Fish processing plays a role in preserving excess catch specially if transportation to bring the fresh fish to market is not always available. It prevents spoilage and makes it easier to transport them in processed form than in its fresh condition. Fresh fish easily spoils; it would eventually damaged because of long distance travel when not properly stored.
FACTORS TO CONSIDER IN PRESERVING FISH Be familiar with its life span The preserved fish can be saved for future use or can be sold for extra income The handling and storage of cooked and fresh fish must be closely supervised
Ways of Storing Preserved Fish Dried fish is stored at room temperature for several months with cover to prevent it from insects, dust, dirty particles and flies Tinapa and other smoked fish keeps without refrigeration for about 3 days to one week. Canned fish is kept at room temperature. These canned products have shelf life of years. It is important to know the expiry date of canned fish before keeping them.
What are the different methods of processing fish? Drying Smoking Freezing Canning Salting Fermentation and Pickling