This guide addresses developments in seafood cold chain including selected aspects of refrigeration process (including equipment and storage conditions of chilling and freezing), safety and shelf–life issues, and regulation and legislation.

Describes best practices for the production of a variety of processed fish products. Packaging and storage are discussed.

This manual aims to provide a training resource and a standard updatable reference document for use by fish inspectors, and to strengthen the capacity for sustainable export health controls and improve production conditions. 

An overview of research to develop a baseline method of benchmarking weekly mortalities of farmed salmon, and for diagnosing early production issues, as well as information on the primary causes of mortality. 

Included is a review of the processing and storage of low-value fish products in Lake Victoria, including the impact on nutritional quality and their contribution to populations at risk for malnutrition, and with HIV/AIDS....