The effects of saltwater soaking (10–30 %, w/v) and thermal (60°C–90 °C) pre-treatment on the physicochemical and nutritional quality of sundried tilapia fish (Oreocromis niloticus) products were assessed. The wet reduction was 14.47 % in the sample treated with a 30 % salt solution at 90 °C, whereas the wet reduction of 21.23 % was observed in the sample without treatment (control). Protein, lipid, and ash content were increased significantly (P < 0.05) with higher pre-treatment salt concentration and temperature, while the moisture content showed the opposite trend. The content of essential and non-essential amino acids in the treated samples ranged from 7149.97 mg/100 g to 8063.42 mg/100 g and 10530.66 mg/100 g to 11365.59 mg/100 g, respectively, whereas the values were 7018.55 mg/100 g and 10400.84 mg/100 g, respectively in the control. The fatty acids composition, particularly ω-3 polyunsaturated fatty acids, was higher in pretreated samples (6.14–7.08 %) compared to the control. Mineral content was found to improve with saltwater and thermal pre-treatment, and the levels of heavy metals, including Ni and Cu, were significantly lower in the sundried tilapia fish. The sample pretreated with 10 % salt solution and 75 °C showed the highest rehydration capacity of 66.63 %. These findings suggest that saltwater and thermal pre-treatment can effectively enhance the physicochemical and nutritional properties of sundried tilapia fish products.

The purpose of studying the consequence of COVID-19 on oxbow lake (Baor) fisher's community is to counteract the negative impacts on livelihoods with food security and figure out diversified resilience options for sustaining basic needs of life. Individual questionnaire interviews, oral history, focus group discussion, and telephonic interviews were among the methodological techniques used to gather primary data. The Baor fisher's community was impaired with income, food and feeding habit, health and marketing. The Baor fishers had to stop harvesting or reducing the amount of fish harvest because of gradual decreasing of consumer demand and prices of fish during the course of COVID-19 pandemic period. The transportation costs were raised up to 50%–80%, while the prices of fish decreased by 15%–30% prior to the onset of COVID-19 pandemic. The frequency of fish consumption was significantly come down to 37.5%. Many households substituted fish to farm reared hens, eggs, domestic hens and ducks, lentils, and vegetables during the period of lockdown across the country. Supply chains of fish and fish culture inputswere disrupted due to inadequacy of transportation facilities. Many school- and college-going students were dropped outduring the ongoing pandemic situation due to their financial problems (10%) and early marriage (7.5%). The secondary sources of income (labor of netting in other aquaculture farms) of Baor fisher's community were also impaired. The resilience options of this study will be helpful to minimize the sudden economic crises, ensure dynamic fish value chains and food security, protect individuals from ongoing health hazards, and promote sustainable food production systems followed by social cohesion and stabilityagainst the prevailing challenges owing to the pandemic and other natural calamities.