Empowering Zanzibar's Fishers Through Value-Additive Practices 🌍🐟
At Kumbatia Seafood, we recently concluded a successful training program in Mkokotoni, Zanzibar, in collaboration with the Mwambao Coastal Community Network. The training focused on improving tuna and tuna-like species handling practices for local fishermen and fish dealers.
📊 Key Outcomes
Our training focused on three critical areas:
Hygiene and Sanitation: Participants learned the importance of personal, food, and environmental hygiene to prevent contamination and uphold safety standards.
Fish Handling Practices: Hands-on techniques such as Ikejime and proper bleeding were introduced to reduce spoilage and preserve quality, particularly for premium products like sushi-grade tuna.
Fish Quality Assessment: Sensory evaluations, including checks for texture, smell, and appearance, helped fishers identify and maintain fresh, high-quality fish.
💡 Practical Techniques in Action
Participants engaged in at-sea and land-based practicals, where they applied methods to maintain quality, such as:
Using ice slurries immediately post-harvest and throughout the entire chain for efficient cooling.
Proper gaffing, gutting, and storage techniques to enhance product value.
These practices ensure that local fishers can meet premium market demands and improve the economic value of their products on a per kilogram basis.
🚀 Challenges and Opportunities Ahead
While the training addressed significant knowledge gaps, local fishers still face challenges accessing key tools like cooler boxes and sustainable fishing gear. We are committed to supporting these communities by assisting in the procurement of necessary equipment and conducting further capacity-building initiatives.
🌱 Looking Ahead
At Kumbatia Seafood, it is our sincere hope that empowering fishers with the right knowledge and tools will ensure a future where both economic prosperity and marine sustainability go hand in hand.
