This standard specifies the requirements and the methods of sampling and test for various types of dried and dry-salted fish intended for human consumption.

FAO’s strategy for promoting action on food losses reduction, including an example for general food storage policy guidance or relevance to artisanal fish product storage. 

This book seeks to address the challenges facing the international seafood industry by presenting the background against which fish processing will exist in the future, and by looking at the sustainability issues relating to conventional...

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

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....