The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. There is evidence humans have been processing fish since the early Holocene. Larger fish processing companies often operate their own fishing fleets or farming operations. The products of the fish industry are usually sold to grocery chains or to intermediaries. Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. This book provides a comprehensive account of fish processing and preservation. It narrates the nutritional aspects of fish, fish handling practices, traditional methods of fish curing, fish freezing, fish canning, HACCP concepts, quality assurance of fishery products. It will be useful for fishery professionals, policy makers, students, scientists and extension workers as a useful reference material. Dr. Shalini Verma earned her doctorate in Fisheries Biology from the Rajendra Agriculture University, Pusa. After many years at the National Centre for Living Aquatic Resources Management in Chennai, she became in 1994 Professor at the Fisheries Centre of the University of Singapore, of which she was the Director for 5 years Since 1999. Dr. Verma has supervised a large number of Master and PhD students
