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Understanding the causes of fish spoilage and the benefits of good handling and hygiene practice are basic requirements for the uptake of good on-board handling practice.

Important beneficiaries of capacity building include the fishers themselves who carry out the tasks on the vessel; the captain and the owner of the vessel, and gear, which maybe a company. The latter are likely to be responsible for investing in equipment as well as motivating the crew to change practices. The vessel owners can also work closely with buyers of the catch (e.g. a fish processing company or food retailer that can have an influence on how the fish is handled, processed and packed on board).

Some of the key knowledge and skills required in order to prevent and reduce food loss and waste (FLW) include: 

• fishing method and influence on quality
• fish quality & safety
• fish spoilage and causes
• how to maintain fish quality
• gutting and bleeding
• importance of time, temperature and monitoring
• icing and chilling
• freezing on-board
• how and why to keep fish clean, washing
• how and why to keep equipment clean
• good cleaning practice
• vessel cleaning and schedule, record keeping
• personal hygiene
• how to handle fish with care
• weight loss during storage
• weighing and labelling
• traceability
• hazard analysis and critical control points (HACCP)

Government agencies can play a role in investing in training. This can include making training and certification mandatory for fishers while also emphasizing the setting of benchmarks and standards. For example, requiring fishers to undergo basic training in fish handling and food safety is one strategy to use in promoting the uptake of knowledge and skills.

National authorities such as Health Inspectorates and Food Standard Agencies also require similar skills and knowledge to those required of fishers, in order for them to be able to implement extension for and the enforcement of food law, regulations, standards and certification.  Unlike small-scale fisheries, crew are likely to have to have recognized qualifications, such as in seamanship. Official contracts may be in place for the hiring of crew.