The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.

The Nile perch fishery: traditional and emerging fisheries, overfishing and the use of illegal gears on Lake Albert

The fisheries of Lake Albert have come under increasing focus due to several driving forces that have synergistically evolved resulting into concerns from diverse stakeholders. The driving forces include: the commercialization of the fisheries with entry into the value chain of industrial fish processing, a decline in fish stocks especially of the large-size fishes and the emergency of the light - fishing targeting small pelagic fishes. In addition, the assumption by some opinion leaders that light-fishing (use of light) has destroyed the Nile perch fishery of Lake Albert, other factors such as cross-border fishing conflicts, the emergence of oil, an influx of traders in fish-related activities, and the limited regulatory and enforcement regimes for the diverse commercially exploited fish fauna of Lake Albert all require continuous information and action.

Analysis of fish catch data from 1985 to 1994 in the Kenyan inshore marine waters

Fish landing data collected by the Kenyan Fisheries Department from the nearshort coastal marine waters from 1985 to 1994 were statistically analyzed to determine trends in the traditional fisher's catch. Over the ten year period a significant decline occurred for total catch and for catches of seven commercially important fish families: Lethrinidae, Siganidae. Lutjanidae, Scaridae, Carangidae, Scombridae and Mullidae. 1994 registercd the lowest catch over ten years. The total catch for all the fish declined from a mean annual catch of 6150 metric tonnes in the 1980's to a mean of 5141 metric tonnes in the 1990's with the catch for 1986 being 2 times higher than that of 1994. Although Mombasa district had the highest mean annual landing, its total landings like that of Lamu and Kwale districts decreased over the years. However, Kilifi district showed a steady increase in catches over the years. The changes in fish landings is thought to be caused by lack of appropriate fishing regulations, leading to overfishing of the lagoonal reefs beyond their maximum sustainable yields.