Jowai, November 20: The smoking of food dates back to thousands of years. The early men would often hang meat up to dry and they soon became aware that meat that was stored in smoky areas acquired a different flavor and was better preserved than meat that simply dried out. Umlatkhur and Thangbuli in Amlarem sub division are the hub of smoke fish in Meghalaya.
It is practiced in Garo Hills also. Smoked fish delicacies are relished by everyone. The traditional method happens in hazardous condition. In traditional smoke curing of fish, men and women are continuously exposed to smoke. This causes not only irritation to eyes but dry cough due to inhalation of smoke and exposure to toxic material.
CIFT-ICAR has designed and fabricated a special chamber known as COFISKI, Community Fish Smoking Kiln which has a life span of 20 years. It costs 40000 Rs per chamber. For the first time in Meghalaya, modern technology is being introduced for fish smoking in West Jaintia Hills district. 3 chambers have been gifted to the district by the CIFT and many more are on the cards.
Modern kiln has many advantages. Just 4kg of firewood would suffice for smoking 20kg of fish thereby reducing the tree cutting. One batch of traditional fish smoking would take 5-6 hours. Now it can be done in only 2 hours. There is no wastage of energy since the heat is trapped inside, hence energy efficient.
This fish has longer shelf life of 1-3 months depending on the fish species. It will also preserve the fish nutrients. The scientifically cured product is free from pathogenic bacteria. The paddy husk and sawdust can also be used as fuel. The problem of sawdust which is a by-product from saw mills throwing here and there, on the roadsides will be solved finally.
Raw material still continues to be a problematic area. We are still dependent on imported Assam and Andhra Pradesh fish. With Meghalaya State Aquaculture Mission and fish cum paddy culture in Laskein block, one day we hope to be self reliant. Smoking of imported fish sells at 250-300 Rs per kg. Smoking of local fish which is not happening currently should also take place which would sell at 800-1000 Rs per kg targeting high end customers in Shillong, Guwahati and other markets. A lot needs to be done, this is just the beginning.
Next stage is hygienic packaging. We are in touch with Indian Institute of Packaging, Kolkata which is a premier training institute in India. It will train our smoke fish farmers in the field of packaging so as to make it attractive and pleasing for consumers.
Our heartfelt thanks to CIFT team, the Director Dr Ravishankar CN; Dr MM Prasad, the Principal Scientist; Dr Asha, Senior Scientist and acclaimed nutritionist and others for bringing this technology to West Jaintia Hills district. Our thanks also to Society for Urban and Rural Empowerment (SURE) which has done tremendous awareness work in the field of smoke fish.
