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Guide to proper artisanal fish handling and processing practices

Year of publication 1995

Place of publication Rome, Italy ;

Pages 35

Author Diéi Y., and O. Ndiaye.

Category Manual / guide

Edition 1

Synopsis (short abstract) Development strategy during the 196O and 1970s was based on the philosophy that Developing countries lacked improved technology and capital for speeding up their development industrialization was promoted in order to capitalize on the abundant fish resources. However. the anticipated expansion of the economy did not happen and the development approach shifted towards an integrated rural strategy where emphasis is put on the community as a whole to upgrade incomes and the quality of lif e through technical assistance and the active participation of fisherfolk and the community.

Cite this content as:

Diéi Y., and O. Ndiaye., - Guide to proper artisanal fish handling and processing practices. 1998 Programme for the Integrated Development of Artisanal Fisheries in West Africa Programme (IDAF), Cotonou, Benin, 35p. DAF/WP/129.

Language English

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    This manual has been produced to help introduce better practices that can help people make more from the fish they catch, process and sell, as well as help them reduce post-harvest losses. The manual supports the standards related to small-scale fisheries promoted by COMESA and the EAC and is designed to help encourage the adoption of these standards by fishermen, processors, traders, fish farmers and transporters and so improve business and regional trade. The manual is designed for use by comm unity trainers as well fishermen, processors, fish farmers and traders to use to help them improve their businesses and teach others about good fish handling practices. It can also be used by extension workers and NGO’s interested in achieving the same objective.
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    Report to the government of Thailand on fish handling and processing 1971
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    The status of Fish Handling and Processing in Thailand is reviewed with emphasis on current and future trends in the catch, its utilization, handling at sea and during distribution and fish processing in general. The conditions of shrimp processing factories and laboratory research work which includes icing, fermented fish production, the utilization of trash fish and mechanized drying, are all discussed. Mention is also made of the different types of smoked fish and their special processing m ethods. Traditional processing methods are becoming less important and emphasis is being given to more sophisticated techniques to meet the increasing demand for western type convenience products, according to the findings in this report. An inspection and quality control scheme for frozen shrimp and squid is recommended. Assessment of quality of products by taste-panel techniques should be further developed and it is also recommended that priority be given to long-term programmes of research on fish icing, continuing the research performed previously in determining the time/temperature tolerance for good quality products. It is suggested that basic research be undertaken in the biochemistry and microbiology of both fish sauce and fermented fish production. Mechanical drying of fish is also assessed as is the investigation of methods of packaging in plastic film to reduce reabsorption of water. Furthermore, means to prevent mould growth in unprotected salted and dried fish are exam ined. The recommendations for improvements given in this report are intended to be incorporated into the work of the Thailand Fisheries Technology Laboratory over the next five years.
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