This publication is designed to assist policy makers and local consultants in their work to develop modern and efficient landing sites capable of landing and handling fish to the required standards.

Examines the varied situation of women in fisheries in Sierra Leone. Their major concerns are access to better markets and credit. 

This publication establishes the hygienic and quality requirements for the handling, processing and distribution of fish intended for human consumption. With the exception of tuna, it covers: Fresh fish, frozen fish, and smoked fish.

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.

Included is an overview of the use of ice for chilling and storing fish, including a review of fish spoilage and the technical and economic viewpoints of ice manufacturing and storage equipment.