The present book entitled “Innovations in Fishing and Fish Processing Technologies” highlights various aspects of fish genetic resources, advanced maricultu

In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are a

Updates knowledge on the traditional methods of processing fish for food--freezing, canning, smoking, drying, and salting--and describes new technologies--such