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