The International Conference on Food Technology,

Challenges & Solution for Sustainable Food Security,

Indian Institute of Crop Processing Technology,
Ministry of Food processing Industries,
Government of India. NO.IICPT/INCOFTECH/2013/PT3-056

Fish Processing Technology

T.Tharshika1, R.Arrosan1, Ms. Urmimala Roy*
Garden City College, Bangalore.

Abstract. Fish from catching has an important role in international fisheries as well as in
developing countries like India. Therefore maintain good quality in fish raw material is
necessary. This poster focuses on how to handle and preserve the fish. Fish processing can be
subdivided into fish handling, which is preliminary processing of raw fish, and the manufacture
of fish products. Another natural subdivision is into primary processing involved in the filleting
and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and
the secondary processing that produces chilled, frozen and canned products for the retail and
catering trades. Ancient methods of preserving fish included drying, salting, pickling and
smoking. All of these techniques are still used today but the more modern techniques of
freezing and canning have taken on a large importance. The fishery industry is subjected to
challenges of seafood safety and quality assurance due to differences in food standards within
and between countries. An overview of the fish processing sector gives an insight into the
shortcomings of the industry. The legal framework, competent authority and the quality control
system in place. There is need for a conceptual change traditional quality assurance system to
modern food safety and quality assurance methods.

Key Words: - Handling, Preservation, Safety, Quality