Bangladesh Agricultural University Research System explored the potential of smoking and canning techniques for Pomfret and eel fish in 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’.
The project was led by Paresh Kumar Sarma, senior scientific officer at BAURES, and funded by the Sustainable Coastal and Marine Fisheries Project under the ministry of fisheries and livestock, said a press release on Wednesday.
Paresh Kumar emphasised that smoking and canning were proven methods to extend the shelf life of Pomfret and Eel, reducing post-harvest losses and maintaining fish quality.
Paresh Kumar Sarma, principal investigator of the project, said that improving processing techniques and adhering to international quality standards would enhance the appeal of Bangladeshi fish products in global markets.
