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IIC holds training in producing smoked fish

12 Jun 2021

The Fisheries Industries Innovation Unit of the Industrial Innovation Centre (IIC) in the wilayat of Mussanah organised a training programme in production and processing of smoked fish recently. 

The three-day training, conducted by Younis Zanati, an expert in seafood development, and several other specialists of IIC, targeted owners of fish grill shops and shop attendants of fish outlets, in addition to jobseekers who are interested in joining the fisheries sector. 

The programme included the preparing process for longtail tuna, locally called sahwah, and Indian mackerel or dhala’aha – both fish considered among the most suitable for smoking process.

The programme detailed the process, including preservation of the fish in a mixture of salt and melted ice for a period of 17 hours, followed be smoking the fish in a device using sawdust.

IIC is keen to empower Omani youth to work in industry, particularly in the fisheries sector. The sultanate’s fish production in 2020 exceeded 600,000 tonnes, which calls for the presence of value-added industries in order to enhance their market value instead of trading as primary products.

Commenting on the programme, Muzna al Hatimia, CEO of Laames Company, a specialised private company in the fisheries sector which was incubated in the Fisheries Industries Innovation Unit, stressed on the need for intensifying such training, especially in light of Oman Vision 2040, which aims at enhancing the sustainability of the national economy.

She also stressed on the important role of small and medium enterprises in supporting the national economy, diversifying sources of income and creating job opportunities for Omani youth.

In addition to the Fisheries Industries Innovation Unit, IIC has set up the Food & Beverage Innovation Unit and the Animal Feed Innovation Unit in cooperation with the Ministry of Agricultural, Fisheries and Water Resources.

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