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.
Published by Practical Action Edited by UNIFEM Food Techology Source Book Series (UNIFEM) December 1993. 96 pp.
Fish Processing 
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.