Related items
Showing items related by metadata.
-
Book (series)Synopsis of the biology of the Jack Mackerel (Trachurus symmetricus) 1966
Also available in:
No results found. -
DocumentStock assessment for the horse mackerel, Trachurus indicus, caught by purse seine and trawl in the Gulf of Suez 1984
Also available in:
No results found.This report describes an assessment of the horse mackerel stock based on catch sampling undertaken during the three seasons from 1979/80 (incl.). Spawning is shown to occur from January through May in each year; and first sexual maturity to occur during the year prior to age 3 years. The recruitment of young fish is concluded as taking place between seasons. Yield per recruit analyses indicate that increases above the contemporary levels of fishing effort would be associated with negligible addi tional catch, and possibly reduced catches; while substantial reductions in fishing effort would be associated with only small consequential decreases in catch. Reduction in the duration of the fishing season, while maintaining fishing efforts constant, are shown likely to be associated with little change in catch. -
No Thumbnail AvailableBook (series)Fermented fish in Africa: A study on processing marketing and consumption
A study on processing, marketing and consumption
1992Also available in:
No results found.This report is based on surveys carried out in Burundi, Chad, Côte d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic methods were identified: fermentation with salting and drying; fermentation and drying without salting; and fer mentation with salting but no drying. It was also observed in the study that, unlike in Southeast Asian countries, fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important metho d of preservation particularly because poor quality fish or unpopular species of fish are usually processed in this way. For this reason, fermentation helps to salvage fish which would otherwise have been thrown away. Post harvest losses in African artisanal fisheries may thus be lower than often assumed. The sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized. In the light of the observations made, some recommendations ha ve been suggested to improve quality in order to enhance intra-regional trade in fish and fishery products.
Users also downloaded
Showing related downloaded files
No results found.