Journal of FisheriesSciences.com

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The utilization and processing of fishes have diversified significantly in the recent times, specifically  into high-value fresh and processed products, keeping in mind the changing consumer tastes and advances in technology, packaging, and transportation. These changes include improvised storage and processing capacity, in association with major innovations in refrigeration and food-packaging and fish-processing techniques. Vessels utilizing these improved technologies which are able to stay at sea for longer periods have been built. This has allowed and increased the distribution of more fish in live or fresh form. However, advanced processing technology enables higher yields and results in a much more lucrative form from the available raw material. Fish is one of the most versatile food items and can be utilized in a vast variety of ways and product forms. Moreover, fish can also be preserved by various other methods. The trade in live fish is really growing.

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