This article by Dr Abdel Raheam H. A. El-Bassir and colleagues from Sudan explores the effects of preserving fish using salt on its nutritional properties.
The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of herring, at all stages, from capture to the first point of sale.
For lovers of sushi, or those living in Asia, the sight of algae in a meal is not uncommon. Humans around the globe have consumed wild algae for centuries, but it is in Japan that the first farming of algae is believed to have begun.
