The Present Fisheries Status of Assam: A Review

Debnath, Rajesh; Prasad, Gora Shiva; Aziz, Abdul; Chalapathi, Kovvuri; Mohan, Ranga Ram; Ghosh, Satarupa; Kumar, Abhishek

doi:10.20546/ijcmas.2020.911.077

Cited by 2 publications

(2 citation statements)

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“…Present investigation in the study area revealed that the main sources of imported dry fishes were from Jagiroad, Nagaon, Assam and Alipurduar railway junction, West Bengal. Jagiroad dry fish market is known as the "Largest dry fish market in Asia" (Debnath et al, 2020). However, in some local markets, local dry fish were reported to be prepared by the local tribes (Boro, Rabha and Santhal) of the area.…”

Section: Discussionmentioning

confidence: 99%

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Dry Fish Diversity and the Socio-Economic Condition of Dry Fish Retailers in the Markets of Kokrajhar, Assam, India

Barasha¹,

Boris²,

Kumar³

2022

IJZI

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Dry fish is one of the most popular food items consumed worldwide. Dry fish preservation is reported as an alternative dimension to reduce both the quantity and quality loss of by-catch and results in better value addition. Preserved fishes are traditionally practiced in most tribal communities worldwide. In Assam, various fish preservation methods are adopted by different tribes. The present investigation aims to study the different dry fish available, and the socio-economic condition of the retailers in local markets of Kokrajhar, Assam, India. The study was conducted through semi-structured questionnaires and personal interviews in five different local markets of Kokrajhar Town in Assam. The study recorded 22 different fish species belonging to 15 families being used for making dry fish products. Four species were recorded from family Cyprinidae, two each from Clupeidae, Bagridae, Scombridae, Channidae and one species each from families Latidae, Engraulidae, Danionidae, Harpodontidae, Cobitidae, Ambassidae, Mastacembelidae, Osphronemidae, Siluridae and Botidae. The market values of dry fishes ranged from Rs. 200/kg to Rs. 950/kg depending upon species and quality. Dry fish made from the species Raiamas bola was found to be the highest priced. It was observed that the prices were comparatively higher in village markets than in town markets. Sun drying and smoking were found to be the most common method for the preparation of traditional dry fish in the region. The age of retailers was in the range of 30 to 60 years, and 69.24% of all the respondents were educated up to primary or higher level of education. The income of the dry fish retailers varied with the season ranging from Rs. 3000 to Rs. 10000 per month. This study has highlighted the diversity of dry fish in Kokrajhar, and the socio-financial status of the dry fish retailers. This information may be useful for sustainable development of fishery in the region

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Section: Discussionmentioning

confidence: 99%

“…. Dry fish preparation is one of the world's oldest known preservation techniques (Balachandran, 2013;Aziz et al, 2019;Debnath et al, 2020). It is one of the most affordable postharvesting methods for the preservation of lowvalue fish which minimizes its loss and spoilage.…”

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confidence: 99%