Utilization of freshwater fish species in Nigeria
The paper examines the pattern of utilization of freshwater fish species in Nigeria. It was observed that although fishermen have a preference for fresh fish sales only 30% of fresh fish captured actually get to the consumers. The rest are preserved by smoke curing (60-65%), salting and sundrying (less than 5%), deep frying and fermentation (about 1%). Constraints to fish utilization were identified which include poor infrastructure, losses of fish and fish products as a result of traditional post harvest technology and socio economic factors. The need for the development of appropriate research to solve the problems of traditional post harvest technology was emphasised
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| Main Author: | |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
1992
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| Subjects: | Fisheries, Nigeria, fishery products, freshwater fish, processing fishery products, product development, |
| Online Access: | http://hdl.handle.net/1834/21089 |
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