Seafood Processing Industry and Fishery Development
Seafood Processing Global serves the European and international market for seafood processing equipment, services, packaging and logistics. Seafood Processing Global is co-located with Seafood Expo Global. Registration provides access to both events! The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming. Larger fish processing companies often operate their own fishing fleets or farming operations. The products of the fish industry are usually sold to grocery chains or to intermediaries. Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. Fish processing can be subdivided into fish handling, which is the 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. There is evidence humans have been processing fish since the early Holocene. These days, fish processing is undertaken by artisan fishermen, on board fishing or fish processing plants. Newfoundland and Labrador’s fishing industry continues to be faced with increasing global competition from lower cost producers. It needs to achieve optimal value for the province- the best mix of returns to harvesters, and spin-offs including plant employment and secondary benefits through the development and/or transfer of new and innovative technology to the fishing industry.
1 – What is sea? The State of World Fisheries.
2 – Biology of Major Cultivated Fishes.
3 – Fish Feed Formulation.
4 – Considerations in the Application of the HACCP Principles to Seafood Production.
5 – Seafood Mislabeling.
6 – Seafoods: Processing, Preservation Packaging.