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....

Overview of South Africa canned fish trade and food safety issues.