Vol. 11, Special Issue 10 (2022)

Smoking method of fish preservation was known since time immemorial. Smoke fish contains volatile aromatic substances and gives specific features to fish flesh in terms of appearance, color, flavor, and aroma and also add bactericidal effect. Smoked fish, a flavorful and nutritious dried fish product is ready to use with or without further cooking or processing. Na Gwran (Dried or smoked fish) is an integral part of Bodo cuisine. The quality of Na Gwran depends upon many factors such as species, fish size, fish diet, condition, and treatment before and after smoking. Although it was prepared from almost all kinds of locally available fishes by smoke-drying for 2-3 days depending on heating temperature, climatic condition, and fish size. The unique features like quality, taste, off-season availability and increased shelf life will give ample scope to cater market. At present Na Gwran sold at Rs.1000-1200 /kg.

Hence, the present study was undertaken to document Na Gwran, the age-old techniques of fish preservation through smoking. Changing consumption patterns, emerging market force, and technological development through packaging with increase shelf-life will open up new employment avenues to rural youth especially to the most vulnerable section of the society particularly womenfolk.