Adoption of mechanical smoking kiln for smoke curing of fish will help in improving the quality and shelf life of the smoked fish products. The process of smoking using mechanical smoke chamber is a better option than the traditional smoking process. Smoke is generated from wood burning or saw dust. Temperature is maintained at 80-1000C depending upon size and species of fish, throughout the process of smoking by thermostatically controlled electrical or steam heaters. The warm smoke is circulated by fan evenly over the fish. The smoked fish products produced by this method have good shelf life and nutritive value. After smoking, fishes are cooled and packed in good packaging materials and marketed. The approximate nutritional composition and energy value of 100 gm of the product is protein 56.0 gm, fat 14.0 gm, minerals13.0 gm and energy 445 kcal.
Ngari and Hentak in Manipur, Gnuchi, Sidra and Sukuti in Darjeeling and Sikkim, Tungtap in Meghalaya, Shidal and Namsing in Assam and Seedal and Lona ilish in Tripura are some of the popular traditional fermented fish products in the region.
Preparation of Shidal: Shidal is a salt-free fermented fish product with a paste like texture. It is known by various local names in the Northeastern states; Shidal in Arunachal Pradesh, Meghalaya, and Tripura, Hidal/ Seedal/ Seepa in Assam and Ngari in Manipur. Shidal is prepared exclusively from Puntius spp. Now a days other fish species available in the market like Gangetic hairfin anchovy (Setipinna spp.) and Indian river shad Gudusia chapra are also used.
For preparing Shidal, fresh raw fish are washed and sundried for 2-3 days till 50% of the moisture remains. Round bottomed earthen pots with narrow neck locally known as Koloh (capacity ranges from 10-40 kg) are smeared with oil repeatedly and sundried till the pot is saturated enough. The oil that is used is indigenously extracted from the entrails of Puntius spp. and other fresh water fish species. Vegetable oil, especially mustard oil can be a substitute, if fish oil is not available. The prepared earthen pots are filled in layers inside with sundried Puntius spp. hermetically after soaking the dried fish in water for 10-15 min based on the texture and drainage of excess water from the fish. The filled earthen pot is then sealed air tight, with a cover paste made of dried fish powder mixed with water followed by a cover leaf and finally with a layer of mud on top. The pot is then carefully stored at room temperature for 4-6 months for fermentation.
Preparation of Namsing: Namsing is prepared from locally available small and medium sized fresh water fish species along with certain plant materials like Colocasia plant (Alocasia macrorrhiza) or Shizu leaves (Euphorbia nerifolia) or Tage leaves (Natsiatum herpeticum). During preparation of the product, the fresh fish is degutted and washed thoroughly. Then they are smoked for 2-3 hours, sundried for a few hours so that they can be easily crumbed. Then the dried fish are crushed into powder form using a traditional grinder. An equal weight of cut pieces of plant materials are then crushed along with the fish powder to make a paste. Ingredients like ginger, garlic, turmeric, chilli powder are mixed according to taste. Small balls are prepared from this paste and allowed to dry. The dried balls are then put in 1.5 -2.0 feet long bamboo tubes and sealed airtight. The bamboo tubes are kept over the fireplace of kitchen for fermentation for 30 days.
Jorhat, PIN - 785013 Assam