Fish Marketing In Kashmir By J&k Government

Fish Marketing in Kashmir By Marketing Division, J&K Fisheries Department (Yasin Bhat)

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epartment of Fisheries has been carrying out the sale of trout through its farms and rearing units ever since the Department came into being. However, till 1998 when the Marketing Division was created as a separate subunit, the procedure of marketing remained an unorganised activity. Right from its birth, the Marketing Division has been serving public with zest and zeal. For the fish to reach the consumer, fresh and nutritious, special arrangements have been made and due care taken at the Sale Centre. The main principle followed is to increase the period of rigour mortis which refers to ‘the temporary stiffness of the body muscles of the fish after death’. The steps followed in marketing process are briefly described below. 1) SELECTION: The fish in average weight range of 250-300 gms. are selected. This size is ideal for table and is also the ideal size to sell so far as the economy of the producing farms is concerned. 2) KILLING: The fish looses a good amount of nutrients if kept alive for long after catching. The reason is that it utilises a lot of energy while struggling. In the process it looses precious nutrient molecules like fat. So in order to save these molecules from getting consumed, the fish is instantaneously killed. 3) CHILLING: Soon after the death of the fish, microbes present in the skin, gills, and in the intestinal contents start penetrating the muscles and decompose them. Rapid chilling and keeping the internal temperature of the fish slightly below 0o C will maintain its prime quality. Therefore the fish is kept in the ice until transported to the sale centre. At the sale centre the fish are kept in deep freezers. 4)

CLEANING:

At the sale centre, excess slime is removed by washing with a smooth surface and water. The staff maintains proper hygiene in and around the sale centre. 5)

WEIGHING AND PACKING:

The fish are weighed in a suitable balance and packed in one and two Kg packs in high density polythene bags for easier carriage. Ice is kept in the bags so that the freshness remains for long. 6)

DELIVERY:

The fish is sold on first-cum-first-serve basis. The marketing staff tries to deliver the fish to the customers in as fresh a condition as of the farm site. The cost is received against proper government receipt and a record of every transaction is kept in a database.