Members of the Kudawella fishing village in Tangalle, on Sri Lanka's south coast and Nippon International Skilled Volunteers Association (NISVA) have come together to explore and promote alternative techniques for drying and preserving fish.

Mr Murakami from NISVA teaching dried fish producers how to increase quality and reduce spoilage in the drying process.

A training program facilitated by Sewalanka Foundation and NISVA is aimed at building and strengthening fishing communites' abilities to maximise their resource by improving post harvest practices.

Although drying techniques dramatically decrease the waste of harvested fish, current drying techniques used by communities are not ideal.

Traditional techniques have involved basic gilling, gutting and splaying of the fish chosen for drying. The fish are then placed in a strong brine for a period and then spread on coir mat, tarpoline or any available streetside or beachside space.

An obvious problem with this process is that the fish are exposed to flies, birds, dirt, car and truck exhaust and general day-to-day factors. The product may become gritty from sand or dirt, foul tasting from exhaust and other pollutants or ultimately contaminated by exposure to flies which can lead to gastro-intestinal problems and other serious health problems.

The aim of the program is to increase quality and to reduce spoilage in the drying process. It focuses on empowering women within the community to add value to the fishermen’s catch.

With Japan's long history and esteemed reputation for drying fish, Mr Murakami, a dry fish expert from NISVA has been appointed to lead the training program.

"Although initially more time consuming, fishing villages island wide can certainly benefit from adopting these methods which are being successfully used abroad," Mr Murakami said.

The techniques currently being explored in the training program involve a four layer hanging basket commonly used throughout Japan. Fish fillets or whole fish previously soaked in brine are hung in these baskets four to five feet off the floor. Flies are prevented from landing on the product by the fine mesh with which the baskets are made.

A double zip system enables the fish drier to add fish to the basket whilst keeping flies from entering the other compartments.

This method improves hygiene by minimising exposure to flies, sand, dirt and other possible contaminants, thereby improving the overall quality, taste and preservation of the product.

By facilitating the production of a superior product, Sewalanka hopes to link fishing communities and their dry fish products with leading retail buyers. This should enable the producer to capture more value from the process and in turn increase household income and livelihood opportunities.

The training will continue through March, with more than 100 participants completing the course. If successful, the program will be replicated in other areas around the Island.

Sewalanka is presently conducting market research and a feasibility study to determine potential opportunities for the dry fish products.