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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
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(2) [April 2012]

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