The selectivity of a set of fishing gear is discussed.

This article focuses on the issue of discards, identifies the problem as related to both natural and cultural, and suggests solutions with technical and regulatory instruments, and services and infrastructure that facilitate cultural change.

These General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria.

Review of post-harvest fish loss, causes and reduction measures. 

The Food and Agriculture Organization, in collaboration with member states have developed international guidelines to aid in implementing appropriate measures in regards to the management of bycatch and the reduction of discards in fisheries....