Some Indigenous Fish Preservation Techniques Practised in Jorhat District, Assam, India.

Preservation and processing is a very important for the commercial uplift of fisheries. When the catch is very large beyond the local demand, it becomes essential to preserve the excess catch. Generally, the fish farms or other fish capturing sites are located far off from the market place and there is chance of fish decomposition and the uncertainties of their sale in market. Again, many people consume preserved food as favourite delicacy. As being aquatic organisms fishes are very delicate and are vulnerable to microbial growth as well as enzymatic degradation. Due to these the fishes are preserved to keep them fresh for a long time, with a minimum loss of flavour, taste, odour, nutritive value and the digestibility of their flesh. Addition of some extra flavours also takes place during preservation as various traditional spices are added as preservatives. Preservation of fishes is an age old practice in Assam and North eastern part of India. It is traditionally practiced mostly by the tribal people and ethnic groups of the region. This practice helps to fulfil the nutrient demands of families during the dry seasons when fish is least available. This paper attempts to find out various fish preservation techniques practiced by the local fisherman of Jorhat district. This indigenous technique may be helpful in employment generation if proper measurement is taken by the concerned authorities and NGOs.