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Smoked fish production for reducing post-capture loss

26
Nov

Smoked fish production for reducing post-capture loss

Author: Joelson Anjaranirina Rakotoson, Fisheries Coordinator, Blue Ventures
Mahajamba, Madagascar (based on the deliverables of Zbigniew Kasprzyk’s consultancy: Better valorization of catches by the fishing communities of the Bay of Mahajamba through improved processing, conservation and storage techniques, and sustainable outlets during the rainy season).

Objective: To provide the basics of fish smoking techniques so that those involved in fishing (technicians, fishermen, collectors) acquire this knowledge and are able to produce a quality product. At Blue Ventures’ site of Mahajamba, smoking fish in a smokehouse is an activity that allows us to reduce post-capture losses and to improve the actors’ standard of living.



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