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Fish and seafood from Uganda
In Uganda, small Lake Victoria fish (Rastrineobola, called dagaa in the FAO survey and mukene in Uganda) and Haplochromis are sun-dried without salt. Fermentation occurs during drying, but it is not the aim. This is a boundary entry, a dried fish with only incidental fermentation.
| Fresh Rastrineobola argentea (dagaa, mukene)any quantity | Spread on the ground or on a mat to dry[fao-ftp329][muhame2020] |
| Fresh Haplochromis spp.any quantity | Threaded on sticks to dry[fao-ftp329] |
Total time across the recorded steps: 3 days – 5 days
What changes: Starting material: fresh Lake Victoria dagaa and Haplochromis, unsalted
In Uganda the small species Rastrineobola argentea and Haplochromis are preserved mainly by sun-drying (FAO). Output: fresh small fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In Uganda, small Lake Victoria fish (Rastrineobola, called dagaa in the FAO survey and mukene in Uganda) and Haplochromis are sun-dried without salt. Fermentation occurs during drying, but it is not the aim. This is a boundary entry, a dried fish with only incidental fermentation. Made in 4 steps over 3 days – 5 days. The longest step, sun-dry; fermentation occurs during drying, takes 3–5 days (Essuman K.M. 1992).
| Main step | 3–5 daysReported[fao-ftp329] | Sun-dry; fermentation occurs during drying |
|---|
Dagaa uses no salt, and fermentation is incidental to sun-drying. Burundi's ndagala is also sun-dried without salt, with slight fermentation during drying.
Sand contamination is a major problem when the fish are dried on the ground. The dried fish are prone to insect attack. In a study of 46 samples of sun-dried mukene from landing sites of Lake Victoria and Kampala markets, 63 % were positive for Salmonella, and the authors call for better hygiene in processing, storage and distribution.
Hazards the sources name: Salmonella (63 % of 46 samples of sun-dried mukene from Lake Victoria landing sites and Kampala markets), and Staphylococcus aureus counts up to 6.66 log cfu/g.
Every number is labelled with how it is known. How this atlas is made
Commercial fishing for Rastrineobola began in the late 1980s in Uganda, and landings have increased almost exponentially since (Sharpe et al. 2012). The silver fish, locally called mukene, was valued at about 13 million US dollars in 2015 (Muhame et al. 2020).
