report of the working group on improvement of banking services

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Bait Fish fishery
5.4 The Pole & Line fishing <strong>of</strong> Skipjack Tuna depends on baitfish fishery from <strong>the</strong> lagoons. The bait fishes
collected from <strong>the</strong> lagoons are stored in a bait tank <strong>of</strong> size 1.6 X 0.8 m, in front <strong>of</strong> engine room <strong>of</strong> each boat,
with facility for water circulation. On reaching <strong>the</strong> Tuna fishing site, <strong>the</strong> bait-fishes are thrown at <strong>the</strong> Tuna
shoals to keep <strong>the</strong>m aggregated near <strong>the</strong> boat. Sustainable live bait fishery from <strong>the</strong> lagoons, is <strong>the</strong>refore very
essential to sustain <strong>the</strong> Pole & Line fishery <strong>of</strong> Skipjack Tuna. At present, about 21 species <strong>of</strong> bait fishes are
harvested from <strong>the</strong> lagoon.
Fish Aggregating Devices
5.5 Establishment <strong>of</strong> Fish Aggregating Devices (FAD) is a proven way to enhance <strong>the</strong> quantum <strong>of</strong> fishing
from <strong>the</strong> oceanic waters. Recently, with technical collaboration <strong>of</strong> NIOT, Chennai, one Fish Aggregating Device
(FAD) each was established in <strong>the</strong> major fishing ground <strong>of</strong> all islands.
It is expected that <strong>the</strong>re will be an
increase <strong>of</strong> fish landings to <strong>the</strong> tune <strong>of</strong> 25-30% over <strong>the</strong> next 2 - 3 years due to <strong>the</strong> positive impact <strong>of</strong> <strong>the</strong>se
FADs.
Fish Processing and Marketing
5.6 At present, almost 95% <strong>of</strong> <strong>the</strong> Tuna landings are processed and marketed as Masmin, a cooked,
smoked and dried delicacy developed by <strong>the</strong> people <strong>of</strong> UTL.
The processing <strong>of</strong> Tuna in to Masmin is undertaken by <strong>the</strong> fishermen <strong>the</strong>mselves. Each Tuna is cut
into four fillet like pieces without bones. These pieces are boiled in a sea water - fresh water mixture for about
6-7 hours. The cooked pieces are smoked on indigenous kilns for 2 days. The cooked and smoked pieces are
sun dried for 8-10 days until <strong>the</strong>y acquire hard, wood like consistency. The Masmin are packed in plastic bags
and sent to mainland via Kozhikode port. It is <strong>the</strong>n exported mainly to Sri Lanka through Tuticorin port.
At present, <strong>the</strong> Masmin trade fetches almost 95% <strong>of</strong> <strong>the</strong> total income to <strong>the</strong> fishermen. For producing 1
kg. <strong>of</strong> Masmin, 5 Kgs <strong>of</strong> whole fish is required and <strong>the</strong> fishermen get Rs. 110/Kg <strong>of</strong> Masmin. In o<strong>the</strong>r words
<strong>the</strong>y get about Rs.20/- per kg <strong>of</strong> Skipjack Tuna without considering <strong>the</strong> cost <strong>of</strong> <strong>the</strong>ir labour for processing.
Fur<strong>the</strong>r, Fur<strong>the</strong>r, <strong>the</strong> masmin trade is through a traditional channel involving 3-5 middlemen and <strong>the</strong> fishermen
get <strong>the</strong> payment only after 3-4 months. The commodity is also subject to frequent price fluctuations. The
relationship between Skipjack landings and export <strong>of</strong> masmin is illustrated in <strong>the</strong> table below:-