NAMSING: A TRADITIONAL FERMENTED FISH PRODUCT OF MISING TRIBE IN GOHPUR, ASSAM, INDIA

Present study deals with the traditional knowledge of dry fish product preparation and preservation by Mising Tribe in Gohpur subdivision. The Mising community is well acquainted with indigenous knowledge of fish preservation and engaged in practices like fishing and agriculture. Namsing is an old and indigenous dry fish product prepared by Mising people, having unique taste, flavor and high nutritional value. Namsing preparation includes drying; smoking and fermentation. These are considered as a wonderful eco-friendly traditional method that conserves the food taste and nutrients for longer period of time. From the nutritional point of view, Namsing comprises of high protein (54.47%) with low lipid (10.57%) as compared to the individual dry fish nutrition value is an unique characteristics recorded in the present study.