Maximizing Utilization of Pelagic Fish Resources
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
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The 123-page manual describes the processing of pelagic fish species, i.e. comminuted products, dried products, fermented products, smoked products and others. Costing for each product category, and Standard Operating Procedures (SOP) for processing of surimi and unwashed minced fish meat from pelagic fish are also included.