A REVIEW OF TRADITIONAL FISH PROCESSING METHODS PRACTICED IN BANGLADESH

ABSTRACT: Fish processing method for the long-term preservation of fish is very common practice throughout the world. Different traditional fish preservation techniques, such as drying, salting, smoking, and fermentation, are practiced in Bangladesh near the harvesting area. Due to the perishable nature of fish, lack of storage facility and poor transportation during the glut period, traditional fish processing methods are practiced in Bangladesh. This paper reviews different processing methods practiced traditionally in Bangladesh and the nutritional and microbiological status of processed fishery products. Drying, salting, and smoking are performed on the curing method and fermentation, breaking down organic substances into simpler compounds by enzymatic and microbial action. A higher amount of protein content is found in processed fishery products. Total Volatile Basic Nitrogen (TVBN) value was within 3mg to 20mg, except for some marine fish species exceeding the acceptable limit. The most commonly found bacteria are Salmonella, Vibrio, and Escherichia. coli. Fungal counts have not been well studied until now except for some dried species and salted hilsha. The higher value in proximate composition and microorganism number from acceptable limit due to poor quality raw materials, unhygienic processing conditions, insufficient packaging and improper storage, use of unsafe insecticide, no well-established marketing channel, and lack of knowledge and awareness. Proper hygiene and sanitation should be maintained from handling to the storage of all the products. This review aims to update the motive for traditional fish processing methods, nutritional, chemical and microbiological composition and limitations of these four types of traditional fish products. 

Keywords: Fish processing, dried fish, salted fish, smoked fish, fermented fishery products