| | Navigate the Atlas:  | |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| | | Processing Fish and Fish Products |
| |
|  For every FAO statistical area, a table containing catch data for each year from 1988 to 1994 and ten-year averages from 1950 to 1989 is given in Section D "Marine Resources Tables". Also contained in these tables are annotations on the state of exploitation of each resource (see the "Notes for all Tables" in section D for definitions). A certain degree of care must be taken in interpreting these annotations because they are given on a species-by-species basis, rather than for individual stocks. It is typically the case that within each FAO Statistical Area the catches of a given species will come from two or more distinct stocks. It is often the case that the state of exploitation of such separate stocks is different. In such instances the "state of exploitation" indicators in the table should be checked against the main narrative within the appropriate "Resource Status and Management" section for further details. Given this distinction between species and individual stocks, it can be seen that the "state of exploitation" notes have limited statistical significance from a fisheries management point of view and are intended as "rule of thumb" indicators only. It should also be noted that, while FAO believes that the principal marine species which are, or have been, the subject of exploitation are represented in the tables, the majority of species which contribute to many marine fisheries in lesser quantities are not included.The processing of fish involves firstly, the application of techniques to preserve quality and increase shelf life and, secondly, it may also involve value-adding to produce a wide variety of products. | | |  The first and most obvious handling technique for preserving the quality of fish is to keep them alive for as long as possible before cooking and consumption. This has been done for thousands of years in China for carp, using long-established techniques. A large number of species are now kept alive to preserve quality prior to consumption. | | | | A number of methods are used to preserve fish. Some employ techniques based on temperature control, using ice, refrigeration or freezing, others on the control of water activity and include drying, salting, smoking and freeze-drying. Techniques may rely on the physical control of microbial fish loads, such as through microwave heating or ionizing irradiation, or on chemical control of microbial activity and loads by adding acids, for example, to fish products. Techniques are also used that are based on oxydo-reduction, such as vacuum packaging. Often a combination of different techniques is used to preserve fish. | | | | Finally, fish processing operations include proper waste management techniques.Further processing of fish into a wide variety of value-added products is now common with the increase in demand for food products that are ready to eat or require little preparation before serving. When chilled and frozen fish products are transported by road, rail, sea or air, it is essential that the cold chain is maintained throughout. This requires the use of insulated containers or transport vehicles and adequate quantities of coolants or mechanical refrigeration. Container technology now makes possible the combination of refrigeration combined with a modified or controlled atmosphere. | | | | |
 | | | | | |
|
|
1076 Topics - 5135 Related Knowledge - 2534 Members - 34 Editors |
