PROCESSING AND PRESERVATION OF FISH

Harvested fish is either consumed, sold or preserved for future use.

Fish processing involves the removal of scales, fins, gut and gills. The remaining part is then cooked or fried for eating. By-products of fish processing include:

• fish meal.
• fish scales.
• cod liver oil.
• fish skin.

Fish can be preserved for future use by any of the following ways:

1. Salting: This is the application of salt on the fish. It prevents the growth of spoilage organisms.
2. Smoking: This is the drying of fish over naked fire. It reduces the moisture content and increases the taste and flavour of the fish.
3. Sun-drying: This involves the drying of fish using heat from the sun. In this process, fish can only be stored for a short time.
4. Freezing: This involves the use of cold storage like refrigerators and deep freezers to store fish over a very long time.
5. Canning: This involves the storage of processed and consumable fish in cans under special conditions for future consumption, e.g ., sardine.
6. Roasting: Roasting of fish involves mechanical burning of fish over a naked fire for a short moment during which the fish is prepared enough for consumption.
7. Irradiation: This involves the direction of a beam of light on harvested fish in an enclosed storage facilities in order to preserve the fish.
8. Steam cooking: Steam cooking involves the cooking of harvested fish over hot steam. Such activity helps to preserve the fish.
9. Icing: Icing involves the placement of ice block over or around harvested fish in a container. This method ensure a temporary storage of fish.