A review on dried fish processing and marketing in the coastal region of Bangladesh

Abstract

Sun drying of fish is an important method of fish preservation throughout the world. Due to its availability and product specific flavor and texture, dried fish has become an important part in the diet of people living particularly in the coastal region of many Asian countries including Bangladesh. Product type is considerably wide depending on the season, availability of fish, infrastructure and technical know-how of the processors. These are mainly processed from marine fishes that are caught by the artisanal fishermen and marketed throughout the country by multistep marketing channel up to reaching to the consumer. Due to the importance of the product in terms of market volume as well as its major role in the socio-economic condition of millions of people of the country, the sector needs proper attention by appropriate authorities to ensure quality and safety of the product produced and marketed. In this paper, different methods of sun drying practiced traditionally in the coastal region of Bangladesh and associated marketing systems are reviewed. It is expected that training of processors on Sanitation Standard Operating Procedures and monitoring by appropriate government body would be necessary to improve quality and simultaneously ensure safety of sun-dried fish produced in the coastal region of Bangladesh.
 Res. Agric., Livest. Fish.5(3): 381-390, December 2018

Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

“…Vibrio spp. is a halophilic bacterium usually present in the marine environment but in the case of Salmonella spp., it does not occur naturally in marine FULL PAPER (Paul et al, 2018). Sun -drying might reduce the microbial load in fish flesh but do not eliminate completely contaminants in most samples.…”

Bacterial Flora Isolated From Dried Fishes Sold at Retail Markets Within Dhaka City Corporation of Bangladesh

“…Microbial growth in dried fishes could be a consequence of intentionalimproper drying to get more profit as complete drying cause weight loss. However, dried fishes become contaminated especially from harvesting to marketing level, due to improper packaging and poor hygiene and sanitary practices (Paul et al, 2018). Moreover, use of low-quality raw fish for drying is also considered as enhancing factor for microbial growth (Hasan et al, 2016).…”

“…in dried fish (Reza et al, 2009). Moreover, sun-drying can reduce microbial load, but not effective to destroy bacterial spores (Paul et al, 2018). Improper packaging and storage facilities can be considered as one of the influential factors for microbial contamination (Islam et al, 2020).…”

“…Various microbes severely affect the quality of dried fishes at every steps of production to marketing of dried fishes worldwide (Sultana et al, 2010), threatening the safety and quality aspects of dried fish (Patterson and Ranjitha, 2009). There are numerous reports on microbial quality of dried fishes and presence of various pathogenic and/or spoilage bacteria in dried fishes, available in the retail markets of Bangladesh (Sultana et al, 2010;Paul et al, 2018;Nur et al, 2020;Rana et al, 2020;Rasul et al, 2020). Consequently, it has been strongly recommended that regular monitoring of dried fish, regarding microbial quality and microbial presence should be conducted (Rana et al, 2020).…”

The Capacity Trend Method: A new approach for enumerating the Newfoundland cod fisheries (1675–1790)

“…Modern fish drying processes include the use of machinery, so direct comparisons are difficult to draw. A similar, albeit climatically different modern example may, however, be derived from the Bangladeshi Fisheries Research Forum in its scientific research into weight loss from fresh (live) to dry fish (Paul et al 2018). This research highlights the traditional Bangladeshi open air, wind drying process for several local species.…”