Din Mohammed Dinu: Bangladesh Agricultural University research team has successfully explored the potential of smoking and canning techniques for pomfret and eel fish.
Bangladesh Agricultural University Research System (BAURES) is delighted to unveil the outcomes of its recent project focused on “Promoting sustainable technologies and value chain analysis to enhance incomes and reduce post-harvest losses of fishery products in the coastal regions of Bangladesh” led by Dr. Paresh Kumar Sarma, Senior Scientific Officer at BAURES, and funded by the Sustainable Coastal and Marine Fisheries Project (SCMFP) under the Ministry of Fisheries and Livestock (MoFL), the project has successfully explored the potential of smoking and canning techniques for pomfret and eel fish.
Dr. Sarma emphasized that smoking and canning are proven methods to extend the shelf life of pomfret and eel, thereby reducing post-harvest losses and maintaining fish quality. These techniques are particularly beneficial in regions with limited access to fresh fish, ensuring a consistent supply of nutritious food throughout the year. Smoking enhances flavor while preserving the nutritional integrity of the fish, whereas canning provides a convenient, long-term storage solution. Both methods contribute significantly to enhancing food availability and security, promoting year-round access to these nutrient-rich fish products.
Nutritionally, pomfret and eel are rich in protein, omega-3 fatty acids, vitamins (such as B12, A, D, and E), and essential minerals (including selenium, iodine, calcium, magnesium, and zinc). Incorporating these fish into the Bangladeshi diet not only boosts nutritional intake but also supports sustainable fishing practices and strengthens local economies. These benefits play a crucial role in ensuring long-term food security and nutritional well-being for the Bangladeshi population.
Furthermore, developing the smoking and canning industries for pomfret and eel presents substantial export opportunities for Bangladesh. Dr. Sarma highlighted the high demand in international markets, particularly in Europe, the Middle East, and East Asia, driven by the rich flavor and nutritional benefits of these fish. Bangladesh, with its abundant fish resources and competitive production costs, is well-positioned to capitalize on these opportunities. Improving processing techniques and adhering to international quality standards will further enhance the appeal of Bangladeshi fish products in global markets.
The project's findings underscore the potential of smoking and canning technologies to transform Bangladesh's fishery sector. By reducing post-harvest losses, improving processing capabilities, and accessing international markets, Bangladesh can achieve greater food security, economic growth, and contribute significantly to global trade dynamics. BAURES remains committed to fostering sustainable practices and innovation in agriculture and fisheries, paving the way for a prosperous future for coastal communities in Bangladesh.
Dr. Paresh Kumar Sarma, Principal Investigator of the project, underscores key challenges revealed by the findings that are crucial for the sustainable development of pomfret and eel fish smoking and canning in Bangladesh. These include the need for comprehensive research on production, consumption, and trade data to assess their impact on food security. Additionally, exploring specific processing technologies and nutritional values compared to other fish species is essential.
Addressing these challenges is vital for maximizing the potential of smoking and canning in enhancing food security and improving livelihoods in Bangladesh's coastal regions. Dr. Sarma and his team at BAURES are dedicated to furthering their research to support sustainable fisheries and bolster community welfare.
