![Fish Processing]( "Fish Processing")
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About this book
This source book describes the traditional methods of fish processing, and then examines improved techniques through case studies and examples of equipment which in most cases can be constructed locally, with the aim of assisting all involved in making an informed decision about fish processing methods and equipment.
Contents
Part 1 General Principles of Fish Processing: Spoilage; Effective handling practice; Effective processing to inhibit spoilage; Insect infestation; Packaging, transport and storage. Part 2 Traditional Fish Processing Methods: Drying; Salting; Smoking; Fermentation; Outlines of traditional processing methods; Prevention of insect infestation. Part 3 Improved processing and equipment: Pre-processing aspects; Drying; Salting; Smoking; Fermentation; Prevention of insect infestation. Part 4 Case Studies. Part 5 Planning a Project or Enterprise. Part 6 Illustrated guide to equipment.
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