3.3 Smoked Fish

3.3.1 Flavour: marinated with garlic and curry powder

Table 3a records details of information obtained for smoked Nile tilapia, deep-water snapper and skipjack that were marinated with garlic and curry powder. Of the total fifty people that participated in taste sampling. Thirty-two (64%) rated deep-water snappers as the first preference, fifteen (30%) rated tilapia as their first preference and only three (6%) rated skipjack as their first preference. Of the people that placed bottomfish as their first preference, all, except two, placed tilapia as their second preference.

Only 13 of the 50 participants in this particular assessment were females. Eleven (85%) of the 13 females placed bottomfish as their first preference of the three types of fish. Two (15%) placed tilapia as their first preference with no-one putting skipjack as a first preference. The majority of those that placed bottomfish as their first preference placed tilapia as their second choice. Of the 37 males that participated, 21 (57%) indicated bottomfish as their first preference, while 13 (35%) placed tilapia as their first preference with 3 (8%) placing skipjack as their first choice. Again, the majority of the males that placed bottomfish as their first preference placed tilapia as their second choice.

Table 3b records the results broken down by age groups as used above. No-one in the 6–15 age group was recorded to have participated. While the age groups 16–25 and 26–35 had about the same number of respondents (9 and 7 respectively), the 36+ age group had the highest number (21) recorded. The results recorded for the 16–25 and 35+ age groups were similar in that slightly more than 50% of the respondents placed bottomfish as their first preference and that approximately 40% placed tilapia as their first preference. They differ, however, in that 10% of the respondents in the 36+ age group put skipjack as the number one fish preferred while no-one in the 16–25 age group put skipjack as a first preference. The highest proportion (86%) in the number of people indicating first preference for bottomfish was recorded in the 26–35 age group. In the same age group only 14% placed tilapia as the first preference fish and none for skipjack.

Table 3a. Results of comparative taste survey on smoked Nile tilapia, bottomfish and skipjack brined in vinegar and marinated with garlic and curry

NR - Not recorded
DEC-Div. Environmental Commission
IRD-Inland Revenue Dept.
FETP-Fisheries Extension and training project
+++ - First preference
++ - Second preference
+ - Third Preference

Table 3b. Results of comparative taste survey sorted by age group on Nile tilapia, bottomfish and skipjack

3.3.2 Flavour: marinated with soy sauce and ginger

Table 4a records details of the results of the taste survey comparing smoked skipjack, bottomfish and Nile tilapia that were marinated with soy sauce and ginger. Because 9 respondents placed two types of fish, all three, at first equal preference, the total number of first preferences recorded was 46 (from 33 respondents). Twenty-two (47.8%) out of 46 were first preference answers were for bottomfish. This was almost the same as tilapia which had twenty-one (45.7%) first preference. Only three (6.5%) of the first preference answers were for skipjack.

There were only 8 female participants, out of 33, who had a chance to taste the three different smoked fishes which were marinated in soy sauce and ginger. One of 8 women participants placed both bottomfish and tilapia as the first preference fish. Of the remaining 7, 4 placed bottomfish as their first fish preference and three placed tilapia as the first fish preference.

Of the 25 male participants, 7 placed bottomfish and tilapia equal as their first preference, 2 placed all three fishes equal, and 1 placed skipjack and bottomfish equal as his first preference. The remaining 15 male participants rated the three fishes under one of the three preferences. Of these 15, 8 (53%) placed bottomfish as their first preference and 7 (47%) placed tilapia as their first preference.

Table 4b summarises data as broken down by age groups as used in other sections. Due to the limited number of participants in the survey, representations for each age group is generally poor for comparison purposes. Nevertheless, the results indicated that for the 6– 15 age group, represented by only two participants, one rated tilapia as the first preference and the other one rated both tilapia and bottomfish first. Seven representatives were recorded for the 16–26 age group of whom 1 rated tilapia and bottomfish as the first equal preference, 3 rated tilapia only as the first preference and 3 also rated bottomfish only as the first preference. The 26–35 age group also had only 2 representatives of whom 1 rated tilapia only as the first preference and the other rated both skipjack and bottomfish as the first equal preference. The 35+ age group had nine representatives of whom 4 rated both tilapia and bottomfish as the first equal preference, 3 rated tilapia only as the first preference and 2 rated bottomfish only as the first preference. Thirteen people who participated in the survey did not give their age. Of these, 2 rated all of the three fishes as equal, 2 rated both tilapia and bottomfish equal as first preference, 6 rated bottomfish only as the first preference and 3 rated tilapia only as the first preference.

Table 4a. Results of comparative taste survey results on smoked Nile tilapia, bottomfish and skipjack brined in vinegar and marinated with soy sauce and ginger

NR - Not recorded
+++ - First preference
++ - Second preference
+ - Third Preference

Table 4b. Results of comparative taste survey sorted by age group on Nile tilapia, bottomfish and skipjack

+++ - First preference
++ - Second preference
+ - Third Preference

4. Discussion

The results of the taste assessments on Nile tilapia, on its own and comparing it with other marine fish, after cooking in different methods, have indicated its acceptance by the general public. There was no case during the whole assessment in which Nile tilapia was not liked or considered unacceptable.

Due to the shortage of other fish, only Nile tilapia was cooked in coconut cream. A high percentage (62%) of the respondents indicated tilapia to taste better than other fish, including reef fish. However, it is likely that there would have been a difference if there was actually another type of fish cooked the sa me way for comparison. Nevertheless, it is apparent that in the absence of any other fish, tilapia is very much acceptable. Although the majority of both sexes rated tilapia better than other fish, a slightly higher percentage of male participants rated tilapia better. In terms of age groups, the youngest age group (6–15 years) had the least three represented and the majority rated tilapia as having the same taste as other fish. All three individuals in the class were under 10 years old and their responses could be reflective of their limited experience in fish taste. The two mid-age groups (16–25 and 26–35 years of age) had higher percentages than the overall average for those placing tilapia as the first preference. The majority (58%) of the oldest age class (36+ years) also rated tilapia as better than other fish. However, 42% of that age group rated tilapia as having the same taste as other fish.

The results of the assessment for fish cooked in the Samoan “umu” indicated that, overall, 61% preferred tilapia over bottomfish. This preference is higher in male participants than female participants. In terms of age group preferences, about 60% of both the 6–15 and 16– 25 year old groups placed tilapia as the first preference but almost 90% of the 26–35 year old group rated tilapia as the first preference. However, more than 60% of the 36+ year old group rated tilapia as having the same taste as bottomfish.

Results of the assessment involving specimens that were smoked were quite different for the different flavours used. For the smoked fish that were marinated in garlic and curry powder, 64% of the participants indicated bottomfish as their first preference, 30% rated tilapia as their first preference and only 6% rated skipjack as their first preference.

However, the overall results for smoked fish that were marinated in soy sauce and ginger indicated that about 48% of the first preference choices were for bottomfish, about 46% for tilapia and only about 7% was for skipjack. Separating these results into two categories for those that did not have a first equal preference and those that had first equal preference, the results are 50:50 for tilapia and bottomfish for the data without first equal preference. Of the 11 people that had first equal preferences, 8 rated tilapia and bottomfish first equal, 2 rated all three fish the same and 1 rated bottomfish and skipjack first equal. In terms of age group preferences and for the respondents for fish marinated with garlic and curry powder, the 26– 36 year old group showed the strongest preference for bottomfish while age groups 16–25 and 36+ showed preferences for bottomfish and tilapia that were relatively close. The difference in preference for fish that were smoked seem to indicate that flavour might have an effect on people's choice.

5. Conclusion

Prior to the assessment taking place, the two major factors taken into consideration were, prior knowledge of tilapia before assessment is made and use of the common methods of cooking fish in Samoa.

1. It was considered very important that the tasters should have no knowledge that one of the fish being tested was tilapia. Samoans love marine fish and there is a tendency to dislike fresh-water fish regardless of how it is prepared. This fact was taken into consideration and the tasters were not told of the fish until after their assessment had been made so that it would not have any effect on their assessment.

2. It was also considered imperative that the acceptance of tilapia cooked in the most common (traditional) means of cooking fish is a better measure of acceptance.

The results clearly indicate the acceptance of the Nile tilapia by local people as a food fish. Its acceptance is very comparable to bottomfish which is of high value in the local market. The results for fish cooked in the traditional Samoan methods of cooking fish (coconut cream and in the “umu”) clearly show tilapia as a favourable fish since it accounted for more than 60% of the first preferences in both cases.

Acknowledgment

We would like to express our sincere appreciation for the assistance rendered by SPADP in providing Nile tilapia for the assessment, on short notice, as well as their encouragement and advice. We are also grateful to the Fisheries Division staff who assisted in various aspects of the assessment including, cooking, data recording and data entry into the computer. FA'FETAI TELE LAVA.