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THE DRIED FISH TECHNOLOGY IN NIGERIA

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Source:

https://www.youtube.com/watch?v=tSGKGMsitGY

Duration: 

19:42:00

Year of Production: 

2015

Source/Author: 

CORAF
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Being a high source of proteins and omega nutrients, fish preservation is done by smokers to improve on their shelf lives and quality. As an essential machine for smoking fish, fish smoking kiln has smoking chamber, trays, fun, temperature gauge, oil collection compartment, dumper and vent and the smoking types are cold and hot. Solar pannel is connected to the kiln for the process to be a success.

Fish processing

First, fish is harvested and put in container and salt is added to tranquilise  and evisceration is done immediately to prevent fish from micro organism which may affect the quality. Shape the fish for faster drying and place it on drying mesh/ tray and put it in the kiln.
Finally, leave it for 6 hours and remove it from the kiln afyer thorough drying.
Sequence from Sequence to Description
00:0002:10Fish smoking kiln is essential for smoking fish.
02:1103:17Smoking types are cold and hot smoking.
03:1807:01Kiln has smoking chamber, trays, fun, temperature guage, oil collection compartment, dumper and vent.
07:0208:30Solar pannel is connected to the kiln.
08:3112:10Fish is harvested and tranquilised using salt.
12:1113:37Eviscerate fish immediately after tranquilisation.
13:3815:51Shape fish for faster drying and place on drying trays and place it in kiln.
15:5216:06Leave it for 6 hours and remove it from kiln after thorough drying.
16:0719:42Summary

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