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Construction of raised drying racks for fish - The experience from Burundi

Year of publication 2014

Place of publication Rome, Italy ;

Pages 4p.

Author FAO

Publisher FAO ;

Product type Document

Edition 1

Synopsis (short abstract) Drying is a fish preservation method widely used by small-scale fish operators in Africa. The principle consists of putting the fish in contact with hot and dry air. In this way, water is removed from the surface of the fish and water moves from the deeper layers to the surface. To ensure an effective drying process, racks should be located in an exposed place, with a relatively low humidity. Sites providing good air circulation are recommended. During the whole operation, the fish should remain dry, and recovered with a tarpaulin, or put under shelter at night or during rainy days. The period of complete drying depends on the method used and the fish species. With the air circulation, the rack sloping system requires an average drying time of 8 hours in an ambient temperature of 42° C (10 hours for big fish and 6 hours for smaller ones).

Language English

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