Survey of Indigenous Knowledge in Fish Preservation among Women Fish Processors in Akwa Ibom State

Women fish processors in Akwa Ibom State, South South Nigeria, possess extensive indigenous knowledge of fish preservation techniques that have been transmitted across generations but remain undocumented in formal scientific literature. This study surveys the indigenous fish preservation methods, knowledge transmission patterns, and innovation adoption behaviours among 150 women fish processors in Uyo, Eket, and Ibeno Local Government Areas. Data were collected through structured questionnaires, focus group discussions, and direct observation of processing activities. Preservation methods documented included sun-drying, smoking over wood fires, salting, fermenting, and combinations thereof. Results revealed that smoking was the most widely practised method (83% of respondents), followed by sun-drying (61%) and salting (34%). Species-specific preservation preferences were documented, with mackerel predominantly salted and smoked, and freshwater species primarily oven-smoked. Knowledge of drying duration, fuel wood selection, and salt application rates was passed from mothers to daughters in 87% of cases, with no formal vocational training involvement. Awareness of improved smoking kilns was high (74%), but adoption was constrained by cost (68% of respondents). The study documents a rich repertoire of indigenous fish preservation knowledge at risk of erosion due to rural-urban migration of younger women. The findings recommend the documentation and integration of indigenous knowledge into formal vocational training curricula for fish processors in Akwa Ibom State.

Keywords: indigenous knowledge, fish preservation, women processors, smoking, Akwa Ibom State