Tabs navigation
Book
Fish Processing
Series: Food Cycle Technology Source Book
Published: 1993
Pages: 80
eBook: 9781780444055
Paperback: 9781853391378
This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.
| INTRODUCTION ix | |||
|---|---|---|---|
| 1 Principles of fish processing 1 | |||
| Spoilage 1 | |||
| Effective handling practice 2 | |||
| Effective processing to inhibit spoilage 3 | |||
| Insect infestation 7 | |||
| Packaging, transport and storage 8 | |||
| 2 Traditional fish processing methods 10 | |||
| Drying 10 | |||
| Salting 11 | |||
| Smoking 12 | |||
| Fermentation 12 | |||
| Outlines of traditional processing methods 13 | |||
| Prevention of insect infestation 26 | |||
| 3 Improved processing and equipment 27 | |||
| Pre-processing aspects 27 | |||
| Drying 29 | |||
| Salting 32 | |||
| Smoking 33 | |||
| Fermentation 35 | |||
| Prevention of insect infestation 35 | |||
| 4 Case studies 39 | |||
| 5 Planning a project or enterprise 48 | |||
| 6 Illustrated guide 51 | |||
| REFERENCES 64 | |||
| FURTHER READING 66 | |||
| CONTACTS 67 |
You might also like:
