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Despite its evident importance, and the challenges that it faces, the diverse and complex economy that produces and distributes dried fish has been almost invisible to researchers and policymakers. The fisheries literature tends to emphasize fish, fishers, and fishing, paying far less attention to land-based activities such as processing and trading, which may account for half or more of fisheries related livelihoods, including those of most of the women involved (Weeratunge et al. 2010) [1]. Fresh products are often assumed to be the primary, or only, form in which fish is consumed. Postharvest dried fish value chains are often overlooked, and undocumented in official statistics [2].
Table 1 . Community involvement in fish product processing and top species used
| Type of
Product |
Principal
Fish Species |
Consumption (%) | Remarks |
| Fish paste | Riel
Ross Kompleanh Chuntul phluk Chrakeng |
95 | Produced for sale and household consumption |
| Salted dried fish | Proma
Pra Snakehead Giant snakehead Phtong |
80 | |
| Smoked fish | Riel
Phtong Chrova mul Sleuk reusey Chuntul phluk |
20 | Mostly for household consumption |
| Fermented fish | Po
Pra Kralong Chrakeng Chakok |
15 | |
| Mam | Bandol ampeuo
Giant snakehead Chun lounh moan Chhviet Snakehead |
5 |
Try to Hover over me Tooltip text This webinar, hosted by the Dried Fish Matters project (DFM), was presented by Gayathri Lokuge from the Centre for Poverty Analysis (CEPA) in Sri Lanka. and see if it works! (This is text pasted as HTML into the source editor box.)
Southeast Asia produces and consumes the greatest quantity and variety of fermented fish in the World. Fermented fish is an important regional specialty, with the centre of production located around the Mekong Delta region [3]. Fermented fish products are indispensable to economically poorer populations throughout Southeast Asia [4]. In Cambodia, consumption of fermented freshwater fish and fish sauce remains an important part of the daily diet [5], and fish processing enables a continuous supply of protein [6], especially for children and the elderly [7].
- ↑ Weeratunge, Snyder, and Sze, “Gleaner, Fisher, Trader, Processor”
- ↑ Wickrama and Koralagama, “Potentials and Challenges in Expanding Inland Fishery In-Ara, Wellawaya, Sri Lanka”
- ↑ Yankowski, Kerdsap, and Chang, “‘Please Pass the Salt’ – an Ethnoarchaeological Study of Salt and Salt Fermented Fish Production, Use and Trade in Northeast Thailand”, 10
- ↑ Ruddle and Ishige, “On the Origins, Diffusion and Cultural Context of Fermented Fish Products in Southeast Asia”
- ↑ Slámová et al., “Polycyclic Aromatic Hydrocarbons in Cambodian Smoked Fish”; Un et al., “Market Chain of Fermented Small Size Fish Past in Cambodia”
- ↑ Tickner, Food Security in Cambodia: A Preliminary Assessment
- ↑ So et al., “Maximizing the Utilization of Low Value or Small Size Fish for Human Consumption through Appropriate Value Added Product Development-A Case Study on Market Channel and Trade of Small-Sized Fish Paste in Cambodia’s Mekong River Basin.”
