Fish preservation

Velankar, N K (1958) Fish preservation. In: Fisheries of the west coast of India, 1 October 1958, Calicut.



Compared with other food materials fish is highly perishable. At the temperatures prevailing in India fish can remain in fresh condition up to eight hours at the most after being taken out of the water. Most fishing in India is carried out within a distance of about seven miles from land; the boats remain at sea for a few hours and return to port on the same day. No preservation methods are employed on board the boats to ensure that the catch remains in good condition when brought ashore. Fishing is carried out in midwaters further away from land by mechanised craft at Bombay and a few other centers

Item Type:Conference or Workshop Item (Other)
Uncontrolled Keywords:Fish preservation
Subjects:Fishery Technology > Processing Technology
ID Code:5550
Deposited On:20 Oct 2010 12:43
Last Modified:20 Oct 2010 12:43

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