The Southeast Asian Fisheries Development Center (SEAFDEC) is a technical organization dedicated to the accelerated development of fisheries in the region. The objective of the survey was to rank the fish products available in the countries of the region and the technical problems and limitations in meeting market demands. This report is a comprehensive record of fish products in the region and will be of interest to researchers, food scientists, fish technologists and administrators.
After deliberation, the Council decided that an inventory of fish products in the region would be conducted by the Marine Fisheries Research Department. The general objectives of this compilation were to identify:. a) the products available in the region, (b) the quality level of the products, and. This inventory will also serve as a reference for information on fish products as well as a guide for SEAFDEC in their research and development of fish products in the Southeast Asian region.
It was found that the types of fish products available in the region can be classified into 11 main product categories. Packaging — packaging of low-cost products is not attractive to some consumers, some packaging materials, e.g.
COMMINUTED PRODUCTS
FISH MEAL
OTHERS
Raw material
Final products
However, when it comes to finely divided products, one of the main problems is the short shelf life of fish jelly products of 2-3 days under cold storage. Additives can be used as an immediate means of extending shelf life; however, its use must be permitted in the country. As far as fishmeal is concerned, the problem is a lack of raw materials, especially in Malaysia and Thailand.
The quantity produced is usually small and does not pose a serious problem, as stated by the respondents. Although the production of canned products (eg tuna, crabmeat, mackerel) mainly for export is not a serious problem in Thailand and Malaysia, there is concern about the rejection of exported products. Another main problem highlighted by most countries is the lack of adequate packaging of finished products.
This resulted in spoilage caused by contamination, resulting in lower market value of the products and reduced consumer acceptance. Therefore, improved packaging of finished products should be considered, especially for traditional products that have export potential, e.g.
CONCLUDING REMARKS
INVENTORY OF FISH PRODUCTS
BRUNEI DARUSSALAM
TYPES OF PRODUCTS AND ITS DETAILS
NA NA NA NA NA NA mɔnt 1. Fried ɛn it am as snek wit pinat.
TYPES OF PRODUCTS AND ITS DETAILS d) Smoked Products
TYPES OF PRODUCTS AND ITS DETAILS
INDONESIA
Peel the shell and remove the head. ↓ Dried shrimp. asin Jelly fish is processed through a salted and semi-dry process. Dendeng ikan Dendeng ikan is made from split fish that undergoes a seasoning and drying process. Usually the dried shrimp is not peeled but pounded, so the ebi size is not uniform.
NIL NIL NIL NIL NIL Bamboo basket, . wooden box Dry state 1 month Fried, boiled The problems are dealing with. NIL NIL NIL NlL NIL Glass or plastic bottle Dry state 2—6 months As flavoring agent The traditional method of. Skipjack, salty Skipjack Dress Cook↓ Smoke I↓ Plaster↓ Smoke II↓. boiler N/A N/A N/A N/A.
The shelf life of this product is short, problems are the growth of mold and slime during product distribution.
TYPES OF PRODUCTS AND ITS DETAILS e) Boiled Products
The name of this product depends on processing methods, raw material, area of origin and packaging. This product is not as popular as pindang because it is still a new product (product development). PRODUCT TYPES AND THE DETAILS f) Powdered/flaked products.
TYPES OF PRODUCTS AND ITS DETAILS f) Powdered/Flaked Products
NIL NIL NIL NIL NIL Plastic bags Dry state 6 months Intoxicating to eat Rancidity Local consumption. Days) Ways of consumption Problems in marketing.. contaminated with Salmonella because the frogs are caught in open water.
TYPES OF PRODUCTS AND ITS DETAILS h) Canned Products
NA NA NA NA NA Plastic bag Cool, dry place 2-3 days Baked or boiled and used. NA NA NA NA NA Plastic bag Cool, dry place 2-3 days Cooked and eaten with . soup. — ditto - This product is less popular. TYPES OF PRODUCTS AND THEIR DETAILS. k) Other fish products (e.g. fish cracker, satay fish, spicy squid, etc.). in literature Materials used Overview of.
Shrimp cracker Kerupuk udang Shrimp cracker is made from mixed shrimp meat, cassava flour and spices. Shrimp meat Cassava flour Mix Shape↓ Steam↓ Slice,↓. ham slicer NA NA NA NA NA. Fish cracker Kerupuk ikan Fish cracker is made from a mixture of fish meat, cassava flour and spices. spice.
Fish mit Kasava flawa Miks Shep↓ Stiam↓ Slais↓. ham slicer ƐN ƐN ƐN ƐN.
MALAYSIA
TYPES OF PRODUCTS AND ITS DETAILS
The turnover of the product is quite fast, but there is a trend of price decline due to the abundance of imports from Thailand, which are cheaper than our locally produced products. Production method List of machines used. fish Sotong kering Squid, sun-dried FAO Workshop on. Add sodium metabisulfite ↓ to decolorize. salt tank, drying platforms. State Methods/Temp) Shelf Life.
T YPES OF PRODUCTS AND ITS DETAILS
TYPES OF PRODUCTS AND ITS DETAILS d) Smoked Products
TYPES OF PRODUCTS AND ITS DETAILS f) Powdered/Flaked Products
TYPES OF PRODUCTS AND ITS DETAILS j) Fish Meals
Fish dres ↓ San dray ↓ Kul ↓ Rol ↓. Dip in sirop sos ↓ Oven↓. Step roller ƐN ƐN ƐN ƐN.
PHILIPPINES
TYPES OF PRODUCTS AND ITS DETAILS
TYPES OF PRODUCTS AND ITS DETAILS a) Dried Products (con't)
Fish Processing Handbook for the Philippines by A. Sea Cucumber Soaking and Cleaning Cooking↓ Cutting↓ Drying↓ Frying↓. stove NA NA NA NA NA.
TYPES OF PRODUCTS AND ITS DETAILS d) Smoked Products
TYPES OF PRODUCTS AND ITS DETAILS d) Smoked Products (con't)
TYPES OF PRODUCTS AND ITS DETAILS g) Frozen Products
TYPES OF PRODUCTS AND ITS DETAILS h) Canned Products
TYPES OF PRODUCTS AND ITS DETAILS
There are no problems with the supply of raw materials, the fish used are available and the fish meat can be stored or cooled.
TYPES OF PRODUCTS AND ITS DETAILS i) Comminuted Products (con't)
INVENTORY OF FISH PRODUCTS
SINGAPORE
Split body wall along back↓ 2nd boil to reach rubbery hardness Drain and cool↓ Remove entrails↓ Dry over fire (24—48 ↓ hours) until hard and dry Sun cure for 4—5 days↓ Dried sea cucumber↓. Fish are frozen usually IQF in freezers at -25 to -30 C Frozen fish (usually ↓ Dory, Snapper, Grouper) Thaw. Chilled or frozen) Shrimp Thaw↓ Sort↓ Wash↓ Head↓ Peel↓ Devein↓. Pack into bowls/arrange on ↓ trays.
Freeze in the freezer for 8-12 hours or plate freezer for 4 hours. squid NIL Frozen whole, tubes,. Fish Ball Hi-Ei Fish Jelly Product N/A 1. Raw materials are imported by road from Thailand, either frozen or chilled and already head and gutted. Water varies depending on species of fish. Fish ball forming↓ Place in warm water (40°C) for 1 - 1½ hours.
Meat bone separator, dishwasher, hydraulic press, strainer, mincer (30 kg meat capacity), fish ball forming machine, cooker. Fish meal NIL Dried, ground (after . cooking and pressing) Fish and fish offal used as a high protein food supplement. Dryer, toaster, mixing bowl, packaging machine. seasoned with spices and chilies. cuttlefish Whole semi-dried cuttlefish Sort and separate ↓ tentacles from body Marinate with spices for ↓ about 8 hours.
TYPES OF PRODUCTS AND ITS DETAILS
NA NA NA NA NA Plastic bag Well ventilated storage. room, beware of insects. 3—6 months Deep-fried in oil before . serves.
TYPES OF PRODUCTS AND ITS DETAILS a) Dried Products (con't)
TYPES OF PRODUCTS AND ITS DETAILS
Good quality fish sauce should have clear red-brown liquid, salty meaty taste and sweet aromatic flavor.
TYPES OF PRODUCTS AND ITS DETAILS c) Fermented Products (con't)
A good quality product should have a firm texture, retain the color of the fish and have a sour taste. NA NA NA NA NA Glass jar, plastic bag Cool, dry place 2 weeks Consumed as is. — do — A good quality product should have a firm texture, a pinkish brown color and a sour and salty taste. NA NA NA NA NA Glass jar Cool, dry place 1-2 years Cooked with coconut. milk, lemongrass, onion and chili.
A good quality product should have a thick liquid consistency, a brown color and a slightly sweet and salty taste. Hang and expose to the ↓ sun for 30 min. Smoke for 2 hours ↓ Cool smoked fish ↓. Smokehouse NA NA NA NA NA.
TYPES OF PRODUCTS AND ITS DETAILS e) Boiled Products
NA NA NA NA NA Bambu trey 3 dez frij 3 dez Frid insay ɔyl, sav wit chili paste spɛshal fɔ stim Indo Pasifik makrɛl.
TYPES OF PRODUCTS AND ITS DETAILS f) Powdered/Flaked Products
NA NA NA NA NA NA Glass bottle,. polyethylene bag.. refrigerator 6—12 months Served with bread or . used in rice soup. NA NA NA NA NA NA Glass bottle Room temperature or .. refrigerator 6—12 months Mixed with rice or chili.
TYPES OF PRODUCTS AND ITS DETAILS g) Frozen Products
TYPES OF PRODUCTS AND ITS DETAILS g) Frozen Products (con't)
TYPES OF PRODUCTS AND ITS DETAILS h) Canned Products (con't)
TYPES OF PRODUCTS AND THEIR DETAILS h) Canned Products (Continued) h) Canned Products (Continued). in literature Materials used Overview of. Sorting meat ↓ Packing into cans ↓ Filling brine solution ↓ Extracting and vacuuming ↓ Sterilizing by retort ↓ Cooling and washing cans ↓ Packing into boxes ↓. NA NA NA NA NA. Separate the meat from the shell ↓ Wash ↓. Packaging in cans ↓ Filling brine solution ↓ Extraction and vacuuming ↓ Sterilization by retort ↓ Cooling and washing cans ↓ Packing in boxes ↓. State Methods/Temp) Shelf Life.
TYPES OF PRODUCTS AND ITS DETAILS h) Canned Products
TYPES OF PRODUCTS AND ITS DETAILS
NA NA NA NA NA Plastic bag Freezing temperature NIL Used as raw material for .. fish products, fish balls, sausage, etc.
TYPES OF PRODUCTS AND ITS DETAILS j) Fish Meals
ANNEX I
NAMES AND ADDRESSES OF CO-ORDINATORS AND
RESPONDENTS
NAMES AND ADDRESSES OF CO-ORDINATORS AND RESPONDENTS
SURVEY QUESTIONNAIRE
COUNTRY CONTACTS
TYPES OF PRODUCTS AND ITS DETAILS
INVENTORY OF FISH PRODUCTS IN SOUTHEAST ASIA
Name of Product
Description of Products Reference
Production Method List of
Machines Used Production Figures (M-ton)
