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.

This paper describes the role of women in the handling, processing, and marketing of aquaculture products, and relies heavily on studies of women in processing and marketing in general, and of fish in particular.