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Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(2) [April 2012] >
| Title: | Shidal - A traditional fermented Fishery product of North east India |
| Authors: | Muzaddadi, Armaan Ullah
Basu, S |
| Keywords: | Shidal
Hidal
Ngari
Sepaa
Puntius spp
Fermentation
Fishery product |
| Issue Date: | Apr-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A21, A23, A23B 4/00, A23L 1/325, A23L 1/326, A23L 1/327 |
| Abstract: | A survey was carried out in two states of Northeastern India namely Assam
and Tripura to study the indigenous technology of Shidal (a pasty and
solid, semi fermented fishery product) preparation, indigenous fish oil
extraction method and shidal recipe preparation techniques and data were
collected from the experts belonging to ethnic tribes, ethnic Bengali and
Muslims communities. The skeletal method of shidal preparation had minor
differences between the localities. The village fishers followed a method where
semi-dried local varieties of Puntius spp. were utilized, whereas the
commercial producers utilized the fully dried Puntius spp mostly
imported from other Indian states, as the raw material. Moistened fish are
tightly packed into an oil processed earthen pot and sealed almost airtight.
Fish are allowed to get fermented anaerobically by some resident bacteria for
about 6 months. Mainly the fish protein and lipid are broken down to some
peptides, amino acids, fatty acids, indole, sketole, etc. producing a strong
characteristic odour of shidal. |
| Page(s): | 323-328 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(2) [April 2012]
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