PROCESSING OF TRADITIONAL FISH PRODUCTS IN MALAYSIA WITH SPECIAL REFERENCE TO THE STATE OF TRENGGANU

The state of Trengganu has been chosen because more than half of the population are involved in some way or another in the fishing industry. The processing of marine products has been an occupation among fishermen in the state since fishing activities started. There has also been little development from the traditional methods of catching, handling, storing, processing nad marketing of fish. This is reflected in the presence of the number of small boats and the distribution of many cottageqevel fish processing indus-tries. The total fish caught in the state exceeds 50 000 tons per year with a value not less than M $ 95 millionl/. The people in the state eat only one third of the total catch whereas two thirds, or 33 000 tons, are taken fresh or processed for export t o the other states of Malaysia or other countries; this brings in more than M $ 64 million to the state. Processed fish includes smoked tuna (katsuobushi), canned tuna, salted fish, squid, prawns, traditional products like keropok (fishlshrimp chips or crackers), belachan (shrimp paste), budu (fish sauce), and fish meal