VII.4. Packaging

There are almost as many traditional methods of packaging fermented fish as there are ways of making it. A number of these have been mentioned already, for example earthenware pots, oil cans, drums, glass bottles, wooden barrels, etc. In the past, the latter have been used because of their low cost but nowadays plastic containers tend to replace the traditional containers. The most important function of improved packaging for fermented fish products is that the containers should be air-tight, helping to develop and maintain the anaerobic conditions required for good fermentation and storage. All containers should also, of course, be thoroughly cleaned prior to use. As the major advantage of these products is their low cost, the type of packaging is necessarily restricted. Glass bottles are used for the better quality products, and vacuum packed sealed foil/plastic laminated products pouches might be used in the future.