Jessie Varquez, a DFM student and PhD candidate in anthropology at the University of Manitoba, presented a paper titled “Becoming Boneless Danggit (Siganus spp.), or Why Dried Rabbitfish is Distinctly
Read MoreA recent review article published in Nature Food explores how post-harvest aquatic food processing technologies affect gender equality and social justice. The study emphasizes that many of these technologies disproportionately impact women
Read MoreThe Dried Fish Matters (DFM) team participated in the IIFET 2024 Conference on “Aquatic Food Systems in the Blue Economy,” held from July 15-19 in Penang, Malaysia. In line with
Read MoreIn May 2024, Wae Win Khaing, a PhD candidate from Myanmar, participated in the 2024 Myanmar Emerging Scholars and Young Leaders Workshop at the University of British Columbia (UBC) from
Read MoreA recent study published in the Journal of Food Composition and Analysis underscores the significant nutritional potential of dried small fish species from the Bay of Bengal, Bangladesh. The research, titled “Nutrient
Read MoreSPSAS 2024 (Photo credit: Colleen Cranmer) In April 2024, Colleen Cranmer, one of our dedicated researchers and a PhD candidate at the School of International Development and Global Studies, University
Read MoreDr. Mostafa Ali Reza Hossain – or Ranu, as he was known to many friends – was born on 16th March, 1967 in the district of Chapainawabgonj in Northwest Bangladesh.
Read MorePaul Onyango (1970-2022) This April, the SSF community lost a dear friend and colleague, Paul Onyango. Paul was a passionate campaigner for the rights of small-scale fishing communities who believed
Read MoreWe are very excited to announce the publication of “Dried fish at the intersection of food science, economy, and culture: A global survey” in the journal Fish and Fisheries. This major
Read MoreTwo research teams in Bangladesh, from Bangladesh Agricultural University (BAU) and Sher-E-Bangla Agricultural University (SAU), have separately developed Chanacur (popular snacks), Biscuits and energy bars from dried fish. The BAU team use
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