NAMSING: A TRADITIONAL FERMENTED FISH PRODUCT OF MISING TRIBE IN GOHPUR, ASSAM, INDIA
DEEPSIKHA BARUAH
Department of Zoology, University of Science and Technology, Meghalaya, Meghalaya, India.
BULBUL ACHARJEE
Department of Zoology, University of Science and Technology, Meghalaya, Meghalaya, India.
RENU GOGOI
Department of Zoology, Pandu College, Guwahati, Assam, India.
PARAG DEKA *
Department of Zoology, Pandu College, Guwahati, Assam, India.
*Author to whom correspondence should be addressed.
Abstract
Present study deals with the traditional knowledge of dry fish product preparation and preservation by Mising Tribe in Gohpur subdivision. The Mising community is well acquainted with indigenous knowledge of fish preservation and engaged in practices like fishing and agriculture. Namsing is an old and indigenous dry fish product prepared by Mising people, having unique taste, flavor and high nutritional value. Namsing preparation includes drying; smoking and fermentation. These are considered as a wonderful eco-friendly traditional method that conserves the food taste and nutrients for longer period of time. From the nutritional point of view, Namsing comprises of high protein (54.47%) with low lipid (10.57%) as compared to the individual dry fish nutrition value is an unique characteristics recorded in the present study.
Keywords: Dry fish, mising tribe, Namsing, nutritional value