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.

Our mother ocean: enclosure, commons, and the global fishermen's movement [book review]

The book is written by Mariarosa Dalla Costa and Monica Chilese; translated by Silvia Federici; Common Notions; NY.2014. It is a vigorous critique of where globalization and industrialization in fishing have led global water resources to, and the direct role that humankind has played in this destructive relationship.

The effect of artisanal preservation methods on nutritional security of “Mukene” Rastrineobola argentea caught from Lakes Victoria and Kyoga in Uganda

The artisanal fish preservation methods in Uganda are characterized by extreme operating conditions. Consequently, vital nutritional components diminish in value and quantity which renders fish consumer nutritionally insecure. To establish the magnitude of nutritional loss, duplicate samples of Mukene Rastrineobola argentea were collected from Kiyindi landing site on L. Victoria and Moone landing site on L. Kyoga. Each set of duplicate samples was divided into five portions and kept on ice. For each preservation method a portion was processed into respective products at Food Bioscience and Agri-Business Laboratories aside from the control (fresh) sample. Both preserved and control samples were analysed for nutrient loss at Department of Chemistry, Makerere University using AOAC methods. The composition of fatty acids was determined by methanolysis gas chromatography and Mass spectrophotometry of the resultant methyl esters. The results indicate that nutrients of all preserved samples did not vary significantly from the control except for some fatty acids. The Eicosapentaenoic acid (EPA) in fresh samples declined from 6.72% to 1.08% in deep-fried samples constituting 83.93% nutrient loss. The sum ratio w3:w6 as well as EPA: DHA (Docosahexaenoic) ratio in fried samples also varied significantly (p<0.5) lower than 0.668 and 0.20 for the average of either preservation methods and experts recommended ratio respectively. Further research has been recommended to ascertain the causative factor, since Mukene frying is being promoted in the Great lakes region as alternative method to sun-drying. In conclusion, regular consumers of fried Mukene do not benefit much from the nutritional and health attributes of Omega 3 and 6.

Youth power: interview [with an] artisanal fisher

Michael Rojas, a 24-year-old artisanal fisher from Caballo Island in Costa Rica, believes that youth can pursue fishing in an artisanally responsible and sustainable way.

The socio-economic effects of trawling on the present day fishermen

1. The introduction of trawlers to Lake Victoria to harvest fish will have far reaching effects on the men (and women) presently engaged in the fishery, on the diet of the nation as a whole. 2. However, the whole concept of trawling is so different to present techniques and the scale of operation so great, that disruption to the socio-economy of many people is possible. 3. The sociological studies outlined below will assist the governments in the formulatlon of policies aimed at minimising disruptive effects on the lives of many individuals.