Problem of access and rights of fishermen to water bodies in haor areas: a case study

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Yemaya No. 33, March 2010

Report/South Africa- Recasting the Net, What’s New, Webby?- European Parliament resolution recognizes women in fisheries,America/Canada- Stuck at the back of the boat, Milestones- Magna Carta of Women adopted in Philippines, Profile- Chitra Suriyakumar: Living in Hope, Report/India- Women, the Eyes of the World, Q&A- Interview with Clarisse Canha from Associação para a Igualdade e Direitos das Mulheres —Association for Equality and Rights for Women (UMAR-Azores), Yemaya Mama- ... sums it up !! Yemaya Recommends- Fisherwomen, Fishermen’s Wives.