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.

The Indonesian ornamental fish trade: case studies and options for improving livelihoods while promoting sustainability in Banggai and Banyuwangi

The four main objectives of this case study are: 1. Understanding market chains: an overview of the market chain from Indonesian reefs to international retail, with greater detail for case study sites. 2. Identifying poor people in the market chains: including people involved in the chain of custody and others who may be indirectly involved or impacted. 3. Understanding the influence of the marine ornamentals trade on the livelihoods of poor people: the case study looks specifically for underlying as well as obvious factors contributing to poverty reduction, and identify examples of better practice for poverty reduction in the marine ornamentals trade, including examples of positive livelihood outcomes from participation of poor people. 4. Identifying recommendations to improve poor people’s livelihoods. (PDF contains 286 pages)

U. S. Trade in Tuna for Canning, 1987

U.S. tuna fleet activity, canned tuna processing, ex-vessel, wholesale and retail prices and imports in 1987 are described and compared to their counterparts in previous years. Industry statistics gathered from government agencies and industry contacts are presented in 14 figures and 8 tables. In 1987, U.S. tuna fisheries delivered 253,136 short tons (tons) of tuna to U.S. canneries. Domestic deliveries of albacore (white-meat) tuna were 2,836 tons, down 20 percent from 1986 levels. Domestic deliveries of tropical (light-meat) tuna (bigeye, blackfin, bluefin, skipjack, and yellowfin) were 251,000 tons, up 12 percent. Contract prices for tuna delivered by U. S. vessels to U. S. canneries increased dramatically in 1987. Depending on the size of fish in the delivery, ex-vessel prices of white-meat tuna increased as much as 27 percent, and prices of light-meat tuna increased as much as 47 percent. U. S. cannery receipts of imported and domestically caught raw frozen tuna for canning totaled 532,704 tons in 1987, up 2 percent from 1986 levels. U.S. cannery receipts of white-meat tuna were 104,197 tons, down 10 percent from 1986. Imports made up 97 percent of the total cannery supply. Total 1987 U. S. cannery receipts of raw, frozen light meat tuna were 428,507 tons, up 5 percent from 1986 levels. Imports made up 41 percent of the total cannery supply. The 1987 U.S. pack of canned tuna was 33.6 million standard cases, up 3 percent from 1986. The pack of white-meat tuna was 7.2 million standard cases, down 11 percent from 1986; the pack of light-meat tuna was 26.4 million standard cases, up 7 percent. U. S. imports of canned tuna in 1987 were 10.8 million standard cases, down 11 percent from 1986 levels, the first time in recent years that imports have declined. Per capita consumption of canned tuna in the United States was 3.5 pounds in 1987, down slightly from 1986. The retail composite price was $2.26 per pound, unchanged from 1986.

Quality of fish in retail markets of Bombay

Study carried out on the quality of fresh fish in retail markets of Bombay revealed that only 75% of the samples were of acceptable quality. Incidence of faecal streptococci was generally high, indicating poor sanitary and hygienic practices in handling of fresh fish. Total bacterial counts higher than Indian standard specified limits were observed in more than one third of the samples analysed. 7.5% of the samples were found to be contaminated either with Salmonella or Clostridium perfringens, thus posing a serious potential health hazard to the consumer. The quality of fish in different markets is also discussed. The urgent need for formulation and implementation of quality standards for fresh fish in domestic trade is highlighted.