Fish Processing

This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.

INTRODUCTION ix

1 Principles of fish processing 1

Spoilage 1

Effective handling practice 2

Effective processing to inhibit spoilage 3

Insect infestation 7

Packaging, transport and storage 8

2 Traditional fish processing methods 10

Drying 10

Salting 11

Smoking 12

Fermentation 12

Outlines of traditional processing methods 13

Prevention of insect infestation 26

3 Improved processing and equipment 27

Pre-processing aspects 27

Drying 29

Salting 32

Smoking 33

Fermentation 35

Prevention of insect infestation 35

4 Case studies 39

5 Planning a project or enterprise 48

6 Illustrated guide 51

REFERENCES 64

FURTHER READING 66

CONTACTS 67

• Format: Paperback
• Language: English
• ISBN: 1853391379
• ISBN13: 9781853391378
• Release Date: November 1993
• Publisher: Intermediate Technology Publications
• Length: 80 Pages
• Weight: 0.50 lbs.
• Dimensions: 0.3" x 6.9" x 9.6"