Srinagar: The prevalent practice of unhygienic drying of fish in Kashmir is all set to change with the Faculty of Fisheries at SKUAST Kashmir ready to introduce its innovative and economical fish dryer, which operates on hybrid electric as well as solar energy and is expected to churn out more hygienic ‘hoggard’ (dried fish).
The new technique of drying of fish, as per experts at the Faculty of Fisheries, will not only end the widespread unhygienic drying practices, but will also benefit economically the women who are engaged in this work. The use of the machine will bring down the time spent on the drying process, significantly, and enable the women to negotiate better prices for their produce, as the machine-dried fish will be better in quality and more durable.
Dr Rizwana Malik, who has taken up this project at the faculty, said that during their in-depth study of the fishing sector in Kashmir, mostly around the Wular Lake with focus on Laharwalpora area, it became evident that the smaller-size fish that are most preferred for drying go through a very unhygienic process.
“Neither are they de-gutted nor does the drying process, which involves splashing fish with rice bran and later drying them upon twisted paddy ropes, qualifies as a hygienic practice. That will never allow the penetration of this product anywhere in outside markets,” she said.
Dr Malik said that the traditional process also exposes the fish to different pathogens or bacterial growth, and not to ignore the fact that dust, rains and attack from animals is a threat throughout the days-long drying process.
The new prototype fish dryer, built by Central Institute of Fisheries Technology (CIFT), Kochi, Kerala, according to scientists is specifically designed to counter these challenges. It will not only bring down the time spent on drying but also make the product hygienic and safer for consumption.
The National Bank for Agriculture & Rural Development (NABARD) has funded the SKUSAT faculty’s project under the name of ‘Technological interventions: A step to enhance fishers’ livelihood in Kashmir Himalayas.’
According to Dr Malik, the traditional process of drying is started by September; however, the catch is best obtained in summers. Drying in summers spoils the whole catch, but with the introduction of the dryer, the process can pick up in summer itself, giving the people associated with the sector ample time to manage drying of their catch efficiently. The dryer has the capacity of drying bout 40-50 kg fish in just 5-6 hours.
The studies by the faculty have shown that this mismatch of the drying process has often resulted in middlemen making more profit from the tiresome work of the women who are associated with this process. Often, women have no option but to sell their produce at throwaway prices.
“This process will increase the shelf life of the product significantly. We are also working on forming of fisher producer organisation (FPO) clusters so that the product is certified and could make it to the outside markets,” Dr Malik said, adding that the packaging is also to be looked into to see what hygienic ways can be opted for to increase the shelf life.
Trials carried out by the faculty have shown that hygienic packing of the machine-dried fish will make the product last for at least a year.
The dryer is easy-to-fix and can be set up easily in open areas, which fetches it the required solar energy to dry the fish. Hot air is evenly dissipated inside the dryer for effective drying.
Dr Malik said that given the fact that fisherwomen will save a lot of time, it will help them focus on other home chores and improve their living standards and also help them earn more.
She said that government authorities need to focus on improving the lives of the Wular fisher folk. Introducing equipment such as the dryer will help them a lot and, above all, provide people their favourite delicacy, haggard, in a much more hygienic way.
Dried fish are a preferred delicacy in Kashmir valley. It is mostly consumed after being grilled evenly on a stove or barbeque to turn it crispy, which also decreases its pungency. It is mostly chopped to be served with chillies and salt.

Reader correspondent