Food Loss and Waste in Fish Value Chains


Overview of technology best practice issues and development ideas.
This publication describes the requirements for the use of ice and chilled seawater on board fishing vessels, and gives an overview of the different types of ice plants and the ice produced in them.
Included is assistance and guidance in managing seafood safety and quality, with each module providing practical information on how to ensure seafood safety and quality during all stages of retail distribution and sale.
Methods of dry fresh sardines obtained from local fishermen in Uzaiba, specifically by using four different solar dryers and by traditional sun drying methods, are discussed. 
These guidelines provide advice on maintaining standards of fish quality and food safety, and on maximizing value through efficient landing and sale operations, and is an intended reference for trade and official bodies.