Awesamu Aquaculture and Fisheries

31/05/2026

10/05/2026

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01/05/2026

Behind every plate of food and every harvest is a worker’s commitment. To all workers — in farms, ponds, offices, and homes — thank you. Your dedication feeds families, grows communities, and moves our nation forward.

At Awesamu, we honor the farmers, fishers, processors, and teams who make food security possible. Your labor is the backbone of Zambia.

To the people who make it happen — _we see you, we thank you_.
_Happy Labour Day from all of us at Awesamu!_ 🇿🇲🐟🌾


Copy version:

Today we celebrate the hands and hearts that build Zambia every day.

Behind every plate of food and every harvest is a worker’s commitment. To all workers — in farms, ponds, offices, and homes — thank you. Your dedication feeds families, grows communities, and moves our nation forward.

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At Awesamu, we honor the farmers, fishers, processors, and teams who make food security possible. Your labor is the backbone of Zambia.

To the people who make it happen — we see you, we thank you.
Happy Labour Day from all of us at Awesamu! 🇿🇲🐟🌾

28/04/2026

Today we honor Dr. Kenneth Kaunda — founding father of our nation, champion of unity, peace, and self-reliance. He taught us _Tiyende Pamodzi_ — “Let’s move together.”

At Awesamu, we carry forward his legacy of unity and self-sufficiency by building sustainable food systems and promoting knowledge for all Zambians.

_One Zambia, One Nation. Happy Kenneth Kaunda’s Day!_ 🇿🇲

24/04/2026

18/04/2026

https://www.facebook.com/share/14cZhHrFo77/

18/04/2026

Shout out to my newest followers! Excited to have you onboard! Yakobu Raj, Komalasari, Xanh Tuoi, Hasil Bahari, Bento Bibit Lele, Sarowar Ahmed Sarowar, Naihati Fishfarm, Tony Tony

11/04/2026

Smoking is a popular method of preserving fish in Zambia, especially for fish from Lake Tanganyika and other freshwater sources 🌊. Here's how it works:

:
1. : Fish is cleaned, scaled, and sometimes split open.
2. (optional): Sometimes fish is salted before smoking to add flavor and aid preservation.
3. : Fish is placed over smoky fires, usually from wood or plant materials, to dry and infuse with smoke.

:
1. : Smoking dehydrates fish and adds preservative properties, extending storage time.
2. : Gives fish a distinct smoky taste, popular in Zambian cuisine.
3. : Common method for small-scale fishers to preserve catches.

:
1. : Wood fuel usage contributes to deforestation.
2. : Smoke exposure can affect health; carcinogens in smoke are a concern.

Smoked fish is a staple in many Zambian dishes.

11/04/2026

Salting is a traditional method of preserving fish in Zambia, especially in areas around Lake Tanganyika and other water bodies 🌳. Here's a brief overview:

:

1. _and_Preparation: Fish is cleaned, scaled, and sometimes cut into smaller pieces.
2. : Fish is rubbed with salt, often mixed with other spices, and packed in layers with more salt in between.
3. : Salted fish is dried in the sun or using smoke to reduce moisture content.

:

1. Life: Salting helps preserve fish for longer periods, making it available year-round.
2. : Adds flavor to the fish, making it a staple in many Zambian dishes.
3. : Provides a source of protein, especially in rural areas.

:

1. : Requires proper handling and storage to prevent spoilage.
2. : Excessive salt consumption can lead to health issues.

In Zambia, salting is often combined with other preservation methods like smoking or drying to enhance effectiveness 😊.

08/04/2026

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