Abstract:

Fresh fish is an important source of food and income. Its quality is affected by handling and hygiene practices at all stages of the value chain – from production to consumption, starting with fishing. What happens to fish after it is caught has a big impact on its quality. Good handling and hygiene practices must be used onboard the fishing vessel. This guide is for fishers, vessel owners, extension services, and anyone interested in how to maintain fish quality. The guide describes good handling and hygiene practices that will help fishers maximize the value of, and income from, fish. It will help fishers meet required standards and access new and high-value markets.

PDF URL: https://www.fao.org/3/cb8791en/cb8791en.pdf

https://doi.org/10.4060/cb8791en