EPISODE 3: Fish utilization
An important feature of the
fish-processing industry is that, while the operations are mostly small to
medium scale, there is enormous diversity in the species
of fish handled. For each type of processing, the fish can be prepared in
several ways, from manual methods to fully automated operations, and then
packaged in a wide variety of ways depending on the location and market demand.
The various levels of progress and scales of operation available in the world
increase the differences between species. What may be appropriate in an
industrialized fishery
is often not suitable for a small-scale artisan fishery in a developing
country. Furthermore, fish preservation and processing may vary according to
species. Each of the many thousands of fish species has its own characteristic
composition, size, shape and intrinsic chemistry. Fish is very perishable and
several chemical and biological changes take place Therefore, the research and
development of post-harvest systems for handling raw material are important to
developing appropriate measures to: (i) increase its shelf- life; (ii) reduce
physical, narcoleptic (sensory) and nutritional losses; and (iii) preserve the
quality and safety of the finished products. This is important for ecological,
social and economic reasons – to safeguard consumer health and food security
and to ensure the sustainability
of the industry.
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