Session 3: Dried Small Fish: Ecology, Value Chains and Nutrition
Moderator: Nireka Weeratunge, International Centre for Ethnic Studies (Sri Lanka)
About this session
Dried, salted, fermented, pickled small fish, and derivative products are an important and ancient category of processed aquatic foods. They supply a concentrated source of micro-nutrients to diets of large populations in Asia, provide livelihoods to millions of small-scale fishers, processors and traders, and are a culturally significant component of Asian cuisines. The availability of small pelagic fish, such as anchovy and sardine, to producers, traders and consumers is linked with the ecology of these species. The patterns of movement of these fish species in the West Pacific and Indian oceans are increasingly shaped by human impacts (stressors) on the ocean, such as climate change. This session seeks to engage in a multidisciplinary/interdisciplinary dialogue on the links among ecology, value chains and nutrition related to small fish, used for drying and other forms of processing, in rapidly changing environmental and economic contexts. Expressions of interest are invited from natural scientists working on ecology and nutrition of small fish (e.g. anchovy, sardine) in the West Pacific and Indian oceans, as well as social scientists working on dried/processed small fish value chains in East, Southeast and South Asia. Abstract selection will be guided by the openness to present within multi-disciplinary, sub-regional groups.
Grand Challenge III
Improving and achieving sustainable ocean governance
Innovation Challenge 4
To Advance and Improve the Use of Social Science Data for Ocean Management, Decision Making and Policy Development