This Code of Practice applies to smoked fish which are intended for human consumption, and contains the technological guidelines and essential requirements of hygiene for processing, handling, storage and distribution of smoked fish.

This standard specifies the requirements and the methods of sampling and test for various types of dried and dry-salted fish. 

This handbook is intended as a technical reference to help fish canning companies meet the demands of the technically discerning retail and trading organizations, thus greatly increasing their opportunities for export.

This FAO publication discusses case studies that aimed to develop regional experts in fish loss assessment; generate fish loss data in fisheries of socio-economic importance; and produce practical fish loss assessment guides.

This publication includes information on East African standards for fresh dried Rastrineobola argentea, including examples.