Smoke curing: A simple method of product development and value addition to low cost fish, Gudusia chapra, Clupeidae, from Hirakud Reservoir, India

Hirakud Reservoir is located in between Latitude 20°31’N to 21°45’N and Longitude 83° E to 85°10’E and covers a vast area of 74,592 hectares. It is also a source of high ichthyic diversity. Small sized low cost fish such as Gudusia chapra, Clupeidae, and Rohtee cotio, Cyprinidae, are sold in the local markets at cheaper price or preserved by curing. The small sized fish do not fetch any price to fishermen resulting in waste of time, energy, and under utilization. In an effort to improve the utilization of low cost fish for sustainable development, Gudusia chapra was used in the present study in which commercial and experimental smoke cured fish were subjected to quality analyses. The bacteriological, physical, biochemical, and sensory characteristics of Gudusia chapra smoke cured by hygienic and scientific methods using community fish smoking kiln (CoFiSmKi) designed and developed as a part of this study, are superior to same variety of commercial smoke cured fish. The CoFiSmKi’s were installed in different remote fishing villages adjoining Hirakud Reservoir and fishers were given training cum demonstration on hygienic preparation of smoke cured fish.