IIC trains Omanis in smoked fish preparation
Course helps sharpen skills of fish grilling shops owners, staff of fish selling outlets and job-seekers in general
Published: 02:06 PM,Jun 12,2021 | EDITED : 06:06 PM,Jun 12,2021
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MUSCAT: The Fishery Industries Innovation Unit at the Industrial Innovation Centre (IIC) in the Wilayat of Al Musannah, conducted a training course on the production and processing of smoked fish.
The three-day programme, presented by seafood specialist Eng Younis Zanati, is targeted at, among others, owners of fish grill shops, staff of fish selling outlets, and job-seekers interesting in entering the seafood processing sector.
The course covers the preparation of smoked Long tail Tuna (locally called ‘Sahwah’) and Indian Mackerel (Dhala’aha), which are considered ideal types of fish for smoking. As part of the preparation process, the feedstock must be preserved in a mixture of salt and melted ice for around 17 hours and then smoked in the special device that uses wood sawdust.
Through such workshop, the Industrial Innovation Centre is keen to train and empower Omani youth in various value-added industries, particularly fisheries.
Fisheries production exceeded 600,000 tonnes in 2020, offering ample opportunities for the development of value-added industries that enhance the commercial value of fresh fish rather than selling them as primary products.
Commenting on the course, Muzna al Hatimia, CEO of Laames Company, a private Omani start-up currently being incubated by the Fisheries Industries Innovation Unit, said the initiative is in line with Oman’s Vision 2040 strategy to create a sustainable national economy. She also stressed on the important role of the small and medium enterprises SMEs in supporting the national economy, diversifying its sources and creating job opportunities for Omani youth.
In addition to the Fisheries Industries Innovation Unit, the Industrial Innovation Centre (IIC) has also established the Food & Beverage Innovation Unit and the Animal Feed Innovation Unit, which were set up in cooperation with the Ministry of Agriculture, Fisheries and Water Resources. These innovation units also help entrepreneurs innovate and manufacture prototypes for eventual commercialisation.
The three-day programme, presented by seafood specialist Eng Younis Zanati, is targeted at, among others, owners of fish grill shops, staff of fish selling outlets, and job-seekers interesting in entering the seafood processing sector.
The course covers the preparation of smoked Long tail Tuna (locally called ‘Sahwah’) and Indian Mackerel (Dhala’aha), which are considered ideal types of fish for smoking. As part of the preparation process, the feedstock must be preserved in a mixture of salt and melted ice for around 17 hours and then smoked in the special device that uses wood sawdust.
Through such workshop, the Industrial Innovation Centre is keen to train and empower Omani youth in various value-added industries, particularly fisheries.
Fisheries production exceeded 600,000 tonnes in 2020, offering ample opportunities for the development of value-added industries that enhance the commercial value of fresh fish rather than selling them as primary products.
Commenting on the course, Muzna al Hatimia, CEO of Laames Company, a private Omani start-up currently being incubated by the Fisheries Industries Innovation Unit, said the initiative is in line with Oman’s Vision 2040 strategy to create a sustainable national economy. She also stressed on the important role of the small and medium enterprises SMEs in supporting the national economy, diversifying its sources and creating job opportunities for Omani youth.
In addition to the Fisheries Industries Innovation Unit, the Industrial Innovation Centre (IIC) has also established the Food & Beverage Innovation Unit and the Animal Feed Innovation Unit, which were set up in cooperation with the Ministry of Agriculture, Fisheries and Water Resources. These innovation units also help entrepreneurs innovate and manufacture prototypes for eventual commercialisation.