Processing

In 2010, 40.5 percent of world fish production was marketed in live, fresh or chilled forms and 45.9 per cent processed in frozen, cured or otherwise prepared forms for direct human consumption, according to the FAO's "The State of World Fisheries and Aquacult…

Food quality is increasingly becoming a global concept as suppliers and retailers become larger and fewer. Food should be responsibly sourced, safe and traceable to the farm. In addition, the ethical aspects concerning food production, such as protection of th…

More research in recent years has provided significant insight into how the sun affects temperature and quality of dried fish. This shows that shadow network has no impact on the quality of the fish.