A comprehensive overview of the basic concepts behind post-harvest fisheries science and technology, to assist the non-specialist with decision making.

This document reviews the equipment used in freshwater fish processing, taking into account the different processing methods such as chilling, preserving, smoking and fish silage production.

The book describes fundamentals in fish biology, chemical composition of fish, and post mortem changes, with a view to explain the rationale for optimal catch handling procedures and obtaining maximum shelf life.

This document is intended to serve as a background paper and an introduction to the operations and equipment used in the freezing and cold storage of fish both on shore and at sea. 

This FAO publication introduces the operations and equipment used in fish freezing and cold storage on shore and sea, and gives information on applying low temperatures to reduce deterioration of quality.