MINISTRY OF LANDS, AGRICULTURE, FISHERIES, WATER AND RURAL

DEVELOPMENT

DEPARTMENT OF AGRICULTURAL EDUCATION

DIPLOMA IN AGRICULTURE
ZNQF level 5

DRAFT MODULE

SRT321/SMV321: FISH PROCESSING AND MARKETING

Authors:
Mpofu B, Diploma in Animal Health and Production, Bsc (hons) Animal Science
Qualifications, Lecturer, Rio Tinto Agricultural College
, Qualifications, Lecturer, Mlezu Agricultural College

Reviewed by:
Masasire Ngonidzashe, Msc Land Resources Management, Bsc (hons) Agricultural
Engineering, FETC, Lecturer, Rio Tinto Agricultural College
Reviewer B, Qualifications, Position, Station

May 2022

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Contents
Introduction..............................................................................................................................2
Module aims/goals....................................................................................................................2
Learning outcomes...................................................................................................................2
UNIT 1 SPOILAGE OF FISHPOILAGE OF FISH................................................................3
1.1 Introduction........................................................................................................................3
1.2 Learning outcomes.............................................................................................................3
1.3 Freshness of fish.................................................................................................................3
1.4 Quality and measuring of fish product............................................................................3
1.5 Quality evaluation of fresh fin fish using sensory evaluation:.......................................3
1.6 Fish spoilage -.....................................................................................................................3
1.6.1 Factors affecting spoilage...............................................................................................4
1.7 Characteristics of spoiling fish..........................................................................................4
1.8 Types of fish spoilage.........................................................................................................4
1.9 Summary.............................................................................................................................5
1.10 References.........................................................................................................................5
UNIT 2: FISH HANDLING PRACTICES............................................................................6
2.0 Introduction........................................................................................................................6
2.1 Learning outcomes.............................................................................................................6
2.2 Fish Handling Practices.....................................................................................................6
2.3. Poor fish handling practices.............................................................................................6
2.4 Recommended good fish practices....................................................................................7
2.5 Selecting quality fish..........................................................................................................7
2.6 Fresh fillets and steaks.......................................................................................................7
2.7 Handling of fish..................................................................................................................7
2.9 References...........................................................................................................................8
UNIT 3: FISH PROCESSING PRACTICES........................................................................9
3.0 Introduction........................................................................................................................9
3.1 Learning outcomes.............................................................................................................9
3.2 Poor fish processing practices...........................................................................................9

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3.3 Maintaining fish processing areas....................................................................................9
3.4 Good fish processing practices:.......................................................................................10
3.5 Controlling disposal of fish waste...................................................................................11
3.5.1 Conditions to control fish waste...................................................................................11
3.6 Management of fish waste...............................................................................................11
3.6.1 Options to manage fish waste.......................................................................................11
3.7 Summary...........................................................................................................................11
3.8 Activity..............................................................................................................................11
3.10 References.......................................................................................................................11
UNIT 4 WASTE MANAGEMENT IN FISH PROCESSING...........................................12
4.1 Introduction......................................................................................................................12
4.2 Learning outcomes...........................................................................................................12
4.3 Maintaining fish processing areas..................................................................................12
4.4 Controlling disposal of fish waste...................................................................................12
4.5 Management of fish waste options..................................................................................13
References...............................................................................................................................13
UNIT 5: FISH PRESERVATION TECHNIQUES.............................................................14
5.0 Introduction......................................................................................................................14
5.1 Learning outcomes...........................................................................................................14
5.2 Fish preservation techniques...........................................................................................14
5.3 Traditional fish smoking..................................................................................................14
5.4 Disadvantages of traditional techniques of fish smoking.............................................14
5.5 Improved techniques of fish smoking.............................................................................15
5.5.1 Advantage of improved techniques for fish smoking.................................................15
5.6 Traditional techniques of sun-drying of fish.................................................................15
5.6.1 Disadvantage of traditional techniques of sun-drying of fish..................................15
5.7 Summary...........................................................................................................................15
5.8 Activity..............................................................................................................................15
5.9 References.........................................................................................................................16
UNIT 6: PACKAGING OF FISH.........................................................................................17
6.0 Introduction......................................................................................................................17
6.1 Learning outcomes...........................................................................................................17
6.2 Role of packaging.............................................................................................................17
6.3 Types of packaging...........................................................................................................17
6.4 Packaging regulations......................................................................................................17

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6.5 Labelling requirements for fish products......................................................................18
6.5 References.........................................................................................................................18
UNIT 7: FISH TRANSPORTATION..................................................................................19
7.0 Introduction......................................................................................................................19
7.1 Learning outcomes...........................................................................................................19
7.2 Fish transport...................................................................................................................19
7.3 Traditional fish transport................................................................................................19
7.3.1 Disadvantages of fish.....................................................................................................19
7.4 Improved fish transport..................................................................................................19
7.4.1 Advantages of improved fish advantages....................................................................19
7.5 Summary...........................................................................................................................20
7.6 Activity..............................................................................................................................20
7.7 References.........................................................................................................................20
UNIT 8: FISH MARKETING...............................................................................................21
8.0 Introduction......................................................................................................................21
8.2 Learning outcomes...........................................................................................................21
8.1 Management of fish market............................................................................................21
8.2 Personal hygiene of fish at the market...........................................................................21
8.3 Good fish handling practices in the market:.................................................................21
8.4 References.........................................................................................................................22
UNIT 9: VALUE ADDITION OF FISH.............................................................................23
9.0 Introduction......................................................................................................................23
9.1 Learning outcomes...........................................................................................................23
9.2 Fish manufactured products...........................................................................................23
9.2.1 Fish Meal........................................................................................................................23
9.2.2 Methods of Salting.........................................................................................................23
• Dry Reduction Process........................................................................................................23
9.1.3 Minced fish.....................................................................................................................24
9.1.4 Fish fermented products...............................................................................................24
9.2 References........................................................................................................................24
UNIT 10: FISH OIL...............................................................................................................25
10.0 Introduction....................................................................................................................25
10.1 Learning outcomes.........................................................................................................25
10.2 Other uses of fish oil.......................................................................................................25
10.3 Preparation of fish oil....................................................................................................25

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10.4 Fish oil benefits...............................................................................................................26
10.5 Summary.........................................................................................................................26
10.6 Activity............................................................................................................................26
10.7 References.......................................................................................................................26

UNIT 1 IntroductionINTRODUCTION
The module will cover the fish preservation where the best preservation methods of fish will
be applied as the fish are perishable. It will describe the processing of fish in preparation for
marketing.

Module aims/goals
The aim of this module is to equip you with the knowledge and skills for preservation of fish
as well as processing methods and marketing. Fish processing standards has a major effect on
demand of fish on the market. This module will be involved on the better ways of preserving,
processing and marketing of fish.

Learning outcomes
By the end of this module you should be able to
i. To apply better fish preservation methods
ii. To carry out a market research for fish
iii. To carry out fish processing practices which produce good quality products on the
market. preparation for marketing
iv. Identify and formulate solutions on fish marketing strategies and marketing
challenges

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UNIT 1.0 SPOILAGE OF FISH

1.1 Introduction
Proper handling of fish ensures better quality fish which attracts better prices on market. Fish
spoils easily after capture due to high tropical temperatures which accelerates the activities of
bacteria , enzymes and chemical oxidation of fat in the fish. This unit will be focusing on fish
spoilage, quality of fish product, measuring of quality of fish product and sensory and non-
sensory methods

1.2 Learning outcomes

By the endUpon completion of this unitmodule you should be able to:
 Handle the fish properly in order to avoid spoilage
 Deliver high quality fish on the market
 Apply the proper handling and preservation techniques of fish.

1.3 Freshness of fish

This is judged by appearance, odour, and texture of the raw fish (Karube et.al
.,2001).
The most important things to look for the freshness in fish are:
https://www.researcgate.net/publication/316918904

1.4 Fish spoilage - https://www.researcgate.net/publication/316918904

A change in fish or fish product that renders it less acceptable, unacceptable or unsafe
for human consumption.

1.45 Quality and measuring of fish product: Training Manual on Improved Fish Handling
and preservation Techniques
 Chemical testing : use chemical analysis to measure the concentration of chemical
produced during spoilage of fish product.
 Sensory evaluation: done using the sense organs – hands to feel, eyes to visualize, nose to
smell and tongue to taste
Read https://www.researchgate.net/publication/316918904

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1.56 Quality evaluation of fresh fin fish using sensory evaluation: Training Manual on
Improved Fish Handling and preservation Techniques
The following factors contribute to spoilage of fish:
 High moisture content
 High fat content
 High protein content
 Weak muscle tissue
 Ambient temperature
 Unhygienic handling

1.6 7Fish spoilage -

A change in fish or fish product that renders it less acceptable, unacceptable or unsafe for
human consumption.

1.6.1 Factors affecting spoilageProcess of spoilage:

The kind and rate of spoilage of fish is affected by several factors.
 Kind of fish Fishes differ considerably in perishability. Some flat fishes spoil more
readily than round fish because they pass through rigor mortis more rapidly. Certain fatty
fishes (oil sardine) deteriorate rapidly because of oxidation of unsaturated fat/oil.
 Conditions of the fish when caught Fishes that are exhausted due to struggle while
capture (Ex: gill netting, long lining), lack of oxygen and excessive handling spoil
rapidly. This is because of exhaustion of glycogen during struggling and causing smaller
drop in pH. Feedy fish (fishes with full of food in stomach) are more easily perishable
than those with empty intestine.
 Kind and extent of contamination of fish
Contamination of fish with bacteria from various sources (mud, water, handlers, contact
surfaces, slime etc.) increase bacterial load. Bacterial from slime, gill and intestine invade the
flesh and cause spoilage. In general, greater the load of bacteria of fish the more rapid the
spoilage. In ungutted fish (whole fish) decay of food in the gut may release odorous
substances enabling diffusion of decomposition products into the flesh. Gutting the fish on
boat spreads intestinal and surface slime bacteria to flesh. But, thorough cleaning will remove
most bacteria, and adequate chilling will inhibit bacterial growth. Any damage to fish skin or
mucous membrane will reduce the keeping quality of the product.
 Temperature Warmer the temperature faster will be the bacterial growth and quicker will
be the spoilage. Reducing the temperature of fish by chilling will delay bacterial growth,
hence, spoilage slows. Cooling temperature around zero degree celecius ( oC), helps to
delay spoilage.

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 Use of preservatives Use of preservatives including antibiotics will prevent bacterial build
up thus extend shelf life of fish.

1.7 Characteristics of a spoiled fish

Change in external characteristics as the fish spoilage progresses can be used to indicate
spoilage. The sequences of changes taking place as the spoilage proceeds are:
 Bright characteristic colour of fish fades, and fish becomes discoloured (appear dirty
yellow or brown).
 Increase in slime on skin especially on gills.
 Eyes gradually sink and shrink, pupil becomes cloudy and cornea turns opaque.
 Gills turn light pink and finally to pale yellow colour.
 Softening of the flesh and exude juice when squeezed and easily indented by pressing
with fingers.
 Flesh can be easily stripped from along the back bone / vertebral column.
 Release of odourous substances- the normal, fresh, seaweedy odour will change to sickly
sweet, stale fishy odour due to TMA and other malodorous substances. Fatty fishes also
show rancid odour. https://www.thescipub.com
 1.8 Causes of spoilage : https://www.researcgate.net/publication/316918904

1.89 Types of fish spoilage: https://www.fao.org

 Microbial spoilage
 Enzymatic spoilage
 Chemical spoilage

1.910 SummaryUMMARY
This unit has covered the process of spoilage and causes of spoilage as well as the chemical
spoilage of fish

1.11 ACTIVITY
Identify the causes of fish spoilage
Describe the types of fish spoilage
1.10 Activities
1. Identify characteristics of a spoiled fish.

1.10 References
1. https://www.thescipub.com
2. https://www.researchgate.net/publication/316918904
3. FAO (2000) Training manual on improved handling and processing of fish

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UNIT 2: FISH HANDLING PRACTICES

2.0 Introduction
This unit will mainly focus on the handling of fish for quality and safety after harvesting,
poor fish handling practices and the good handling practices.

2.1 Learning outcomes

By the end of this unit you should be able to:

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 Maintain high quality of the fish product after harvesting
 Identify and explain the factors affecting fish handling on harvesting and after harvesting.

 Apply the good fish handling practices


2.2 Fish handling after harvesting: Fish Handling Practices

 Maintaining the quality of fish begins with harvest and transport of the fish products.
 It is advisable for the fisher-folk to carefully handle their fish products on canoe/boat
during transport. This will allow the fisher-folk to maintain high quality of the fish
product.
 There are several factors affecting fish handling on canoe/boat, mostly the biological,
chemical and physical factors that cause degradation of fish products.
 The surfaces of dead fish are ideal growth habitats for bacteria contributing to the
spoilage process. Hence, it is important for the fisher-folk to control the temperature of
fish.
 Bacteria growth implicates chemical breakdown due to oxidative and enzymatic
reactions leading to off odour; flavor and rancidity.

2.3. Poor fish handling practices

Poor fish handling refers to inappropriate practices used by the fishermen while handling
their fish products after harvest. Due to poor handling the fish get subjected to physical,
chemical and biological hazard leading to increased microbial contamination, hastening
the spoilage rate of fish.
The poor fish handling practices includes the following:
 Fish placed on dirty surface;
 Inappropriate washing of fish in dirty water;
 Fish thrown/displayed on the ground;
 Beating fish with stick after harvest, or stepping on fish;
 Fish left to insect, birds and animal predation;
 Delay in gutting the fish after harvest;
 Use of dirty knives or other objects to remove the fish scale;
 Fish in contact with chemical substances such as fuel, oil;  Use of colour additives in
fish that may cause allergies;
 Use of dirty boxes, baskets and ices.

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2.4 Recommended good fish handling practices
The recommended good practices of fish handling during processing are as follow:
Control the temperature of the fish
 Avoid mishandling of fish.
 Cool the fish as quick as possible by any convenient methods
 Fish caught at different time, have to be kept apart since they will be at different stage
of spoilage
 Small fishes have to be kept separate from large fishes, as they tend to spoil more
rapidly than the latter
 Soft-bellied fishes are to be kept separately, if the guts are being removed or the belly
has burst, the body cavity has to be washed to remove any traces of the gut.
 The container used for the transportation of fish should be clean after every use.
 Fish handlers at every processing stage should learn about and adopt good hygiene
practices. https://www.fao.or
Read https://store.extension.iastste.edu
https://www.nap.edug
Poor handling practices and Good handling practices: Training Manual on Improved Fish
Handling and preservation Techniques

2.52 Selecting quality fish

Good quality fish should bright and shiny and the scales should be intact and adhere tightly to
the skin. Eyes should be bright, clear, fulland full and protrude. Flesh is firm ,firm, elastic and
not separating from the bones

2.63 Fresh fillets and steaks

Flesh is moist, firm, elastic, and has a fresh cut appearance without traces of browning or
drying around the edges

2.7 Handling of fish

Storage

2.4 Safe handling after harvesting or purchase: https://www.nap.edu

2.5 Storage : https://store.extension.iastste.edu

[1.] Refrigeration
1.[2.] Freezing

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2.6 Preparationn: https://www.academia.edu
1. Cleanliness
2. Thawing
3. Marinating
[4.]
2.7 Cooking
1. Guidelines for cooking
2. Baking
3. Broiling
[4.]
4. Grilling
5. Microwaving
1.9 Activities
1. Describe any methods to select quality fish.
2. Discuss good handling practices for fish.

2.10 References
1. https://www.academia.edu
2. https://store.extension.iastste.edu
3. https://www.nap.edu

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UNIT 3: FISH PROCESSING PRACTICES:

3.0 Introduction
Fish processing is a series of actions applied by the fish farmers to preserve their fish
products from the time of harvest until it reaches to the consumer. This unit will discuss the
poor and the good processing practices in detail. It will also discuss about the management
and control of disposal of fish waste as well as the options of fish waste management

3.1 Learning outcomes

By the end of this unit you should be able to:
 Apply the good fish processing practices
 Identify the poor fish processing practices in order to avoid losses
 Describe the required conditions for good fish processing
 Re-process the fish wastes to produce oil
 Utilize fish waste in production of silage
 Use fish waste as an organic fertilizer

3.2 Poor fish processing practices

Insufficient knowledge and wrong practices used by the beneficiaries in processing fish
products after harvesting . Poor fish processing results in lower quality fish products.
Poor fish processing practices are:
 Fish processing done at poor hygienic location.
 Fail to clean and wash fish prior to processing.
 Fail to quickly remove viscera and gills
 Uses of inappropriate metals such as dirty knives, broken glass to process fish products.
 Fish processed with dirty utensil and equipment’s.
 Fish waste products disposed around the processing workplace encouraging presence of
flies and other insects.
 Use of chemicals such as pesticides or insecticides on the equipment during the final
stage of fish processing.

3.3 Maintaining fish processing areas

Poor maintenance of fish processing areas refers to the state or condition that the premises
and equipment used for fish processing are not kept in good condition. It may allow the entry
of other sources of physical, microbiological and chemical contaminants such as dirty water,
pests and dust. It can as well have health and safety implications for fisher-folk and fish
processor. Specific procedures must be followed to minimize the risk of such hazards causing
illness to consumers:

13
 The processing area should be closed: have a compound wall and gate to prevent the
entry of wandering animals to the premises.
 Sweep and clean the processing area regularly to ensure that there is no rubbish lying
around attracting flies, rats and other pests.
 Use clean equipment and utensils at the fish processing area.
 The processing area should have a separate washing facility for utensil.
 Floor and walls of the peeling shed should be tiled to enable easy washing.
 The processing area should have a raised receiving area for the unloading of fish
products.
 Make sure there are good toilet facilities and these are kept clean.
 Ensure that there are no trees or vegetation near the processing place as these are good
places for insects and vermin to live
Read the Training Manual on Improved Fish Handling and preservation Techniques
pdf.

3.43 Good fish processing practices:

 Fish that is processed should be fresh and in good condition, not contaminated with
anything and kept on ice before processing.
 Fish should be prepared in a hygienic way before processing and washed in clean water
thoroughly to remove blood, slime, scales and bacteria.
 Fish should be checked for parasites and if any are found they should be removed. To
some extent, freezing, heating and salting can kill living parasites depending on the
temperatures and amount of salt used.
 Processing must be done in a proper place where there is no chance the fish will get
contaminated with anything.
 The processing place and all equipment and utensils must be kept clean and in good
condition. In addition, fresh fish and equipment used for processing fresh fish should not
come into contact with processed products as this can contaminate processed products
with bacteria which may cause food poisoning
 If anything is added to the fish such as a food additive, it must be a permitted substance.
At no time should pesticides or insecticides be used on fish during processing, on
equipment used for processing or on final products as these chemicals are very dangerous
to the consumer and the processor.
 Any waste products from processing must be disposed of in way which does not harm
the environment either the water or land.
 Waste should be kept and got rid of in a closed place that does not allow flies, rats and
other pests to breed and be a nuisance.

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 Sun drying, salting, smoking or other processing should be done in a proper, separate area
or place.
 Finished products must be packaged and handled in a careful way to avoid contamination
and so they remain safe to eat.
Read Training Manual on Improved Fish Handling and preservation Techniques

3.54 Controlling disposal of fish waste

3.54.1 Conditions to control fish waste

 Establish fish cleaning area
 Prohibited fish cleaning outside the designed area
 Sign post directing people where and how to clean their fish.

3.65 Management of fish waste

This essential since it allows fish processors to extract the maximum practical benefits from
the fishery products to generate the minimum amount of waste.

3.65.1 Options to manage fish waste

 Fish can be re-processed to produce oil and meal/flour
 Can be used in silage production ; used as food for domestic animals
 Can be used as fertilizer in land farming

3.76 Summary
This unit has covered the good fish processing practices and also highlighted the poor fish
processing practices. Controlling of disposal of fish waste and options of fish waste
management were also outlined.outlined.

3.87 Activitiesy
1. Explain the good fish processing practices.
2. Discuss the poor fish processing practices and their effects on quality of fish
3. Explain how to control and manage fish waste.

3.10 References
1. https://www.academia.edu
2. https://store.extension.iastste.edu
3. https://www.nap.edu
4. FAO (2000) Training Manual on Improved Fish Handling and preservation Techniques

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UNIT 4 WASTE MANAGEMENT IN FISH PROCESSING

4.1 Introduction
This unit will focus on maintaining fish processing areas, controlling disposal of fish waste
and management of fish waste.

4.2 Learning outcomes

By the end of this unit you should be able to:
 Describe maintaining of fish processing areas
 Discuss controlling disposal of fish waste
 Explain management of fish waste options

4.3 Maintaining fish processing areas

Poor maintenance of fish processing areas refers to the state or condition that the premises
and equipment used for fish processing are not kept in good condition. It may allow the entry
of other sources of physical, microbiological and chemical contaminants such as dirty water,
pests and dust. It can as well have health and safety implications for fisher-folk and fish
processor. Specific procedures must be followed to minimize the risk of such hazards causing
illness to consumers:
 The processing area should be closed:
 have a compound wall and gate to prevent the entry of wandering animals to the
premises;
 Sweep and clean the processing area regularly to ensure that there is no rubbish lying
around attracting flies, rats and other pests.
 Use clean equipment and utensils at the fish processing area.
 The processing area should have a separate washing facility for utensil.
 Floor and walls of the peeling shed should be tiled to enable easy washing.
 The processing area should have a raised receiving area for the unloading of fish
products.
 Make sure there are good toilet facilities and these are kept clean.
 Ensure that there are no trees or vegetation near the processing place as these are good
places for insects and vermin to live.

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4.4 Controlling disposal of fish waste
If the fisher-folk process fish in large quantity and the fish scraps are deposited in an open
place, this represents a high risk to the environment, public health and safety. Poor disposal
of fish waste can produce bad odor and decrease levels of dissolved oxygen. The below are
the guiding conditions to control fish waste:
 Establish fish cleaning area and adopt the following techniques to dispose the waste.
 Ensure that fish waste and rubbish are disposed properly by keeping them in covered
bins.
 Fish waste and rubbish shall be removed from processing area that are emptied and
cleaned daily.
 Waste removing opening should have curtain/barrier to avoid entry of flies and insects. b.
Prohibited fish cleaning outside of the designed area.
 Instruct fisher-folk, fish processor not to dispose fish scraps on the bank of the river and
lakes.
 Sign post directing people where and how to clean their fish.

4.5 Management of fish waste options

Management of fish waste is essential because it will allow fish processors to extract the
maximum practical benefits from the fishery products to generate the minimum amount of
the waste. The below are the options to manage fish waste:
 Fish waste can be re-processed to produce oil and meal/flour.
 Fish waste can be used in production of silage; used as food for domestic
animal/aquaculture.
 Fish waste can be used as fertilizer in land farming.
Read https://www.researchgate.net/publication/316918904

4.6 Activities
1. Discuss management of fish waste.
2. Describe methods of controlling fish waste.

4.7 References
1. https://www.thescipub.com
2. https://www.researchgate.net/publication/316918904
3. FAO (2000) Training manual on improved handling and processing of fish

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UNIT 54: FISH PRESERVATION TECHINIQUES

54.0 Introduction
This unit will focus on the fish preservation techniques to prevent spoilage, damage due
enzymes and bacterial action. It will summarize the advantages and disadvantages different
fish preservation techniques.

54.1 Learning outcomes

By the endUpon completion of this unit you should be able to:
 Practice both the traditional and improved fish preservation techniques

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  Discuss the advantages and disadvantages of each fish preservation technique

54.21 Fish preservation techniques

A wide range of actions used by fish farmers to preserve their fish products either through
smoking , sun drying, salting or wet salting in order to prevent fish from spoilage.

54.32 Traditional fish smoking, advantages and disadvantages

This refers to the smoking techniques where fisher-folk often construct smoking oven with
mud, bamboo or else. The construction is done in the ground through dugout. In this
technique, fish is easily processed via means of smoke produced by the firewood placed in
the smoking chamber. Hence, the produced smoked fish has a pleasant flavor, and at the same
time it can be kept longer than fresh fish. Despite these benefits, we should keep in mind that
traditional fish smoking is an artisanal process that can’t cope with large volumes of fish
because of their low capacity and inefficient smoking process. Increasing the capacity could
lead to high consumption of firewood and therefore contribute to forest depletion.

5.4 Disadvantages of traditional techniques of fish smoking

 High consumption of firewood.
 Causes dark brown or black colour on the final product.
 Difficulty for the fisher-folk to handle wire mesh loaded with fish during the smoking
 Low capacity
 Loss of heat and smoke through the stoke hole and around the layers of fish, resulting in
increasing need of fuel (wood).
 Damage caused by the sticks separating the layers of fish.
 Excessive handling of fish during smoking.
 Pieces of fish falling into the fire, especially if the wire mesh is damaged.
 Difficulty in controlling the heat.

5.5 Improved techniques of fish smoking

This refers to the smoking techniques where fisher-folk often construct smoking oven with
bricks or stones that can retain heat for continuous smoking of fish products. Improved fish
smoking technique reduces firewood consumption, since enough heat and smoke is retained.
Improved fish smoking practices eliminate nearly 90% of the challenges associated with the
traditional fish smoking practices. Read
https://www.academia.edu, .https://store.extension.iastste.edu and https://www.nap.edu

5.5.1 Advantage of improved techniques for fish smoking

 Efficient firewood use.
 Improved heat and smoke circulation.
 Reduction of smoking time.

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 Increase of quantities that can be smoked at once.
 Use of trays reducing tediousness of the process
 The trays form a chimney to trap the smoke and heat.
 Heat and smoke required during the smoking process can be regulated.
 Uniformly smoked product of better quality in terms of colour, shape and taste.
 Handling of the fish during the smoking process greatly reduced
 The product acquires a higher market price.

5.6 Traditional techniques of sun-drying of fish

The traditional technique for sun drying is the simplest and most primitive method of drying
process. This method consists in spreading the fish on the ground, rocks, branches of trees or
on the roof of houses as well as on roadsides. Traditional fish smoking practices are liable to
contaminate the product with sand and micro-organisms. It also renders the fish prone to
attacks by pets and other animals such as goats, sheep, pigs and rodents. Traditional sun
drying often leads to quality loss due to oxidation, rancidity, spoilage and contamination.

5.6.1 Disadvantage of traditional techniques of sun-drying of fish

 Fishes are hanged on rope or branch of trees or raised racks.
 Fishes are touched from time to time while drying.
 Blowfly, beetle or mites and birds attack
 Fish are exposed to rain.
 Use of pesticides.
 Protocol does not improve drying operation.
 Low social acceptance found.
 : https://www.fao.org
4.3 Improved techniques on fish farming

This method basically reduces firewood consumption and also eliminates nearly 90% of the
challenges associated with the traditional smoking practices

4.4 Advantages : Training Manual on Improved Fish Handling and preservation Techniques

5.74.5 Summary
Both the traditional fish preservation and improved traditional preservation techniques have
been discussed in this unit.

5.4.86 Activitiesy
1. Discuss theabout improved sun-drying technique and its advantages and disadvantages

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5.9 References
1.https://www.academia.edu
2.https://store.extension.iastste.edu
3.https://www.nap.edu

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UNIT 65: PACKAGING OF FISH

65.0 Introduction
This unit will be mainly discussing about packaging, product evaluation and quality control
of fish. The product has to pass through a process called packaging which is the means
through which it reaches the markets and ultimately consumers. Packaging provides valuable
information to consumers which include product identity, origin of product, how to store and
use it, and nutritional information etc.

65.1 Learning outcomes

By the endUpon completion of this unit you should be able to
 Explain the role of packaging fish
 Describe the types fish packaging

65.2 Role of packaging

Packaging of products depends on the needs of the consumer. Where perishable products
such as fish is concerned, convenience, protection as well as attractiveness accorded by
packaging materials used play an important role in the actual sales of the product. Packaging
of any product plays four major functions as containment , protection, utility and
communication. The most important function of packaging , however is protection

5.3 Other functions of packaging : https://www.researchgate.net

5.4 Packaging requirement: https://www.researchgate.net

65.34.1 Types of packaging : https://www.researchgate.net

 Bulk packaging for fresh fish
 Wholesale packaging of fresh , frozen or processed fish
 Retail packaging of fresh/frozen or other processed fish
 Airfreight packaging

65.4.2 Packaging regulations

The packaging of fish products must consider a number of regulatory and legal
considerations, most important of which are:
 assure that legal packaging requirements are met.
 protect the products from contamination either from package or from the environment.
 assure that all materials, including packaging, meet the appropriate requirement of the
concerned government.

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 assure that all materials, including packaging, meet the appropriate requirement of the
buying country.
 assure that the labeling meets all requirements as to the contents, weights, print, size and
other related requirements.
 assure the label states the contents when required and /or contains the required verbage,
such as “imitation” and similar information
 assure the label carries any required warnings, e.g, drug, poison, etc.
 assure the claims, such as “jumbo size” or “economy size” meet the requirements

6.5 and Llabelling requirements for fish products

Labelling means complying with regulations regarding product manufacture and accordingly,
providing necessary information on product for consumer’s satisfaction and protecting rights.
Information on labels are important to regulatory agencies, custom officials, traders and
consumers. Basic labelling requirement of a product includes
 Common name of raw material
 Net weight, grade
 Class
 Size count
 Moisture content
 Name and address of producer
 Packer and distributor
 Place of origin
 Type and amount of ingredients used
 Date of process
Read Training manual on improved fish handling and proce

6.5 Activities
1. Identify requirements of labels for fish products.
2. Describe packaging regulations.

6.6 References
1. FAO (2000) Training manual on improved handling and processing of fish

:
https://www.researchgate.net

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UNIT 76: FISH TRANSPORTATION

76.0 Introduction
Transportation of fish refers to means of conveying fishery products from fishing camps to
the landing sites , fish markets as well as the fish processing areas. So, this unit will be
focusing on the mode of transport that is conveniently used to ferry fish.

76.1 Learning outcomes

By the end of this unit you should be able to:
 Identify suitable mode of transport to transport fish
 Describe improved fish transportation.Follow the procedure for acquiring certified
trucks or boats

76.2 Fish transport

Transport can be done by means of vehicles of all kinds including trucks, cars, boats, motor
cycle, bicycle or by foot. The fish transport system is classified into two that is the daily fish
collection and transport system and the monthly fish transport system.

76.3 Traditional fish transport

It includes the use of local materials such as cans, buckets, baskets without ice. People
ferrying fish using the local material usually uses motor cycles, bicycles or foot as their
means of transport.

76.3.1 Disadvantages of fish

 Fish is exposed to high temperatures
 Transporters may fail to use ice
 The transporters may fail to wash or clean trucks or containers used to transport fish

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  Transporters does not record temperature of fish from landing site to the end of
transport

76.4 Improved fish transport

Refers to appropriate use of equipment and facilities such as cool boxes,
refrigerated/insulated trucks and boats loaded with ice to ensure preservation of fish during
transport to the end consumers.
6.5 Advantages : Improved fish transport Improved fish transport refers to the appropriate
use of equipment and facilities such as cool boxes, refrigerated/insulated trucks and boats
loaded with ice to ensure preservation of fish during transport to the end consumers.

7.4.1 Advantages of improved fish advantages

 Using trucks and boats certified by an authorized officer.
 Testing the temperature of the product before loading to determine whether more ice is
needed;
 Careful handling of fish to avoid damages.
 Ensuring the weight of ice is equal to the weight of fish being transported (1:1 ratio).
 Controlling the temperature of fish and protecting fish from contamination. These are the
main factors to be controlled during transport.
 Washing trucks and boats used for fish transport with clean water and approved
detergents
 Never use dedicated trucks and boats to transport people or other goods.
 Recording the temperature of fresh fish products at the landing site and at the end of
transport;  Using trucks and boats with a storage compartment.
 Ensuring fish storage compartments are insulated and lined with strong, smooth, and easy
to clean materials.
 Ensuring that storage is fitted with sealable doors to keep insulation during transport
(keep temperature stable).
 Ensuring the cold storage area is independent from the engine.
Read https://www.researchgate.net/publication/316918904

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https://www.fao.org

: Training Manual on Improved Fish Handling and preservation

Techniques

76.56 SummaryUMMARY
The unit has highlighted the mode of fish transport which include both the traditional and
improved fish transport. It has also outlined the advantages and disadvantages for each type
of fish transport.

76.67 Activitiesy
1.Outline the advantages and disadvantages of the improved fish transport

7.7 References
1. https://www.thescipub.com

2. https://www.researchgate.net/publication/316918904
3. FAO (2000) Training manual on improved handling and processing of fish

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UNIT 87: FISH MARKETING

87.0 Introduction
This unit will discuss about the fish market focusing mainly on good and poor marketing
system being used by fish traders.

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8.2 Learning outcomes
By the end of this unit you should be able to:
 Describe management of fish market.
 Identify hygiene of fish at the market.
 Explain good fish handling practices at the market.

87.1 Management of fish market

 Fish stalls should be kept clean and sanitized at all times
 They should be free from personal belongings, such as clothes, footwear, blankets,
tobacco and other contaminants.
 The premises of fish market should be kept clean and free of litter
 There should be sufficient light and be well ventilated
Waste water must be properly disposed of

87.2 Personal hygiene of fish at the market

 Fish sellers should maintain personal hygiene and respect the sanitation of
workplace
 Fish sellers are strictly advised to clean hands before handling and after handling
 Fish seller should use hand gloves to avoid an extra barrier against germs while
handling fish
 Fish sellers strongly advised to change gloves regularly

87.3 Good fish handling practices in the market:

 Fish sellers should clean fish and remove undesirable parts when necessary.
 Fresh fish for sale should be arranged on a first in, first out basis.
 Fish sellers should display their fish products on clean tables.
 Fish should be arranged with the bellies down to allow melting ice drains away from the
fish, hence reducing the chances of spoilage.
 Fresh fish should be kept away from non-edible products.
 Avoid to sale fresh fish in a room temperature without ice
 Spoiled fish (soft body, sunken eyes, bad odor should not be sold.
 Fish sold should be wrapped and packed in appropriate carrying bags.
 Fish seller should avoid using harmful and prohibited substances for treatment of fish like
formalin.

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 Fish sellers should use a storage space that is smooth and made of non contaminating
materials like bio-degradable plastic and stainless steel.
Read Training manual on Improved Fish handling and Preservation Techniques

8.4 Activities
1. Describe good fish handling practices in the market.
2. Discuss personal hygiene for handling fish at the market.

8.5 References
1.FAO (2000) Training Manual on Improved Fish Handling and preservation Techniques

UNIT 9: VALUE ADDITION OF FISH

9.0 Introduction
This unit will focus on value addition of fish. Fish value addition refers to the processes
associated with fish products between the time fish are caught and the time the final product
is delivered to the consumer. This will include fish manufactured products such as dried
products, minced products and fermented products.
Watch https://m. youtube.com/watch?v=6HS2-RCtxWk

9.1 Learning outcomes

By the end of this unit you should be able to:
 Describe fish manufactured products
 Explain the methods of salting.

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9.2 Fish manufactured products

9.2.1 Fish Meal

Fish meal is a dried fishery product from excess catch, waste materials from fish processing
plants, rejects, and market surpluses. Fish meal contains high amounts of easily digestible
proteins, minerals, vitamins, and almost all the necessary trace elements and essential amino
acids. It is an essential ingredient in ready-mixed poultry and hog feeds. Almost all species of
fish can be used in the preparation of fish meal. Other raw materials which can be utilized in
fish meal production include: fish waste (consisting of the head, tail, fins, and viscera), scrap
fish that do not command a good price in the market, and dried fish which are unmarketable
due to poor quality.

9.2.2 Methods of Salting

• Dry Reduction Process.

The species of fish usually processed in this manner are those with low fat content. Fish meal
manufactured by this method contains all the water-soluble compounds, and a large percent
of oil which lowers the quality of the meal. This process involves drying, grinding, and
packaging.
• Wet Reduction Process.
The bulk of the world’s fish meal and oil today is manufactured by the wet reduction method.
The main steps of the process are cooking for coagulation of the protein, thereby liberating
bound water and oil, separation by pressing the coagulate, yielding a solid phase (press cake)
containing 60−80% of the oil-free dry matter (protein, bones) and oil, and a liquid phase
(press liquor) containing water and the rest of the solids (oil, dissolved and suspended
protein, vitamins and minerals).

9.1.3 Minced fish

Minced flesh from fishery products can be utilized in imitation products (crab legs, scampi,
shrimp dumpling, etc.) or in traditional foods such as fish/shrimp/squid balls, nuggets,
sausages, burgers, and others. Minced fish products are classified as intermediate moisture
food (IMF) because of their high moisture content, which shortens their keeping quality. The
minced products are usually kept refrigerated or frozen to lengthen their keeping time or
shelf-life.

9.1.4 Fish fermented products

Fermentation of fish is a technology employed for the preservation of fish, which are highly
perishable. Fermentation is usually defined as the breakdown of organic substances into
simpler components mainly by the action of enzymes aided by microorganisms. Fish paste
and sauce may be prepared from marine species such as anchovies, small sardines and scads,
or freshwater species of fish. Fish paste and sauce can also be prepared from the fish canning
processing waste

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http://m.youtube.com/ watch?v=yxYauRFxmmU
https://m.youtube.com/watch?v=RAPiRYrxla8
https://m.youtube.com/watch?v=LjR4DoiTVUw
9.2 Activities

9.3 References
1. Espejo-Hermes, J. 2006. Manual on fish handling and processing. EC-Cambodia Project on
Standards, quality and conformity assessment. Europe Aid/120277/C/SV/KH. 156p. FAO.
1976. Conde of practice for salted fish. FAO Fish. Circ. (336). 54
2. De Silva, D. 2011. Value chain of fish and fishery products: origin, functions and
application in developed and developing country markets. FAO, Rome

UNIT 108: FISH OIL

108.0 Introduction
The fish waste products are rich in fat contents and the fat contents depends on the size and
types of fish species. Other uses of fish waste will be explained in this module as well as the
preparation of fish oil up to the finished product that is the oil. It will also explain the benefits
of fish oil.

108.1 Learning outcomes

By the end of this unit you should be able to:

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 Identify uses of fish oil
 Describe preparation of fish oil
 Explain benefits of fish oil

1 10.2 Other uses of fish oil

 Lubricant
 In cosmetics and ski healing products
 Health products and traditional foods
 Coating the hulls of the wooden boat
 Fuel for street lamps
 Promote the healing of wounds, respiratory irritations and gastro intestinal tractG.I.T

108.32 Preparation of fish oil

In general the oil is found in the flesh, head, frames, fins, tails, skin and guts of fish in
varying quantity. Before oil can be extracted, several steps must be followed:
 Remove fish offal and internal organ using sharp knife
 Place the fish waste in clean cooking utensil/container
 Ensure that the quantity of the offal and internal organ does not exceed the quantity of
water in the cooking utensil/container
 Boil/heat the fish offal and internal organ for 30-45 minutes to separate water from oil
protein
 After boiling of the fish, separate fish bones and meat from the soup using fine mesh
sieve
 Allow the soup to cool for 20-30 minutes. A layer of oil will be seen on the top of the
soup
 Use a table spoon to scoop the oil from the soup.
 Place oil in a cooking utensil to boil for a while to remove the remaining water content.
 Separate oil from liquid by fine mesh sieve which separates matter of varying densities
 The oil should be stored in a clean glass/container
 The concentrated leftover liquid (soup) should be boiled for about 90 minutes to remove
water content to produce super saturated soup
 Allow the super saturated soup to cool for a period of one hour or more depending on the
weather condition to form fish jam.

10.4 Fand fish oil benefits

The following are the benefits of fish oil:
 Cancer: fish oil can help to prevent and slow down development of various cancers,
including colon, prostate and breast.

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 Cardiovascular disease: Omega-3 fatty acids from fish oil are associated with improved
survival rates for heart attack and are helpful in plethora of cardiovascular system.
 Diabetes: Fish oil can help to reduce the risk of diabetics from developing cognitive
deficit because it protects the hippocampus cells from being destroyed.
 Eye disorder: Fish oil has been shown to reverse age-related eye disorders like macular
degeneration and cataracts.
 Immune system function: When the antioxidant astaxantin is combined with fish oil, the
immune boosting power is increased.
 Skin and hair: One of the biggest reasons fish oil leads to healthier skin is definitely the
fact that it can reduce inflammation.
 Fertility and pregnancy: Docosahexaenoic (DHA) and Eicosapentaenoic (EPA) play a key
roles in sperm health and mobility, along with increasing female fertility and supporting
nutritional needs for pregnant women and their unborn children.
 Weight loss: Adding fish oil to a current exercise program (and overall healthy lifestyle)
looks like it can help decease body fat as well as cardiovascular diseases risk.
: Training Manual on Improved Fish Handling and preservation Techniques

10.58.3 Summary
Fish oil benefits and preparation of fish oil have been discussed in this unit.

10.68 .4 Activitiesy
1. Describe the steps followed before extracting fish oil.
2. Explain any 5 benefits of fish oil.

10.7 References
1.https://www.thescipub.com

2. https://www.researcgate.net/publication/316918904
3. FAO (2000) Training manual on improved handling and processing of fish

REFERENCES

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