using turmeric, chili and salt in dangi drying gave more or less similar performance. Therefore, fish dried using turmeric, chili and salt could be a new technology for drying fish.

Knowledge Management: Report/Proceedings