An appraisal of the traditional fish handling and processing methods in Lake Chad

The paper reviews the various techniques of fish handling and processing in Lake Chad. Poor handling of fish catches on board coupled with the distant location of the fishing grounds and thick aquatic vegetation on the lake which hamper fast movement of catches to the processing centers are the bane of good quality fresh fish getting to the processors. The techniques adopted in processing and preservation are mainly smoking, char-burning and sun drying. Defects suffered by the processed products of the methods include high moisture content, heavy insect infestation, bacterial decomposition and fungal attack. Protection of catches from direct sunlight by spreading wet jutes over them will lower the rate of deterioration. Removal of the aquatic vegetation by appropriate authorities and canalization will ease movement of fish catches to the processing centers. More serious enlightenment of the processors on the adoption of the 'Chorkor' oven will reduce the problems presently facing cured fish. The use of rambo insecticide and other dangerous chemicals by the fish processors and marketers for the preservation of fish products before repackaging should be discouraged