DFM Sri Lanka literature review - Annexes
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Annex 1: Production of marine fish and dried fish
| Year | Total marine | Local Dried fish | % of fresh fish |
|---|---|---|---|
| 1995 | 217500 | 12000 | 5.52 |
| 2000 | 263680 | 24360 | 9.24 |
| 2005 | 130400 | 7560 | 5.80 |
| 2010 | 332260 | 46570 | 14.02 |
| 2011 | 385270 | 52230 | 13.56 |
| 2012 | 417220 | 61320 | 14.70 |
| 2013 | 445930 | 68200 | 15.29 |
| 2014 | 459300 | 71810 | 15.63 |
| 2015 | 452890 | 57450 | 12.69 |
| 2016 | 456990 | 64720 | 14.16 |
| 2017 | 449440 | 60190 | 13.39 |
| 2018 | 439370 | 61250 | 13.94 |
Source: MFARD 2019
Annex 2: Dried fish varieties (marine and inland)
| Scientific name | English name | Sinhala name* | Tamil name* | Habitat |
|---|---|---|---|---|
| Small Marine Fish | ||||
| Stolephorus sp. | Anchovy species (sprats) | Haalmessa | Neththili | Pelagic |
| Amblygaster cluepeoides | Smoothbelly sardinella | Keerameen | Mundakan kilichchi | Pelagic |
| Amblygaster sirm | Trenched sardinella (herring) | Hurulla | Keerimeen saalai | Pelagic |
| Leiognathus sp. | Pony fish species | Karalla | Vari karai | Demersal |
| Rastrelliger kanagurta | Indian mackerel | Kumbalava | Kanang keluththi | Pelagic |
| Decapterus macrosoma | Shortfin scad | Linna | Reef-associated | |
| Large Marine Fish | ||||
| Katsuwonus pelamis | Skipjack tuna | Balaya | Pelagic | |
| Scomberoides lysan | Double-spotted queen fish | Katta | Reef-associated | |
| Carcharhinus sp. | Shark | Mora/Keelan | ||
| Arlus thalassinus | Giant catfish | Anguluwa | ||
| Scomberomorus commersoni | Narrow-barred Spanish mackerel (Seer) | Thora | Arekula | Pelagic |
| Dasyatis sp. | Sting ray | Maduwa | ||
| Sardinella gibbose | Gold-striped sardinella | Saalaya | ||
| Istiophorus platypterus | Sailfish | Thalapath | Mayil meen | Pelagic |
| Harpadon nehereus | Bombay duck | Bombili | Benthopelagic | |
| Chirocentrus dorab | Dorab wolf-herring | Katuwalla | ||
| Lactarius lactarius | False trevally | Pulunna | Suthumbu | |
| Carangoides fulvoguttatusf | Yellow-spotted trevally | Thumba parawa | Manjal parai | Reef-associated |
| Perch giant | Koduwa | |||
| Anjila | ||||
| Caranx ignobilis | Giant trevally | Parawa | ||
| Krill | Kooni | |||
| Penaeus sp. | Shrimp/prawn | Issa | ||
| Squid/Cuttle fish | Della | |||
| Freshwater Fish Species | ||||
| Puntius filamentosus | Filamented barb | Pethiya | Freshwater | |
| Etroplus suratensis | Pearl spot cichlid | Koraliya | ||
| Oreochromis mossambicus | Tilapia | Mozambique Tilapiya | ||
| Oreochromis niloticus | Nile tilapia | Batta | ||
| Glossogobius giuris | Bar eyed goby | Weligouwa | ||
| Channa striatus | Murrel | Loola | ||
| Hyporham | Half beak | Morella | ||
| Arius sp. | Catfish | Magura | ||
(Source: NARA and NAqDA)
Annex 3: Maldive and dried fish processing methods in southern Sri Lanka
| Area | Method |
|---|---|
| Pelena – Maldive fish | Washing—de-heading—skinned—eviscerated—degutted—washed—cut longitudinal-wise, middle bone kept one side and loin parts separated. Salt add to water, fish pieces boil for 10-15 minutes. Sundry after adding ash for one week (fresh fish: maldive fish—5:1) |
| Pelena - Maldive fish | Degutted—skinned—washed—cut—water boil with salt and goraka—add fish into the boiled water—parboiled for 10-15 minutes—squeeze to remove water using a piece of cotton cloth—add wood ash—sundry for 10 days |
| Gandara - Maldive fish | Degutted—skinned—washed—cut—cook in steam—squeeze to remove water—add wood ash—sundry for 7 days |
| IDB recommended - Maldive fish | Wash—de-headed—eviscerated(degutted)—wash—boil in seawater or salt solution—cool—de-skinned—smoke—sundry |
| Pelana-dried fish | Degutted—skinned—washed—cut longitudinal-wise—keedi(cut marks to increase salt absorption)—remove gills—salted—keep a day in clay pots—washed in salt water—sundry for one week (fresh:dried - 3:1) |
| Pelena–dried fish | Degutted—skinned—washed—cut longitudinal-wise—keedi—remove gills—salted (crushing into small granules)—keep in gunny bags (tank, inside a pit covered with cadjans or polythene)—keep for 14 days—wash in salt water—sundry for 7 days |
| Gandara | Degutted—remove gills—cut the backbone and stomach—keedi—add crushed salt—keep in gunny bags for 3 days—wash by sea water—sundry for one week |
| Bottu karawata- multiday boats | Degutted—skinned—washed—cut into two—washed in sea water—sundry |
(Source: Pieris 2008)
Annex 4: Household expenditures on meat
Average monthly household expenditure on meat as a percentage of the total food basket of main food groups in Sri Lanka by district, 2016 (Source: Authors, based on DCS 2016)
