A survey was conducted across several fish markets in Dubagga, Mawaiya, and Fish Galaxy to analyze various aspects of fish trading, including species availability, health hazards to fishermen, and challenges faced by retailers. Key findings revealed constraints such as poor storage facilities and exploitation by middlemen, alongside recommended improvements for hygiene, infrastructure, and market efficiency. The study highlighted the significant roles of women and children in the fish industry and emphasized the importance of fish preservation and quality control.

1. FISH MARKET SURVEY
(FISH GALAXY , DUBAGGA, MAWAIYA)
Submitted by:-
Praveen kumar
M.Sc 3rd Sem
Roll No. -235506
Paper-ZL-304
Batch- 2023-25
Submitted to:-
Dr. Abha Mishra

2. Content
1.Introduction
2.Observation table (30 days)
3.Health hazards to fisherman
4.Variety of fish species
5.Fish transportation
6.Fish preservation
7.Strategy of fish seller for selling purpose
8.Processing of fishes
9.Diseases of fish dish fRaah
10.Role of women and children in fish market
11.Comparison between fresh fish and spoiled fish
• 12.Conclusion: Frequently coming fish; Rarely coming fish; best

3. Abstract
A fish market survey was conducted in the market called FISH GALAXY (LDA COLONY
ASHIYANA, Mangal Market),DUBAGGA(TV Tower ,Tondon Marg, Machli Mandi,
Dubagga), MAWAIYA Fish market . Data were collected from this market. Retailers
were interviewed at the market center. A survey questionnaire was developed, pre-
tested and finally used for collection of data. Data were collected from these fish
market through questionnaire interviews and focus group discussions.
There are various fish species available in the market. The price of fish depended on
size, weight, season, availability, species quality and size of fishes. Different types of
dried and salted fish were avilable in the markets. A number of constraints for fish
marketing were reported by the retailers, the constraints were lack of storage
facilities, poor supply of ice, exploitation by middlemen, lack of money and lack of
infrastructure.

4. Introduction
Fishes are well known for their nutrients and taste. Fishes are good source of
proteins and minerals and fatty materials including 3-omega fatty acids which is
known for having anticancer property. The nutrient values of fish however vary from
one species and one individual to another depending upon the age, sex,
environment and season .
In our country, fishes are always preferred as fresh rather than preserved and/or
processed. The fishes however are very perishable and spoil quickly if not
stored/preserved properly after the harvest. Because of inadequate infrastructure
facilities and lack of technology knowledge and expertise in the field,post-harvest
fish management in the country is not up to the level and is perhaps the main
reason of fish degradation/loss. In a study conducted by Associated Chambers of
Commerce and Industry of India (ASSOCHAM), poor post-harvest fish handling
operations are causing big loss to fishery sector of the country. Fishery sector is one
of the important sectors and provides livelihoods to millions of people in the
country. In an estimate by National Fisheries Development Board
(NFDB),Hyderabad, India, fishery sector alone contributes about 0.91percent of
the total Gross Domestic Products (GDP) and provides employment to about 14
million people.

5. Fishes are either cultured (inland fisheries) or captured (marine fisheries) and are
made available in local and/or remote fish markets for the humans. The people
who are involved in fish trade are generally illiterate or less educated and do not
have appropriate technology knowledge and expertise required to meet the
standards of post-harvest fish handling operations. Poor personal and fish hygiene
and erroneous fish handling procedures during storage, transportation and
marketing provoke the biochemical changes in the fish body and growth of
bacteria and other
harmful microbes on fish body surface. These altogether deter the quality of fishes
and make the fishes unsuitable for human consumption .
The primary objective of present work is to study the fish markets and to explore the
knowledge and approach of fish traders on spoilage, handling, hygiene and storage
of fishes during transportation and marketing . The work also aim to understand
the fish market, health hazard to fisherman, strategy of fish seller for selling
purpose , processing of fish , disease of fish.It also aims to understand and gain
knowledge about the infection in fishes, infection in vendors due to fishing, gender
role training tricks and mythological impact on fish market.

6. S.N Local Name Scientific
Name
Amount
(With start)
Amount (At
End)
Cost
1. Pyasi / Silan /
बैकर
Pangasius
pangasius
150kg 7kg 160-180
Rs/kg

7. 2 Rohu Labeo rohita 70kg 5kg 200 Rs/kg

8. 3 Grass Cutter
(Grass carp)
Ctenopharyn
godon idella
15-20kg 3kg 160 Rs/kg

9. 4 Mangur Walking
catfish
( Clarius
batrachus
90kg 6kg 160 Rs/kg
Egg

10. 5 Raiya/
Reva/Ravas
(Indian
salmon)
Eleutheronem
a
tetradactylum
( four finger
threadfin)
40kg 2kg 180 Rs/Kg

11. 6 Silver
Pomfret
Pampus
argenteus
~85kg 5kg 200 Rs/kg

12. 7 Jalebi / Tilapia Oreochromis
mossambicus
20kg 3kg 150 Rs/Kg

13. 8 Singhi Heteropneust
es fossilis
120 kg ~ 5 kg 400-500
Rs/kg

14. 9 Lachim
/Padhin /
Palua
Wallago attu 65kg 2kg 100-150
Rs/kg

15. 10 Chelwa Chela cachius
( Silver
hatchet chela)
55kg ~2kg 120 Rs/kg
&
After Dried -
1000 Rs/kg

16. 11 Belgagra Osteobrama
belangeri
60kg ~5kg 180 Rs/kg

17. 12 Shol Chennai
striata
120kg 6kg 400 Rs/kg

18. 13 Garai Channa
pucnctata
140kg 10kg 300Rs/kg

19. 14 Nani / Mrigal
Carp
Cirrhinus
mrigala
75kg 6kg 200Rs/kg

20. 15 Bam (Zig -zag
eel)
Mastacembel
us armatus
45kg 7kg 400Rs/kg

21. 16 Gaichi/Patya Macrognathu
s aculeatus
40kg 2kg 140Rs/kg

22. 17 Chitala Chitala
chitala
50kg 2kg 140 Rs/kg

23. 18 Goonch/
Devil fish
Bagarius
yarreli
25kg ~2kg 300Rs/kg

24. 19 Pabda Ompok
bimaculatus
~50 kg 6kg 100Rs/kg

25. 20 Darhi Dario
dayingensis
30kg ~4kg 100Rs/kg

26. 21 Desi Tuna/
Choora
Thunnus
obesus
90kg 7kg 100-300Rs/kg

27. 22 Bata Labeo bata 90kg 4kg 160Rs/kg

28. 23 Tengra/
Tengan
Mystus
tengara
80kg 11kg 140Rs/kg

29. 24 Hilsa Tenualosa
ilisha
70-80kg 5kg 500Rs/kg

30. 25 Bhetki/
Barramundi
Lates calarifer 30kg 4kg 700Rs/kg

31. 26 Kali Bush Labeo
Calbasu
45kg 6kg 200Rs/kg

32. 27 Puthi Puntius
sarana
70kg 12kg 140Rs/kg

33. 28 Khaira Sardina
pilchardus
50kg ~3kg 150Rs/kg

34. 29 Dried Prawn 4kg ~1.5kg 200Rs/kg

35. 30 Catla Catla catla 60kg 4kg 250-300Rs/kg

36. Health Hazard to Fisherman
Injuries: Cuts, bruises, or fractures caused by handling sharp tools, fishing gear, and heavy
equipment.
Musculoskeletal Disorders: Strains and injuries from repetitive motions, lifting heavy nets, or
prolonged standing.
Skin Infections: From handling fish or contaminated water, leading to conditions like fish-
handler's disease (erysipeloid).
Fishing, while a vital livelihood for many, poses several health hazards to fishermen due to the
nature of their work environment, exposure to physical, biological, and environmental risks, and
often limited access to healthcare.
Fish Transportation
Fish transportation is a critical aspect of the fisheries industry, ensuring that fish are delivered
fresh, safe, and in good condition from catch sites to markets or processing facilities.
The fish that is comes to the local market are comes from the Dubagga. And in the Dubagga
fish mandi the fish are transported from the Kanpur.
Fishes are comes in Truck and In Lorry. Live fish are comes in the water medium and died are in
the Ice.

37. Fish Preservation
Fish preservation is essential for maintaining the quality, safety, and nutritional value of fish
after harvest, preventing spoilage and extending shelf life.
Drying:- Removes water from fish, inhibiting bacterial and fungal growth.
Sun Drying: Fish are exposed to sunlight in low-humidity conditions.
Mechanical Drying: Use of controlled heat and airflow.
Smoking:-Fish are exposed to smoke from burning wood, which adds flavor and acts as a
preservative.
Types:
Hot Smoking: Cooks and preserves fish (temperature above 60°C).
Cold Smoking: Preserves fish without cooking (temperature below 30°C).
Salting:-Salt draws water out of the fish through osmosis, creating an environment hostile to
microbial growth.
Methods:
Dry Salting: Fish are layered with salt.
Brining: Fish are immersed in a saltwater solution.
Chilling:-Fish are stored at temperatures between 0°C and 4°C to slow microbial and enzymatic
activity.
Uses:
Crushed ice or flake ice.Refrigerated storage or transport.
Freezing:-Fish are frozen at -18°C or lower to halt microbial activity and enzymatic reactions.
Vacuum Packing
Fish are sealed in oxygen-deprived packaging to prevent oxidation and bacterial growth.

38. Role of Women And Childern In fish Market
Women and children play significant roles in the fish market and
fisheries sector, contributing at various stages of the value chain.
Their involvement is critical for the economic and social
sustainability of fishing communities, especially in small-scale and
artisanal fisheries.
Fish Processing
Cleaning, gutting, and filleting fish.
Salting, drying, smoking, or fermenting fish to preserve
them.Sorting fish by size or quality for market sale.
Fish Trading and Marketing:-
Acting as intermediaries or vendors in local markets.
Selling fresh, processed, or dried fish in marketplaces or directly to
consumers.
Managing stalls or engaging in door-to-door fish sales in urban or
rural areas.
Value Addition:-Preparing processed fish products (e.g., pickles, fish paste, or frozen fish).
Packaging fish for local or export markets.

39. Comparison between Fresh And Spoiled Fish

40. Disease of Fish
Fish can get many diseases, including bacterial, fungal, parasitic, and viral diseases:
Bacterial diseases: These include columnaris, fish tuberculosis, furunculosis, and
dropsy.
Fungal diseases: These include Saprolegnia, Branchiomyces, and Fusarium.
Parasitic diseases: These include white spot disease, anchor worms, fish lice, gill
maggots, and monogenean flukes.
Viral diseases: These include viral hemorrhagic septicemia (VHS), spring viremia of
carp, and koi herpesvirus.
Other diseases: These include hole-in-the-head, velvet or coral fish disease, and
ammonia or chlorine poisoning.
Disorders: These include heart and blood vessel disorders, digestive disorders, eye
disorders, bone and muscle disorders, and brain, spinal cord, and nerve disorders.
Variety Of Fish Species:-
While the survey of fish market we go through with the various types and variety of
the fishes. Like the Indian major carps i.e. rui, catla, mrigal and Exotic fish i.e. silver
carp, grass and common carp, tilapia, pangas etc.

41. Conclusion
A number of constraints for fish marketing were reported by the retailers. The constraints were
lack
of storage facilities, poor supply of ice, exploitation by middlemen, lack of money and lack of
infrastructure. On the basis of findings of the study the following recommendations have been
made
for the improvement of existing marketing of fishes:
• Introduction of modern wholesaling and retailing facilities with maintaining the quality of
products;
• Introduction of fish quality control measures;
• Establishment of ice factories in every fish market areas ;• An efficient market developing
system should be developed;
• Improvements of hygienic and sanitary facilities of fish trading centres and fish markets ;
• Provision of governmental, institutional and banking assistance .
• Training of fish market operators on fish preservation, handling, icing, curing and hygiene;
• Institutional credit can be provided on easy term for the retailers at their crisis moment.

42. Frequently coming fish:- Like Piyasi , Rohu , Mangur , and Singhi. These
fishes are frequently seen in every market where i visited for fish survey.
PIYASI IS THE MOST SELLING FISH IN ALL MARKET.
Rearly Coming Fish:- Belegra, Baam,Patya.
Best Selling Fish:- Piyasi , Rohu And Mangur

43. Thanks You