Studies on smoking of eel fillets

A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.

Topography and substratum of the Jaffna Lagoon

Little is known of the topography and substratum of the lagoon and estuarine waters of Ceylon. This knowledge is important in understanding the fisheries and its effective management. Bottom topography of the sea is usually given in the British Admiralty charts and other navigational charts. Some indications of the different types of bottom of the continental shelf are also given. The information given in these charts is inadequate to understand the fisheries of lagoons and estuarine waters. Jaffna lagoon is such a body of water situated in Northern Province of Ceylon. Knowledge of the bottom topography of this lagoon was found to be necessary in revising the fishing regulations in force in the Northern Province of Ceylon, with special reference to the use of the fishing gear, Sirahu Valai. As such a preliminary survey of the topography and type of the bottom of Jaffna lagoon was undertaken.