Biology Reference
In-Depth Information
(c)
Ewurefua
—The fi sh is gutted by making a slit from the belly to the
lower jaw. It is then washed and transferred into brining tanks contain-
ing a small quantity of saturated brine from previous salting or from
sea water. Dry salt is poured over the fi sh and stirred into the brine to
ensure it comes into contact with the fi sh. The tank is then covered with
jute sacks or polythene sheets and weighted down with stones or a
wooden board and allowed to ferment for 12-24 hours. After fermenta-
tion, the fi sh is removed and is sundried for two to three days, either on
the ground, grass, nets or raised racks.
Characteristics:
(a)
Momone
—This is a soft product with a very strong pungent and
sometimes offensive smell. It is susceptible to larvae infestation (mag-
gots), mould growth and bacterial spoilage especially if the salt level is
low. It can be stored for at least two to three months.
(b) & (c)
Koobi/Kaka/Ewule
—These are dried products with a mild to
strong odour. They are susceptible to fragmentation, insect infestation
and mould growth. For long-term storage (four to six months) they
have to be redried periodically in order to maintain quality.
Region:
West Africa
Country:
Mali
Product:
Fermented dried fi sh,
djege, djadan
Raw Material:
Tilapia, Clarias spp., Alestes spp., Schilbe spp. and Hydrocynus spp.
Process:
The fi sh is de-scaled and, with larger species, split open dorsally and
headed. For smaller species (clupeids), the fi sh is dried immediately
after washing and fermentation occurs during drying. Medium and
larger species are put into water in an earthenware pot or oil drum
and allowed to ferment for 12 hours. The fi sh is then removed and
immersed in a solution of Gardona or K-Othrine for a few minutes to
prevent it from being attacked by blowfl ies during drying. The fi sh
is then dried on grass or mats for three to seven days depending on
weather conditions.
Characteristics:
Fermented and sun-dried fi sh are light brown in colour with a mild
fermented odour. During storage, they are arranged on a platform and
covered with a mat. The outer surface of the mat is fi rst treated with the
insecticide malathion to prevent insect attack. A well-dried product can
be stored for more than six months.
Region:
Central Africa
Country:
The Sudan
Product:
Fessiekh, terkeen/mindeshi, kejeick
Raw Material:
(a)
Fessiekh
—
Alestes
spp. and
Hydrocynus
spp.
(b)
Terkeen/mindeshi
—Tilapia, Nile perch,
Aleste
s spp.
(c)
Kejeick
—Mixed fi sh, usually small species of
Alestes
spp. and
Hydrocy-
nus
spp.
Table 6.4 contd...
