Staff Reporter, Mymensingh :
Bangladesh Agricultural University (BAU) has successfully explored the potential of smoking and canning techniques for pomfret and eel fish. BAU Research System (BAURES) is delighted to unveil the outcomes of its recent project focused on “Promoting sustainable technologies and value chain analysis to enhance incomes and reduce post-harvest losses of fishery products in the coastal regions of Bangladesh” led by Dr. Paresh Kumar Sarma, Senior Scientific Officer at BAURES, and funded by the Sustainable Coastal and Marine Fisheries Project (SCMFP) under the Ministry of Fisheries and Livestock (MoFL).
The project has successfully explored the potential of smoking and canning techniques for pomfret and eel fish. Dr. Sarma emphasized that smoking and canning are proven methods to extend the shelf life of pomfret and eel, thereby reducing post-harvest losses and maintaining fish quality. These techniques are particularly beneficial in regions with limited access to fresh fish, ensuring a consistent supply of nutritious food throughout the year. Smoking enhances flavor while preserving the nutritional integrity of the fish, whereas canning provides a convenient, long-term storage solution. Both methods contribute significantly to enhancing food availability and security, promoting year-round access to these nutrient-rich fish products. Nutritionally, pomfret and eel are rich in protein, omega-3 fatty acids, vitamins (such as B12, A, D, and E), and essential minerals (including selenium, iodine, calcium, magnesium, and zinc).
Furthermore, developing the smoking and canning industries for pomfret and eel presents substantial export opportunities for Bangladesh. Dr. Sarma highlighted the high demand in international markets, particularly in Europe, the Middle East, and East Asia, driven by the rich flavor and nutritional benefits of these fish. BAURES remains committed to fostering sustainable practices and innovation in agriculture and fisheries, paving the way for a prosperous future for coastal communities in Bangladesh.
Dr. Paresh Kumar Sarma, Principal Investigator of the project, underscores key challenges revealed by the findings that are crucial for the sustainable development of pomfret and eel fish smoking and canning in Bangladesh. These include the need for comprehensive research on production, consumption, and trade data to assess their impact on food security.