Author(s): M Nazrul Islam and M Ashraful Kabir

Abstract: The study was conducted in Saidpur city dried fish market of Nilphamari District under Rangpur Division of Bangladesh from January 2018 to April 2019 to evaluate sustainable storage of dry fishes using organic preservatives. A survey questionnaire was developed for using data collection from dry fish producers, stakeholder, retailers in dry fish markets. Local people of Saidpur city are not strongly habituated to take dry fishes but these fishes fulfill the demand of protein of the inhabitant of North-Bengal region of Bangladesh. There were about 60 dry fish shops with 14 owners in Saidpur dry fish market and consumed mainly by the lower-class local people (65%). Higher-class people were not so much interested to consume due to using chemicals or pesticides in dried fishes for storage. Most of the supplied fishes are marine (75%) and fresh water fishes (25%). During study period, ten (10) species of dry fishes were available in this market. Gradually people choice were-Pama (Otolithoides pama), Spider Prawn (Macrobrachium tenuipes), Bombay Duck (Harpadon nehereus), Silver Razorbelly Minnow (Salmostoma acinaces), Spotfin Swamp Barb (Puntius sophore), Indian Carplet (Amblypharungodon mola), Striped Dwarf Catfish (Mystus vittatus), Striped Spiny Eel (Macrognathus pancalus), Ribbon Fish (Trichiurus mutica) and Gangetic Hairfin Anchovy (Setipinna phasa). Rats are major rodent pest of these markets, and in rainy season fungi and insect were damaged dry fishes. The crucial complications were spoilage, absence of inadequate storage services, and using harmful chemicals in dried fishes. For the preservation of these dried fishes Azadirachta indica (Neem leaf powder) and Paprika (Pepper powder) were used around the bag once a year at the dose of 2.00 gm Kg^-1 and 4.00 gm Kg^-1 respectively. Though the price of dry fish is double than raw fish and profit is fourfold. However, if dry fishes were prepared in a good condition using organic preservatives then it can be stored for a long time as the ultimate good source of protein.

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