Burma . FISHERY 91. 198. SLUICE OF LAGOON FISHERY (iN), lagoon fisheries in Pegu andTenaserim. Small fry and the bony fishare made into the Peguan con-diment ngapi—pressed fish. Theprocess is essentially the same asthat of anchovy paste manufacture,but is conducted in a much rougherway. The fish after being takenare spread out in the sun andthen pounded in a mortar, againsunned and again pounded withabout a quarter their weight ofsalt. Fermentation is not uni-formly arrested at the proper stage, so that the product becomes contaminatedwith putrescence. According as the compound remains moist o
Burma . FISHERY 91. 198. SLUICE OF LAGOON FISHERY (iN), lagoon fisheries in Pegu andTenaserim. Small fry and the bony fishare made into the Peguan con-diment ngapi—pressed fish. Theprocess is essentially the same asthat of anchovy paste manufacture,but is conducted in a much rougherway. The fish after being takenare spread out in the sun andthen pounded in a mortar, againsunned and again pounded withabout a quarter their weight ofsalt. Fermentation is not uni-formly arrested at the proper stage, so that the product becomes contaminatedwith putrescence. According as the compound remains moist or dry it is madeinto balls, moulded into bricks, or stored in jars. Ngapi is sent to BurmaProper and the Shan States in enormous quantities. fish, dried fish,and ngapt are much the same in price, one half to one rupee the viss( lbs.) according to quality. Ngachin is a crude and unwholesome picklemade by putting fish to ferment with boiled and salted rice. Salt used to be obtained from sea-water and from
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31, booksubjectethnology
