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What is Fish Preservation and Processing Guide about?

This document summarizes techniques for preserving and processing fish to prevent spoilage. Cooling fish with ice or evaporative cooling extends its shelf life by slowing bacterial growth and enzymatic digestion. Other preservation methods include salting, pickling, canning, drying, and smoking. Proper handling and cleaning of fish from the time of catch is important to minimize bacteria and deliver high quality product to consumers.

Author

isamtom

Language

EN