Improvement of traditional fish-based products in Andhra Pradesh

Abstract

Dried fish, cured and dried fish and smoked shrimps are the major traditional tish-based products processed and marketed from Andhra Pradesh. In fish drying sector, traditional and often unhygienic drying is practiced in many parts of Andhra Pradesh. The traditional fish drying contributes to the income and sustenance of fisherwomen and economically weaker sections of fisher population along the coastline. With the help from some NGOs, a few processors have started fish drying in a hygienic way on raised platforms. Recent development in fish drying is installation of a solar drier in a fishing village near Visakhapatnam. In this paper, various technological studies done by CIFT in Andhra Pradesh in improving the quality of cured and dried fish, control of insect infestation, improvement in jithaka smoking process, preparation of pickle from clam, fish and shrimp meat and others are discussed and guidelines are given for implementation of the improved techniques.