This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying salting smoking and fermenting. INTRODUCTION ix 1 Principles of fish processing 1 Spoilage 1 Effective handling practice 2 Effective processing to inhibit spoilage 3 Insect infestation 7 Packaging transport and storage 8 2 Traditional fish processing methods 10 Drying 10 Salting 11 Smoking 12