The correct answer is: c) Smoking & Drying.
Smoking and drying are traditional methods of preserving fish that have been used for centuries. They are both effective at preventing the growth of bacteria, which can cause food poisoning. Smoking adds flavor to the fish, while drying makes it more shelf-stable.
Canning is another method of preserving fish, but it is not as commonly used in Assam. Canning requires specialized equipment and canning jars, which are not always available in rural areas. Additionally, canning can be a time-consuming process.
Freezing is a modern method of preserving fish that is becoming increasingly popular in Assam. Freezing is a safe and effective way to preserve fish, but it can affect the taste and texture of the fish.
Salting is another traditional method of preserving fish. Salting draws out the moisture from the fish, which helps to prevent the growth of bacteria. However, salting can also make the fish taste salty.
In conclusion, smoking and drying are the most commonly used methods of preserving fish in Assam. These methods are effective at preventing food poisoning and adding flavor to the fish.