Biology Reference
In-Depth Information
Table 6.4 contd...
Process:
(a) Fessiekh —Processing of fessiekh is typically carried out in tempo-
rary sheds ( batarikh ) to provide shade or a cool environment. Alestes
spp. is the fi sh species commonly used to produce fessiekh. Whole,
fresh fi sh is washed, covered with salt and arranged in alternate layers
with salt either on a mat, in a basket or in perforated drums to ferment
for three to seven days depending on ambient temperatures. Liquid
exudate from the fi sh is allowed to drain off. After this period the fi sh
is transferred into larger fermentation tanks where more salt and new
batches of fi sh are added. The fermentation tanks are covered with jute
sacks or polythene sheets and weights are placed on top to press the
fi sh. Fermentation is carried out in sheds at temperatures ranging from
18°C to 20°C. The fi sh is allowed to ferment for a further 10-15 days
after which they are transferred into vegetable oil cans or kerosene cans
(1015 kg) and sealed for export. The cans are covered with polythene
sheets before closing. Fessiekh is also packed in polythene bags (2-5 kg)
for sale in local markets and shops.
(b) Terkeen/Mindeshi —The fi sh is washed and salted by arranging it in
alternate layers with salt in an earthenware pot or barrel. Pepper or
other spices may be added. The salt to fi sh ratio is 1:5. Pickling and
fermentation takes place for 9-15 days after which the fermentation vat
or pot is placed in the sun or near a fi replace to speed up fermentation.
This process continues for about four days and the fi sh is stirred daily
in order to break up the fi sh into a pasty mixture of muscle and bones
which has a dark colour and strong odour.
(c) Kejeic k—Large fi sh species are gutted, split dorsally, scaled or
headed and washed. Smaller species of fi sh are dried whole or split
at the belly to remove the guts. In northern Sudan, the fi sh is dried
immediately after it has been washed by hanging it on sticks or laying
it on stones, grass or mats. In the south, the fi sh may be sprinkled with
salt or dipped into a strong salt solution and fermented for two to three
days before drying for up to one week.
Characteristics:
(a) Fessiekh is a wet salted product, soft in texture with a strong pungent
smell and a shiny silvery appearance. It can be stored for more than
three months. Spoilage is often due to poor quality raw fi sh especially if
the fi sh is damaged through poor handling. A processing temperature
above 25°C also results in a poor product. Fessiekh is highly susceptible
to microbial attack and maggot infestation.
(b) Terkeen/Mi ndeshi—This is a wet pasty mixture of fi sh muscle and
bones which loses moisture during storage and becomes more viscous
and dark.
(c) Kejeick is a hard dried product and the colour depends on the species
of fi sh used. It can be stored for about three months or more. The prod-
uct is susceptible to insect infestation especially if it absorbs moisture.
If fatty fi sh is used, there is rancidity due to lipid oxidation which
adversely affects the fl avour of the product.
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