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...

This Code of Practice applies to smoked fish which are intended for human consumption, and contains the technological guidelines and essential requirements of hygiene for processing, handling, storage and distribution of smoked fish.

This FAO publication discusses case studies that aimed to develop regional experts in fish loss assessment; generate fish loss data in fisheries of socio-economic importance; and produce practical fish loss assessment guides.

This manual gives advice about planning a fish processing plant and discusses topics and questions to consider. It focuses particularly on Alaska, USA, but is relevant to any fish processing operation.

Guidance for smoked fish processors/retailers intended for retailers and regulatory personnel to help understand the controls to implement in a retail operation in order to process and sell safe smoked fish products.