Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.

1. Fish Processing and
Preservation
A Report based on Kuliarchar Cold Storage Ltd.
Fish processing is a method of preservation for further consumption. Different fish processing industries
are engaged in processing and preservation of raw fish and shrimp species. The processed fish are
preserved and can also be exported throughout the world if proper quality during processing is
maintained.
MMdd.. AAttiicckk CChhoowwddhhuurryy
Student, Faculty of Fisheries, Sylhet Agricultural University,
Sylhet-3100, Bangladesh

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1. Introduction:
On 12 January, 2017 we started our study tour under Dept. of Fisheries Technology and Quality
Control to visit a processing plant in Kishoreganj district namely Kuliarchar Cold Storage Ltd
from Sylhet Agricultural University, Sylhet. We pass few hours of the day on that fish
processing plant. In this processing plant somewhat all exportable fishes are processed and
preserved.
During our study course “Principles & Low Temperature Processing of Fish” we have studied
about different processing and preservation methods. This study tour was the reflection of our
academic knowledge.
The processing and preservation of fishery products in our developing country can make a great
difference through economic development and can also show us a vast path for export industries.
2. Discussion:
Sanitation is the first priority for a processing and preservation industry. Before entering into the
facility, strict disinfection is to be maintained.
2.1. Landing Center:
When a party brings fishes, these raw materials are unloaded here. To prevent cross
contamination separate route is used here for product and human entry. If anyone wants to enter
into the receiving room from the landing area, s/he has to pass through 100-200ppm chlorinated
foredeep in front of the receiving area.
2.2. Receiving Room:
Before the product enters into the receiving room, primary wash is done with the product. In the
receiving room fishery product is weighted. When excess product is received in the receiving
room, the exceeding products are sent to the “Chill Room” for next day processing. Here the
“First in, First out” rule is followed. There are separate methods for white fish and crustacean
(shrimp or prawn) receiving and marking. White fishes are taken as “inch size”, where the
shrimps are “graded” according to per lbs. Shrimp traceability is checked before entering this
receiving area.
2.3. Dressing Room:
The processors and labours are dressed properly with apron, mask, gloves and caps before
entering the processing unit. Any metal and ornaments must be left outside the processing area.

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2.4. Sanitation and Personal Hygiene:
Between the dressing room and processing area, sanitation and personal hygiene is a matter of
concern. Hands should be washed with both soap and chlorinated water (50-100ppm). The
gumboots are disinfected through dipping into 100-200ppm chlorinated water.
2.5. Cutting Room:
In cutting room fishes are processed before going for final freezing. Fishes and shrimps are not
processed at a time. On behalf of demand shrimps are processed like head on, shell on, tail on,
deveined ready to cook and ready to eat products. Shrimps are graded accurately according to
count/lbs. For instance, freshwater prawns are graded from 4 to 90 pieces/lbs.
2.6. Processing Room (I.Q.F.):
I.Q.F. stands for “Individual Quick Frozen”. In this processing unit shrimps are frozen
individually through dipping into chilled water.
2.6.1. Cooking:
I.Q.F. shrimp products are further cooked or blanched according to buyers demand. Cooking is
done with cooking machine and its cooking temperature and time varies with grade of shrimp
and with machines. The cooked products are ready to eat.
2.6.2. Blanching:
Blanching refers to half boiled products. Blanched items are ready to cook.
2.7. Freezing:
Different fishery products according to their size are frozen in different method. Freezing areas
are low risk area than processing area.
2.7.1. Spiral Freezer:
I.Q.F. shrimps are either cooked or blanched are dipped into chilled tank and then moved to the
spiral freezer for glazing. The glazed products are packed and sealed with polythene coat
according to grade and weight required by the buyers. The packed products are gone through a
metal detector for avoiding any accidental metal introduction. Then, these checked products are
moved for storage.
2.7.2. Contact Plate Freezer (Horizontal):
Contact plate freezer is used to freeze small size fishes by taking into trays and kept in between
shelves of the freezer as a block. The trays become frozen due to contact from both sides. The
machine temperature is maintained -400
C for achieving a core temperature of -180
C.

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2.7.3. Air Blast Freezer:
Cold air is blown within this freezer. Larger sized fishes like whole Ayre, Boal, Rui, Catla,
Chital, Hilsha fish. Firstly these fishes are gutted and then frozen.
2.8. Frozen Storage:
Gaseous NH3 is used to maintain cold temperature for storing frozen product. Temperature is
maintained between -200
C and -220
C. The core temperature should be -180
C.
3. Conclusion:
The study tour of Kuliarchar Cold Storage Ltd. made a connection between our academic
knowledge and practical implementation of this knowledge. Though the study tour period was
short, it was a very significant knowledge based tour. We have come in contact of fish processors
in the real world, which will make us more professional for this sector in future.
4. Acknowledgement:
I would like to thank Department of Fisheries Technology and Quality Control under Faculty of
Fisheries, Sylhet Agricultural University for arranging such a beneficial study tour. I would also
pay my gratitude to the teachers of this department specially Dr. Md. Abu Sayeed, Md. Jakiul
Islam and Debarshi Bhattacharjee for their proper guidelines. Special thanks to Shakwat Hossain
Javed, employee of Kuliarchar Cold Storage Ltd. who guided us all in that processing plant. For
the managing financial support behind this study tour cordial thanks goes to our Dean of Faculty
of Fisheries, Professor Dr. Md. Shahab Uddin. And overall thanks to all of our classmates who
made this study tour successful.

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5. Reference:
 Nowsad, A.K.M.A. 2007. Participatory Training of Trainers: A New Approach Applied
in Fish Processing. Bangladesh Fisheries Research Forum, Dhaka.