Authors : Irene P. Daet; Myrna C. Bigueja; Glend S. Sales

Volume/Issue : Volume 10 - 2025, Issue 11 - November

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DOI : https://doi.org/10.38124/ijisrt/25nov1198

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Abstract : The fish drying methods used by processors in the region are generally similar, from preparation to the final product. Differences primarily exist in salt concentration, species, size of fish, and preparation methods. The typical process begins with the receiving of fresh raw materials, followed by the selection of fish for either whole or split drying. Whole fish are usually dried immediately after catching. Larger fish are split in half, gutted, washed, and salted. The amount of salt added depends on the size of the fish. They are then arranged in plastic containers or “bañeras” and left overnight. The next day, the fish are placed on bamboo trays and sun-dried. After drying, the fish are allowed to cool before sorting and packaging...The drying process relies primarily on natural sun drying, which takes one to three days depending on fish size, air humidity, and sunlight intensity. Based on the survey, no processors in the region use solar dryers. Introducing solar dryers is recommended as they reduce drying time, improve hygiene, and protect fish from environmental factors. Packaging plays a critical role in maintaining the quality of dried fish during transport and marketing. Commonly used packaging materials in the region include cardboard cartons and wooden boxes. Knowledge on Good Manufacturing Practices (GMP), Hygienic Practices (HP) and Standard Sanitation Operating Procedures (SSOPS) are poor and rarely adopted. Hence the product produce will lead to spoilage, reduced shelf-life and potential health hazard. Poor compliance for safety standard increase the risks that consumer maybe exposed to unsafe products, resulting food borne illness. Therefore, Dried fish processors require capacity-building better facility design and government NGO support

Keywords : Knowledge, Good Manufacturing, Practices, Fish, Drying, Processor.

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