FISH SMOKING, PRESERVATION AND SOCIO-ECONOMIC CHARACTERISTICS OF FISH SMOKERS AND TRADERS IN SELECTED FISH MARKETS IN BORNO STATE, NIGERIA

Abstract

Some smoking methods have raised health concerns due to the methods used in processing. The study was aimed at assessing the different smoking methods, preservatives techniques, and the socio-economic characteristics of smoked fish processors and traders in some selected fish markets in Borno State. One hundred and fifty-five (155) questionnaires were designed and administered to fish processors (smokers) and traders in some selected fish markets in Borno State. The study area revealed that 84 (54.55 %) respondents use the Earth Oven, 59 (38.31 %) use Drum Kiln while 11 (7.14 %) use the traditional open smoking tray method. The study further indicates that 81 (52.6 %) stores the smoked fish in airtight vessels/room, 66 (42.86 %) subject the smoked fish to sun drying to further remove moisture while 7 (4.54 %) agreed to use preservatives (chemicals) to enhance the shelve life of smoked fish in the Study Area. The study recommends that the use of preservatives (chemicals) to preserve the smoked fish should be monitored and discouraged as it might have human health implications.