Field Document 90/10

ADDING VALUE TO THE PRODUCTS OF AQUACULTURE: THE SMOKING OF GIANT CLAMS FROM PALAU AND MILKFISH FROM KIRIBATI. TABLE OF CONTENTS

by

Nick Trachet
Fishery Programme Officer (APO)
South Pacific Regional Fishery Support Programme

December 1989

The designations employed in the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or constitutional status of any country, territory, city or area or of its authorities, or concerning the delimitations of its frontiers or boundaries.

SOUTH PACIFIC AQUACULTURE DEVELOPMENT PROJECT
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Suva, Fiji

Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.

This electronic document has been scanned using optical character recognition (OCR) software. FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.

TABLE OF CONTENTS

CLAM SMOKING - PALAU

I.   INTRODUCTION

II.   EXPERIMENTAL PROGRAMME

III.   PREPARATION OF MEAT

IV.   JAPANESE STYLE SMOKING

1.   METHOD

1.1.   Cooking
1.2.   Seasoning
1.3.   Pre-drying
1.4.   Smoking

2.   RESULTS

2.1.   Aspect and taste
2.2.   Yield

3.   SHELF LIFE AND PRODUCT SAFETY

4.   PACKAGING AND PRESENTATION

4.1.   Packaging
4.2.   Marketing

V.   EUROPEAN STYLE SMOKING

1.   METHOD

1.1.   Brining
1.2.   Smoking

2.   RESULTS

VI.   SMOKING SMALL CLAMS

1.   METHOD

2.   RESULTS

VII.   VINEGARED CLAM

1.   METHOD

2.   RESULTS

VIII.   REFERENCES

APPENDIX 1   Step for Step Procedures to Smoke Giant Clam “Japanese Style”.

APPENDIX 2   How to Make a Simple Drum Smoker.

MILKFISH SMOKING - KIRIBATI

1.   INTRODUCTION

2.   STATE AND POTENTIAL OF MILKFISH SMOKING IN TARAWA

2.1 BACKGROUND

2.2   EXISTING EQUIPMENT AND METHODOLOGY

2.3   STORAGE TRIALS

2.4   POTENTIAL

3.   IMPROVEMENT OF SMOKING TECHNIQUES UNDER LOCAL CONDITIONS

3.1   MAIN POINTS FOR IMPROVEMENT FOUND

3.1.1   Sanitation

3.1.2   Fish preparation

3.1.3   Brining

3.1.4   Pre drying

3.1.5   Smoking

3.1.6   Cooling

3.1.7   Packaging

3.2   PRODUCT SAFETY AND STORAGE TRIALS

4.   FUTURE DEVELOPMENT POSSIBILITIES OF SMOKED MILKFISH PRODUCTS

4.1   IN-COUNTRY

4.2   EXPORT

5.   PRELIMINARY MARKETING TRIALS

5.1   PRICE

5.2   FREIGHT PRICE

5.3   RECOMMENDATION

6.   REFERENCES