Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Eggs, Larvae and Young of The Striped Bass, Roccus saxatilis

Detailed descriptions of the early development of the striped bass, Roccus saxitilis (Walbaum), with emphasis on variation in size and morphology, sequence of fin formation, changes in body form, and attainment of the full complement of maristic numbers, are presented and illustrated for the first time. The egg is spherical, transparent, non-adhesive and relatively large. It is pelagic and buoyant, although it sinks in quiet fresh water. When unfertilized, it averages 1.3 mm, in diameter, but is 3.4 mm. when fertilized and water-hardened. The granular yolk sac, green when alive and whitish-yellow when preserved, averages 1.2 mm., and the single amber-colored oil globule is about 0.6 mm. in diameter. Newly hatched striped bass prolarvae, which range from 2.9-3.7 mm. in total length, are relatively undeveloped and nearly transparent, with no mouth opening, unpigmented eyes, and a greatly enlarged yolk sac with the large oil globule projecting beyond the head. When 5-6 mm. long the yolk sac and oil globule are assimilated and the postlarvae I show advanced development of the internal anatomy. Although the fish is still transparent, scattered melanophores are found on the head and body and chromatophores in the eyes and the ventro-posterior edge of the body. Postlarvae transform to young between 7 and 10 mm. in length when the finfolds are lost except in the dorsal, anal and caudal regions. The largest fish in this group possess a well-formed skeleton with a full complement of 25 vertebrae. Between 10 and 20 mm. in length all fish are fully transformed, muscular tissue renders most of the internal structure obscure, and the myotomes, which generally correspond in number with the vertebrae, are no longer visible. At fish lengths of 20-30 mm. scales are found on all specimens, and with the exception of the pectoral fin-rays, a full complement of meristic structures is present in all other fins. At this stage the body is pigmented uniformly with small spots. Linear regressions between several dependent variables and the , independent variable of standard length indicate that the rate of development of head, eye. and snout to anus lengths is proportional to the length of the larvae and young. Body depth and standard length are non-linear among newly-hatched larvae. Hatchery-reared striped bass demonstrated a slow rate of growth, and were regarded as "stunted," when compared to growth rates observed in another study and field collections. Observations were also made on abnormal eggs and teratological larvae and young. Blue-sac disease is tentatively identified and described for the first time in larvae and pugnosed larvae and young are also described for the first time in striped bass.

Guide ICSF : pour mieux comprendre la convention sur le travail dans la pêche, 2007

Ce guide a pour but de faire une présentation rapide de la Convention sur le travail dans la pêche qui a été adoptée en juin 2007 à Genève lors de la 96ème Conférence internationale du Travail (CIT) de l’Organisation internationale du Travail (OIT). Il ne prétend pas donner une interprétation de ses dispositions, ni remplacer la lecture du texte officiel. Il s’agit essentiellement d’aider ceux qui ne connaissent rien de ce nouveau document, et connaissent mal le fonctionnement de l’OIT et de la CIT, à se faire une idée des sujets traités. On espère que ce guide permettra notamment aux pêcheurs et à leurs organisations de comprendre les avantages potentiels et les répercussions de la nouvelle Convention sur la pêche artisanale et à petite échelle des pays en développement. Disponible aussi en ligne sur www.icsf.net

Nutritional properties of the invasive lionfish: A delicious and nutritious approach for controlling the invasion

Lionfish, Pterois volitans and P. miles, are native to the Indo-Pacific and have recently invaded the Western Atlantic Ocean. Strategies for control of this invasion have included limited removal programs and promotion of lionfish consumption at both local and commercial scales. We demonstrate that lionfish meat contains higher levels of healthy n-3 fatty acids than some frequently consumed native marine fish species. Mean lionfish fillet yield was 30.5% of the total body wet weight, a value that is similar to that of some grouper and porgy species. A sensory evaluation indicated that lionfish meet the acceptability threshold of most consumers.

Report of the technical exchange between Thailand and Myanmar fisheries scientists on hilsa

Collaboration between Thailand and Myanmar fisheries scientists with the goal of developing an artificial breeding program to promote a sustainable Hilsa (Tenualosa ilisha) fishery. This report was prepared in Thai by Mr Suttichai Rittitum and translated into English and Burmese by the SEAFDEC Secretariat.