Production of dried fish in the East Coast of Peninsular Malaysia - a survey

A survey was undertaken to study the status of the dried fish processing industry in the East Coast states of Kelantan and Terengganu. Ten districts were visited. Overall, most fish were processed in the months of August, September and October for processors in Terengganu, and in the months of March to October in Kelantan. The quantity processed per batch differed considerably : in Kelantan 83.3% of processors processed about 300kg of fish and the rest in the range 301-1 200 kg, whereas in Terengganu, 20.8% processed under 300kg, 51.9% processed from 300- 1 1200 kg and the other dealt up to 6000 kg of fish. The type of fish commonly processed in both states were sardines (Sardinella sp.), anchovies (Stolephorus commersonii), jewfish (Sciaena sp.), selar scad (Selar sp.) This paper also noted the quality of characteristics of dried fish identified by the processors. Important characteristics in determining the quality of dried fish include saltiness, appearance, colour, dryness and aroma. Most processors agreed that freshness of fish before processing is a very important factor in producing good quality dried fish. Problems faced by processors in processing, storing and distributing the products were also looked into. Identification of these problems decides whether any improvement in processing and drying technology can be achieved.

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